Commander's Kitchen: Take Home the True Tastes of New Orleans With 150 Recipes from Commander's Palace Restaurant by Jamie Shannon and Ti Adelaide Martin

  • Brandy milk punch

    from Commander's Kitchen: Take Home the True Tastes of New Orleans With 150 Recipes from Commander's Palace Restaurant Commander's Kitchen by Jamie Shannon and Ti Adelaide Martin

    • Categories: Cocktails / drinks (with alcohol); Afternoon tea; Christmas; American
    • Ingredients: heavy cream; bourbon; nutmeg; store-cupboard ingredients
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Notes about this book

  • Eat Your Books

    2001 James Beard Award Nominee

Notes about Recipes in this book

  • Broiled grapefruit

    • Baxter850 on July 24, 2020

      Dry the grapefruit tops next time; couldn’t get the bruleed crust because of the juice.

  • Red beans and rice

    • Baxter850 on April 15, 2020

      Turned out great but had to cook for an extra hour and add a ton of salt. Needs 1 tsp of cayenne. Cut the veggies in a fine dice next time and maybe add the andouille at the end.

  • Seafood jambalaya

    • MmeFleiss on February 29, 2020

      This was delicious but also makes a ridiculous amount of rice. I would make a half recipe next time.

  • Boiled rice

    • Baxter850 on April 15, 2020

      Not worth the extra effort. Was a touch al dente.

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  • ISBN 10 0767902904
  • ISBN 13 9780767902908
  • Published Dec 01 2000
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Broadway Books
  • Imprint Broadway Books (A Division of Bantam Doubleday Del

Publishers Text

Commander's Palace is one of the most critically acclaimed and beloved restaurants in the country. It was named the outstanding restaurant in America by the James Beard Foundation, and is always rated the most popular restaurant in New Orleans by Zagat. A trip to New Orleans just isn't complete without a meal at a Commander's Palace. Now, home cooks can bring its unmatched style, hospitality and great food to their own tables. Reflecting the restaurant's fascinating culinary intersection - a New Orleans landmark combining native ingredients and techniques with exciting and evolving contemporary flavors - Commander's Kitchen takes readers behind the doors of a truly exciting culinary experience.


Featuring 150 recipes from the restaurant's extensive offerings and other Brennan family recipes, this book describes step-by-step the secrets to Shrimp Tasso with Five-Pepper Jelly, Eggs Louis Armstrong, Pan-Seared Crusted Sirloin Steak with Cayenne Butter, Braised Lamb Shanks with Merlot Mushroom Sauce, or, the queen of Creole desserts, Bread Pudding Souffle. Of course, five varieties of gumbo are also included, along with dozens of information-packed sidebars, personal anecdotes, tips for throwing a New Orleans-style bash, and juicy tidbits of Commander's Palace lore. Commander's Kitchen lets the good times and the exceptional dining, roll.

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