Galatoires Cookbook by Leon Galatoire
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Galatoires Cookbook
By Leon Galatoire

Galatoires Cookbook

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Format: Hardback

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Galatoires Cookbook by Leon Galatoire

Book Description

In the New Orleans French Quarter there is a dining room whose fine French cuisine attracts visitors from all over the world. It is Galatoires, a family-run restaurant in operation for more than nine decades. Leon Galatoire, a fourth-generation member of the founding family of Galatoires Restaurant, knows that recipes designed for feeding large numbers of people will not work by reducing them proportionally. With this in mind, he has redesigned recipes for home use that retain the tastes he knows so well. Now, for the first time, the classic versions of dishes such as Shrimp Remoulade, Crawfish Etouffee, Stuffed Creole Tomato with Grilled Chicken, and Steak au Poivre can be prepared at home with ease. This cookbook serves as an anthem to traditional French menus in New Orleans. There are two hundred recipes in this gourmet collection, each one offering practical advice on preparation and complete lists of ingredients. These are time-tested favorites from the experience of master chef Leon Galatoire and represent the quintessential old-time standards for chefs and fine homes alike. Every household with an interest in creating the most taste-tempting appetizers, salads, side dishes, desserts, and main courses will want this book in their collection.

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Book Details

ISBN: 9780882899992
ISBN-10: 0882899996
Format: Hardback
(254mm x 178mm x 23mm)
Pages: 224
Imprint: Pelican Publishing Co
Publisher: Pelican Publishing Co
Publish Date: 1-Dec-1994
Country of Publication: United States

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Author Biography - Leon Galatoire

Having apprenticed at other restaurants, Leon Galatoire entered Galatoires as a cook at the age of twenty-two. There he learned the bases, subtleties, nuances, and history of its cuisine. In 1980, he left the kitchen for experience in managing the dining room. During this time he traveled extensively in the Caribbean, where he was influenced by the cookery of the islands. Today he has returned to the kitchen to oversee the preparation of the fine food in one of New Orleans great restaurants.

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