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Description - Galatoires Cookbook by Leon Galatoire

This cookbook contains the home recipe versions of Galatoire dishes, such as asparagus salad vinaigrette, stuffed Creole tomato with grilled chicken, crabmeat au gratin, crawfish etouffee, steak au poivre, oysters bienville and coq au vin. All the recipes are simple enough for everyday meals, yet can be presented at the most formal occasion. The book also provides an historical guide to the many dishes which come under the heading of Louisiana cuisine.

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Book Details

ISBN: 9780882899992
ISBN-10: 0882899996
Format: Hardback
(254mm x 178mm x mm)
Pages: 224
Imprint: Pelican Publishing Co
Publisher: Pelican Publishing Co
Publish Date: 31-May-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.