Customer Reviews

Antoine's Restaurant Cookbook

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Probably the most cherished of all New Orleans cookbooks, the Antoine's Restaurant has continued to delight both casual
cooks as well as hard-core culinary enthusiasts and writers for over 25 years.

Antoine's is the oldest and most famous restaurant in New Orleans, and the extensive menu, of which near all dishes are
included in the cookbook, lists both well known and obscure creations of the restaurant that were first served to the public
at Antoine's. It is not often understood that dishes that are well known, such as Oysters Rockefeller, Oysters Bienville,
Gumbo, Shrimp Remoulade, and Chicken Creole were all first served at Antoine's. The recipes are pure and authentic, true
to the classic cuisine of New Orleans, and that is Creole Cuisine.

For over 165 years the same family has served the same food at this unique American institution. There is only one
Antoine's, and there is only one Antoine's Cookbook.

Written by the former 5th generation proprietor of the restaurant, Roy F. Guste, Jr., New Orleans premier Creole Culinary
Historian, this cookbook speaks history and food in a way that is unmatched in other cookbooks. And this new edition is
stunning. All color, hard-back edition, every page a visual as well as culinary delight.

This is a great cookbook. Mr. Guste's expertise of Creole cuisine is
superb in his
collection of recipes from the kitchen of Antoine's, established in 1840, in New Orleans. I was born in New Orleans and Antoine's has always been special. There are photographs, beautiful art
work and
stories about the historic restaurant and the haute creole cuisine served to
the royalty of
foreign countries and the Mardí Gras.
The Antoine's Cookbook is written by the former 5th generation proprietor of
the
restaurant, Roy F. Guste, Jr., New Orleans most respected Creole Culinary
authority,
and Mr. Guste captures the enchantment of Antoine's joie de vivre, a New
Orleans
treasure, with his fine presentation of the recipes describing history and
food in a way
that links Antoine's creations undeniably to the colorful history of the
city itself.
The menu is in French, as it was in 1840 and French classics are part of
Creole Cuisine
Mr. Guste studied at the Cordon Bleu in Paris and his style of preparation
is refined to
simplicity. His cooking is Creole, - chopped onions, garlic, bell pepper and
celery, with
the classic New Orleans Cuisine.
There are more than 30 incredible sauce recipes alone, French and creole, in
this fine
cookbook. The list of hors d'oeuvres is luscious French and creole delights.
Form Crabmeat ravigote, to escargot bourguignonne, every recipe carries the
flare of
Antoine Alciatore, founder of the restaurant, and great great grandfather of
the author. The creole seafood gumbo is sublime, as well as the crayfish
bisque.
And then there is the classic New Orleans, simply French, Trout Meuniere, and ris de veau,
lamb, beef, chicken, elaborate egg dishes like Eggs Sardou and Florentine,
and of
course, New Orleans extraordinary cocktails - Café Brulot, Ramos Gin Fizz,
Sazerac,
Milk Punch, Mint Julep, Scarlet O'Hara.
And for dessert --Crepes Suzette, Baked Alaska, or maybe crème caramel.
"There
can be only one Antoine's", Frances Parkinson Keyes wrote in her 1948 novel,
"Dinner
at Antoine's", and with Antoine's Cookbook you can write
your own Dinner at Antoine's - anywhere in the world - anywhere you may be -
ohh lala!