Broussard's Restaurant Cookbook [Hardcover]

Gunter Preuss (Author), Evelyn Preuss (Author)

Book Description

Publication Date: April 30, 1996

Nearly a century of outstanding classic New Orleans Creole cuisine form the foundation of the Broussardís traditionóalong with the legend, hospitality, celebrities, and flamboyance started by its spirited founder, Joseph ìPapa Joeî Broussard.

Editorial Reviews

Review

Its contemporaries are the famed Arnaud's, Antoine's, and Napoleon House. Although this Grand Dame of French Quarter restaurants was neither named after royalty nor made the subject of a novel, it has nevertheless had a long and colorful history, boasting regular guests such as Humphrey Bogart, Marilyn Monroe, Tennessee Williams, and William Faulkner.

Now under its current proprietors, Gunter and Evelyn Preuss, Broussard's is enjoying praise for its new chef, Harvey Loumiet, its updated menu and "sparkling" atmosphere. The Broussard's Restaurant Cookbook reflects this "splendrous Broussard's Redux," a blending of the best from the past, "brought to a higher level of finish."

A traditional cookbook, the chapters are comprised of Appetizers, Soups, Seafood, Poultry, Meat, Vegetables, Salad, Dessert, and Sauces (absolutely necessary in Frenchbased cuisines). The recipes themselves, however, are refreshingly imaginative. Chef Loumiet and Chef Preuss have deftly combined New Orleans' various ethnic traditions into "a somewhat lighter cuisine." Dishes such as Stuffed Eggplant Bayou Teche with Warm Remoulade Sauce, Quail Louisiana with Fresh Sage and Green Onion Stuffing, Veal Medallions and Louisiana Crabcake with Shitake Cabernet Sauce invigorate the traditional Creole canon of cooking. By the way, Broussard's crabmeat dishes have been called "some of the best tasting crabmeat concoctions in the business."

This cookbook celebrates 75 years of outstanding cuisine and the Broussard's tradition. The legend, the hospitality, the celebrities, and the flamboyance started by its spirited and inspired founder Joseph "Papa Joe" Broussard graciously allows us to bring it all home to the kitchen. -- From the Publisher

About the Author

Gunter Preuss was a chef at prestigious restaurants in New York, Washington, D.C., and Kansas City before coming to New Orleans to take the position of executive chef at the Fairmont Hotel. Gunter has been profiled in the PBS series "Great Chefs of New Orleans." This same zeal that Gunter brings to the cooking, his wife Evelyn brings to the restaurant's style.

Product Details

• Hardcover: 256 pages
• Publisher: Pelican Publishing; 1st ed edition (April 30, 1996)
• Language: English
• ISBN-10: 1565541391
• ISBN-13: 978-1565541399
• Product Dimensions: 10.2 x 7.3 x 1 inches
• Shipping Weight: 1.3 pounds (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #874,752 in Books (See Top 100 in Books)

More About the Author

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

Most Helpful Customer Reviews

1 of 1 people found the following review helpful:

5.0 out of 5 stars Broussards Resturant Cookbook, January 30, 2010

By 

Bayou_TK "TK" (Houma, La, US) - See all my reviews

Amazon Verified Purchase

This review is from: Broussard's Restaurant Cookbook (Hardcover)

Thank you Broussards for this. Interesting read, with recipes that are home useful. Not the usual unobtainium types so profound in these books. Fun to use with great results.
I've collected cookbooks for years, and this is my pick of the litter.
Thanks again!