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Commander's Kitchen: Take Home the True Taste of New Orleans with More Than 150 Recipes from Commander's Palace Restaurant Hardcover


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Product Details

  • Hardcover: 333 pages
  • Publisher: Broadway Books; 1st edition (October 31, 2000)
  • Language: English
  • ISBN-10: 0767902904
  • ISBN-13: 978-0767902908
  • Product Dimensions: 10.1 x 8.2 x 1.1 inches
  • Shipping Weight: 2.5 pounds
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (19 customer reviews)
  • Amazon Best Sellers Rank: #280,638 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Commander's Palace is an American restaurant treasure. For many years, patrons of the beloved New Orleans institution have been urging the Brennan family, its proprietors, to publish the restaurant's recipes. Commander's Kitchen, written by co-owner Ella Brennan's daughter, Ti Adelaide Martin, and Chef Jamie Shannon, realizes that wish, presenting more than 150 accessible recipes for the restaurant's acclaimed Creole dishes. These reflect a mix of French, Spanish, African, Arcadian, and Native American cooking traditions. The book also provides a glimpse of the history, lore, and daily backstage to-and-fro that have made the century-old restaurant a required dining destination.

"We like to push things to the edge," says Shannon of Commander's vibrant cooking, and in chapters that treat drinks through desserts, the book proves his point. Dishes like Shrimp Tasso with Five-Pepper Jelly, Pan-Crusted Sirloin Steak with Cayenne Butter, and Braised Lamb Shank with Merlot Mushroom Sauce are typical of the heady offerings, fare both earthy and sophisticated. Also presented are recipes for many of Commander's famed brunch dishes, the classic creamed-spinach- and artichoke-garnished Eggs Sardou among them; "The Chef's Table," a chapter of "show-off" dishes served at the restaurant's renowned in-the-kitchen table; and a selection of sweets, including Chocolate Molten Soufflé and the Creole sine qua non dessert, Bread Pudding Soufflé. Illustrated with color photos and containing technique tips throughout (readers learn, for example, the difference between sautéing and panéing), the book is an exuberant portrait of a remarkable American restaurant and its unique cuisine. --Arthur Boehm

Review

Advance Praise for Commander's Kitchen

"A delicious combination of Commander's classics and Chef Jamie's flavor
and flair! What a restaurant! What a family!"
--Chef Emeril Lagasse

"For the very same reasons that Commander's Palace is a great, classic restaurant, Commander's Kitchen is a winner of a cookbook. It's generous in sharing recipes that are enormously appealing and user-friendly with a healthy seasoning of spunk and soul."
--Danny Meyer, coauthor of The Union Square Cafe Cookbook

"Step through the doors of Commander's Kitchen and celebrate the magical hospitality and vibrant cooking of New Orleans. The book's intoxicating imagery and seductive recipes will have you licking your lips in anticipation of Commander's tantalizing tastes. Chef Jamie Shannon is a fish expert extraordinaire, and his well-seasoned tips will lure you into the kitchen to create your own show-stopping memories."
--Leslie Beal Bloom, coauthor of Seafood Cooking for Dummies

"The Commander's Palace tradition of excellence, savored by so many generations during the last century, has been elegantly and clearly written for the new century in a book that defines, explains, and demonstrates New Orleans cooking at its best--Commander's Kitchen is for old-timers and newcomers alike, a feast for everybody."
-Peter Feibleman, author of American Cooking: Creole and Acadian

"One of my all-time favorite gastronomic destinations in the United States is New Orleans and Commander's Palace is, of course, at the top of my list of places to dine. Bravo Ti and Jamie for translating the culinary tradition of the legendary Brennan family into a book that the home cook can both enjoy reading and cooking from."
--Daniel Boulud, chef/owner of Restaurant Daniel and Cafe Boulud

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Customer Reviews

4.8 out of 5 stars
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16
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1
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See all 19 customer reviews
Everyone should visit their restaurant in New Orleans.
Geoff Wieczynski
Every recipe that we have tried from this book has been a hands down home run with our friends and family.
Mary L. Miller
I highly recommend this book to anyone who wants to cook tasty creole/cajun inspired food.
C. Wong

Most Helpful Customer Reviews

17 of 17 people found the following review helpful By Geoff Wieczynski on April 28, 2001
Format: Hardcover
Commander's Palace-My favorite restaurant in the world! Everyone should visit their restaurant in New Orleans. The service is wonderful and the food can't be beat. That is unless you try the recipes in this book.

The head chief and one of the family owners wrote this book. The recipes are generally Creole with some Cajun thrown in. The book blends New Orleans tradition, family/restaurant history, recipes and most importantly tips on preparation. The stories are intriguing and I have read this book from cover to cover.

One of my favorite sections is the "Commander's Kitchen Pantry." This section is made up of basic ingredients recipe-such as Creole seasonings, hot sauce, Worcestershire sauce, and various breads. I have used these basics in my own cooking-adding much flavor.

The only knock that I have with this book is that certain recipes fall into the trap that many chef written books. Many recipes assume that you read between the lines. For example, the New Orleans Style Barbecue Shrimp doesn't recommend that you remove the shrimp from the pan before you create the wonderful sauce. If you don't do this, the shrimp will overcook. Another example is that I burned the Spicy pecans I still haven't figured it out why; maybe by not using an insulated a pan or maybe the temperature was too high...

Recipes I would try tonight are: New Orleans style barbecue shrimp, bread pudding soufflé, crab and corn Johnny Cakes with caviar, and Jambalaya. This is a great book to add to your kitchen.
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19 of 21 people found the following review helpful By A Customer on November 4, 2000
Format: Hardcover Verified Purchase
If you appreciate gourmet cooking you will love this cookbook. I was delighted when I discovered that a new Commander's Palace cookbook was being written by the current Chef! This cookbook has lived up to my expectations. There are close to 200 nouveau and traditional creole recipes included with spendid instructions. Many of the menu favorites are included, like the turtle soup and bread pudding soufflé. The only thing that would make it better is if there were a few more photographs of the dishes.
This cookbook is a true delight.
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6 of 6 people found the following review helpful By Todd C. Spears on December 20, 2001
Format: Hardcover
This cookbook really is incredible. It's not only filled with many wonderful recipes from the famous New Orleans restaurant, but also with stories about the history of the legendary restaurant as well.
The recipes are just what you would expect - the best. Everything from appetizers to drinks to mouth watering desserts are included. What I love most though is along with most of the recipes are little stories behind the recipes. Where they came from. How they came to the restaurant. There's also some short tales about the history of the restaurant itself. That's what I love most about the cookbook - the little stories that make the recipes that much more special.
Overall the book is incredible and I highly recommend it. The only reason I didn't give it five stars is I thought it could have had some more pictures and illustrations.
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5 of 5 people found the following review helpful By Jane Elliot on March 26, 2004
Format: Hardcover
This is an excellent compliment to one of the best restaurants. I love to cook & eat!! Most restaurant have cookbooks where its hard to duplicate their meals. Usually they have recipes that are toocomplicated (require kitchen appliances the average person doesn't have or ingredients impossible to find). Nothing is further than the truth with this book. It has easy to follow recipes, which can be cooked with basic cookware. The dishes come out fantastic. If you love creole food, but can't get to New Orleans regularly-- BUY THIS BOOK. You won't regret it.
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7 of 8 people found the following review helpful By Mary L. Miller on December 27, 2001
Format: Hardcover
As a longtime fan of Commander's Palace (and creole and cajun cuisine in general), I found the book as much fun to read as the dishes were to prepare. The beautifully presented recipes and well written preparation tips were made all the better by the inclusion of tidbits of New Orleans and Brennan family history. This book is a must have for both veteran and novice cooks interested in preparing great Louisiana style food.
Every recipe that we have tried from this book has been a hands down home run with our friends and family. The recipes are scaled for truly generous portions. For Christmas Eve dinner we prepared the Venison Stew and the Jalepeno Corn Bread for family in the upper midwest. They liked the meal so much that we left them the recipe book and I have just ordered another for myself!
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4 of 4 people found the following review helpful By Geoff Wieczynski on April 25, 2001
Format: Hardcover
Commander's Palace-My favorite restaurant in the world! Everyone should visit their restaurant in New Orleans. The service is wonderful and the food can't be beat. That is unless you try the recipes in this book.
The head chief and one of the family owners wrote this book. The recipes are generally Creole with some Cajun thrown in. The book blends New Orleans tradition, family/restaurant history, recipes and most importantly tips on preparation. The stories are intriguing and I have read this book from cover to cover.
One of my favorite sections is the "Commander's Kitchen Pantry." This section is made up of basic ingredients recipe-such as Creole seasonings, hot sauce, Worcestershire sauce, and various breads. I have used these basics in my own cooking-adding much flavor.
The only knock that I have with this book is that certain recipes fall into the trap that many chef written books. Many recipes assume that you read between the lines. For example, the New Orleans Style Barbecue Shrimp doesn't recommend that you remove the shrimp from the pan before you create the wonderful shrimp. If you don't do this, the shrimp will overcook. Another example is that I burned the Spicy pecans I still haven't figured it out why; maybe by not using an insulated a pan or maybe the temperature was too high...
Recipes I would try tonight are: New Orleans style barbecue shrimp, bread pudding soufflé, crab and corn Johnny Cakes with caviar, and Jambalaya. This is a great book to add to your kitchen.
Comment Was this review helpful to you? Yes No Sending feedback...
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