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Galatoire's Cookbook: Recipes and Family History from the Time-Honored New Orleans Restaurant Hardcover – October 18, 2005


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Product Details

  • Hardcover: 272 pages
  • Publisher: Clarkson Potter (October 18, 2005)
  • Language: English
  • ISBN-10: 0307236374
  • ISBN-13: 978-0307236371
  • Product Dimensions: 0.8 x 8.5 x 10.2 inches
  • Shipping Weight: 2 pounds
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Best Sellers Rank: #372,796 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

Galatoire's, the 100-year-old Bourbon Street institution, wasn't touched during Hurricane Katrina, so this work, happily, is a celebration and not an epitaph. Rodrigue, the restaurant general manager and chief operating officer, and publicist Benson offer a complete experience of the restaurant by plainly presenting Galatoire's iconic recipes (e.g., Shrimp Remoulade), defining less well-known foods (e.g., tasso, a dried, smoked meat), championing less politically correct ones (e.g., iceberg lettuce, foie gras) and offering brief recipe histories (e.g., Godchaux Salad). A final chapter on dressings, sauces and seasoning blends is even more useful than the ones covering the courses those additions are to garnish. Photos and reminiscences of patrons and staff reveal the restaurant's place as the city's elder statesman: anecdotes are decades-deep and patrons are unhip. The cookbook has a timelessness that comes from its deeply flavorful recipes based on indigenous Louisiana ingredients and an enduring tie to French cuisine. Among the book's highlights are recipes for Panned Rabbit Tenderloin and Sausage over Caramelized Onions, Sautéed Oyster Omelette, Creole Seafood Gumbo, and Port-Poached Pears with Cinnamon Crème Anglaise. Like many restaurant cookbooks, this one is lovely to leaf through. Unlike many, though, its recipes are, for the most part, completely doable for home cooks. 150 color and b&w photos. (Nov.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review

“More than a place to satisfy one’s hunger, Galatoire’s is a place where time and the outside world pleasantly fade from consciousness. It’s what every restaurant ought to be.” —Gourmet

“Tile floor, mirrors on the walls, ceiling fans, waiters with attitude: the old order changeth not at Galatoire’s, thank the Lord . . .The food defines New Orleans.” —New York Times

“Galatoire’s is not a restaurant, it’s a religion.” —Saveur

“Women in floppy hats, men in seersucker suits, politicians pressing the flesh, businessmen who have no intention of going back to the office, a few tourists—all settle in for an afternoon of eating, drinking, talking, and table-hopping that sometimes continues into dinner. The atmosphere is more cocktail party than restaurant lunch.” —The Washingtonian

“My favorite restaurant in the world is Galatoire’s in New Orleans. When I go there, I say ‘Just feed me.’” —Atlanta Journal-Constitution

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Customer Reviews

4.2 out of 5 stars
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The recepies are easy to follow even though, as expected, the foods are quite complex.
Walter T. Berry
The great Michelin three starred restaurants of Europe reach that peak by a combination of great food, great service, and great dining room ambiance.
B. Marold
This great establishment has given-up recipes that the household cook can prepare for the best of dinners.
digitalprof

Most Helpful Customer Reviews

16 of 18 people found the following review helpful By Jim Rad on July 26, 2006
Format: Hardcover
Would I recommend buying this book - absolutely YES - especially for anyone who has ever had lunch or dinner at this fantastic landmark. Through the stories, you will hopefully relive your experiences at this wonderful institution. If you haven't been there, it will make it a spot that you won't want to miss.

Would I recommend buying this as a cookbook - sadly - No .

Galatoire's in New Orleans is a feeling - an experience - something that you must indulge in. The writer of this book has definitely had this experience and it shows through the wonderful stories as well as pictures included in the volume. But as a cook book, there is something very wrong. I am far from being a professional chef but also by no means a novice in the kitchen. I looked forward to all the exciting dishes described and had a difficult time trying to pick the first one to try. It was a great disappointment. I have since prepared at least 4 or 5 other dishes - all with the same frustrating outcome. Where it called for certain ingredients not found locally, I ordered them. I followed the recipes without making any changes what so ever and was flat out disappointed with each one. Was there a problem taking restaurant quantities and formulating them down for the home setting - I don't know. There seems to be something wrong though. As a cookbook, it was very very disappointing.
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9 of 10 people found the following review helpful By B. Marold HALL OF FAMETOP 100 REVIEWER on July 16, 2006
Format: Hardcover
`Galatoire's Cookbook' by restaurant general manager, Melvin Rodrigue and restaurant publicist, Jyl Benson is a showcase of all the restaurant's strong points, which have brought it to the forefront of the ranks of American restaurants.

The very first thing one realizes from this book is that it is not only food which makes a great restaurant. The great Michelin three starred restaurants of Europe reach that peak by a combination of great food, great service, and great dining room ambiance. This is all, of course, very expensive. Top flight wait staff, expensive linens, and fancy crockery are not cheap, and all of this is clear from the text and pictures of this famous New Orleans eatery which has just celebrated its 100th anniversary.

Of course, to reach the top of New Orleans eating fame is almost as good as reaching the top of the list in the country, since there are a fair number of world class restaurants in the city, especially Commander's Palace.

The problem with this book is that while it states in its title that it is a `cookbook' and while the majority of pages are taken up by recipes, the quality of the cookbook does not measure up to the relative quality of the restaurant. I would especially warn prospective buyers that the James Beard Foundation award on the cover refers to the restaurant and not the book! Apropos of the credentials of the authors (neither are chefs), the book is more an advertisement for the restaurant ambiance and fame than it is an important interpretation of the venue's cuisine.
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2 of 2 people found the following review helpful By JT on July 12, 2007
Format: Hardcover Verified Purchase
Great book. It also includes some recipes. This is the best restaurant in New Orleans! What fun it was to spend hours chatting, eating and drinking on Sunday afternoons at Galatoire's with friends and family. I am a native New Orleanian now living in WA state and miss the unique, wonderful food and people of New Orleans. Now with Galatoire's recipes I can recreate a bit of home.
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Format: Hardcover Verified Purchase
Book was like new with no mess on any page. I am very hAppy! No high liter or ball point pen marks either!
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Format: Hardcover Verified Purchase
When I performed in the production of "A Streetcar Named Desire" at our local community theater, the cast purchased this cookbook for the stage manager and she loves it! Since the restaurant is mentioned in the play, we thought it was a very fitting gift. I'd recommend it for anyone who enjoys cooking.
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