One of America's greatest restaurants, Brennan's in New Orleans is known worldwide as a home of fine cuisine. "Breakfast at Brennan's" is a longstanding tradition among sophisticated visitors to the city. This collection of the Brennan family's distinctive Creole recipes was first issued in 1961, and has remained a favorite ever since.
Author and columnist Hermann B. Deutsch recounts the fascinating story of the Brennan clan, telling how a family of poor Irish immigrants rose to become the premier restaurateurs in New Orleans. Numerous photographs and drawings illustrate the history of the family and their restaurant.
The more than 150 recipes in the book include such time-honored Brennan's favorites as Bananas Foster, Trout Amandinee, Pompano En Papillote, and Eggs Benedict. With more than 155,000 copies in print, Brennan's New Orleans Cookbook is a classic compendium of superb food from one of the nation's finest restaurants.
2 tablespoons brown sugar
1 tablespoon butter
1 ripe banana, peeled and sliced lengthwise
½ oz. banana liqueur
1 oz. white rum
1 large scoop vanilla ice cream
Melt brown sugar and butter in flat chafing dish. Add banana and sauté until tender. Sprinkle with cinnamon. Pour in banana liqueur and rum over all and flame. Baste with warm liquid until flame burns out. Serve immediately over ice cream. 1 serving.
BRENNAN'S NEW ORLEANS COOKBOOK
By Hermann B. Deutsch
256 pp. 6 ½ X 9 ½
8 B&W photos - 16 Illustrations - Index
20th ptg. 155,000 in print
EAN: 978-0-88289-382-2 hc