Author(s): Ralph Brennan
Publisher: Vissi D’Arte Books
Publication Date: 2008-04-09
Pages: 430
Review: I bought this cookbook to get the recipe for the praline bread pudding we enjoyed at Bacco’s. It was even better to discover that the book itself is such a treat. I would recommend it for both the novice and the more experienced cook. Ralph Brennan writes about his passion for cooking and for preparing seafood a la New Orleans style so well that the recipes seem a bonus. Filling the pages of this well designed, beautifully photographed (by Kerri McCaffety) cookbook are not only some of the finest recipes for seafood in print, but there are also bits of wisdom and humor that spice the presentation, making this one of the classiest cookbooks to come out in a long time.

Brennan is careful to give the background of each of the many dishes he shares, starting with the idiosyncrasies of the ingredients and types of seafood he uses, but also the ‘how to’ aspect of preparation before cooking, step by illustrated step of the preparation , and elegant photographs of the presentation of his works of culinary art. The book is divided into 1( A Seafood Cook’s Manual, 2) Appetizers, 3) Gumbos, Soups and Bisques, 4) Salads, 5) Main Courses, 6) Desserts and their sauces, with additional chapters on accompaniments, sauces, dressings, stocks, spirits, and seasonings. From these pages rise such spectacular foods as Crab Bisque with Cauliflower and Brie, Seared Tuna with Shrimp and Capers and Balsamic Vinegar Brown Butter Sauce, and even Fried Oyster Poor Boy sandwiches (the recipe is as much a tale of history as it is a useful guide to preparation).

Ralph Brennan not only gives precise and easy to follow directions, but he also makes it sound like such fun to prepare his suggestions that the book is readable as literature. This is a must for lovers of seafood, especially those who have enjoyed the author’s restaurant in New Orleans. Highly Recommended. Grady Harp, June 08As a college student and definitely not a professional chef I try to find recipes that are easy but delicious. I am helping my mom cook dinner this summer and am trying to find a recipe that appeals to my health conscious parents and my hungry football playing younger brother. Last night for dinner I decided to make the Crab and Shrimp Cobb Salad with Remoulade Sauce from Ralph Brennan’s New Orleans Seafood Cookbook. It looked delicious and healthy but the several pages of instructions seemed like a daunting undertaking. However, I was determined to create this dish and impress my family. After reading all the steps and beginning my preparation I realized that the three pages of instruction were not because the recipe was difficult but instead were detailed steps to instill confidence in the chef that they were preparing the dish correctly. The oohs and aahhs from my family as I brought out the salad encouraged me to try more recipes from the Cookbook and my mom was so impressed she started taking pictures of the salad. The Crab and Shrimp Cobb Salad was such a hit that I know I will look in the Ralph Brennan New Orleans Seafood Cookbook for another recipe. In fact, I have already scoped out the crabmeat lasagna with crab-&-chanterelle butter sauce for the next time my mom needs help with dinner. New Orleans, it’s famous for its seafood. And do you want that great New Orleans taste in your own home? Then this is the book for you! Author Ralph Brennan is a third-generation restauranteur, who owns three New Orleans restaurants, so he definitely knows what he is talking about.

OK, you’ve never heard of him? You don’t care about the man, only the recipes? Then let’s get down to brass tacks. This book is crammed full of excellent recipes. Each recipe begins with an introduction, and then continues on with the ingredients, step-by-step directions, advance steps (if necessary), and special equipment. The book itself is large, which means that it lays flat on the counter, and its ample spacing means that the instructions stay distinct from each other - so, it is easy for the amateur cook (such as myself) to go back and forth between the book and the food.

And here is where the rubber really hits the road - so far we have made three recipes from this book Crab Cakes with Ravigote Sauce (page 56), Shrimp Bisque (page 118), and Dark Chocolate Cake with Hot Fudge Sauce (page 292), and they were all magnifique! Yes, this is a great book, one that we are very glad to add to our kitchen library. I give this book my highest recommendations. If you want too cook up some great New Orleans seafood, then get this book!This cookbook shares some of the best recipes to ever come out of the Crescent City. The food images are stunning and the photographer goes a step further to search out beautiful architectural elements in Ralph’s restaurants. This book not only captures the unique tastes and flavors of New Orleans, it also captures the cities soul. Ralph Brennan’s New Orleans Seafood Cookbook is truly a feast for all senses.

-Lisa from Louisiana

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