Have you ever wondered how to make Crawfish Bisque or Baked Stuffed Oysters? Find out from an experienced caterer and cooking school owner who decided to share her secrets.
In New Orleans, creatinga fine dining experience and enjoying it is an art.
This book teaches the ambitious cook how to create that art.
From cocktails, to compotes, to pastry and pies, this cookbook offers a bit of everything.
Ideas for menus for both formal and informal dinners are also included.
So get adventurous and have some fun creating some New Orleansfavorites Below is a sample recipe from the book for a simple but elegant Lobster Salad.
1 cup flaked lobster3 tablespoons French dressing2 cups diced celerycup mayonnaise3 hard-boiled eggs Marinate lobster with French dressing, let stand thirty minutes.
Drain.
Mixwith celery and mayonnaise, arrange on lettuce leaves and garnish with curledcelery and sliced hard-boiled eggs.
Pelican Publishing Company New orleans cookbook, paperback/lena richard
