Arnaud's Restaurant Cookbook New Orleans Legendary Creole Cuisine April release, Pelican Pubishing

The long-awaited Arnaud's Restaurant Cookbook fulfills it's promise in a glossy, deliciously illustrated book finely crafted by New Orleans author Kit Wohl.

(PRWEB) March 28, 2005 -- Arnauds Restaurant is a leader of old guard New Orleans restaurants and a world-famous monument to the enduring allure of classic Creole cuisine in a city known for its culinary excellence. This beautiful and extensive cookbook includes fascinating stories of Arnauds history and the celebrities who have dined there, photographs, Arnaud 's memorabilia and over one hundred and fifty scintillating dishes from the kitchen of the legendary French Quarter restaurant.

Each of the famous recipes in Arnauds Restaurant Cookbook has been carefully adapted for use in the home kitchen, including Arnauds Oyster Soup, Trout Meunière, Oysters Arnaud and Bienville, as well as the restaurants spectacular dishes for special occasions from weddings to Mardi Gras. Evocative photographs capture diners basking in the joy of Arnaud's meals. They illustrate the elegance of the many richly-appointed rooms and reveal behind-the-scenes moments with the restaurants staff. Most significantly, the photographs display all the lusciousness of the completed dishes featured in the cookbook that can be recreated at home.

recipe: Mushrooms Veronique
Yield: 60 appetizers, or bites"
There is rarely a mushroom left when these appetizers are presented. Not only are they very simple to prepare, they are an excellent crowd offering. Considering allergies and diets, Mushrooms Véronique is high in protein and uses no shellfish, fin fish, meat or nuts-the usual food allergy and diet adverse ingredients.
60 white button or crema mushrooms, about 1 inch in diameter, stems removed (save the stems for soup, if desired)
60 white seedless grapes, washed
15 ounces Boursin au Poivre soft cheese (three 5 ounce packages), at room temperature
1 cup clarified butter, warm (see page 206)
2 cups freshly grated Parmesan cheese
Preheat the oven to 425° and line one large or two smaller baking sheets with baking parchment.
Brush the mushrooms gently with a soft brush or paper towels to clean. In a large vegetable steamer set over simmering water (or a bamboo steamer set over a wok), steam the mushrooms rounded-side up for 3 minutes, to rid them of excess water. Cool.
Place the mushrooms rounded side down on a work surface and place one grape in the hollow of each cap. Scoop up about 1-1/2 teaspoons of the Boursin, and mound it over each mushroom cap, smoothing and completely enclosing the grape. Continue stuffing the remaining mushrooms. Place the Parmesan in a shallow bowl. With tongs, carefully dip each stuffed mushroom into the warm clarified butter, then dredge gently in the Parmesan. Gently shake off any excess and reserve the remaining Parmesan for another use.
Place the stuffed mushroom caps on the paper-lined baking sheet(s) and bake for 8 to 10 minutes, until golden brown. Serve at once.

See excerpt at www.arnauds.com

Edited by Brigit Binns
Cover Photography by David Spielman
Arnaud's Restaurant Cookbook
New Orleans Legendary Creole Cuisine
By Kit Wohl
224 pp. 10 x 10
Color and b/w photos Index
ISBN: 1-58980-309-4 $27.50
13-Digit ISBN: 9781589803091

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