Commander's Wild Side: Bold Flavors for Fresh Ingredients from the Great Outdoors

Hardcover | October 14, 2008

byTi Adelaide Martin

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Dozens of dishes featuring wild game, fish, and fowl from one of america's favorite restaurants

With legendary talent, the freshest ingredients possible, and a tradition of fun, Commander's Palace proves that great restaurants only get better with time. A New Orleans institution since 1880, the critically acclaimed restaurant has been the winner of the James Beard Award for Most Outstanding Restaurant in America and has been ranked the top dining establishment in the city for seventeen consecutive years, officially making any visit to New Orleans incomplete without a savory meal in the beautiful Garden District landmark.

Nothing can stop the crew at Commander's Palace, and Commander's Wild Side, which features more than one hundred new recipes for fare straight from America's bayous, streams, mountains, and back­country, as well as dozens of stunning photographs, proves it.

With thrilling flavors for any palate, executive chef Tory McPhail has recipes for everything from Juniper Berry-Grilled Elk, Rabbit and Goat Cheese Turnovers, and Roasted Quail with Bourbon-Bacon Stuffing to Jamaican Conch Callaloo, Marinated Crab Salad, and Pecan Butter-Basted Flounder with Creole Mustard Cream.

Looking for something more traditional? Try the Lemon and Garlic Grilled Pork and the Roasted Turkey or any of the nongame substitutions—just in case the butcher is out of mountain lion.

Commander's Wild Side is guaranteed to have just the right dish to spice up your cooking repertoire.

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Dozens of dishes featuring wild game, fish, and fowl from one of america's favorite restaurantsWith legendary talent, the freshest ingredients possible, and a tradition of fun, Commander's Palace proves that great restaurants only get better with time. A New Orleans institution since 1880, the critically acclaimed restaurant has been t...

Ti Adelaide Martin and Lally Brennan are first cousins and proprietors of Commander's Palace, Cafe Adelaide, and the Swizzle Stick Bar in the Loews New Orleans Hotel, with the outpost Brennan's of Houston run by Alex Brennan-Martin. Ti is also the author ofCommander's Kitchen. The legendary Commander's Palace has won the James Beard Aw...

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Kobo ebook|Sep 13 2016

$21.59 online$27.99list price(save 22%)
Format:HardcoverDimensions:256 pages, 9 × 7 × 0.89 inPublished:October 14, 2008Publisher:HarperCollinsLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:006111989X

ISBN - 13:9780061119897

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“Who better than the co-owner and executive chef of New Orleans’ legendary Commander’s Palace to show readers how to take fresh-from-nature provender and turn it into sophisticated restaurant fare? Many fine ideas in this one.”