Arnaud's Restaurant Cookbook: New Orleans Legendary Creole Cuisine

by Kit Wohl, Linda Ellerbee (Foreword), David Spielman (Photographer)

Taking over several buildings in the eight hundred block of Rue Bienville in the French Quarter, Count (an honorary title) Arnaud Cazenave in 1918 began to build a monument to the sensual pleasure of fine dining. The menu was and remains extensive; with nine oyster appetizers, fifty-one seafood entrees, and forty vegetables (among them potatoes prepared sixteen ways), it defined French-Creole cuisine for decades. The kitchen is still the largest of any freestanding restaurant in New Orleans. Dining rooms throughout the complex range from the �lovers� lookout� on the mezzanine to small chambers for intimate, private dining. True to the nineteenth-century design, the restaurant today has a serpentine network of passageways through the various buildings. Throughout this cookbook are fascinating stories and scintillating recipes from the 1918 founding through today, as well as photographs, cartoons, drawings, and other Arnaud�s memorabilia.

Genres: Cookbooks, Cooking

224 pages, Hardcover

First published April 30, 2005

About the author

Kit Wohl is an author and artist with a passion for the culinary arts. She works with chefs, restaurants, and hotels across the country. Her first book, Arnaud s Restaurant Cookbook, published by Pelican, received national acclaim. She is also the author of four books in the Classic Recipes Series: New Orleans Classic Gumbos and Soups, New Orleans Classic Desserts, New Orleans Classic Seafood, and New Orleans Classic Appetizers. Wohl and her husband, Billy, live in New Orleans with a trio of Abyssinian cats."