I’m very excited to report that the first review of the cookbook appeared in the Tyler Morning Telegraph last week! Food editor Shauna Wonzer reviewed newly and soon-to-be released cookbooks and here’s what she had to say about Ralph’s…
"Ralph Brennan's New Orleans Seafood Cookbook" (Vissi D'Arte Books, $45) is one of the most visually appealing and mouth-watering collections I have seen in a long while. The 430-page hardback book includes color photography throughout. Its visual appeal would make it a conversation piece on anyone's coffee table. But it might not stay there long. It's sure to make its way into your kitchen for use. If you love New Orleans-style cooking, the recipes are ones you will find yourself using.
The book is divided into several sections, including a seafood cook's manual with chapters on crawfish, shrimp, oysters and specialties such as alligator, frog legs and turtle. There is also space dedicated to appetizers, gumbos and soups, salads, main courses and desserts. The basics are also included with chapters on stocks, seasonings, sauces and drinks. Recipes for shrimp bisque, seafood-stuffed flounder with garlic butter sauce, redfish court-bouillon and chocolate bourbon pecan pie are sure to inspire you to become adventurous in the kitchen. If you are looking to take a culinary travel adventure without leaving home, this is the perfect way.”
Read the full review
Shauna comments that cookbooks are a great way to give your kitchen a makeover. I’m excited to see how Ralph’s cookbook can freshen up my kitchen and interested to hear what it does to yours…
"Ralph Brennan's New Orleans Seafood Cookbook" (Vissi D'Arte Books, $45) is one of the most visually appealing and mouth-watering collections I have seen in a long while. The 430-page hardback book includes color photography throughout. Its visual appeal would make it a conversation piece on anyone's coffee table. But it might not stay there long. It's sure to make its way into your kitchen for use. If you love New Orleans-style cooking, the recipes are ones you will find yourself using.
The book is divided into several sections, including a seafood cook's manual with chapters on crawfish, shrimp, oysters and specialties such as alligator, frog legs and turtle. There is also space dedicated to appetizers, gumbos and soups, salads, main courses and desserts. The basics are also included with chapters on stocks, seasonings, sauces and drinks. Recipes for shrimp bisque, seafood-stuffed flounder with garlic butter sauce, redfish court-bouillon and chocolate bourbon pecan pie are sure to inspire you to become adventurous in the kitchen. If you are looking to take a culinary travel adventure without leaving home, this is the perfect way.”
Read the full review
Shauna comments that cookbooks are a great way to give your kitchen a makeover. I’m excited to see how Ralph’s cookbook can freshen up my kitchen and interested to hear what it does to yours…
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