While restaurant, food and cookbook critics nationwide will be commenting on Ralph Brennan's cookbook the most anticipated reviews are those from New Orleans. In creating this cookbook the Ralph Brennan team sought to capture the essence of seafood cooking beyond their restaurants and across the city... no small feat in a celebrated culinary community known for spectacular seafood dishes. 
Judy Walker, Restaurant and Food Editor for The Times-Picayune New Orleans' daily newspaper, evaluates the book in "Seafood City: New Orleans Recipes Abound in Ralph Brennan's Cookbook" Walker's story headlined the newspapers' living section this week and shares the story behind the cookbook... from Ralph's first New Orleans experiences with seafood to compiling a book through the challenges of Hurricane Katrina. The review supports the cookbook and it's comprehensive coverage of local seafood.
Following Walker's post-Katrina commitment to share recipes from New Orleans the article lists several recipes from the cookbook:
- Crabmeat and avocado with spicy vinaigrette
- Louisiana seafood boil
- Grilled redfish and crabmeat with lemon-butter sauce
We thank Judy Walker for sharing the story behind Ralph Brennan's first cookbook and look forward to hearing what other locals have to say about the book.
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