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Recipes from Historic Louisiana: Cooking with Louisiana's Finest Restaurants [Hardcover]

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Item description for Recipes from Historic Louisiana: Cooking with Louisiana's Finest Restaurants by Linda Bauer...

A collection of favorite recipes from chefs at 48 enduring eating establishments in storied buildings across Louisiana. Intriguing stories combined with tantalizing recipes enable the reader to discover the pure joy of dining throughout historic Louisiana.

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Item Specifications...

Pages   208
Est. Packaging Dimensions:   Length: 8.3" Width: 8.2" Height: 0.8"
Weight:   1.7 lbs.
Binding  Hardcover
Release Date   May 1, 2006
Publisher   Bright Sky Press
ISBN  1931721726  
ISBN13  9781931721721  

Availability  0 units.

More About Linda Bauer

Register your artisan biography and upload your photo! Linda Bauer is the author of The American Sampler Cookbook, The New American Sampler Cookbook, and The Great American Sampler Cookbook. She has appeared on The Today Show, CBS This Morning, and CNN and is a member of the International Association of Cooking Professionals. Steve Bauer, U.S. Army, retired, served as a military aide to five presidents and is the author of How to do Business with the Federal Government and At Ease in the White House. The Bauers live in The Woodlands, Texas.

Linda Bauer currently resides in Houston.

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Product Categories

1Books > Subjects > Cooking, Food & Wine > General
2Books > Subjects > Cooking, Food & Wine > Regional & International > U.S. Regional > Cajun & Creole
3Books > Subjects > Cooking, Food & Wine > Regional & International > U.S. Regional > General
4Books > Subjects > Cooking, Food & Wine > Regional & International > U.S. Regional > South
5Books > Subjects > Travel > General > Food & Lodging > Dining

Reviews - What do customers think about Recipes from Historic Louisiana: Cooking with Louisiana's Finest Restaurants?

A compilation of recipes drawn from the head chefs of forty-eight popular restaurants  Apr 11, 2007
The collaborative effort of Linda and Steve Bauer, "Recipes From Historic Louisiana" is a compilation of recipes drawn from the head chefs of forty-eight popular restaurants and dining establishments from Louisiana and ranging from Alexandria, through Evangeline Country, to venerable New Orleans. Embellished with fascinating stories combined with savory 'kitchen cook friendly' recipes that can transform ordinary meals into culinary delights, "Recipes From Historic Louisiana" showcases dishes that range from Bronzed Stake with a Gingersnap Gravy (K-Paul's Louisiana Kitchen); to Barbecue Rib-Eye (Dickie Brennan's Stakehouse); to Trout Meuniere Amandine (Galatoire's); to Gumbo Ya-Ya (Commander's Palace); to Spiced Butternut Squash Soup (Mabry House). For a 'kitchen cook friendly' collection of authentic Louisiana cuisine, add Linda and Steve Bauer's "Recipes From Historic Louisiana" to your cookbook shelf! Also very highly recommended is the Bauer's companion collection, "Recipes From Historic America: Cooking & Traveling With America's Finest Hotels".
Mouth-watering  Aug 3, 2006
Linda and Steve Bauer cooked up a big 'ole gumbo pot of the best of Louisiana cuisine. Their timing was a divine appointment as they may have unknowingly preserved precious cultural treasures in the wake of Katrina. Bravo!
Best Cookbook  Jul 31, 2006
This is one of the best cookbooks that I have ever bought It is full a great recipes and beautiful pictures. Linda and Steve Bauer had done an excellent job on this book.

Fara Raines
Wow! Good Stuff!  Jul 29, 2006
I recently received a couple of books, and Ms. Bauer's was in the stack. After I skimmed it, I called a friend and started talking about the recipes as well as New Orleans in general. An hour later I realized we were STILL talking about her cookbook!

Bottom Line: I consider Top Ramen a food group and I was enthralled. Anyone with even a slight interest in cooking or New Orleans will be extremely pleased with this offering.
A Must Have Book  May 28, 2006
New Orleans has always, until Hurricane Katrina, been first and foremost famous for its food and restaurants. Recipes from Historic Louisiana is a collection of 120 favorite dishes from chefs at 48 of Louisiana's most famous restaurants. The history, stories and 130 full-color beautiful photographs combine with the recipes to enable you to recreate this incredible cuisine at home. The book is interesting in of itself for its historical content and the recipes are great.

I served the Mashed Sweet Potatoes with Bananas and Vanilla from G. W. Fins restaurant at a recent dinner party and received several requests for the recipe.

The authors present easy-to-follow instructions for all the famous Creole and Cajun dishes that will bring back fond memories of New Orleans for those familiar with the Crescent City. And even if you've never been there, you'll have a hard time trying to decide which recipe to try first.

Some of my favorite recipes from the book are Bananas Foster French Toast, Pesto Cheesecake, Slow Roasted Brisket, and Mashed Sweet Potatoes with Bananas and Vanilla. If you've ever been to Louisiana, or are familiar with its cuisine, you'll love this book. I haven't been there in over 20 years and Recipes from Historic Louisiana was a real stroll down memory lane, in addition to being a cookbook that you'll want to have. The book is beautiful, the recipes are sublime, and a portion of the proceeds from the sale of this book will benefit the National Trust for Historic Preservation Hurricane Relief Fund.

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