Ralph Brennans New Orleans Seafood Cookbook or Two Dudes One Pan

Ralph Brennan's New Orleans Seafood Cookbook

Author: Ralph Brennan

Ralph Brennan's New Orleans Seafood Cookbook is the definitive guide to New Orleans seafood cooking, including a comprehensive seafood cook's manual, 170 recipes featuring classic and contemporary seafood preparations, 143 color photographs, and a comprehensive ingredients source guide.

Created by the perfect storm of culinary talent - restaurateur Ralph Brennan, prolific food writer Gene Bourg and storied photographer Kerri McCaffety - Ralph Brennan's New Orleans Seafood Cookbook demystifies seafood cooking with detailed, triple-tested recipes that really work. Whether you're a novice or an expert, you'll find recipes to delight you, from the short and simple (Barbecue Shrimp, Grilled Redfish "on the Half-Shell", Crawfish Spring Rolls with Roasted Corn Relish & Chile-Garlic Sauce), to the delectably complex (Crawfish Bisque, Crabmeat Lasagna with Crab-&-Chanterelle Butter Sauce).

Illustrated step-by-step instructions for handling, storing and preparing raw seafood products, a guide to pairing seafood with wine, and a bonus section with substitutions, tips and special instructions to ensure recipes come out right and delicious, every time -it's all here in one luscious volume.

Four years in the making, the majesty of New Orleans seafood cooking is now accessible and available to every home cook, thanks to Ralph Brennan's New Orleans Seafood Cookbook.

Look this: The New Public Personnel Administration or Advanced Microeconomic Theory

Two Dudes, One Pan: Maximum Flavor from a Minimalist Kitchen

Author: Jon Shook

Just one pan? No problem! You’ll need only a single skillet, or a roasting pan, or a Dutch oven to make any of the 100 knockout recipes that have made this team the hottest culinary duo west of the Rockies.

Today their catering business and restaurant are the toast of Los Angeles, but Jon and Vinny still remember what it was like to cook with a minimum of space, time, and equipment. And they know that it is the feel-good, homestyle favorites that win raves from their clients and will make any home cook’s reputation. In Two Dudes, One Pan they show you how to prepare a surprising array of dishes—from finger foods to sweets and everything in between—using a few simple pieces of equipment and never more than one at a time.

Just as Jon and Vinny depend on fewer kitchen tools and gadgets than most cooks, they also believe it’s possible to eat well without spending a fortune, and their varied, deeply flavored food won’t send you running to the gourmet shop in search of an obscure ingredient. For them, it’s all about what you can do with food from the local grocery store. Pick up your favorite pan and try your hand at dishes like:

Curried Chicken Nuggets with Honey Mustard and Red Onion Slaw * Sake-Soy Sea Bass with Baby Bok Choy * Spicy Roasted Cauliflower, Capers, and Parm * Sherried Salmon and Cipollini Onions * Five-Spice Cornish Hens * Pistachio Tiramisù with Sweet Cherry Sauce * Pumpkin Pie Bars

With full-color photographs, ingredient alternatives, helpful tips and shortcuts, and dozens of straightforward, down-and-dirty recipes that pack a wallop of flavor, Two Dudes, One Pan will inspire you touse less—and cook more.

Publishers Weekly

Through their Food Network reality show and this, their first print effort, the Two Dudes hope to prove the buddy system to be a winning formula. Owners of Caramelized Productions, a Hollywood catering company, the authors present 100 offerings inspired by their early days of minimal money, ingredients and cookware. The guys manage to concoct a fun, fresh collection. The chapters are based upon the recipesa' cooking vessels rather than their ingredients. Therea's "The Big Bowl," "Nonstick Skillet," "Frying Pan," "Dutch Oven," "Roasting Pan" and "Baking Dish." Seafood is their specialty, with dishes such as Sea Bass, Clams, Bacon and Leeks in White Wine, and a Crispy Dill Snapper, which breaks the booka's single-pan rule by utilizing an empty skillet to weigh down the fillets while they cook to keep them from curling. Four types of burgers hit the skillet including one made with lamb and feta cheese and another with pork and a Fennel-Apple Slaw. The Dutch oven is the source of comfort food like Clam Chowder and Buttermilk-Sage Fried Chicken, while the baking dish runs away with the spoon in desserts such as Chocolate-Hazelnut Bread Pudding and Strawberry-Rhubarb Crisp. (Aug.)

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Judith Sutton - Library Journal

Shook and Dotolo met at cooking school in Fort Lauderdale and have cooked at high-end restaurants in Florida and Los Angeles, but when they were between jobs, they began a sort of cooking-on-the-fly catering business called Carmelized Productions. Their business has expanded, and they are opening a restaurant in West Hollywood later this year, but their first book is a reflection of their original catering philosophy, "cooking on a budget-a time budget, an equipment budget, as well as a food budget." The recipes are organized into chapters by equipment, because just about all of them require only one pan. The "classic skillet" recipes, for example, include Tuna Steak au Poivre and Killer Garlic Shrimp. With an interesting approach, readable text, and big-flavored recipes, this is recommended for most collections.