Contributing to New Orleans' reputation for good living is Brennan's. It preserves the traditional excellence of Creole cooking... a cuisine as distinctive as any in the world. Brennan's combines up-to-date elegance with Old World Charm. Look Magazine, 1964

{HISTORY}

A famous restaurant steeped in history alongside other historical New Orleans notables including Antoine's and Arnaud's, Brennan's has been feeding locals and tourists traditional Creole cuisine for over 75 years. 

Long before 1946 though, when the restaurant first opened, successive generations of the Irish-American Brennan family worked their way from Ireland to Louisiana taking employment in all sorts of food-related industries in Louisana's bustling city of New Orleans.

In 1960, New Orleans newspaper columnist and journalist, Herman Deutsch, published Brennan's New Orleans Cookbook sharing the dynamic story of the Brennan family... how they immigrated to New Orleans from Ireland in the 1840s, worked their way around various aspects of the city's bustling food industry and then eventually came to own and run one of Louisiana's most well-known restaurants. Included here are many of the Creole recipes that made the restaurant so beloved.  

In addition to the interesting genealogical lineage of the Brennan family, Herman also shares the histories of the historic buildings that housed other Brennan eateries, and the history of creole cuisine in New Orleans as both a local and regional part of the American South's dynamic food landscape. 

Still in operation today, Brennan's continues to be run by members of the Brennan family, making this cookbook both a fun heirloom of restaurant history and also a practical guide on how to cook some of the city's most celebrated dishes.

Elegantly laid out, this cookbook includes recipes for breakfast, lunch, dinner, and dessert as well as cocktails and hors d'oeuvres.  Each recipe is given its own page regardless of length and sections are intermittently illustrated with drawings by Dierdre Stanforth. A section of black and white photos of the restaurant are also included.   

Interesting recipes include Creole Gumbo, Pompano Pontchartrain Amadine, Chicken Pompadour, Dinde Mullady, Beef Daube Glace, Tournedos Royal, Veal Grillades and Grits, Yams Richard, Scallop Salad, Bread Pudding with Whiskey Sauce, Eclair Eugene, Sugar Shell Sheba, Absinthe Suissesse, Pirates Dream Rum Cocktail, Oysters Roffignac, Crab Meat Ravigotte, Eggs Sardou and Lamb Chops Mirabeau

{SPECIAL FEATURES}

- 1964 New Revised Edition, 14th printing 

- 244 pages

- Includes original dust jacket

- Decorated coverboards mirror the image on the dustjacket

- Illustrated with drawings by Deidre Stanforth as well as black and white photographs of the interior and exterior of the restaurant

{CONDITION}

In absolutely beautiful vintage condition, the dust jacket is completely intact with no rips, tears, spots or stains. The coverboards and interior pages are equally bright and clean with no cooking splatters, stains or notations. There is a gift inscription dated 1977 written in pen on the front endpaper. 

 {SIZE}

Measures 9.5" inches (length) x 6.5" inches (width) x 1.5" inches (thickness) and weighs 1.6lbs

{RESTAURANT HISTORY COMES TO LIFE}

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