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Ella Brennan has written 3 work(s)
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Cover for 9789625931005 Cover for 9780517586037 Cover for 9780517550496
The Food of New Orleans: Authentic Recipes from the Big Easy
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Product Description: This comprehensive Cajun and Creole cookbook presents over seventy recipes from all the top New Orleans restaurants.From Brennan's and Emeril to Commanders Palace—providing all the heady Cajun and Creole flavors of this fabulous food city in one handy volume...read more
By Marcelle Bienvenu (contributor), Ella Brennan (contributor), John Demers, Paul A. Greenberg (contributor), Errol Laborde (contributor) and Honey Naylor (contributor)
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Hardcover:

9789625931005 | Periplus Editions, February 15, 1998, cover price $15.95 | About this edition: This comprehensive Cajun and Creole cookbook presents over seventy recipes from all the top New Orleans restaurants.

Lee Bailey's New Orleans: Good Food and Glorious Houses/Recipes from the Commander's Palace, Mr. B'S, and the Palace Cafe
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A celebration of the rich culinary traditions of New Orleans presents easy-to-prepare, healthful adaptations of recipes from some of the city's finest restaurants, accompanied by color photographs of historic houses in the region. 45,000 first printing. Tour.
By Lee Bailey, Ella Brennan, Langdon Clay (illustrator), Commander's Palace (other contributor), Mr. B's (other contributor) and Palace Cafe (corporate author)
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Hardcover:

9780517586037 | 1 edition (Clarkson Potter, April 1, 1993), cover price $30.00 | About this edition: Shares recipes from some of the city's finest restaurants

The Commander's Palace New Orleans Cookbook
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Contains one hundred seventy-five recipes from the Commander's Palace restaurant in New Orleans, with innovative French cooking techniques for dishes ranging from Oyster Souffle to Lemon Crepes and Duck Fettuccine
By Dick Brennan, Ella Brennan and Lynne Roberts
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Hardcover:

9780517550496 | 1 edition (Clarkson Potter, April 1, 1984), cover price $25.00 | About this edition: Contains one hundred seventy-five recipes from the Commander's Palace restaurant in New Orleans, with innovative French cooking techniques for dishes ranging from Oyster Souffle to Lemon Crepes and Duck Fettuccine

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