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• Martin, Ti Adelaide with Shannon, Jamie

Commander's Palace is one of the most critically acclaimed and beloved restaurants in the country. It was named the outstanding restaurant in America by the James Beard Foundation, and is always rated the most popular restaurant in New Orleans by Zagat. A trip to New Orleans just isn't complete without a meal at a Commander's Palace. Now, home cooks can bring its unmatched style, hospitality and great food to their own tables. Reflecting the restaurant's fascinating culinary intersection—a New Orleans landmark combining native ingredients and techniques with exciting and evolving contemporary flavors—Commander's Kitchen takes readers behind the doors of a truly exciting culinary experience.

Featuring 150 recipes from the restaurant's extensive offerings and other Brennan family recipes, this book describes step-by-step the secrets to Shrimp Tasso with Five-Pepper Jelly, Eggs Louis Armstrong, Pan-Seared Crusted Sirloin Steak with Cayenne Butter, Braised Lamb Shanks with Merlot Mushroom Sauce, or, the queen of Creole desserts, Bread Pudding Souffle. Of course, five varieties of gumbo are also included, along with dozens of information-packed sidebars, personal anecdotes, tips for throwing a New Orleans-style bash, and juicy tidbits of Commander's Palace lore. Commander's Kitchen lets the good times and the exceptional dining, roll.

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