Mr. B's Bistro Cookbook (Recipes From New Orleans's Favorite French Quarter Restaurant)

Mr. B's Bistro: Simply Legendary Recipes From New Orleans's Favorite French Quarter Restaurant offers over 100 classic Mr. B's recipes from the past twenty-five years plus new favorites. Beyond just providing recipes, The Mr. B's Cookbook shares tips for making the dark roux necessary for the perfect gumbo, the distinction between Cajun and Creole cooking, and readers learn that yesterdays bread makes the best bread pudding and much more.

NEW ORLEANS, LA (January 7, 2005) – Mr. B’s Bistro, one of the brightest stars in the New Orleans restaurant scene, has delighted guests for 25 years with its legendary food and gracious hospitality. Now, Managing Partner Cindy Brennan has at long last heeded to the hundreds of requests made by loyal customers and has gathered over 100 recipes to create The Mr. B’s Bistro Cookbook.

Mr. B’s Bistro, located in the heart of the French Quarter at 201 Royal Street, is a restaurant fixture famous for its deft cooking of regional specialties in a warm bistro setting. Championing the cooking of Louisiana and its endless potential of indigenous ingredients, The Mr. B’s Bistro Cookbook contains 112 recipes that celebrate the bounty of Louisiana: Barbecued Shrimp, Gumbo Ya-Ya, Soft-Shell Crab with Maque Choux, Pecan-Crusted Catfish, and Bread Pudding with Whiskey Sauce are just a few of the all-time favorites featured in this cookbook.

Shining with the restaurant’s renowned Southern hospitality, The Mr. B’s Bistro Cookbook shares more than just recipes: Executive Chef Michelle McRaney shares her tips for making the dark roux necessary for the perfect gumbo and the distinctions between Cajun and Creole cooking. Readers will also learn that yesterday’s bread makes the best bread pudding, how to “build” the finest mint julep, and the secrets for the perfect fried oyster.

The cookbook’s opening chapters include Cocktails, which include potent recipes for Absinthe Frappe and the Sazerac, New Orleans’ quintessential cocktail, as well as recipes for hangover
“cures” such as Brandy Milk Punch and Ramos Gin Fizz. The Appetizers chapter showcases delicious Louisiana coastline dishes such as Catfish Fingers, Buster Crab, Fried Oysters and Crabmeat Fondue, among others.

The Soups & Stocks section shares tasty recipes for Turtle Soup, Asparagus Crab Soup and Chicken, Beef, Shrimp and Crab Stocks. The Salads chapter features Tuna Wasabi Salad, Revellion Salad and a Louisiana classic, Fried Crawfish Salad with Andouille Dressing. The Entrees chapter finally divulges Mr. B’s famous New Orleans Barbecued Shrimp recipe along with Braised Mississippi Rabbit, Pasta Jambalaya, Shrimp with Red-Eye Gray and Grits and many more. The Mr. B’s Bistro Cookbook goes on to reveal even more sought-after recipes in the Brunch, Side Dishes, Desserts and Sauces & Such chapters.

With stunning photography and a fresh design that wonderfully balances the timelessness of New Orleans juxtaposed with a clean and modern sensibility, Mr. B’s Bistro Cookbook is a celebratory book. It bursts with passion – passion for fresh, local ingredients, culinary traditions and a curiosity for new and innovative standards.