Comments: For some reason, this book feels just right. We are often leery of chef's recipes, but almost all in this collection seem manageable. We can grow tired of an endless string of New Orleans cookbooks, but this seems to have recipes one would want to have on hand. The text could be overblown, but it's informative and friendly. The photos – by the author – are mostly exceptional.
Chapters are modest, including cakes and pies, custards and puddings, candies and cookies, flambé desserts, ices and ice creams, and a chapter including a few special sauces, garnishes, and ways to work with pecans. Recipes include Sister Mary's Pecan Pralines, Bon Ton Bread Pudding, Arnaud's Crème Brûlée, Brennan's flaming Bananas Foster, Crozier's Floating Island, McKenzie's bakeries' turtle cookies, Commander's Palace's Bread Pudding Soufflé, Galatoire's Crème Caramel, Emeril Lagasse's Banana Cream Pie, and Chef Leah Chase's Sweet Potato Pie.