Breakfast at Brennan's and Dinner, Too by Jimmy Brennan, Pip Brennan, Ted Brennan (1994, Hardcover)

Long before Paul Prudhomme and Emeril Lagasse arrived on the New Orleans culinary scene, there was Owen Brennan, founder of the renowned Brennan's restaurant. Owen unfortunately passed away just as his restaurant was garnering national attention, but his heirs not only kept his dream alive, they continued to build and expand to create the restaurant dynasty seen today in many locations far from the Vieux Carre.

Breakfast at Brennan's is packed with traditional recipes, with predictable focus on brunch offerings and seafood. The recipes are well-described, and those who haven't cooked in the N'Awlins style before may be surprised at the lengthy lists of ingredients (22 for crab bisque and 19 each for the namesake "Eggs Owen" and the quintessential Creole Sauce that would make pencil erasers palatable!) The "pinch of this and pinch of that" approach, along with lots of reducing and copious amounts of butter, are the things that give these dishes the amazing breadth and depth of flavors not that common in today's quest for simply prepared food. However, these recipes are very straightforward and most are not difficult once one gets past the measuring.

My only regret is that this book was published in 1994, long before cookbook formats rivaled novels. The first 50 pages are packed with a charming history of New Orleans, the Brennan family, and the restaurant, and I'd love to see that carried throughout the book. If each recipe featured at least a few sentences at the beginning to tell its origin and any other interesting snippets ... THAT would indeed be an exceptional cookbook. It is, of course, wonderful just as it is.