The iconic restaurant famous for Breakfast at Brennan's was a Creole favorite and New Orleans staple for decades before its closure in 2013. Now available in paperback, these classic recipes are sprinkled with both family and restaurant history and seasoned with the original illustrations. This collection is a must for everyone with a craving for true New Orleans flavor! Once hailed as one of America’s greatest restaurants, Brennan’s in New Orleans was known worldwide as a home of fine cuisine. “Breakfast at Brennan’s” was a longstanding tradition on par with “dinner at Antoine’s,” and the restaurant was famed for its culinary inventions. Recreate the elegance at home with this classic collection of the Brennan family’s distinctive Creole recipes, first issued in 1961. Author and columnist Hermann B. Deutsch recounts the fascinating rise of the Brennan clan, telling how a family of poor Irish immigrants rose to become the premier restaurateurs in New Orleans. Numerous illustrations document the history of the family and their iconic restaurant. Includes 150 iconic Brennans recipes like: Bananas Foster - Trout Amandine - Pompano en Papillote - Eggs Benedict Life called it "one of New Orleans' most famous restaurants." McCall's praised it, saying, "The food is strictly for the angels." Brennan's restaurant on Royal Street was a culinary landmark from its establishment in 1946 until its closure in 2013. For more than six decades, "breakfast at Brennan's" was synonymous with the elegant, gourmand culture of the Crescent City. This classic work captures the taste of the inventive spirit of the master chefs who made the Brennan's name into an icon. These dishes, many created by illustrious chef Paul Blang�, are simple to prepare and a success at any gathering. Author Hermann B. Deutsch recounts the fascinating tale of the Brennan clan and the early days of their most famous restaurant. Woven through the story of an Irish immigrant family that founded a fantastically successful French restaurant devoted to Creole cuisine is a generous and readable dollop of history and local color. Deutsch deftly recounts the history behind the French Quarter buildings that figure into the Brennan story. Illustrated with photographs and drawings, this collection will be cherished by those who wish to recreate the magic and flavor of one of the world's most beloved culinary treasures. Hermann B. Deutsch (1889-1970) was a New Orleans journalist and columnist. He wrote for the New Orleans States-Item, Saturday Evening Post, Esquire, Collier's Weekly, and others. The author of Pelican's The Incredible Yanqui: The Career of Lee Christmas, Deutsch frequently wrote about Louisiana culture and cuisine. Editor and illustrator Deirdre Stanforth (1924-2013) was a commercial artist, illustrator, and writer from New Orleans. A graduate of Newcomb College, she is also the author of Pelican's Romanic New Orleans. Hermann B. Deutsch (1889-1970) was a New Orleans journalist and author born in the town of Brüx, Austria-Hungary, now called Most, Czech Republic. He wrote for the New Orleans States-Item for more than four decades and for publications such as the Saturday Evening Post, Cosmopolitan, Esquire, Collier's Weekly, and the Literary Digest. Deutsch's books include Pelican's The Incredible Yanqui: The Career of Lee Christmas. He frequently wrote about Louisiana, with a focus on New Orleans and its cuisine.