By Ti Adelaide Martin and Tory McPhail William Morrow, $29.95 Who better than the co-owner and executive chef of New Orleans' legendary Commander's Palace to show readers how to take fresh-from-nature provender and turn it into sophisticated restaurant fare. Most of the 100-plus recipes involve items Louisiana residents typically acquire by hunting, fishing or gathering themselves, but you don't have to follow suit. If you can score similar ingredients from your foodservice distributor and ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.