Re-create Louisiana's most sought-after restaurant recipes!

Imagine preparing signature dishes from one hundred of Louisiana's most popular restaurants right in your own kitchen. These 262 recipes enable you to do just that! From the Chicken and Andouille Smoked Sausage Gumbo at K-Paul's to the White Chocolate Bread Pudding at Commander's Palace, recipes from world-renowned Louisiana chefs are now at your fingertips. This cookbook also serves as a statewide guide to Louisiana's finest dining-out experiences.

Dine in the restaurant, order the dish, then make it yourself!  Outstanding.

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Fine Dining Mississippi Style	Fine Dining Georgia Style	Fine Dining Tennessee Style

• Compiled by John M. Bailey
• Edited by Gwen McKee
• Paperbound Layflat
• 382 pages
• 7.25 x 9.25 inches
• Illustrations
• ISBN-10: 1-893062-96-1
• ISBN-13: 978-1-893062-96-2
• Language: English
• Publisher: Quail Ridge Press (©2007)

Sabayon Glacé

May be made a day ahead, then covered and refrigerated.

11/2 cups medium dry white wine
1/2 cup raspberry liqueur
6 egg yolks
2 tablespoons water
1/2 cup granulated sugar
1 tablespoon cornstarch
2 cups heavy cream, well chilled
1 teaspoon vanilla
1 pint raspberries, blackberries, strawberries, or blueberries
Mint for garnish

Pour the wine and the raspberry liqueur into a saucepan; bring to a boil and lower heat, letting it simmer for 5 minutes.  Meanwhile, combine the egg yolks, water, sugar, and cornstarch in the bowl of a mixer and beat at medium-high speed until the mixture forms a ribbon.  Use the low speed of the mixer while pouring in the hot wine and liqueur mixture.  Return the mixture to the saucepan and set over low heat, stirring continuously with a whisk until mixture thickens to whipped cream consistency.  Remove the pan from the heat.  Pour custard into a bowl.  Place in the refrigerator to chill for about 3 hours, stirring from time to time to prevent a skin from forming.

Combine the well-chilled cream with vanilla in a chilled mixing bowl and beat at medium speed for 1 to 2 minutes, then increase the speed and beat for another 3 to 4 minutes, until the cream begins to thicken.  It should be a little firmer.  Do not over-beat or the cream may turn into butter.  Still beating, incorporate the cold wine custard and beat for about 3 minutes, until the mixture is homogeneous and very light in texture, like a mousse.  Serve in 6 chilled dessert dishes.  Garnish with raspberries (or berries of choice) and a sprig of mint.  Cover and refrigerate.  Serves 6.