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 Blangï¿1/2, 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.