The Color of Flavor by Frank Brigtsen

For decades, Brigtsen devotees have been begging Chef Frank to write a cookbook. He finally did it! Chock full of great recipes, stunning photography and “Frankisms,” it'll be the first thing you throw into your trunk during an evacuation — right next to your mama's recipes.

Featuring Frank's personal recipes for classic Creole dishes, such as Filé Gumbo and Shrimp Remoulade, as well as Brigtsen's Restaurant favorites, like Butternut Shrimp Bisque, Roast Duck, and Pecan Pie.

Includes recollections of Frank's personal story, as a 4^th generation New Orleanian, protégé of Paul Prudhomme, Chef/Owner of Brigtsen's and later teacher of all things Creole food and history.