Chef Paul Prudhomme s Louisiana Kitchen

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  • Author : Paul Prudhomme
  • Publisher : Harper Collins
  • Pages : 272 pages
  • ISBN : 0062039423
  • Rating : 5/5 from 4 reviews
CLICK HERE TO GET THIS BOOK >>>Chef Paul Prudhomme s Louisiana Kitchen

Download or Read online Chef Paul Prudhomme s Louisiana Kitchen full in PDF, ePub and kindle. this book written by Paul Prudhomme and published by Harper Collins which was released on 13 March 2012 with total page 272 pages. We cannot guarantee that Chef Paul Prudhomme s Louisiana Kitchen book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. Here for the first time the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background. Chef Prudhomme's incredibly good food has brought people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother's kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account. So here, in explicit detail, are recipes for the great traditional dishes—gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun "Popcorn," Crawfish Etouffee, Pecan Pie, and dozens more—each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods. Chef Paul Prudhomme's Louisiana Kitchen is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme—these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking. For Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years. Some text and images that appeared in the print edition of this book are unavailable in the electronic edition due to rights reasons.

Chef Paul Prudhomme s Louisiana Kitchen

Chef Paul Prudhomme s Louisiana Kitchen
  • Author : Paul Prudhomme
  • Publisher : Harper Collins
  • Release : 13 March 2012
GET THIS BOOK Chef Paul Prudhomme s Louisiana Kitchen

Here for the first time the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background. Chef Prudhomme's

Chef Paul Prudhomme s Louisiana Tastes

Chef Paul Prudhomme s Louisiana Tastes
  • Author : Paul Prudhomme
  • Publisher : Harper Collins
  • Release : 13 March 2012
GET THIS BOOK Chef Paul Prudhomme s Louisiana Tastes

Chef Paul Prudhomme's Louisiana Kitchen is an exciting exploration of the new flavors that have made Louisiana cooking even better. Chef Paul Prudhomme put Louisiana cooking on the map. Now Chef Paul returns to his culinary roots to show us how Louisiana cooking has evolved. Today, the culinary influences of Asia, Latin America, the Middle East, and many other cuisines are being integrated into "traditional" Louisiana cooking. Chef Paul explores how Louisiana cooks have incorporated such newly available ingredients as

The Prudhomme Family Cookbook

The Prudhomme Family Cookbook
  • Author : Paul Prudhomme
  • Publisher : Harper Collins
  • Release : 22 May 2012
GET THIS BOOK The Prudhomme Family Cookbook

Super-bestselling Chef Paul Prudhomme and his 11 brothers and sisters remember—and cook—the greatest native cooking in the history of America, garnered from their early years in the deep south of Louisiana. The Prudhomme Family Cookbook brings the old days of Cajun cooking right into your home.

Chef Paul Prudhomme s Pure Magic

Chef Paul Prudhomme s Pure Magic
  • Author : Paul Prudhomme
  • Publisher : Harper Collins
  • Release : 13 March 2012
GET THIS BOOK Chef Paul Prudhomme s Pure Magic

Over one hundred recipes show you how to bring a symphony of flavors to everyday meals. If you're looking for satisfying deep-down tastes, look no further. Here you'll find: Sticky Chicken Lotsa Crab Crab Cakes Southern Smothered Spuds Sweet Potato Omelet Bronzed Fish Fresh Garlic Pasta Corn Chowder Black Bean Soup Really Rich Beef and MushroomsAlso included are all your Louisiana favorites, such as gumbos, jambalayas, and etouffées. This collection of nearly 100 savory recipes brings out a symphony of

Chef Paul Prudhomme s Seasoned America

Chef Paul Prudhomme s Seasoned America
  • Author : Paul Prudhomme
  • Publisher : Harper Collins
  • Release : 13 March 2012
GET THIS BOOK Chef Paul Prudhomme s Seasoned America

When one of America's most talented and best loved chefs reinterprets the great American classics, the result is Chef Paul Prudhomme's Seasoned America, a beautifully illustrated collection of American favorites made even better. In his new book, Chef Paul works his culinary magic on America's classic regional recipes--San Francisco cioppino, Texas chili, Maryland crab cakes, for example. The results are more than 150 recipes that represent a whole new way of interpreting traditional American cooking. Special sections encourage home cooks to

Chef Paul Prudhomme s Fork in the Road

Chef Paul Prudhomme s Fork in the Road
  • Author : Paul Prudhomme
  • Publisher : Harper Collins
  • Release : 13 March 2012
GET THIS BOOK Chef Paul Prudhomme s Fork in the Road

Chef Paul Prudhomme, America's most innovative chef, invites you to take a Fork in the Road, a journey toward a different way of cooking. If your goal is to produce great-tasting, flavorful dishes that everyone will enjoy, yet are still good for you, then this is the cookbook for you!Chef Paul's new book offers not only recipes but a model for anyone who wants to modify his or her cooking to minimize the use of less healthful ingredients, yet

Fiery Foods That I Love

Fiery Foods That I Love
  • Author : Paul Prudhomme
  • Publisher : William Morrow Cookbooks
  • Release : 26 November 1995
GET THIS BOOK Fiery Foods That I Love

Put on your apron, sharpen your knives, and get fired up to go cooking! Paul Prudhomme, America's favorite chef, invites you to try some of the greatest flavors the world has to offer. You'll find them in unusual and exciting combinations in Chef Paul Prudhomme's Fiery Foods That I Love.From dark and savory tamari to the crisp brightness of ginger, from peanuts to plantains, every bite explodes with Chef Paul's own particular magic."Food is my passion, and my

Chef Paul Prudhomme s Fiery Foods That I Love

Chef Paul Prudhomme s Fiery Foods That I Love
  • Author : Paul Prud'Homme
  • Publisher : Unknown
  • Release : 01 April 1999
GET THIS BOOK Chef Paul Prudhomme s Fiery Foods That I Love

Paul Prudhomme, America's favorite chef, invites you to try some of the greatest flavors the world has to offer. He says, "Food is my passion, & my mission in life is to make your dinner better. To be exciting, food has to have several levels of taste & carry you away with flavor & delight." He succeeds in tempting your every taste bud in each & every course. Chef Paul has traveled around the globe, brought back its flavors, & dreamed them into such mouthwatering,

The New Encyclopedia of Southern Culture

The New Encyclopedia of Southern Culture
  • Author : John T. Edge
  • Publisher : UNC Press Books
  • Release : 01 February 2014
GET THIS BOOK The New Encyclopedia of Southern Culture

When the original Encyclopedia of Southern Culture was published in 1989, the topic of foodways was relatively new as a field of scholarly inquiry. Food has always been central to southern culture, but the past twenty years have brought an explosion in interest in foodways, particularly in the South. This volume marks the first encyclopedia of the food culture of the American South, surveying the vast diversity of foodways within the region and the collective qualities that make them distinctively southern.

The Potlikker Papers

The Potlikker Papers
  • Author : John T. Edge
  • Publisher : Penguin
  • Release : 16 May 2017
GET THIS BOOK The Potlikker Papers

“The one food book you must read this year." —Southern Living One of Christopher Kimball’s Six Favorite Books About Food A people’s history that reveals how Southerners shaped American culinary identity and how race relations impacted Southern food culture over six revolutionary decades Like great provincial dishes around the world, potlikker is a salvage food. During the antebellum era, slave owners ate the greens from the pot and set aside the leftover potlikker broth for the enslaved, unaware

Icons of American Cooking

Icons of American Cooking
  • Author : Victor William Geraci,Elizabeth S. Demers
  • Publisher : ABC-CLIO
  • Release : 07 December 2021
GET THIS BOOK Icons of American Cooking

Presents the lives and careers of twenty-four American personalities involved in food and cooking, covering their education, travels, restaurants, written works, and awards. including such celebrities as James Beard, Julia Child, Mollie Katzen, Martha Stewart, and Alice Waters.