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Chef Paul Prudhommes Louisiana Kitchen by Paul Prudhomme (1984)
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Logical though this is, it was an unprecedented way for a chef to write a cookbook. For Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years.
- Buy it nowChef Paul Prudhomme's Louisiana Kitchen by Paul Prud'Homme [Hardback]
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About this product
Product Information
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.Product Identifiers
PublisherHarperCollins INC International Concepts
ISBN-139780688028473
eBay Product ID (ePID)86612823
Product Key Features
Book TitleChef Paul Prudhommes Louisiana Kitchen
AuthorPaul Prudhomme
LanguageEnglish
Publication Year1984
GenreFood & Drink
Number of Pages352 Pages
Dimensions
Item Height242mm
Item Width186mm
Item Weight842g
Additional Product Features
Title_AuthorPaul Prudhomme
Country/Region of ManufactureUnited States
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Ratings and reviews
Most relevant reviews
- 17 Dec, 2023
Life changing
The taste of the recipes in here are amazing. Right up my alley.Verified purchase: YesCondition: Pre-owned
- 05 Jun, 2019
Enticing read
Will make you want to get down and Cajun in the kitchenVerified purchase: YesCondition: Pre-owned
