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Chef Paul Prudhomme's Seasoned America


Chef Paul Prudhomme's Seasoned America Cover

ISBN13: 9780688052829
ISBN10: 0688052827
Condition: Standard
Dustjacket: Standard
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Synopses & Reviews

Publisher Comments:

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 transforms the plainest of dishes — like a beef noodle casserole made from ground meat and pasta — into delicious company fare. The humble tamale pie, lowly turkey hash, and ordinary ham loaf become truly memorable in his capable hands. His Texas Chili may be the best anyone has ever tasted. Mulacalong Chicken, a specialty of Charleston, South Carolina, has a soft curry flavor that's indescribably wonderful. He seasons traditional regional and ethnic dishes in unconventional and surprising ways that make a world of difference: thyme in the West Coast Oyster Stew, nutmeg in the New England Boiled Dinner, cardamom in Iowa Chicken and Corn Pot Pie, cumin in Oklahoma Fried Chicken and Biscuits, coriander in Brooklyn Borscht.

Chef Paul's unique concept of "building" a dish to create maximum flavor and texture is used in many of his recipes, and a special section of the book explains exactly how it's done, in language anyone can understand. For example, Milwaukee Potato Soup has a base of grated potatoes for thickening and flavor, as well as two different sizes of diced potatoes for texture.

Other formerly "inelegant" dishes are treated to the remarkable — and frequently unorthodox-Chef Paul touch, to create food no one is likely to soon forget: A slow — roasted, boneless stuffed chicken emerges juicy and brimming with flavor in Atchafalaya Boneless Roast Chicken. Indian fry bread topped with a spicy lamb stew and fresh salsa becomes the world's best Navajo Tacos.

Through colorful stories, special tips on techniques, and invaluable information, you'll find all the encouragement you need to experiment with dishes you've always taken for granted. From Albuquerque Burritos to Lower East Side Latkes, Michigan Miner's Pasties to San Francisco Cioppino, Seasoned America and Paul Prudhomme will guide you step by step toward the successful creation of extraordinary American food.

About the Author

Chef Paul Prudhomme is the owner of K-Paul's Louisiana Kitchen and Magic Seasoning Blends, both in New Orleans. Chef Paul is one of America's best-known chefs, having appeared on most major TV networks. He is currently the host of three cooking series on cable television and PBS. Chef Paul is the author of seven other cookbooks and has been featured in numerous publications. He lives in New Orleans.

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Average customer rating based on 1 comment:

GWA, January 27, 2010 (view all comments by GWA)
Paul Prudhomme is very clever in having the cook make up a large quantity of the required dish's spices/herbs (say a third to a half cup), and then he uses it during different stages of the recipe........thereby creating a deep layer of full flavor to unravel as you eat the dish. Very clever and fantastic way to cook.

This cookbook is particularly creative as he travels around the US and picks out recipes which he then converts into his style of cooking. Full of flavor - making everything better than the original recipe.

You do not have to live in Louisiana and have access to that area's food to be successful, although perhaps their local sausage is better than what I can purchase in New Hampshire!

Once in awhile I have used just about every pan and pot in my kitchen in order to tackle his recipes...........but once people taste the outcome, I have plenty of folk volunteering to put my kitchen back in place - as a way to encourage me to put on another Paul Prudhomme dinner.
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Product Details

Prudhomme, Paul
William Morrow Cookbooks
New York :
Cookery, american
Cookery (herbs and spices)
American - General
Cookery (Herbs)
Regional & Ethnic - American - General
Specific Ingredients - Herbs, Spices, Condiments
Edition Number:
1st ed.
Edition Description:
Series Volume:
1909, t. 11
Publication Date:
x, 306 p.
9.57x7.30x1.19 in. 1.97 lbs.

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Related Subjects

Cooking and Food » By Ingredient » Herbs and Spices
Cooking and Food » Dishes and Meals » Sauces, Salsa, and Condiments
Cooking and Food » Regional and Ethnic » Cajun

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Product details x, 306 p. pages William Morrow & Company - English 9780688052829 Reviews:
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