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1 Local Warehouse Cooking and Food- Cajun

Chef Prudhomme's Louisiana Kitchen

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Chef Prudhomme's Louisiana Kitchen Cover

 

Synopses & Reviews

Publisher Comments:

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.

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.

Product Details

ISBN:
9780688028473
Author:
Jimison, Tom
Author:
Jimison, Tom
Author:
by Paul Prudhomme
Publisher:
William Morrow Cookbooks
Location:
New York :
Subject:
Cookery, american
Subject:
Louisiana
Subject:
Creole
Subject:
Cookery, creole
Subject:
Louisiana style
Subject:
Cookery, American -- Louisiana style.
Subject:
Regional & Ethnic - American - Southern States
Subject:
Regional & Ethnic - Cajun & Creole
Subject:
American - Southern States
Subject:
Cooking and Food-US Southern
Copyright:
Edition Number:
1st ed.
Edition Description:
Hardcover
Series Volume:
8911
Publication Date:
19840417
Binding:
Hardback
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
352
Dimensions:
9.25 x 7 x 1.13 in 30.08 oz

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Related Subjects

Cooking and Food » Regional and Ethnic » Cajun
Cooking and Food » Regional and Ethnic » Cajun and Creole
Cooking and Food » Regional and Ethnic » United States » Southern

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