The Leading eBooks Store Online 3,687,217 members ⚫ 1,190,073 ebooks

New to

Learn more

Chef Paul Prudhomme's Louisiana Kitchen

Chef Paul Prudhomme's Louisiana Kitchen by Paul Prudhomme
Add to cart
US$ 11.99
(If any tax is payable it will be calculated and shown at checkout.)

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.

HarperCollins; March 2012
100 pages; ISBN 9780062039422
Read online, or download in secure EPUB
Title: Chef Paul Prudhomme's Louisiana Kitchen
Author: Paul Prudhomme
  • News
Why You Should Know the Name Paul Prudhomme - Eater
Thu, 08 Oct 2015 14:30:04 -0700
EaterWhy You Should Know the Name Paul PrudhommeEaterHis book Chef Paul Prudhomme's Louisiana Kitchen, which was published ...
New Year's recipes: Indulgent jambalaya, then penitent beans and rice - Chicago Tribune
Tue, 22 Dec 2015 10:00:08 -0800
Chicago TribuneNew Year's recipes: Indulgent jambalaya, then penitent beans and riceChicago TribunePrudhomme's first ...
A New Orleans menu for New Year's Eve - Miami Herald
Tue, 29 Dec 2015 09:41:49 -0800
Miami HeraldA New Orleans menu for New Year's EveMiami HeraldPrudhomme's first cookbook, Chef Paul Prudhomme's ...