Chef Paul Prudhomme's Louisiana Kitchen

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9780688028473: 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 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.

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Review:

There was once a time when words like étouffée, tasso, and jambalaya were hardly known outside of the Cajun and Creole communities of Louisiana. Then along came Chef Paul Prudhomme, and all of that changed. Big enough to be his own force of nature, Prudhomme all but single-handedly turned Cajun cooking into a national food trend, changing forever the way many a cook thinks about spicing food. And Chef Paul Prudhomme's Louisiana Kitchen was the book that made it happen. But guess what? It's still happening, and so is the book!

Anyone looking for a primer on Cajun cooking need look no farther. Chef Paul takes the reader by the hand and opens up a world that includes four kinds of roux, Jalapeno and Cheese Rolls, Shrimp Étouffée, and the to-die-for Cajun Meatloaf. Good old-fashioned Red Beans and Rice and Sweet Potato Pecan Pie are not forgotten either.

Chef Paul tested all of his recipes in a home kitchen using common culinary tools--no professional equipment needed here. These are recipes that are high in spice, so remember to have a large vat of water on hand! --Schuyler Ingle

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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Prudhomme, Paul
Editorial: William Morrow Cookbooks 1984-01-01 (1984)
ISBN 10: 0688028470 ISBN 13: 9780688028473
Nuevos Tapa dura Cantidad: 7
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BookOutlet
(Thorold, ON, Canada)
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Descripción William Morrow Cookbooks 1984-01-01, 1984. Hardcover. Estado de conservación: New. Hardcover. Publisher overstock, may contain remainder mark on edge. Nº de ref. de la librería 9780688028473B

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Prudhomme, Paul
ISBN 10: 0688028470 ISBN 13: 9780688028473
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Descripción 1984. HRD. Estado de conservación: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería VC-9780688028473

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Prudhomme, Paul
Editorial: Harper Collins Publishers
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Descripción Harper Collins Publishers. Estado de conservación: New. Brand New. Nº de ref. de la librería 0688028470

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Prudhomme, Paul
Editorial: William Morrow Cookbooks
ISBN 10: 0688028470 ISBN 13: 9780688028473
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Mediaoutlet12345
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Descripción William Morrow Cookbooks. Hardcover. Estado de conservación: New. 0688028470 *BRAND NEW* Ships Same Day or Next!. Nº de ref. de la librería SWATI2132267265

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Paul Prudhomme
Editorial: William Morrow Cookbooks (1984)
ISBN 10: 0688028470 ISBN 13: 9780688028473
Nuevos Tapa dura Primera edición Cantidad: 1
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Irish Booksellers
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Descripción William Morrow Cookbooks, 1984. Hardcover. Estado de conservación: New. book. Nº de ref. de la librería M0688028470

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Paul Prudhomme
Editorial: William Morrow Cookbooks (1984)
ISBN 10: 0688028470 ISBN 13: 9780688028473
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Ergodebooks
(RICHMOND, TX, Estados Unidos de America)
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Descripción William Morrow Cookbooks, 1984. Hardcover. Estado de conservación: New. 1. Nº de ref. de la librería DADAX0688028470

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7.

Paul Prud Homme
Editorial: HarperCollins Publishers Inc, United States (1984)
ISBN 10: 0688028470 ISBN 13: 9780688028473
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Book Depository hard to find
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Descripción HarperCollins Publishers Inc, United States, 1984. Hardback. Estado de conservación: New. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. 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 quot;Popcorn,quot; 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. Nº de ref. de la librería BTE9780688028473

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8.

Paul Prudhomme
Editorial: William Morrow (1984)
ISBN 10: 0688028470 ISBN 13: 9780688028473
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Descripción William Morrow, 1984. Estado de conservación: New. Nº de ref. de la librería TV9780688028473

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9.

Prudhomme, Paul
Editorial: William Morrow Cookbooks (1984)
ISBN 10: 0688028470 ISBN 13: 9780688028473
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Murray Media
(North Miami Beach, FL, Estados Unidos de America)
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Descripción William Morrow Cookbooks, 1984. Hardcover. Estado de conservación: New. Never used!. Nº de ref. de la librería P110688028470

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10.

Paul Prudhomme
Editorial: William Morrow & Co (1984)
ISBN 10: 0688028470 ISBN 13: 9780688028473
Nuevos Tapa dura Cantidad: 1
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Revaluation Books
(Exeter, Reino Unido)
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Descripción William Morrow & Co, 1984. Hardcover. Estado de conservación: Brand New. 1st edition. 351 pages. 9.50x7.25x1.50 inches. In Stock. Nº de ref. de la librería 0688028470

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