[E-Book] ☆ Chef Prudhomme's Louisiana Kitchen | by ✓ Paul Prudhomme Tom Jimison

Chef Prudhomme's Louisiana Kitchen By Paul Prudhomme Tom Jimison,

  • Title: Chef Prudhomme's Louisiana Kitchen
  • Author: Paul Prudhomme Tom Jimison
  • ISBN: 9780688028473
  • Page: 322
  • Format: Hardcover
  • 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 responsible than Paul Prudhomme forHere 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 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 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.
    Chef 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 Louisia

    One thought on “Chef Prudhomme's Louisiana Kitchen”

    1. I have used this cookbook so much that it is falling apart, and a few pages are so stained you can t read them When Chef Prudhomme s Louisiana Kitchen first came out in the 1980s, I was excited that someone had actually done a professional job of pulling together recipes for okra gumbo, etouffee, and crawfish, the stuff I d eaten all my life Prudhomme s family home was about 30 miles from my hometown, and he, like me, grew up eating all things Cajun But closer inspection proved that this was som [...]

    2. This book is one I would grab in a house fire I ve had it forever, since it was first published in the early 80s, and have used it so often it falls open at certain recipes Oh my goodness, the food is so wonderful I know the trend 30 years later is to less butter and flour, but hey, I don t cook from it every day, and you haven t lived until you ve made a big pot of Shrimp Diane and mopped up the butter sauce with a fresh baguette Heaven in a bowl

    3. All the great Cajun dishes of Louisiana can be found in this book Gumbo Crawfish etouffee Delectable seafood dishes Yum I ve owned this cookbook almost as long as I ve been cooking It s even autographed by Chef Paul Prudhomme We re both from Opelousas, Louisiana The recipes between the pages are beyond good They re outstanding, scrumptious I can honestly say that the recipes are authentic Cajun cuisine If one follows Chef s directions, you ll be sitting down to eat one helluva good meal You may [...]

    4. There are cookbooks, and then there are cookbooks Written at a time when the idea of a celebrity chef was new and Cajun cooking was still a novelty to most Americans, this engaging and hugely valuable book simply set the standard for its type It s an essential buy for anyone who wants to learn about Louisiana s incredibly rich traditions of cooking, and many of the recipes should be considered the definitive versions of the dishes in question Prudhomme isn t a spectacular writer, but he s a dece [...]

    5. I cannot tell you how many times I have grabbed this book off my shelf and made dinner using the recipes Chef Prudhomme was a master of his craft and his ways of presenting recipes are perfect and simple By the way, if you want the best meatloaf EVER, his Cajun Meatloaf is unreal How much do I love this meatloaf We will be featuring an adaptation of it in our upcoming book The American Table being released in October, 2017 Skyhorse Publishing If you love Louisiana and creole cooking, this book i [...]

    6. Met him some years earlier.This cuisine does not get any authentic than cooked and or recommended by Paul Prudhomme given the fact that the New Orleans cuisine is blended out of different areas of the world mostly French African Portuguese Spanish and Italian.This is definitely not light cuisine, but then one already knows that when coming to this venue Easy to read, easy to follow directions Bring on the mudbugs

    7. This is one of those books where if you find a copy at the thrift store you buy it to give away I have made many of the classics in this book and I can safely recommend that it is okay to use half or even one third of the butter, none of the lard, and olive oil instead.The Shrimp Creole is divine.

    8. Excellent Paul Prudhomme shook up America with this book Blackened redfish was the rage, but than that he brought Cajun and Creole dishes to the nation and man was this ever something new to most of us at the time Especially good are the Shrimp Diane, the Cajun Meatloaf and Mama s Yeast Rolls This book is a treasure.

    9. This is supposedly one of the Top 10 cookbooks in the world, voted by today s top chefs planet wide I ve only tried a couple of his Jambalaya recipes, they are excellent I only wish my friends up here in Canada could take the spices I tried cutting the spices in half but still too spicy for most people up here.

    10. I avoid anything blackened especially redfish like the plague, but there are plenty of other recipes here worth trying His cornbread dressing beats all, including my grandmother s just don t tell her I said that.

    11. I bought this at a used sale, only paid a few dollars for it I haven t made many of the dishes except for the spiced pecan cake which I ve made three times It was worth the price jsut for that recipe.

    12. Great cookbook More than just a book of recipes, it also explains the technical aspects of WHY certain processes are done and specific ingredients are added Gives a intimate knowledge of the cooking process Nice full color pics and some wonderful recipes.

    13. This wonderful book was my introduction to cooking Cajun food back in 1985 and I haven t looked back since Every recipe I ve made out of it has been absolutely delicious My copy is dog eared and grease stained, and I wouldn t part with it for the world

    14. I inherited this from Kate Hall, and it is really the king of New Orleans cooks and the cookbook is excellent

    15. This is probably the best cook book about cajun cuisine out there Not only are there great recipes, it is written in a way that actually teaches you about cooking.

    16. I love me some cajun food, but reading through this cookbook let s just say it s no wonder Paul Prudhomme weighs 400 pounds Hoo eee I guar un tee

    17. Unbelievable fat and butter, but the food is the artform that inspired a thousand insipid resturants His directions are clear and based on fundamental principles.

    18. We could never bring ourselves to make any of these recipes, although they sound quite tasty The thought of them made our arteries shudder.

    19. Excellent, even if a wee bit old fashioned This was at the leading edge of the now full blown localvore foodie movement.

    20. From the kitchen of a Louisiana restaurant, this collection of recipes features the food of the region It combines the tastes of the various Louisiana cultures.

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