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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.
Publication Date : 1984-04-17
Authors : Paul Prudhomme
Publisher : Harper Collins
Number of Pages : 352
ISBN 10 : 0688028470
ISBN 13 : 9780688028473
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Chef Paul Prudhomme's Louisiana kitchen : Prudhomme, Paul : Free ...
Chef Paul Prudhomme's Louisiana kitchen by Prudhomme, Paul. Publication date 1984 Topics Cooking, American -- Louisiana style Publisher New York : W. Morrow Collection printdisabled; internetarchivebooks Contributor ... DOWNLOAD OPTIONS No suitable files to display here. IN COLLECTIONS
Chef Paul Prudhomme's Louisiana Kitchen - Anna's Archive
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Chef Paul Prudhomme's Louisiana Kitchen - Google Play
Chef Paul Prudhomme's Louisiana Kitchen - Ebook written by Paul Prudhomme. Read this book using Google Play Books app on your PC, android, iOS devices. Download for offline reading, highlight, bookmark or take notes while you read Chef Paul Prudhomme's Louisiana Kitchen.
Chef Paul Prudhomme's Louisiana Kitchen Kindle Edition
$20.99 Read with Our Free App Hardcover $27.85 158 Used from $1.30 17 New from $18.86 9 Collectible from $19.95 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.
Chef Prudhomme's Louisiana Kitchen - Google Books
Harper Collins, Apr 17, 1984 - Cooking - 352 pages 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.
Chef Paul Prudhomme: Louisiana Legend:Chef Paul Prudhomme: Louisiana Legend
Celebrate the life of the restaurateur, author, entrepreneur and television personality, who passed away in October of 2015. Includes interviews with colleagues, including chef Paul Miller, executive chef of K-Paul's Louisiana Kitchen; chef Frank Brigtsen, chef of K-Paul's; Marty Cosgrove of Magic Seasoning Blends; and Ella Brennan and Ti ...
Paul Prudhomme's Louisiana Kitchen Vol 2
Chef Paul Prudhomme's Always Cooking!:Always Cooking Episode 08 Season 2012 Episode 8
Chef Paul Prudhomme makes Baked Stuffed Onions, Seafood Crepes and Four Cheese Stuffed Pork Chops.