Chef Paul Prudhomme s Louisiana Kitchen Book
Score: 5
From 4 Ratings

Chef Paul Prudhomme s Louisiana Kitchen


  • Author : Paul Prudhomme
  • Publisher : Harper Collins
  • Release Date : 2012-03-13
  • Genre: Cooking
  • Pages : 352
  • ISBN 10 : 9780062039422

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Chef Paul Prudhomme s Louisiana Kitchen Excerpt :

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 Redf

Chef Prudhomme s Louisiana Kitchen Book
Score: 5
From 4 Ratings

Chef Prudhomme s Louisiana Kitchen


  • Author : Paul Prudhomme
  • Publisher : Harper Collins
  • Release Date : 1984-04-17
  • Genre: Cooking
  • Pages : 352
  • ISBN 10 : 9780688028473

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Chef Prudhomme s Louisiana Kitchen Excerpt :

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 Redfi

Chef Paul Prudhomme s Louisiana Cajun Magic Cookbook Book

Chef Paul Prudhomme s Louisiana Cajun Magic Cookbook


  • Author : Paul Prudhomme
  • Publisher : Crescent
  • Release Date : 1989
  • Genre: Cooking
  • Pages : 96
  • ISBN 10 : UCSC:32106014871104

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Chef Paul Prudhomme s Louisiana Cajun Magic Cookbook Excerpt :

It is easier and faster to prepare Cajun specialties with Paul Prudhomme's new Magic Seasonal Blends--a new feature in this book. More than thirty color photos illustrate Cajun greats such as Gumbo, Jambalaya and Etouffee.

Chef Paul Prudhomme s Seasoned America Book
Score: 5
From 1 Ratings

Chef Paul Prudhomme s Seasoned America


  • Author : Paul Prudhomme
  • Publisher : Harper Collins
  • Release Date : 2012-03-13
  • Genre: Cooking
  • Pages : 320
  • ISBN 10 : 9780062046888

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Chef Paul Prudhomme s Seasoned America Excerpt :

When one of America's most talented and best loved chefs reinterprets the great American classics, the result is Chef Paul Prudhomme's Seasoned America, a beautifully illustrated collection of American favorites made even better. In his new book, Chef Paul works his culinary magic on America's classic regional recipes--San Francisco cioppino, Texas chili, Maryland crab cakes, for example. The results are more than 150 recipes that represent a whole new way of interpreting traditional American cooking. Special sections encourage home cooks to experiment and take risks for the sheer taste of it. Some text and images that appeared in the print edition of this book are unavailable in the electronic edition due to rights reasons.

Chef Paul Prudhomme s Pure Magic Book

Chef Paul Prudhomme s Pure Magic


  • Author : Paul Prudhomme
  • Publisher : Harper Collins
  • Release Date : 2012-03-13
  • Genre: Cooking
  • Pages : 224
  • ISBN 10 : 9780062030528

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Chef Paul Prudhomme s Pure Magic Excerpt :

Over one hundred recipes show you how to bring a symphony of flavors to everyday meals. If you're looking for satisfying deep-down tastes, look no further. Here you'll find: Sticky Chicken Lotsa Crab Crab Cakes Southern Smothered Spuds Sweet Potato Omelet Bronzed Fish Fresh Garlic Pasta Corn Chowder Black Bean Soup Really Rich Beef and MushroomsAlso included are all your Louisiana favorites, such as gumbos, jambalayas, and etouffées. This collection of nearly 100 savory recipes brings out a symphony of flavors and smiles in the everyday dishes loved by all--meatloaf, mashed potatoes, salads, bronzed chicken--as well as Louisiana favorites such as gumbos, jamabalayas, and etouffees. Some text and images that appeared in the print edition of this book are unavailable in the electronic edition due to rights reasons.

The Prudhomme Family Cookbook Book
Score: 4
From 1 Ratings

The Prudhomme Family Cookbook


  • Author : Paul Prudhomme
  • Publisher : Harper Collins
  • Release Date : 2012-05-22
  • Genre: Cooking
  • Pages : 446
  • ISBN 10 : 9780062188113

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The Prudhomme Family Cookbook Excerpt :

Super-bestselling Chef Paul Prudhomme and his 11 brothers and sisters remember—and cook—the greatest native cooking in the history of America, garnered from their early years in the deep south of Louisiana. The Prudhomme Family Cookbook brings the old days of Cajun cooking right into your home.

Chef Paul Prudhomme s Louisiana Tastes Book

Chef Paul Prudhomme s Louisiana Tastes


  • Author : Paul Prudhomme
  • Publisher : Harper Collins
  • Release Date : 2012-03-13
  • Genre: Cooking
  • Pages : 368
  • ISBN 10 : 9780062030498

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Chef Paul Prudhomme s Louisiana Tastes Excerpt :

Chef Paul Prudhomme's Louisiana Kitchen is an exciting exploration of the new flavors that have made Louisiana cooking even better. Chef Paul Prudhomme put Louisiana cooking on the map. Now Chef Paul returns to his culinary roots to show us how Louisiana cooking has evolved. Today, the culinary influences of Asia, Latin America, the Middle East, and many other cuisines are being integrated into "traditional" Louisiana cooking. Chef Paul explores how Louisiana cooks have incorporated such newly available ingredients as lemongrass, fresh tamarind, and papaya into their dishes. As Chef Paul says, any Louisiana cook worth his or her salt will work with what's available — familiar or not — and turn it into something delicious. Andouille Spicy Rice gets its zing! from chipotle and pasilla chile peppers, and Roasted Lamb with Fire-Roasted Pepper Sauce is flavored with jalapeno peppers and fennel. Classic jambalaya, etouffee, and gumbo are reinvented with such far-flung ingredients as star anise, cilantro, yuca, plantain, and mango. Some text and images that appeared in the print edition of this book are unavailable in the electronic edition due to rights reasons.

Real Cajun Book

Real Cajun


  • Author : Donald Link
  • Publisher : Clarkson Potter
  • Release Date : 2012-06-13
  • Genre: Cooking
  • Pages : 256
  • ISBN 10 : 9780770434205

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Real Cajun Excerpt :

An untamed region teeming with snakes, alligators, and snapping turtles, with sausage and cracklins sold at every gas station, Cajun Country is a world unto itself. The heart of this area—the Acadiana region of Louisiana—is a tough land that funnels its spirit into the local cuisine. You can’t find more delicious, rustic, and satisfying country cooking than the dirty rice, spicy sausage, and fresh crawfish that this area is known for. It takes a homegrown guide to show us around the back roads of this particularly unique region, and in Real Cajun, James Beard Award–winning chef Donald Link shares his own rough-and-tumble stories of living, cooking, and eating in Cajun Country. Link takes us on an expedition to the swamps and smokehouses and the music festivals, funerals, and holiday celebrations, but, more important, reveals the fish fries, étouffées, and pots of Granny’s seafood gumbo that always accompany them. The food now famous at Link’s New Orleans–based restaurants, Cochon and Herbsaint, has roots in the family dishes and traditions that he shares in this book. You’ll find recipes for Seafood Gumbo, Smothered Pork Roast over Rice, Baked Oysters with Herbsaint Hollandaise, Louisiana Crawfish Boudin, quick and easy Flaky Buttermilk Biscuits with Fig-Ginger Preserves, Bourbon-Soaked Bread Pudding with White and Dark Chocolate, and Blueberry Ice Cream made with fresh summer berries. Link throws in a few lagniappes to give you an idea of life in the bayou, such as strategies for a great trip to Jazz Fest, a what-not-to-do instructional on catching turtles, and all you ever (or never) wanted to know about boudin sausage. Colorful personal essays enrich every recipe and introduce his grandfather and friends as they fish, shrimp, hunt, and dance. From the backyards where crawfish boils reign as the greatest of outdoor events to the white tablecloths of Link’s famed restaurants, Real Cajun takes you on a rollicking and inspiring tour of this wild p

Fiery Foods That I Love Book

Fiery Foods That I Love


  • Author : Paul Prudhomme
  • Publisher : Harper Collins
  • Release Date : 2012-03-13
  • Genre: Cooking
  • Pages : 320
  • ISBN 10 : 9780062031839

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Fiery Foods That I Love Excerpt :

Chef Paul has traveled around the globe, brought back its flavors, and dreamed them into such mouthwatering, soul-satisfying recipes as Fire-Roasted Garlic Bread; Fennel and Split Pea Soup; Fried Eggplant coated in sesame seeds; Pepper Tomato Shrimp; Sweet Beef and Fresh Chiles; Smothered Potatoes, Cabbage, and Andouille; and much, much more. And he's even added his "Too Hot for Mrs. Podunk" recipes for those of you hungry for five-alarm flavor. Those in search of Chef Paul's favorites, just look for his trademark cap.

Chasing the Gator Book

Chasing the Gator


  • Author : Isaac Toups
  • Publisher : Voracious
  • Release Date : 2018-10-23
  • Genre: Cooking
  • Pages : 256
  • ISBN 10 : 9780316465762

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Chasing the Gator Excerpt :

A badass modern Cajun cookbook from Top Chef fan favorite Isaac Toups and acclaimed journalist Jennifer V. Cole, featuring 100 full-flavor stories and recipes. Things get a little salty down in the bayou... Cajun country is the last bastion of true American regional cooking, and no one knows it better than Isaac Toups. Now the chef of the acclaimed Toups' Meatery and Toups South in New Orleans, he grew up deep in the Atchafalaya Basin of Louisiana, where his ancestors settled 300 years ago. There, hunting and fishing trips provide the ingredients for communal gatherings, and these shrimp and crawfish boils, whole-hog boucheries, fish frys, and backyard cookouts -- form the backbone of this book. Taking readers from the backcountry to the bayou, Toups shows how to make: A damn fine gumbo, boudin, dirty rice, crabcakes, and cochon de lait His signature double-cut pork chop and the Toups Burger And more authentic Cajun specialties like Hopper Stew and Louisiana Ditch Chicken. Along the way, he tells you how to engineer an on-the-fly barbecue pit, stir up a dark roux in only 15 minutes, and apply Cajun ingenuity to just about everything. Full of salty stories, a few tall tales, and more than 100 recipes that double down on flavor, Chasing the Gator shows how -- and what it means -- to cook Cajun food today.

The New Orleans Kitchen Book

The New Orleans Kitchen


  • Author : Justin Devillier
  • Publisher : Lorena Jones Books
  • Release Date : 2019
  • Genre: Cooking
  • Pages : 384
  • ISBN 10 : 9780399582295

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The New Orleans Kitchen Excerpt :

With step-by-step photos and straightforward instructions, James Beard Award-winner Devillier details the fundamentals of the New Orleans cooking canon--from proper roux-making to time-honored recipes, such as Duck and Andouille Gumbo and the more casual Abita Root Beer-Braised Short Ribs.Ribs.

New Orleans Cookbook Book
Score: 5
From 9 Ratings

New Orleans Cookbook


  • Author : Rima Collin
  • Publisher : Knopf
  • Release Date : 1987
  • Genre: Cooking
  • Pages : 272
  • ISBN 10 : 9780394752754

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New Orleans Cookbook Excerpt :

Accurate, step-by-step recipes for a multitude of authentic dishes and concoctions, from countryside and city, traditional and contemporary, well-known and exotic, from the main cuisines of New Orleans

Eula Mae s Cajun Kitchen Book

Eula Mae s Cajun Kitchen


  • Author : Eula Dore
  • Publisher : Harvard Common Press
  • Release Date : 2015-09-15
  • Genre: Cooking
  • Pages : 256
  • ISBN 10 : 9781558325227

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Eula Mae s Cajun Kitchen Excerpt :

Cooking through the seasons on Avery island in Louisiana.

Acadiana Table Book

Acadiana Table


  • Author : George Graham
  • Publisher : Unknown
  • Release Date : 2016-10-15
  • Genre: Cooking
  • Pages : 320
  • ISBN 10 : 9781558328631

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Acadiana Table Excerpt :

Grab a seat at Acadiana Table and explore a cuisine and culture filled with flavor. In this 125-recipe, beautifully photographed regional cookbook, Louisiana native George Graham welcomes home cooks and food lovers to the world of Cajun and Creole cooking. The Acadiana region of southwest Louisiana, where this unique cuisine has its roots, is a journey into a fascinating culinary landscape. Filled with many of the standard dishes expected in a Louisiana cookbook, Acadiana Table also includes brand-new recipes, techniques, and an exploration into the culture, geography, and history of this distinctive area. Fans of Louisiana are sure to love this cookbook, even if they've been cooking Creole and Cajun for years. Book chapters include: - First You Make a Roux - Sunrise in Acadiana - Simmering Black Pots - A Little Lagniappe on the Side - Farm Fresh - The Cajun/Creole Coast - If it Flies, It Fries - Meats and the Mastery of the Boucherie - Sweet Surrender