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Manufacturer: William Morrow Cookbooks
Publisher: William Morrow Cookbooks
Author: Paul Prudhomme

Binding: Hardcover
Dewey Decimal Number: 641.59763
EAN: 9780688028473
ISBN: 0688028470
Label: William Morrow Cookbooks
Manufacturer: William Morrow Cookbooks
Number Of Items: 1
Book Pages: 352
Publication Date: 1984-04-17
Publisher: William Morrow Cookbooks
Product Release Date: 1984-04-17
Studio: William Morrow Cookbooks

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.

Customer Rating:
Review Summary: Hands down the best cookbook ..............period
Review: I have had this cookbook since it was first published.... or more acurately I have had several of these cookbooks because I have actually worn 2 out. YES it's that good. When I said this is the best cookbook I don't just mean Cajun food I mean it has recipes that translate to general cuisine. Just curb the cayenne and you are good to go. The Stuffed porkchops I used as payment for having my bathroom retiled. I once had 40 people show up for the Cajun Shepard's Pie. FYI the "Hot sauce for beef" is very very HOT! The Cornbread I could eat everyday all day. I could go on and on but let it suffice. If you like good food you will LOVE LOVE LOVE this book.

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Customer Rating:
Review Summary: Authentic Recipes
Review: This cookbook is a classic of authentic Louisiana recipes. They are all based on the true methods of Louisiana cooking that is so famous. I have lived in Louisiana all my life and I can tell you that you will not find a cookbook that is better if you are interested in "the real deal." I have wanted this cookbook to add to my collection and although I have been cooking Louisiana food for many years, these recipes produce truly astonishing results. You'll think you are in New Orleans!

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Customer Rating:
Review Summary: Very good
Review: Good. Authentic. Full fat, full flavor (no 2% milk, "fat-free" sour cream, or "non-fat" chicken broth here)!

Great tasting recipes. 'nough said!

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Customer Rating:
Review Summary: THE BEST
Review: This is Louisiana food at its best. I follow the recipes with conplete condifience to be simply wonderful and they never fail.

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Customer Rating:
Review Summary: It doesn't get any better than this
Review: This is Cajun/Creole cooking at its best! Paul Prudhomme is the master. I've spent hours reading through this book and I still find myself coming back to it. Recipes are perfect as they are but are also easily modified to suit different tastes. It's hard to find redfish in my area but I blacken other fish to substitute using Paul's method and it is always delicious (I cook professionally so I know what I'm talking about). This book is both practical and entertaining and I highly recommend it to anyone looking to expand their knowledge of Louisiana cuisine.

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