Chef Paul Prudhomme s Louisiana Kitchen

Chef Paul Prudhomme s Louisiana Kitchen

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.

Author: Paul Prudhomme

Publisher: Harper Collins

ISBN: 9780062039422

Category: Cooking

Page: 272

View: 633

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. Some text and images that appeared in the print edition of this book are unavailable in the electronic edition due to rights reasons.
Categories: Cooking

Chef Paul Prudhomme s Louisiana Cajun Magic Cookbook

Chef Paul Prudhomme s Louisiana Cajun Magic Cookbook

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.

Author: Paul Prudhomme

Publisher: Crescent

ISBN: UCSC:32106014871104

Category: Cooking

Page: 96

View: 732

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.
Categories: Cooking

Chef Paul Prudhomme s Louisiana Tastes

Chef Paul Prudhomme s Louisiana Tastes

Some text and images that appeared in the print edition of this book are unavailable in the electronic edition due to rights reasons.

Author: Paul Prudhomme

Publisher: Harper Collins

ISBN: 9780062030498

Category: Cooking

Page: 368

View: 550

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.
Categories: Cooking

The Prudhomme Family Cookbook

The Prudhomme Family Cookbook

The Prudhomme Family Cookbook brings the old days of Cajun cooking right into your home.

Author: Paul Prudhomme

Publisher: Harper Collins

ISBN: 9780062188113

Category: Cooking

Page: 446

View: 479

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.
Categories: Cooking

Chef Paul Prudhomme s Pure Magic

Chef Paul Prudhomme s Pure Magic

Families—including mine—were changing their ways of cooking and not passing
on their knowledge to younger generations. My wife, K, and I started our
restaurant, K-Paul's Louisiana Kitchen, and I published Chef Paul Prudhomme's
 ...

Author: Paul Prudhomme

Publisher: Harper Collins

ISBN: 9780062030528

Category: Cooking

Page: 224

View: 623

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.
Categories: Cooking

The New Encyclopedia of Southern Culture

The New Encyclopedia of Southern Culture

... June 2005); Paul Prudhomme, Chef Paul Prudhomme's Fork in the Road: A
Different Direction in Cooking (1993), Chef Paul Prudhomme's Louisiana Kitchen
(1984), Chef Paul Prudhomme's Louisiana Tastes: Exciting Flavors from the State
 ...

Author: John T. Edge

Publisher: UNC Press Books

ISBN: 9781469616520

Category: Reference

Page: 336

View: 882

When the original Encyclopedia of Southern Culture was published in 1989, the topic of foodways was relatively new as a field of scholarly inquiry. Food has always been central to southern culture, but the past twenty years have brought an explosion in interest in foodways, particularly in the South. This volume marks the first encyclopedia of the food culture of the American South, surveying the vast diversity of foodways within the region and the collective qualities that make them distinctively southern. Articles in this volume explore the richness of southern foodways, examining not only what southerners eat but also why they eat it. The volume contains 149 articles, almost all of them new to this edition of the Encyclopedia. Longer essays address the historical development of southern cuisine and ethnic contributions to the region's foodways. Topical essays explore iconic southern foods such as MoonPies and fried catfish, prominent restaurants and personalities, and the food cultures of subregions and individual cities. The volume is destined to earn a spot on kitchen shelves as well as in libraries.
Categories: Reference

Icons of American Cooking

Icons of American Cooking

In addition to K-Paul's restaurant in New Orleans's French Quarter, K-Paul's
Catering Expedition brings Prudhomme's ... In addition to his first blockbuster
cookbook, Chef Paul Prudhomme's Louisiana Kitchen, Prudhomme has authored
eight ...

Author: Victor William Geraci

Publisher: ABC-CLIO

ISBN: 9780313381324

Category: Biography & Autobiography

Page: 314

View: 506

Presents the lives and careers of twenty-four American personalities involved in food and cooking, covering their education, travels, restaurants, written works, and awards. including such celebrities as James Beard, Julia Child, Mollie Katzen, Martha Stewart, and Alice Waters.
Categories: Biography & Autobiography

The Potlikker Papers

The Potlikker Papers

“genius of massive girth, Paul Prudhomme” Craig Claiborne and Pierre Franey, “
Regional Cooking; Southern Cuisines ... “under control” Paul Prudhomme, Chef
Paul Prudhomme's Louisiana Kitchen (New York: William Morrow, 1984), 28–29.

Author: John T. Edge

Publisher: Penguin

ISBN: 9780698195875

Category: Social Science

Page: 384

View: 229

“The one food book you must read this year." —Southern Living One of Christopher Kimball’s Six Favorite Books About Food A people’s history that reveals how Southerners shaped American culinary identity and how race relations impacted Southern food culture over six revolutionary decades Like great provincial dishes around the world, potlikker is a salvage food. During the antebellum era, slave owners ate the greens from the pot and set aside the leftover potlikker broth for the enslaved, unaware that the broth, not the greens, was nutrient rich. After slavery, potlikker sustained the working poor, both black and white. In the South of today, potlikker has taken on new meanings as chefs have reclaimed it. Potlikker is a quintessential Southern dish, and The Potlikker Papers is a people’s history of the modern South, told through its food. Beginning with the pivotal role cooks and waiters played in the civil rights movement, noted authority John T. Edge narrates the South’s fitful journey from a hive of racism to a hotbed of American immigration. He shows why working-class Southern food has become a vital driver of contemporary American cuisine. Food access was a battleground issue during the 1950s and 1960s. Ownership of culinary traditions has remained a central contention on the long march toward equality. The Potlikker Papers tracks pivotal moments in Southern history, from the back-to-the-land movement of the 1970s to the rise of fast and convenience foods modeled on rural staples. Edge narrates the gentrification that gained traction in the restaurants of the 1980s and the artisanal renaissance that began to reconnect farmers and cooks in the 1990s. He reports as a newer South came into focus in the 2000s and 2010s, enriched by the arrival of immigrants from Mexico to Vietnam and many points in between. Along the way, Edge profiles extraordinary figures in Southern food, including Fannie Lou Hamer, Colonel Sanders, Mahalia Jackson, Edna Lewis, Paul Prudhomme, Craig Claiborne, and Sean Brock. Over the last three generations, wrenching changes have transformed the South. The Potlikker Papers tells the story of that dynamism—and reveals how Southern food has become a shared culinary language for the nation.
Categories: Social Science

Best Sellers

Best Sellers

Prudhomme , Paul Chef Paul Prudhomme's Louisiana Kitchen Morrow , 338p . , $
19.95 Since the publication of Mary Randolph's Virginia Housewife in 1824 ,
Americans have been enamored of the " regional ” cookbook . Here , culinary ...

Author:

Publisher:

ISBN: UIUC:30112003589329

Category: Government publications

Page:

View: 274

Categories: Government publications

Fashionable Food

Fashionable Food

... PAUL PRUDHOMME ' S BLACKENED REDFISH The original recipe ( in Chef
Paul Prudhomme ' s Louisiana Kitchen ... Chef Paul became upset about the
liberties many cooks took with that list and now prefers this recipe , which calls for
 ...

Author: Sylvia Lovegren

Publisher: University of Chicago Press

ISBN: 0226494071

Category: Cooking

Page: 455

View: 889

Like fashions and fads, food-even bad food-has a history, and Lovegren's Fashionable Food is quite literally a cookbook of the American past. Well researched and delightfully illustrated, this collection of faddish recipes from the 1920s to the 1990s is a decade-by-decade tour of a hungry American century.
Categories: Cooking

1 000 Foods To Eat Before You Die

1 000 Foods To Eat Before You Die

One Chicago's Palmer House Hotel, asked the chef to create a dainty chocolate
dessert to serve at the “BRUNSWICK ... (1990); Chef Paul Prudhomme's
Louisiana Kitchen by Paul Prudhomme (1984); epicurious.com (search favorite
bread ...

Author: Mimi Sheraton

Publisher: Workman Publishing

ISBN: 9780761183068

Category: Cooking

Page: 1008

View: 477

The ultimate gift for the food lover. In the same way that 1,000 Places to See Before You Die reinvented the travel book, 1,000 Foods to Eat Before You Die is a joyous, informative, dazzling, mouthwatering life list of the world’s best food. The long-awaited new book in the phenomenal 1,000 . . . Before You Die series, it’s the marriage of an irresistible subject with the perfect writer, Mimi Sheraton—award-winning cookbook author, grande dame of food journalism, and former restaurant critic for The New York Times. 1,000 Foods fully delivers on the promise of its title, selecting from the best cuisines around the world (French, Italian, Chinese, of course, but also Senegalese, Lebanese, Mongolian, Peruvian, and many more)—the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it’s dinner at Chicago’s Alinea or the perfect empanada. In more than 1,000 pages and over 550 full-color photographs, it celebrates haute and snack, comforting and exotic, hyper-local and the universally enjoyed: a Tuscan plate of Fritto Misto. Saffron Buns for breakfast in downtown Stockholm. Bird’s Nest Soup. A frozen Milky Way. Black truffles from Le Périgord. Mimi Sheraton is highly opinionated, and has a gift for supporting her recommendations with smart, sensuous descriptions—you can almost taste what she’s tasted. You’ll want to eat your way through the book (after searching first for what you have already tried, and comparing notes). Then, following the romance, the practical: where to taste the dish or find the ingredient, and where to go for the best recipes, websites included.
Categories: Cooking

Sundays at Moosewood Restaurant

Sundays at Moosewood Restaurant

Ethnic and Regional Recipes from the Cooks at the Moosewood Collective ... The
Cooking of Provincial France, M. F. K. Fisher. Vintage Books ... Southern United
States Chef Paul Prudhomme's Louisiana Kitchen, Paul Prudhomme. William ...

Author: Moosewood Collective

Publisher: Simon and Schuster

ISBN: 9781439147955

Category: Cooking

Page: 736

View: 771

Since its opening in 1973, Moosewood Restaurant in Ithaca, New York, has been synonymous with creative cuisine with a healthful, vegetarian emphasis. Each Sunday at Moosewood Restaurant, diners experience a new ethnic or regional cuisine, sometimes exotic, sometimes familiar. From the highlands and grasslands of Africa to the lush forests of Eastern Europe, from the sun-drenched hills of Provence to the mountains of South America, the inventive cooks have drawn inspiration for these delicious adaptations of traditional recipes. Including a section on cross-cultural menu planning as well as an extensive guide to ingredients, techniques, and equipment, Sundays at Moosewood Restaurant offers a taste for every palate. Moosewood Restaurant is run by a group of 18 people who rotate through the jobs necessary to make a restaurant work. They plan menus, set long-term goals, and wash pots. Moosewood Restaurant contributes 1 percent of its profits from the sale of this book to the Eritrean Relief Fund, which provides food and humanitarian assistance to the Eritrean people. Moosewood Restaurant supports 1% For Peace, an organization working to persuade the government to redirect 1 percent of the Defense Department budget towards programs that create and maintain peace in positive ways.
Categories: Cooking

Chef Paul Prudhomme s Seasoned America

Chef Paul Prudhomme s Seasoned America

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.

Author: Paul Prudhomme

Publisher: Harper Collins

ISBN: 9780062046888

Category: Cooking

Page: 320

View: 696

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.
Categories: Cooking

Some Like It Hot

Some Like It Hot

MAKES 6 SERVINGS Spaghetti with Veal , Oysters , and Artichokes A Ithough
Cajun cooking has old and traditional recipes in ... His first book , Chef Paul
Prudhomme's Louisiana Kitchen ( Morrow , 1984 ) , is a treasure trove of
traditional and ...

Author: Clifford Wright

Publisher: Harvard Common Press

ISBN: 1558322698

Category: Cooking

Page: 453

View: 741

A tour of the planet's hottest food features three hundred fifty recipes drawn from the world's great cuisines, including chicken cooked in Hell from Cameroon and fiery fennel couscous from Tunisia.
Categories: Cooking

Chef Paul Prudhomme s Fork in the Road

Chef Paul Prudhomme s Fork in the Road

This is not a diet book, but one dedicated to healthful ways to cook. Some text and images that appeared in the print edition of this book are unavailable in the electronic edition due to rights reasons.

Author: Paul Prudhomme

Publisher: Harper Collins

ISBN: 9780062030474

Category: Cooking

Page: 100

View: 287

Chef Paul Prudhomme, America's most innovative chef, invites you to take a Fork in the Road, a journey toward a different way of cooking. If your goal is to produce great-tasting, flavorful dishes that everyone will enjoy, yet are still good for you, then this is the cookbook for you!Chef Paul's new book offers not only recipes but a model for anyone who wants to modify his or her cooking to minimize the use of less healthful ingredients, yet retain the rich taste and texture that make them so delicious. For instance, he uses puréed dried beans and reduced fruit juices to create viscosity and enhance flavors. Both add an enormous amount of richness with virtually no fat. Chef Paul provides you with specific recipes to show you how these ingredients work, and encourages you to try them with all your favorite dishes. To make rich, flavorful sauces and gravies for great-tasting meat, poultry, or fish—without a drop of oil, butter, shortening, or other fat—he has developed recipes in which dry flour is browned before adding it to the dish. And he always tells you to start with a hot pan, so you can "bronze," or "caramelize," an ingredient without any added fat. These techniques will make all your food taste better—new recipes as well as your favorite standbys. Perhaps the most exciting portion of this book is the chapter on Magic Brightening Broths. These delicious broths are based upon defatted stocks, and get extra goodness from carefully balanced seasonings that enhance but don't overwhelm the flavors of foods cooked in them. Chef Paul envisions that once you've discovered howeasy and enjoyable Magic Brightening is, you and your friends and family will want to cook this way several times a month. From breads and breakfasts, through main and side dishes, to desserts and snacks, Chef Paul has streamlined his favorite recipes. He's taken out as much fat as possible, leaving the texture, the richness, and the taste for which he's famous. This is not a diet book, but one dedicated to healthful ways to cook. Some text and images that appeared in the print edition of this book are unavailable in the electronic edition due to rights reasons.
Categories: Cooking

Louisiana Dailies 180 Daily Activities for Kids

Louisiana Dailies  180 Daily Activities for Kids

Good Cookin'! Louisiana chef Paul Prudhomme grew up near Opelousas. He
opened K-Paul's Louisiana Kitchen in New Orleans in 1979. Prudhomme has
helped make Creole and Cajun food popular all over the U.S. 1. Paul
Prudhomme is a ...

Author: Carole Marsh

Publisher: Gallopade International

ISBN: 9780635085962

Category: Juvenile Nonfiction

Page: 78

View: 397

This 180 day, reproducible Social Studies Daily Workbook will introduce your students to fun, fascinating, and fast facts about their state. Each day, your class will learn valuable information to supplement the social studies curriculum. Skills covered in these daily lessons include reading comprehension, basic math computation, spelling, and new vocabulary words. This book is divided into 36 weekly sections. Topics covered include state basics, geography, history, people, and government. Every Friday is a 'Fun Friday' where students can dive into word searches, mazes, puzzles and other activities that stimulate their imagination!
Categories: Juvenile Nonfiction

Gumbo

Gumbo

Its influence contributed heavily to the staples of Louisiana cooking as we know it
today in dishes such as gumbo, ... to the national and international forefront in the
early 1980s in large part through the efforts of Cajun chef Paul Prudhomme.

Author: Dale Curry

Publisher: UNC Press Books

ISBN: 9781469622682

Category: Cooking

Page: 128

View: 982

Recalling childhood visits to her grandmother's house in New Orleans, where she would feast on shrimp and okra gumbo, Dale Curry offers fifty recipes--for gumbos, jambalayas, and those little something extras known as lagniappe--that will put Louisiana taste and hospitality on your table. "Gumbo" calls to mind the diverse culinary traditions of Louisiana that, like gumbo itself, are simmered from elements of the many cultures circulating in the state. Drawing historically from French, African, Caribbean, Native American, Spanish, Italian, and other culinary sources, the Creole and Cajun cooking featured in Gumbo embraces the best of local shellfish, sausages, poultry, and game. The heart of Louisiana home cooking--and now showcased by of chefs across the South and beyond--gumbo, jambalaya, and lagniappe traditionally drew from the state's waterways and estuaries rich with crustaceans, swamps exploding with waterfowl and alligators, and forests full of game. From the land came rice and peppers, two leading ingredients in gumbo and jambalaya. Recipes include classic and traditional dishes, as well as specialties offered by star chefs Bart Bell, Leah Chase, Emeril Lagasse, Donald Link, and Tory McPhail. With Curry's easy-to-follow instructions at hand, home cooks will be ready to let the good times roll at every meal.
Categories: Cooking

Louisiana

Louisiana

Ruth Bjorklund, Christopher Santoro. Paul Prudhomme : Chef KOPAULS
LOUISIANA - KITCHEN Born on a farm near Opelousas in Acadiana , Paul
Prudhomme learned to cook in his mother ' s simple kitchen . After leaving home ,
he moved ...

Author: Ruth Bjorklund

Publisher: Marshall Cavendish

ISBN: 0761418636

Category: Juvenile Nonfiction

Page: 80

View: 869

Surveys the history, geography, government, and economy of Louisiana, as well as the diverse ways of life of its people.
Categories: Juvenile Nonfiction

Independent Restaurants

Independent Restaurants

According to Chef Paul Chef Paul Prudhomme , owner of K - Paul's Louisiana
Kitchen Restaurant . According to Chef Paul Prudhomme , “ When the taste
changes with every bite and the last bite is as good as the first , that's Cajun ! ”
And the ...

Author:

Publisher:

ISBN: MINN:31951001233192N

Category: Food industry and trade

Page:

View: 582

Categories: Food industry and trade