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.
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Most Helpful Customer Reviews
This is one of the top five books in my over 300+ cookbook collection. Mr. Prudhomme taught me method and bravado as he encouraged to go ahead and just try. The results of his recipes are still simply outstanding. The food produced from these recipes sets a bar that remains very difficult for any restaurant to reach. I encourage everyone to give it a shot. Just do exactly as Mr. Prudhomme instructs.
Each and every recipe I have ever attempted out of this book has come out wonderfully. Each dish is absolutely amazing, combining just the right ingredients. I have used several different cookbooks, and I have never experienced the same success as I have with this book. If your a fan of spicy, wonderful cajun, this book is a must-have!
This is a great cookbook. I have tried recipes from this book, and they really work. The recipes call for multiple ingredients, but they are pretty easy to put together. He has a good section on roux. The flavors here are very authentic, and not like much you'll experience in New Orleans- a lot of the food in New Orleans tastes the same because they have started catering to the tourists' tastes. The only reason why I didn't give it a full 5 stars is because I think the book needs more pictures. There are some color pictures, but not many. I think pictures are helpful when you're learning new recipes.
This was my first (of probably a dozen now) Cajun cookbooks. It is, or would be had my copy not disappeared with a friend) still my 'go to' Cajun cookbook. I'm buying my second copy today.