Chef Paul Prudhomme's Louisiana Kitchen Hardcover - 1984
by Prudhomme, Paul
- Used
Description
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Details
- Title Chef Paul Prudhomme's Louisiana Kitchen
- Author Prudhomme, Paul
- Binding Hardcover
- Edition Later printing
- Condition UsedGood
- Pages 352
- Volumes 1
- Language ENG
- Publisher William Morrow & Company, New York
- Date 1984-04-17
- Illustrated Yes
- Features Illustrated, Index
- Bookseller's Inventory # 31UI560011ZM_ns
- ISBN 9780688028473 / 0688028470
- Weight 1.95 lbs (0.88 kg)
- Dimensions 9.59 x 7.36 x 1.31 in (24.36 x 18.69 x 3.33 cm)
-
Themes
- Cultural Region: Deep South
- Cultural Region: Mid-South
- Cultural Region: Southeast U.S.
- Cultural Region: South
- Ethnic Orientation: African American
- Geographic Orientation: Louisiana
- Topical: Cajun
- Library of Congress subjects Cookery, American - Louisiana style
- Library of Congress Catalog Number 83063236
- Dewey Decimal Code 641.597
From the rear cover
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.
