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Cooking Books -> Condiments
Chef Paul Prudhomme's Fiery Foods of the World That I Love
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by:
Prudhomme, Paul
Prudhomme, Chef Paul
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Publisher:
William Morrow
Published: December 1995
ISBN: 0688121535
Format:Hardcover
Pages:48
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Book Description
From Booklist
Fiery, says Louisiana's most famous contributor to the culinary arts, means emotion and several levels of taste, not simply hot, spicy foods. Here he strays a bit from the southern, Cajun, and Creole ways of cooking to incorporate other
seasonings and ingredients into the stew; but certain foodstuffs remain the same, such as his devotion to calorie-laden sauces, butter, caramelization, and all things rich and forbidden. Expect requests hot and heavy. Barbara Jacobs
Ingram
The
renowned chef and restaurateur presents a rich variety of taste-tempting recipes using herbs and spices from around the world, explaining how to utilize these flavorful additions to food in unusual and exciting combinations. 200,000 first printing. Tour.
Book Description
Put on your apron, sharpen your knives, and get fired up to go cooking! Paul Prudhomme, America's favorite chef, invites you to try some of the greatest flavors the world has to offer. You'll find them in unusual and
exciting combinations in Chef Paul Prudhomme's Fiery Foods That I Love.From dark and savory tamari to the crisp brightness of ginger, from peanuts to plantains, every bite explodes with Chef Paul's own particular magic."Food is my passion, and my mission
in life is to make your dinner better. To be exciting, food has to have several levels of taste and carry you away with flavor and delight." And boy, does he succeed in tempting your every taste bud in each and every course. He cooks up great bean breads
and fried stuffed bread pockets; soups that soar; fritters; sauces and relishes; superlative chicken, fish, and meat entrees; beans and rice with spice; vivacious vegetables; and, of course, Chef Paul leaves room for dessert, including some seasoned pie
crusts, a first for him. Here is food that makes your day. Here's where the addition of a paste of ground pecans and coffee makes magic of sautéed chicken; where wonderful dark, rich black beans find their way into a loaf of bread; and plantains make
sweet and tender a perfect pork roast, What about chiles? Chef Paul will be glad you asked. He feels so strongly about chiles that he has added a special"Notes from the Test Kitchen" to introduce you to some of the many varieties. Chile peppers add
awesome underlying flavor, and Chef Paul promises to make ground chile peppers as permanent a part of the way you cook as salt and pepper.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.With Chef Paul Prudhomme's Fiery Foods That I Love, you'll cook meals that are so
flavorful they'll lift your spirits. And you'll find yourself going back to them time and time again.
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