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Cooking Books -> Condiments
Chef Paul Prudhomme's Seasoned America
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by:
Prudhomme, Paul
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Publisher:
William Morrow
Published: October 1991
ISBN: 0688052827
Format:Hardcover
Pages:306
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Book Description
Ingram
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. 48 pages of full-color photographs. Index.
About the Author
\tChef Paul Prudhomme is the owner of K-Paul's
Louisiana Kitchen and Magic Seasoning Blends, both in New Orleans. Chef Paul is one of America's best-known chefs, having appeared on most major TV networks. He is currently the host of three cooking series on cable television and PBS. Chef Paul is the
author of seven other cookbooks and has been featured in numerous publications. He lives in New Orleans.\t
Book Description
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 transforms the plainest of dishes -- like a beef noodle casserole made from ground meat and pasta -- into delicious
company fare. The humble tamale pie, lowly turkey hash, and ordinary ham loaf become truly memorable in his capable hands. His Texas Chili may be the best anyone has ever tasted. Mulacalong Chicken, a specialty of Charleston, South Carolina, has a soft
curry flavor that's indescribably wonderful. He seasons traditional regional and ethnic dishes in unconventional and surprising ways that make a world of difference: thyme in the West Coast Oyster Stew, nutmeg in the New England Boiled Dinner, cardamom
in Iowa Chicken and Corn Pot Pie, cumin in Oklahoma Fried Chicken and Biscuits, coriander in Brooklyn Borscht.Chef Paul's unique concept of "building" a dish to create maximum flavor and texture is used in many of his recipes, and a special section of
the book explains exactly how it's done, in language anyone can understand. For example, Milwaukee Potato Soup has a base of grated potatoes for thickening and flavor, as well as two different sizes of diced potatoes for texture.Other formerly
"inelegant" dishes are treated to the remarkable -- and frequently unorthodox-Chef Paul touch, to create food no one is likely to soon forget: A slow -- roasted, boneless stuffed chicken emerges juicy and brimming with flavor in Atchafalaya Boneless
Roast Chicken. Indian fry bread topped with a spicy lamb stew and fresh salsa becomes the world's best Navajo Tacos.Through colorful stories, special tips on techniques, and invaluable information, you'll find all the encouragement you need to experiment
with dishes you've always taken for granted. From Albuquerque Burritos to Lower East Side Latkes, Michigan Miner's Pasties to San Francisco Cioppino, Seasoned America and Paul Prudhomme will guide you step by step toward the successful creation of
extraordinary American food.
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