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Books: Cooking by Cuisine -> Cooking American
Chef Paul Prudhomme's Louisiana Tastes: Exciting Flavors from the State That Cooks
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by:
Prudhomme, Paul
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Publisher:
Morrow Cookbooks
Published: February 1, 2000
ISBN: 0688122248
Format:Hardcover
Pages:368
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Book Description
Amazon.com
Paul Prudhomme blackened our taste buds forever with Chef Paul Prudhomme's Louisiana Kitchen, which kicked off a craze for his spicy, rich brand of regional Southern fare. Sixteen years later and noticeably thinner, Prudhomme brings us his
latest, Chef Paul Prudhomme's Louisiana Tastes, which nods to the trends toward simplified and healthier cooking while taking into account the expanded choice of international ingredients now available in most supermarkets. Blackening is now called
bronzing, but Prudhomme's food still explodes with flavor, even when those dry seasoning mixes are simplified, sometimes to a mere six ingredients.
Many dishes, like Beef in Four-by-Four Chile Cream and Andouille Shepherd's Pie, still call for
calorie-laden cream, sour cream, mayonnaise, cheese, butter, and sausage in various combinations. But there are plenty of healthy options, such as Chicken Smothered in Black Beans (which uses a mere two tablespoons of oil), meatless Stuffed Eggplant
Pirogues, and a brown-rice salad topped with roasted nuts and raisins. Besides the lighter fare, there's also a noticeable international tilt; Prudhomme plays creatively with imported exotica such as balsamic vinegar and coconut milk, but always in a
Louisiana context. Shrimp in Tropical Cream is a Creole-cum-Indian curry studded with diced papaya and mango, while Crab Claws Vinaigrette fuses white balsamic vinegar, rice vinegar, and Japanese mirin rice wine with his signature mix of cayenne, black
pepper, and onion and garlic powders.
Prudhomme's recipes usually require a commitment, as he doesn't stint on the number of ingredients or cooking steps. But the average two-page length of the recipes is deceptive: They read long because
Prudhomme is beside you every minute, describing how the food will taste and bringing up interesting tidbits related to the cooking process. Novice cooks who pay attention will pick up valuable tips, while devotees will appreciate how Prudhomme's palate
has expanded beyond the borders of Louisiana. --Dana Jacobi
Product Description:
The master of Louisiana cuisine invites everyone to taste the new flavors of Louisiana cooking
Chef Paul Prudhomme put Louisiana cooking on the map.
Fifteen years have passed since the publication of his groundbreaking Chef Paul Prudhomme's Louisiana Kitchen. 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.
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. Fifteen years have passed since the publication of his groundbreaking Chef Paul
Prudhomme's Louisiana Kitchen. 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 a
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