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Kitchen Essentials for Louisiana Cooking
Chef Paul Prudhomme's Louisiana Kitchen is the first cookbook to present the famous food of Louisiana, written by a globally renowned and creative chef. The extraordinary Cajun and Creole cooking of South Louisiana has roots extending over two hundred years, and today it is the one truly vital, growing regional cuisine in America. No one has been more responsible than Paul Prudhomme for preserving and expanding this Louisiana tradition, which he inherited from his own Cajun background.
Prudhomme's incredibly delicious food has attracted people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans. However, to document his recipes for home cooks, he did not work in the restaurant setting. Instead, in a small test kitchen equipped with a home-size stove and typical home kitchen utensils, he retested every recipe two and three times to achieve the exact results he desired. This unprecedented approach for a chef writing a cookbook reflects Prudhomme's deep roots in home cooking, as he started learning to cook in his mother's kitchen from a young age. The distinction between home and restaurant procedures is obvious to him and had to be accounted for.
This book presents explicit details on recipes for the great traditional Cajun and Creole dishes - gumbos, jambalayas, Shrimp Creole, Turtle Soup, Cajun "Popcorn," Crawfish Étouffée, Pecan Pie, and many more - each refined by Prudhomme's skill and genius to be both authentic and modern in their methods. Yet, Prudhomme has also uniquely expanded the repertoire of this regional cuisine, 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 numerous other newly conceived recipes could only have emerged from a Louisiana cook.
The most renowned of Prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that food writers often cite as an exemplar of the best in new American regional cooking. For Louisianians and cooks across the country, this is the most exciting cookbook to be published in many years, as it captures the essence of a vital, evolving regional cuisine through the mastery of a world-famous chef.
product information:
| Attribute | Value | ||||
|---|---|---|---|---|---|
| publisher | William Morrow Cookbooks; 1st edition (April 17, 1984) | ||||
| language | English | ||||
| hardcover | 352 pages | ||||
| isbn_10 | 0688028470 | ||||
| isbn_13 | 978-0688028473 | ||||
| item_weight | 1.95 pounds | ||||
| dimensions | 7 x 1.13 x 9.25 inches | ||||
| best_sellers_rank | #23,093 in Books (See Top 100 in Books) #4 in Cajun & Creole Cooking, Food & Wine #22 in Southern U.S. Cooking, Food & Wine #40 in Cooking Encyclopedias | ||||
| customer_reviews |
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