eBook Chef Paul Prudhomme's Seasoned America download
by Paul Prudhomme
Author: Paul Prudhomme
Publisher: William Morrow Cookbooks; 1st edition (October 24, 1991)
ePub: 1979 kb
Fb2: 1499 kb
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Subcategory: Cooking by Ingredient
He was the chef proprietor of K-Paul's Louisiana Kitchen in New Orleans, and had formerly owned and run several other restaurants. He developed several culinary products, including hot sauce and seasoning mixes, and wrote 11 cookbooks.
Chef 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.
Start by marking Chef Paul Prudhomme's Seasoned America as Want to Read .
Start by marking Chef Paul Prudhomme's Seasoned America as Want to Read: Want to Read savin. ant to Read. 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. He lives in New Orleans.
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.
A Culinary History of Myrtle Beach and the Grand Strand: Fish and Grits, Oyster Roasts and Boiled Pe.
Chef Paul Prudhomme's Seasoned America. New York: William Morrow, 1991. Chef Paul Prudhomme's Seasoned America. Large 8vo. 306 pages. Sales Tax: North Carolina: . 5%. 034253) Prudhomme, Paul.
Complete summary of Paul Prudhomme's Chef Paul Prudhomme's Seasoned America The thesis of SEASONED AMERICA is that American food is Cajun food.
Complete summary of Paul Prudhomme's Chef Paul Prudhomme's Seasoned America. eNotes plot summaries cover all the significant action of Chef Paul Prudhomme's Seasoned America. The thesis of SEASONED AMERICA is that American food is Cajun food. But it’s also German food, French food, Jewish, Chinese, Italian, Mexican, Cuban, Irish, Native American, and so much more, and Prudhomme states his book’s purpose is to cross American cultures to create emotion in food.
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.