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eBook Chef Paul Prudhomme's Seasoned America download

by Paul Prudhomme

eBook Chef Paul Prudhomme's Seasoned America download ISBN: 0688052827
Author: Paul Prudhomme
Publisher: William Morrow Cookbooks; 1st edition (October 24, 1991)
Language: English
Pages: 306
ePub: 1979 kb
Fb2: 1499 kb
Rating: 4.6
Other formats: txt doc lrf mbr
Category: Cooking
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.

Comments: (7)
Years ago I bought the hardbound version of this book. Then last year it inexplicably disappeared. Still have the dust cover though. So many great recipes given the special Prudhomme touch. Made the Indiana Amish Cabbage Rolls yesterday to raves from the family. Pretty much everything in this book will earn you raves. The chili recipe is very complex but worth it. Many of his recipes call for high heat, and some stoves can be dragons. Just always be careful not to burn anything, adjust times as needed, and taste. I give it, along with Louisiana Kitchen and Fiery Foods, my highest recommendation.
Paul Prudhomme's Seasoned America has reminded me that not all chefs are fancy, and no all dishes are complex. Prudhomme's down-home way of communicating makes me feel like he could show up in the kitchen when my teen is cooking and say "of course you can try that, check this out". His book begins with some easy tips and saunters into a Deep South Spoon Bread and it only gets better from there. Nothing is ingored, from bayou fried catfish down in Louisiana to Albuquerque Burritos, to cheese pie and red flannel hash. I suspect that a hard copy of this will end up on my shelf, but in the mean time, this is one great e-Book.
Paul Prudhomme's Seasoned America is one of my favorite cookbooks. I have worn out two earlier copies that I had to retire due to food stains and severe wear from constant use. Each recipe is an example of cooking as both an art and a passion. Every recipe works at both the taste and visual levels. Recipes from this book and his Louisiana Kitchen are almost always the starting point for every meal that I cook for family and friends. The recipes are clear and his prep advice is spot on. The only mistake a novice can make with these books is failing to understand that food of this quality requires both time and precision.
What a great cookbook. Had to replace our old one we used it so much most of the pages are falling out. Never made a bad meal from this cookbook. And all our friends love it to.
I must have 50 cookbooks, but this is my favorite. The recipes need to be followed precisely, however the directions are excellent. Every dish I've made from this book has been aromatic and full of flavor. Be careful, they are also full of salt and calories! But if you want to WOW your guests, select a few of these recipes and enjoy!

My favorite recipe is the Milwaukee Potato Soup. Be careful, it takes a full 90 minutes to prepare! And don't even THINK about trying to cook something else complicated at the same time. The New England Butternut Bisque introduced me to the wonders of squash and is much easier to make than the Potato Soup. The Mulacalong Chicken is flavorful, although I prefer to cut out the bell peppers. The Chicken Paprika is divine.

Every recipe I've tried from this book has been wonderful. Buy this and prepare for a treat!
Mr Freeman
Paul does great work. great recipes and you can't miss with his Cajun Cooking.
Chef Paul Prudhomme is the best chef for authentic Louisiana flavors
We have loved Paul Prudhomme since before he was cool!! HAHA!! Just bought ANOTHER copy. We gave this one away as a house warming gift. Best cookbook around.