Here for the first time the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more ...
It's thanks to Craig Claiborne that sophisticated cooks are familiar with such things as coulibiac and chocolate truffles. During his long career as a food maven, Claiborne compiled many recipes, and here are 1000 of them, including not only the exotic but the traditional--all of them, however, with Claiborne's own particular stamp. Easy to ...
One of America's most innovative chefs transforms both traditional and trend-setting dishes into lighter fare for the '90s. Chef Paul streamlines the fat and cuts the calories, but leaves the taste. full-color photos. Ties-in to a 26-part TV series to air in early 1994.
Paul Prudhomme's regional foods reflect international influences, unusual ingredients, and health concerns. Recipes include stuffed flounder with smoked cheddar, sweet potato custard, and apple pie with chiles.
Chef Paul introduces some of the world's great flavors and presents them in unusual combinations: ground pecans and coffee in a sauteed chicken recipe, black beans in bread, and plantains tenderizing a pork roast.
Super-bestselling Chef Paul Prudhomme and his 11 brothers and sisters remember--and cook--the greatest native cooking in the history of America, garnered from their early years in the deep south of Louisiana. The Prudhomme Family Cookbook brings the old days of Cajun cooking right into your home. Photographs.
This is perhaps the most comprehensive cookbook available for seafood. This isn't surprising, because for years Frank Davis has been a renowned authority on the subject. According to noted New Orleans chef Paul Prudhomme, Frank Davis is the 'number-one authority on cooking and eating the fresh fish and game of Louisiana'. This cookbook is filled ...
This collection of nearly 100 savory recipes brings out a symphony of flavors and smiles in the everyday dishes loved by all--meatloaf, mashed potatoes, salads, bronzed chicken--as well as Louisiana favorites such as gumbos, jamabalayas, and etouffees. Over two million bottles of Chef Paul's Magic Seasoning Blends are sold annually. Color photos.
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