Lawyers of Louisiana

Chef Paul Prudhomme's Louisiana Kitchen

Description

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 responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background.

Chef Prudhomme's incredibly good food has brought people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother's kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account.

So here, in explicit detail, are recipes for the great traditional dishes--gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun "Popcorn," Crawfish Etouffee, Pecan Pie, and dozens more--each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods.

Chef Paul Prudhomme's Louisiana Kitchen is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, 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 many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking.

For Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years.

There was once a time when words like étouffée, tasso, and jambalaya were hardly known outside of the Cajun and Creole communities of Louisiana. Then along came Chef Paul Prudhomme, and all of that changed. Big enough to be his own force of nature, Prudhomme all but single-handedly turned Cajun cooking into a national food trend, changing forever the way many a cook thinks about spicing food. And Chef Paul Prudhomme's Louisiana Kitchen was the book that made it happen. But guess what? It's still happening, and so is the book!

Anyone looking for a primer on Cajun cooking need look no farther. Chef Paul takes the reader by the hand and opens up a world that includes four kinds of roux, Jalapeno and Cheese Rolls, Shrimp Étouffée, and the to-die-for Cajun Meatloaf. Good old-fashioned Red Beans and Rice and Sweet Potato Pecan Pie are not forgotten either.

Chef Paul tested all of his recipes in a home kitchen using common culinary tools--no professional equipment needed here. These are recipes that are high in spice, so remember to have a large vat of water on hand! --Schuyler Ingle

Reviews

Rating: 5 / 5
Date: 2010-07-21
Summary: "Paul Prudhoome's Louisianna Kitchen"

I found this book at a Church Rummage sale. It was the find of the year. Every time I open it I wish I had bought it long before that day. His recipes are uncomplicated and full of Louisiana charm.

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Rating: 5 / 5
Date: 2010-05-03
Summary: "Paul Prudhomme's Louisiana Kitchen"

Once you've had Cajun Chicken and Dumplings, there's no going back to the plain version. Mmmmm, THAT'S comfort food!

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Rating: 3 / 5
Date: 2010-03-07
Summary: "Louisiana Kitchen"

The seller did describe the books as some being worn and very used and they were right. No problem with the seller. I received my book quickly and I am very satisfied with the seller. The price was right, so I can't complain about the book's condition. I will use it often.

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Rating: 5 / 5
Date: 2010-01-10
Summary: "Chef Paul Prudhomme's Louisiana Kitchen"

I cannot believe anyone gave this less then a 5 star rating!!! A 'Perfect 10', they don't have a ten so here it is **********. This is not one of those cookbooks you will use 3 recipes out of it and be disappointed with the rest. You will wear it out. This cookbook will teach you to be the king/queen of your kitchen. Your guests will love you. Your friends will adore you if you give them a copy.

We have a library of cookbooks and had this since originally published. Wore it out and bought a couple more. Can't believe you can get a used copy for $4. No better steals on the internet.

If you want to start out with easy the cornbread is simple and to die for. Impress your friends with a main course you can't screw up just follow the recipe to the 'T'. My ex used to short cut these recipes just due to being so busy, still outstanding. These recipes are awesome.

The Enchiladas (we use chicken due to the lack of fresh seafood and it is still fab!) are one of the best recipes in here. Not spicy at all, but definitely a heart attack waiting to happen! Your friends will be wanting to come back as soon as their bypass surgery has been completed. If you are searching for that perfect recipe to impress a wide range of guests. Not a typical Mexican recipe (and I love Mexican), everyone will love it and they won't call it Mexican. We call it Cajun Enchiladas just because it is so unique.

Lots of 'hot as you can handle it' recipes in here. As one reviewer said, 'if you don't like spice reduce the cayenne by half or completely if you don't like it or reduce the amount of seasoning blend.'

The sticky chicken is a classic as well. Could just almost copy the table of contents to this page to list the outstanding recipes. The shrimp picante will hurt you so beware, still great though.

If you want something really special make the BBQ shrimp for an appetizer when you do one of his main courses. You won't be able to run your guests off till all the food is gone!

When you get this you will wonder why you had never heard of it before!

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Rating: 5 / 5
Date: 2010-01-09
Summary: "Best cookbook ever"

I've had this since it first came out. This was a present for my son who loves to cook.