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Chef Paul Prudhomme's Louisiana Kitchen, by Paul Prudhomme
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Amazon.com Review
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
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Review
"It is no exaggeration to say that the finest and most definitive regional cooking in America is that of Louisiana, generally known as Cajun and Creole....Paul Prudhomme is the panjandrum--the greatest authority and practitioner--of that school of cookery and his book is absolutely essential on the cookbook shelves of anyone who cares about a great aspect of American cuisine."-- Craig Claiborne"Paul Prudhomme cooks up unique and exciting combinations of flavors with unusual foods generously spiced with his Cajun humor and joy."-- Alice Waters of "Chez Panisse, " Berkeley, California"At long last, the alchemy of Cajun-Creole cooking made possible for everyone!...Paul Prudhomme is a free culinary spirit, an American original, and his delicious new cookbook is bound to be a classic."-- Jean Anderson, author of "The Grassroots Cookbook" and co-author of "The New Doubleday Cookbook""For years amateur and professional chefs alike have waited patiently for Paul Prudhomme to share in print the recipes for his wonderful Cajun and Creole dishes, and I think it's safe to say that this collection will serve for years to come as a definitive statement on America's most exciting style of regional cooking."-- James Villas
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Product details
Hardcover: 352 pages
Publisher: William Morrow Cookbooks; 1 edition (April 17, 1984)
Language: English
ISBN-10: 9780688028473
ISBN-13: 978-0688028473
ASIN: 0688028470
Product Dimensions:
7 x 1.1 x 9.2 inches
Shipping Weight: 1.6 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
305 customer reviews
Amazon Best Sellers Rank:
#16,269 in Books (See Top 100 in Books)
We purchased this book in the late 1980's. Our copy has long been without its dust cover. Its pages are dog eared and stained. It is by far the most used cookbook in our considerable cookbook library. Some of our favorites include Cajun Shepard's Pie, Dirty Rice, Blackened Redfish, Shrimp creole, Chicken Etouffee, Shrimp Etouffee, all the gumbos (gumbo as a way of cooking), Very Hot Cajun Sauce for Beef. It's true that it has fewer photos than cookbooks published today - but this book was published in 1984 when photos were much more expensive and hard to do. We've never needed them to produce incredible dishes from this book. At least in our early copy, the actual spice mixtures are spelled out for every recipe and this has been a great help. This book is absolutely unique. We have multiple other "Cajun" and "Creole" cookbooks, but none comes close to this one.
Excellent dishes and so very simple! Nothing in here is complicated at all, but the results are spectacular. Beginner cooks can make a masterpiece. I've had this for years and years, and the pages are beginning to fall out. I give this book as a gift to all of my American friends who come to visit and then get excited about our Louisiana cooking. We often have guests from out of state and we pull a couch into the kitchen and make an evening of enjoying the company and savoring the aroma while preparing the meal. Even the kids can't resist the smell coming out of the kitchen and they spend the evening watching the preperations, so our guests often have a good family evening together when we pull this book off of the shelf. These recipes will soon become family favorites even if you don't live in Louisiana.
I have hundreds of cookbooks but none more used than this one. I buy the cheap used books and give this one away all the time. Its the kind of cookbook that you just sit down and read from cover to cover. Even when I read a recipe I will never make I still learn something about cooking in doing so. I've served his recipes to many non-American friends and never found a person who didn't love it. I'm no chef but Paul will make you look like one by just doing what he says.
Love this cookbook, it is the best and easiest Cajun cooking book around for authentic flavor of Louisiana.. Chef Paul is the best and his dishes although not low fat, his flavor combinations cannot be beat in my eyes. .
Bought my first copy when I got married in 1985. As a very poor student and nascent cook, Paul taught me how to put my foot in it and go! Bought a second copy a few years back to have at the beach as well. Absolutely spectacular cookbook for those who have or just love Southern garden staples and seafood. Perhaps because it was my first, this is my favorite of Paul Prudhomme's cookbooks. After all these years and cooking without other folks' recipes, it is still my favorite to refer to for Louisiana cooking. All time classic.
You will wear out this book until it falls to pieces and the food stained remnants no longer resemble a book. I'm on my third copy and have taken to re-writing them on paper for kitchen use.Many other reviewers have stated this, but it can't be said enough - follow the directions exactly, no matter how incredulous you may be (and on some recipes you will be). It always works out. THAT SAID, there are a few recipes that to my tastes (and probably 99% of other people on this Earth) that have far too much oil. I noted them - well, at least the ones I've tried - at the bottom of my review.Although I grew up in New Orleans and continue to live there, my parents passed no cooking skills on to me worth mentioning, as they, like most New Orleanians who are not professional cooks, only knew how to make a few things well and never wrote anything down. After a few years of being unsuccessful learning to cook from books that were not meant for learners, I finally bought this one in the early 1990's. This book will teach you how to cook, so long as you let it. Follow the directions. No substitutions. The amount of work that went into testing these recipes must have been daunting, especially with regard to seasoning.This book isn't just for Gulf South dwellers. There are a great many recipes here that can be made anywhere in the world; for the seafood oriented ones, you're probably out of luck.Another note: please do use parboiled rice in Louisiana dishes. Stop calling it "processed" - it isn't any more processed than any other rice. All it means is that the husk has been blown off with steam rather than mechanical threshing. It retains the bran this way and the grains make perfect al dente rice. I personally like Zatarain's, but any will do.Some of my personal favorites -Crawfish Etoufée - this version is made with roux, which is not a common way to make it in New Orleans. It's one of those you think couldn't possibly turn out right, but it is sublime. This was my favorite dish in the world as a child and continues to be in my top ten! This is the best version I've ever tasted.Turtle Soup - One of the best recipes in this book, and the best turtle soup I've ever had (and I've eaten plenty of turtle soups around town).Shrimp Diane - shrimp and butter with mushrooms. Delicious over pasta.Barbecued Shrimp - Whole, head on shrimp broiled in butter with black pepper, rosemary, etc. Remember to snip the antennae, eyes and horn off the shrimp's face before cooking them. The antennae will make a gross mess in your pot. You're welcome for this advice. Don't eat this more than once a year if you want to live past 40. This is one of the best versions I've ever had.Shrimp, Chicken or Rabbit Sauce Piquant - VERY hot. If you can eat very spicy Asian food, you will be fine with it. If you want to make a less hot version, make shrimp creole instead.Seafood Stuffed Shrimp - A royal pain to make, but worth it! I like to make this with his Shrimp and Crabmeat butter cream sauce.Cajun Prime RibCajun MeatloafChicken Curry - doesn't taste anything like an proper Asian curry, but is delicious anyway. This has actually been a traditional New Orleans dish for a long time, although out of fashion now, it was very popular in the 1940's - 1970's. Made with a great deal of butter and fruit (raisins, apples, coconut and bananas here) and very spicy.Sticky ChickenCorn Maque Choux - this is a delicious version which is sweet. It isn't commonly made like this in Louisiana, but I like this one better than the normal, savory way with tomatoes.Potato Salad/Green Onion Salad Dressing - I'm not kidding. Make this.Gumbos - all of them. Especially Seafood, but all of them are excellent.Jambalaya - all of them, except the ones where he wants to put oysters in them. No one puts oysters in jambalaya down here, and I find it very weird and off putting, and I don't think it really works. Just my opinion.Roast Pork Loin - GODNow for some of the ones I don't care for, or rather just don't work for me. The big man, as much as I love him, has Cajunified these particular New Orleans classics with too much oil -Stuffed Merliton - this version is somewhat greasy and I don't think the sauce does much for it. The merlitons (chayote squash) Americans find in the store are about 1/4 the size of the ones grown here, which also have spiny, husky skins which stuff well. The store bought ones from Central America aren't big enough, so don't try them.That said you can make a casserole version of this with them, but there are better recipes.Red Beans and Rice - way too greasy with those ham hocks. The seasoning is just right though. You could make this same recipe, except sautéing the trinity with seasoning first, then adding to the pot of boiling water (better: ham stock) with a smoked ham shank. Do away with the ham hocks and use a equal amount of pickled pork shoulder meat as you do beans. Pickled pork is a must in red beans for most New Orleanians.Oyster Dressing - too much oil! Yikes.Chicken Big Mamou (not a New Orleans dish) - too much butter again.
Because, although I've bought a few others by a certain well-known New Orleans chef, this is the best, most authentic cookbook for the region. Simple ingredients and no frou-frou!
I am a chef, and this book is THE Bible of Creole/Cajun, or as it's now called Southern Louisiana cooking. Wonderful book, now in about it's 80th printing! I use it all the time.I truly consider this book one of the best cookbooks ever from the USA. It ranks up there with "The Joy of Cooking" and "Mastering the Art of French Cooking" as classics, or standards that all serious cooks need to have in their library.Many people think that New Orleans has the best food in America, and Paul is without a doubt one of the best New Orleans cooks. If you want to explore one of the only true American cuisines, this book is a must.As a hint for those worried about the 'heat' levels in some of these foods, do what professional chef's do: Simply start with 1/4 the amount of 'hot' ingredients when you make a recipe. You can always add more heat if you want it, but you can't take it out!Laissez les bons temps rouler!
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