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Frank B. Koller Memorial Library Manitowish Waters

Chef Paul Prudhomme's Louisiana kitchen

Book Cover
Average Rating
Publisher:
W. Morrow,
Pub. Date:
[1984]
Edition:
1st ed.
Language:
English
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.

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ISBN:
9780688028473
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Grouping Information

Grouped Work ID0c5448fb-a7f7-1440-7b84-68da17ff7b3f
Grouping Titlechef paul prudhommes louisiana kitchen
Grouping Authorpaul prudhomme
Grouping Categorybook
Grouping LanguageEnglish (eng)
Last Grouping Update2021-04-16 05:04:10AM
Last Indexed2021-06-12 05:04:36AM
Novelist Primary ISBNnone

Solr Details

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accelerated_reader_reading_level0
authorPrudhomme, Paul.
author_displayPrudhomme, Paul
available_at_manitowishwatersManitowish Waters Koller Library
detailed_location_manitowishwatersManitowish Waters Adult Nonfiction
display_description
format_category_manitowishwatersBooks
format_manitowishwatersBook
id0c5448fb-a7f7-1440-7b84-68da17ff7b3f
isbn9780688028473
item_details
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ils:.b10413054.i17657519Manitowish Waters Adult Nonfiction641.59 PRU1falsefalseAvailableFeb 17, 2012mwanf
itype_manitowishwatersBOOK - HARDCOVER
last_indexed2021-06-12T10:04:36.622Z
lexile_score-1
literary_formNon Fiction
literary_form_fullNon Fiction
local_callnumber_manitowishwaters641.59 PRU
owning_library_manitowishwatersManitowish Waters Koller Library
owning_location_manitowishwatersManitowish Waters Koller Library
primary_isbn9780688028473
publishDate1984
record_details
Bib IdFormatFormat CategoryEditionLanguagePublisherPublication DatePhysical DescriptionAbridged
ils:.b10413054BookBooks1st ed.EnglishW. Morrow, [1984]351 pages, 32 unnumbered pages of plates : illustrations (some color) ; 25 cm
recordtypegrouped_work
scoping_details_manitowishwaters
Bib IdItem IdGrouped StatusStatusLocally OwnedAvailableHoldableBookableIn Library Use OnlyLibrary OwnedHoldable PTypesBookable PTypesLocal Url
ils:.b10413054.i17657519On ShelfAvailablefalsetruetruefalsefalsetrue9999
subject_facetCooking, American -- Louisiana style
title_displayChef Paul Prudhomme's Louisiana kitchen
title_fullChef Paul Prudhomme's Louisiana kitchen / Paul Prudhomme ; photography by Tom Jimison
title_shortChef Paul Prudhomme's Louisiana kitchen
topic_facetCooking, American
Louisiana style