Description

Book Synopsis

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

Chef Paul Prudhommes Louisiana Kitchen

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    A Undefined by Paul Prudhomme

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      View other formats and editions of Chef Paul Prudhommes Louisiana Kitchen by Paul Prudhomme

      Publisher: HarperCollins Publishers Inc
      Publication Date: 17/04/1984
      ISBN13: 9780688028473, 978-0688028473
      ISBN10: 0688028470
      Also in:
      National and regional cuisine

      Description

      Book Synopsis

      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

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