When one of America's most talented and best loved chefs reinterprets the great American classics, the result is Chef Paul Prudhomme's Seasoned America, a beautifully illustrated collection of American favorites made even better. In his new book, Chef Paul works his culinary magic on America's classic regional recipes--San Francisco cioppino, Texas chili, Maryland crab cakes, for example. The results are more than 150 recipes that represent a whole new way of interpreting traditional American cooking. Special sections encourage home cooks to experiment and take risks for the sheer taste of it. Some text and images that appeared in the print edition of this book are unavailable in the electronic edition due to rights reasons.

Chef Paul Prudhomme's Louisiana Kitchen is an exciting exploration of the new flavors that have made Louisiana cooking even better. Chef Paul Prudhomme put Louisiana cooking on the map. Now Chef Paul returns to his culinary roots to show us how Louisiana cooking has evolved. Today, the culinary influences of Asia, Latin America, the Middle East, and many other cuisines are being integrated into "traditional" Louisiana cooking. Chef Paul explores how Louisiana cooks have incorporated such newly available ingredients as lemongrass, fresh tamarind, and papaya into their dishes. As Chef Paul says, any Louisiana cook worth his or her salt will work with what's available — familiar or not — and turn it into something delicious. Andouille Spicy Rice gets its zing! from chipotle and pasilla chile peppers, and Roasted Lamb with Fire-Roasted Pepper Sauce is flavored with jalapeno peppers and fennel. Classic jambalaya, etouffee, and gumbo are reinvented with such far-flung ingredients as star anise, cilantro, yuca, plantain, and mango. Some text and images that appeared in the print edition of this book are unavailable in the electronic edition due to rights reasons.

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.

Over one hundred recipes show you how to bring a symphony of flavors to everyday meals. If you're looking for satisfying deep-down tastes, look no further. Here you'll find: Sticky Chicken Lotsa Crab Crab Cakes Southern Smothered Spuds Sweet Potato Omelet Bronzed Fish Fresh Garlic Pasta Corn Chowder Black Bean Soup Really Rich Beef and MushroomsAlso included are all your Louisiana favorites, such as gumbos, jambalayas, and etouffées. 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. Some text and images that appeared in the print edition of this book are unavailable in the electronic edition due to rights reasons.

Chef Paul Prudhomme, America's most innovative chef, invites you to take a Fork in the Road, a journey toward a different way of cooking. If your goal is to produce great-tasting, flavorful dishes that everyone will enjoy, yet are still good for you, then this is the cookbook for you!Chef Paul's new book offers not only recipes but a model for anyone who wants to modify his or her cooking to minimize the use of less healthful ingredients, yet retain the rich taste and texture that make them so delicious. For instance, he uses puréed dried beans and reduced fruit juices to create viscosity and enhance flavors. Both add an enormous amount of richness with virtually no fat. Chef Paul provides you with specific recipes to show you how these ingredients work, and encourages you to try them with all your favorite dishes. To make rich, flavorful sauces and gravies for great-tasting meat, poultry, or fish—without a drop of oil, butter, shortening, or other fat—he has developed recipes in which dry flour is browned before adding it to the dish. And he always tells you to start with a hot pan, so you can "bronze," or "caramelize," an ingredient without any added fat. These techniques will make all your food taste better—new recipes as well as your favorite standbys. Perhaps the most exciting portion of this book is the chapter on Magic Brightening Broths. These delicious broths are based upon defatted stocks, and get extra goodness from carefully balanced seasonings that enhance but don't overwhelm the flavors of foods cooked in them. Chef Paul envisions that once you've discovered howeasy and enjoyable Magic Brightening is, you and your friends and family will want to cook this way several times a month. From breads and breakfasts, through main and side dishes, to desserts and snacks, Chef Paul has streamlined his favorite recipes. He's taken out as much fat as possible, leaving the texture, the richness, and the taste for which he's famous. This is not a diet book, but one dedicated to healthful ways to cook. Some text and images that appeared in the print edition of this book are unavailable in the electronic edition due to rights reasons.

Put on your apron, sharpen your knives, and get fired up to go cooking! Paul Prudhomme, America's favorite chef, invites you to try some of the greatest flavors the world has to offer. You'll find them in unusual and exciting combinations in Chef Paul Prudhomme's Fiery Foods That I Love.From dark and savory tamari to the crisp brightness of ginger, from peanuts to plantains, every bite explodes with Chef Paul's own particular magic."Food is my passion, and my mission in life is to make your dinner better. To be exciting, food has to have several levels of taste and carry you away with flavor and delight." And boy, does he succeed in tempting your every taste bud in each and every course. He cooks up great bean breads and fried stuffed bread pockets; soups that soar; fritters; sauces and relishes; superlative chicken, fish, and meat entrees; beans and rice with spice; vivacious vegetables; and, of course, Chef Paul leaves room for dessert, including some seasoned pie crusts, a first for him. Here is food that makes your day. Here's where the addition of a paste of ground pecans and coffee makes magic of sautéed chicken; where wonderful dark, rich black beans find their way into a loaf of bread; and plantains make sweet and tender a perfect pork roast, What about chiles? Chef Paul will be glad you asked. He feels so strongly about chiles that he has added a special"Notes from the Test Kitchen" to introduce you to some of the many varieties. Chile peppers add awesome underlying flavor, and Chef Paul promises to make ground chile peppers as permanent a part of the way you cook as salt and pepper.Chef Paul has traveled around the globe, brought back its flavors, and dreamed them into such mouthwatering, soul-satisfying recipes as Fire-Roasted Garlic Bread; Fennel and Split Pea Soup; Fried Eggplant coated in sesame seeds; Pepper Tomato Shrimp; Sweet Beef and Fresh Chiles; Smothered Potatoes, Cabbage, and Andouille; and much, much more. And he's even added his "Too Hot for Mrs. Podunk" recipes for those of you hungry for five-alarm flavor. Those in search of Chef Paul's favorites, just look for his trademark cap.With Chef Paul Prudhomme's Fiery Foods That I Love, you'll cook meals that are so flavorful they'll lift your spirits. And you'll find yourself going back to them time and time again.