Chef Paul Prudhomme's Louisiana Tastes: Exciting Flavors from the State That Cooks by Paul Prudhomme

  • Crab claws vinaigrette with fire-roasted mayonnaise

    from Chef Paul Prudhomme's Louisiana Tastes: Exciting Flavors from the State That Cooks Chef Paul Prudhomme's Louisiana Tastes by Paul Prudhomme

    • Categories: Dressings & marinades; Salads; Sauces for fish; Spice / herb blends & rubs; Appetizers / starters; Entertaining & parties; Cajun & Creole
    • Ingredients: seafood stock; celery; red bell peppers; green bell peppers; yellow bell peppers; cane vinegar; white balsamic vinegar; apple cider vinegar; rice vinegar; mirin; crab claws; garlic; vegetable oil; lettuce; paprika; dill weed; ground cayenne pepper; ground cumin; onion powder; dried thyme; garlic powder; ground chipotle chiles; white pepper
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  • ISBN 10 0688122248
  • ISBN 13 9780688122249
  • Linked ISBNs
  • Published May 25 2000
  • Format Hardcover
  • Page Count 368
  • Language English
  • Countries United States
  • Publisher HarperCollins Publishers Inc
  • Imprint William Morrow

Publishers Text

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.

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