Chef Paul Prudhomme's Seasoned America by Paul Prudhomme

  • Deep South spoon bread

    from Chef Paul Prudhomme's Seasoned America Chef Paul Prudhomme's Seasoned America by Paul Prudhomme

    • Categories: Breakfast / brunch; American South; Vegetarian
    • Ingredients: cornmeal; corn flour; butter; evaporated milk
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Notes about this book

  • PinchOfSalt on March 22, 2016

    this is the eBook edition

Notes about Recipes in this book

  • Pennsylvania Dutch cheese pie

    • billcranecos on November 12, 2022

      I've owned this cookbook since it first came out in the 90s, and it's produced many memorable dishes. This Pennsylvania Dutch Cheese Pie I cooked for the first time in 2022, and my wife immediately fell in love with the flavor. another winner from this book.

  • Buffalo chicken wings

    • SuzeBooze on August 31, 2014

      Make sure wings are at room temperature!

  • Mexican meatball soup (Sopa de albóndigas)

    • billcranecos on May 19, 2022

      This book has delivered so many good recipes for me. This one (which I had passed by for years) was another hit. A new favorite.

  • Vegetable beef soup

    • Maura on February 12, 2013

      Love this soup! Did not add the flour, wanted it more like a soup than stew. Added mushrooms.

  • Indiana Dutch cabbage rolls

    • swiand on January 20, 2026

      Really good meat stuffed cabbage rolls. Family enjoyed. Teenage daughter really liked it but my wife prefers Julie Sahni's Indian lemony meat stuffed cabbage rolls. Perhaps she fondly remembers our cooking class with Julie where she gave us inside tips while making that recipe.

  • West Virginia sweet and sour short ribs

    • swiand on October 19, 2025

      Nice change from our usual family bbq recipe and red wine short ribs. I enjoyed the spice rub but the best the family could say was that it was a nice change for short ribs.

  • Wyoming brisket barbecue

    • Hawky on November 03, 2014

      Knock your socks off oven-made barbecue. Hardest thing about this is putting together all the herbs and spices. Then the brisket lingers in the oven with only occasional minding. Definitely a weekend recipe as it takes several hours. Recommended.

  • Midtown meat loaf

    • matthew_2f5qwu on March 02, 2026

      Trust me, it is a winner. Not hot, but it is spicy. Makes very good sandwiches the next day.

  • Blueberry slump

    • KissTheCook on April 02, 2021

      Idea good and delicious, but would make two changes. 1) Cut the lemon/lime/vinegar in half, and 2) make sure dumplings are "thick like a biscuit dough" before adding to blueberries. Mine were more loose, hence flat dumplings. I would let dough sit for 5-10 min. to see it they thicken on their own; if they don't, add another TBS or so flour.

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  • ISBN 10 0688052827
  • ISBN 13 9780688052829
  • Linked ISBNs
  • Published Oct 24 1991
  • Format Hardcover
  • Page Count 306
  • Language English
  • Countries United States
  • Publisher HarperCollins Publishers Inc
  • Imprint William Morrow

Publishers Text

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 transforms the plainest of dishes -- like a beef noodle casserole made from ground meat and pasta -- into delicious company fare. The humble tamale pie, lowly turkey hash, and ordinary ham loaf become truly memorable in his capable hands. His Texas Chili may be the best anyone has ever tasted. Mulacalong Chicken, a specialty of Charleston, South Carolina, has a soft curry flavor that's indescribably wonderful. He seasons traditional regional and ethnic dishes in unconventional and surprising ways that make a world of difference: thyme in the West Coast Oyster Stew, nutmeg in the New England Boiled Dinner, cardamom in Iowa Chicken and Corn Pot Pie, cumin in Oklahoma Fried Chicken and Biscuits, coriander in Brooklyn Borscht. Chef Paul's unique concept of "building" a dish to create maximum flavor and texture is used in many of his recipes, and a special section of the book explains exactly how it's done, in language anyone can understand. For example, Milwaukee Potato Soup has a base of grated potatoes for thickening and flavor, as well as two different sizes of diced potatoes for texture. Other formerly "inelegant" dishes are treated to the remarkable -- and frequently unorthodox-Chef Paul touch, to create food no one is likely to soon forget: A slow -- roasted, boneless stuffed chicken emerges juicy and brimming with flavor in Atchafalaya Boneless Roast Chicken. Indian fry bread topped with a spicy lamb stew and fresh salsa becomes the world's best Navajo Tacos. Through colorful stories, special tips on techniques, and invaluable information, you'll find all the encouragement you need to experiment with dishes you've always taken for granted. From Albuquerque Burritos to Lower East Side Latkes, Michigan Miner's Pasties to San Francisco Cioppino, Seasoned America and Paul Prudhomme will guide you step by step toward the successful creation of extraordinary American food.

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