Chef Paul Prudhomme's Fork in the Road: A Different Direction in Cooking by Paul Prudhomme

  • Crawfish mushroom omelet

    from Chef Paul Prudhomme's Fork in the Road: A Different Direction in Cooking Chef Paul Prudhomme's Fork in the Road by Paul Prudhomme

    • Categories: Egg dishes; Breakfast / brunch; Main course; Cajun & Creole; Low fat
    • Ingredients: sweet paprika; onion powder; garlic powder; dry mustard; cilantro; basil; thyme; white pepper; ground cayenne pepper; evaporated milk; cottage cheese; cream cheese; mushrooms; crawfish tails; liquid egg substitute; fish stock
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  • Lentil soup

    • arl8058 on May 28, 2020

      Lots of flavor from the spice mixture and almost blackened vegetables from the first step. I wish the recipe would have given greater direction about the level of heat to use while the soup was cooking (medium heat? simmer?), but this turned into a thick and flavorful soup. I substituted diced potatoes for parsnips, and did not have yellow squash or mushrooms, but the flavor didn't suffer.

  • Oven-fried catfish

    • Thredbende on August 10, 2011

      This is a great catfish recipe I love. It can be prepped onto parchment paper and roasts in less than 15 minutes for a crowd. It is not too spicy but had huge flavor. I use a toaster to quickly toast the bread (duh!). Make this fish.

  • Bronzed catfish

    • Thredbende on August 10, 2011

      This is delicious and works well, but I found it a bit too spicy. Consider your palate before using the 5/8 teaspoon combined amount of pepper for 4 servings.

  • Shrimp Bascom

    • chawkins on July 09, 2014

      Very good when served with a lot of rice. But a little too spicy if you are watching your carbohydrate intake and I already used 3/4 of the cayenne called for, next time I'll cut it by half. Instead of apple juice, I used grape/peach juice, and in place of 2 cups of diced tomato, 3/4 C of home-canned tomato sauce. I also did not puree the sauce so that it has some texture. I used the tablespoon of oil, meant to be added to the mixture before pureeing, to saute the vegetables at the start of cooking.

  • Crawfish in cream sauce with pasta

    • GC62 on July 10, 2023

      Substituted chicken for the crawfish and chicken stock for the seafood stock. It came out great.

  • Turkey jambalaya

    • chawkins on February 28, 2015

      Excellent jambalaya. I halved the recipe. Skipped the salt and halved the cayenne pepper in the seasoning mix. Used red bell pepper, regular ham instead of the turkey tasso and kielbasa instead of the turkey andouille. I also used about a tablespoon of olive oil to saute the seasoning mix, onion and pepper.

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  • ISBN 10 0688121659
  • ISBN 13 9780688121655
  • Linked ISBNs
  • Published Oct 19 1993
  • Format Hardcover
  • Page Count 281
  • Language English
  • Countries United States
  • Publisher HarperCollins Publishers Inc
  • Imprint William Morrow

Publishers Text

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 how easy 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.

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