Available:*
Shelf Number | Material Type | Copy | Shelf Location | Status |
|---|---|---|---|---|
| ARC 641.657 PRU | Archive Collection | 1 | Archive Collection | Searching... Unknown |
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Summary
Summary
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.Author Notes
Paul Prudhomme was born on his family's farm near Opelousas, Louisiana on July 13, 1940. After graduating high school in 1957, he spent numerous years taking cooking jobs in restaurants and opening restaurants without much success. In 1975, he was hired as the executive chef at Commander's Palace and in 1979, Food and Wine magazine invited him to Tavern on the Green in New York to give a cooking demonstration for the food press. He and his wife opened K-Paul's Louisiana Kitchen in New Orleans in 1979. His cookbooks include Chef Paul Prudhomme's Louisiana Cajun Magic Cookbook, Chef Paul Prudhomme's Fiery Foods That I Love, Chef Paul Prudhomme's Louisiana Kitchen, and The Prudhomme Family Cookbook: Old-Time Louisiana Recipes. In 1983, he created a food company, Magic Seasoning Blends, to sell his dry spices, rubs, sauces and marinades. He died after a brief illness on October 8, 2015 at the age of 75.
(Bowker Author Biography)