Chef Paul Prudhommes Seasoned America
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| Author | : Paul Prudhomme |
| Publisher | : Harper Collins |
| Total Pages | : 372 |
| Release | : 1991-10-24 |
| Genre | : Cooking |
| ISBN | : 0688052827 |
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. 48 pages of full-color photographs. Index.
| Author | : Paul Prudhomme |
| Publisher | : Harper Collins |
| Total Pages | : 378 |
| Release | : 2012-03-13 |
| Genre | : Cooking |
| ISBN | : 0062030493 |
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.
| Author | : Armand C. Vanderstigchel |
| Publisher | : Citadel Press |
| Total Pages | : 232 |
| Release | : 2003-08-01 |
| Genre | : Cooking |
| ISBN | : 9780806526133 |
Chef Armand Vanderstigehel offers over 150 mouthwatering Buffalo chicken wing recipes--from mild to wild, classic to exotic, salads to sides. The official cookbook for the National Buffalo Wing Festival, Wings Across America features prize-winning recipes from the festival's cooking contest.
| Author | : John T. Edge |
| Publisher | : ReadHowYouWant.com |
| Total Pages | : 658 |
| Release | : 2009-08 |
| Genre | : History |
| ISBN | : 1458721779 |
The American South embodies a powerful historical and mythical presence, both a complex environmental and geographic landscape and a place of the imagination. Changes in the regions contemporary socioeconomic realities and new developments in scholarship have been incorporated in the conceptualization and approach of The New Encyclopedia of Sout...
| Author | : Paul Prudhomme |
| Publisher | : Harper Collins |
| Total Pages | : 378 |
| Release | : 2012-03-13 |
| Genre | : Cooking |
| ISBN | : 0062030493 |
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.
| Author | : Paul Prudhomme |
| Publisher | : Harper Collins |
| Total Pages | : 209 |
| Release | : 2012-03-13 |
| Genre | : Cooking |
| ISBN | : 0062030523 |
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.
| Author | : |
| Publisher | : ReadHowYouWant.com |
| Total Pages | : 346 |
| Release | : 2006 |
| Genre | : |
| ISBN | : 1458721760 |
| Author | : |
| Publisher | : |
| Total Pages | : 792 |
| Release | : 2003 |
| Genre | : Trademarks |
| ISBN | : |
| Author | : Judy Barnes |
| Publisher | : Pelican Publishing |
| Total Pages | : 418 |
| Release | : 2001 |
| Genre | : Travel |
| ISBN | : 9781455602698 |
"For me, it captures the character of the western North Carolina mountains." -Winston Groom, author of Forrest Gump Centering on Asheville and trekking out for sixty miles in all directions, this lighthearted, personal guide focuses on all the attractions of the region. Western North Carolina, bordering Virginia, Tennessee, and Georgia, attracts five million visitors annually. This region offers the tourist and resident breathtaking natural beauty, charming shops, restaurants, and accommodations that range from rustic to elegant. The authors point out that many books have been written about this area's waterfalls, parks, biking, rafting, and camping in great detail, but Coasting the Mountains covers what they liked best about everything. ABOUT THE AUTHORS Judy Barnes, Jolane Edwards, Carolyn Lee Goodloe, and Laurel Wilson are all good friends who spend a great deal of their time traveling, so they can attest to the information being provided to their readers. They are also the authors of Coasting: An Expanded Guide to the Northern Gulf Coast . They live in Point Clear, Alabama.
| Author | : Joan Nathan |
| Publisher | : Knopf |
| Total Pages | : 881 |
| Release | : 2011-03-22 |
| Genre | : Cooking |
| ISBN | : 0307538877 |
Joan Nathan, the author of Jewish Cooking in America, An American Folklife Cookbook, and many other treasured cookbooks, now gives us a fabulous feast of new American recipes and the stories behind them that reflect the most innovative time in our culinary history. The huge influx of peoples from all over Asia--Thailand, Vietnam, Cambodia, India--and from the Middle East and Latin America in the past forty years has brought to our kitchens new exotic flavors, little-known herbs and condiments, and novel cooking techniques that make the most of every ingredient. At the same time, health and environmental concerns have dramatically affected how and what we eat. The result: American cooking has never been as exciting as it is today. And Joan Nathan proves it on every page of this wonderfully rewarding book. Crisscrossing the country, she talks to organic farmers, artisanal bread bakers and cheese makers, a Hmong farmer in Minnesota, a mango grower in Florida, an entrepreneur of Indian frozen foods in New Jersey, home cooks, and new-wave chefs. Among the many enticing dishes she discovers are a breakfast huevos rancheros casserole; starters such as Ecuadorean shrimp ceviche, Szechuan dumplings, and Malaysian swordfish satays; pea soup with kaffir leaves; gazpacho with sashimi; pasta dressed with pistachio pesto; Iraqi rice-stuffed Vidalia onions; and main courses of Ecuadorean casuela, chicken yasa from Gambia, and couscous from Timbuktu (with dates and lamb). And there are desserts for every taste. Old American favorites are featured, too, but often Nathan discovers a cook who has a new way with a dish, such as an asparagus salad with blood orange mayonnaise, pancakes made with blue cornmeal and pine nuts, a seafood chowder that includes monkfish, and a chocolate bread pudding with dried cherries. Because every recipe has a story behind it, The New American Cooking is a book that is as much fun to read as it is to cook from--a must for every kitchen today.
