Paul Prudhomme

Light Hardcover (1 lb or less)

Illinois

Exciting Flavors from the State That Cooks

The master of Louisiana cuisine invites everyone to taste the new flavors of Louisiana cooking

Chef Paul Prudhomme put Louisiana cooking on the map. Fifteen years have passed since the publication of his groundbreaking Chef Paul Prudhomme's Louisiana Kitchen. 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.





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. Fifteen years have passed since the publication of his groundbreaking Chef Paul Prudhomme's Louisiana Kitchen. 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.

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. Fifteen years have passed since the publication of his groundbreaking Chef Paul Prudhomme's Louisiana Kitchen. 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.

Chef Paul Prudhomme's Louisiana Kitchen. is an exciting exploration of the new flavors that have made Louisiana cooking even better.

Chef Paul Prudhomme's Louisiana Tastes

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Constance Snow

Tina Rupp

Heavy Hardcover (2 to 4 lbs)

Bright Flavors from Key West to the Yucatán

A collection of recipes for various dishes inspired by the cuisine of the Gulf Coast.

Gulf Coast Kitchens

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Jeremiah Tower

250 Recipes from an American Master

This is a long-waited new cookbook from the father of California cuisine, who revolitionized American cooking through the use of fresh ingredients from local producers.

Jeremiah Tower Cooks

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Ti Adelaide Martin

Jamie Shannon

Take Home the True Taste of New Orleans with More Than 150 Recipes from Commander's Palace Restaurant

Home cooks can re-create their favorite recipes -- gumbos, barbecued shrimp, bread pudding -- from the legendary, much-loved Commander's Palace. Featuring 200 recipes from the restaurant's extensive offerings, Commander's Kitchen describes favorites in step-by-step detail. Two 8-page color inserts, 75 b&w photos.

Commander's Kitchen

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Rreinke

Rreinke

@rreinke386833

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Paul Prudhomme

Chef Paul Prudhomme's Louisiana Tastes

Constance Snow; Tina Rupp

Gulf Coast Kitchens

Jeremiah Tower

Jeremiah Tower Cooks

Ti Adelaide Martin; Jamie Shannon

Commander's Kitchen

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Paul Prudhomme

Chef Paul Prudhomme's Louisiana Tastes

Constance Snow; Tina Rupp

Gulf Coast Kitchens

Jeremiah Tower

Jeremiah Tower Cooks

Ti Adelaide Martin; Jamie Shannon

Commander's Kitchen

Get The App