Chef Paul Prudhomme's Seasoned America

Paul Prudhomme


Chef Paul Prudhomme's Seasoned America

Chef Paul Prudhomme's Seasoned America

  • Title: Chef Paul Prudhomme's Seasoned America
  • Author: Paul Prudhomme
  • ISBN: 9780688052829
  • Page: 188
  • Format: Hardcover



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 comWhen 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.


Recent Comments "Chef Paul Prudhomme's Seasoned America"

Love this cookbook. Would probably give it 4.5 stars instead of 5, but I do like the 'new' takes on old standards. Atchafalaya Chicken, Chicken A' la King, and Black Bottom Pie are three of our favorites.

love reading cookboks!


  • Best Download [Paul Prudhomme] ☆ Chef Paul Prudhomme's Seasoned America || [Nonfiction Book] PDF è
    188 Paul Prudhomme
  • thumbnail Title: Best Download [Paul Prudhomme] ☆ Chef Paul Prudhomme's Seasoned America || [Nonfiction Book] PDF è
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    Published :2018-08-18T17:16:36+00:00