Chef Paul Prudhomme's Louisiana Tastes: Exciting Flavors from the State that Cooks [Hardcover]

Paul Prudhomme (Author)

Book Description

Publication Date: January 26, 2000

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.

Editorial Reviews

Amazon.com Review

Paul Prudhomme blackened our taste buds forever with Chef Paul Prudhomme's Louisiana Kitchen, which kicked off a craze for his spicy, rich brand of regional Southern fare. Sixteen years later and noticeably thinner, Prudhomme brings us his latest, Chef Paul Prudhomme's Louisiana Tastes, which nods to the trends toward simplified and healthier cooking while taking into account the expanded choice of international ingredients now available in most supermarkets. Blackening is now called bronzing, but Prudhomme's food still explodes with flavor, even when those dry seasoning mixes are simplified, sometimes to a mere six ingredients.

Many dishes, like Beef in Four-by-Four Chile Cream and Andouille Shepherd's Pie, still call for calorie-laden cream, sour cream, mayonnaise, cheese, butter, and sausage in various combinations. But there are plenty of healthy options, such as Chicken Smothered in Black Beans (which uses a mere two tablespoons of oil), meatless Stuffed Eggplant Pirogues, and a brown-rice salad topped with roasted nuts and raisins. Besides the lighter fare, there's also a noticeable international tilt; Prudhomme plays creatively with imported exotica such as balsamic vinegar and coconut milk, but always in a Louisiana context. Shrimp in Tropical Cream is a Creole-cum-Indian curry studded with diced papaya and mango, while Crab Claws Vinaigrette fuses white balsamic vinegar, rice vinegar, and Japanese mirin rice wine with his signature mix of cayenne, black pepper, and onion and garlic powders.

Prudhomme's recipes usually require a commitment, as he doesn't stint on the number of ingredients or cooking steps. But the average two-page length of the recipes is deceptive: They read long because Prudhomme is beside you every minute, describing how the food will taste and bringing up interesting tidbits related to the cooking process. Novice cooks who pay attention will pick up valuable tips, while devotees will appreciate how Prudhomme's palate has expanded beyond the borders of Louisiana. --Dana Jacobi

From Publishers Weekly

In the 15 years since Prudhomme's Louisiana Kitchen first appeared, even traditional Louisiana tastes and flavors have gracefully accepted international influences, as the recipes here attest. Now there are parsnips, banana peppers and poblano chiles in Chicken and Oyster Gumbo; a quarter-cup of sliced ginger adds a lively punch to Stuffed Sirloin Tip Roast; yuca is a key ingredient in Lamb Stew with Greens.Even so, just about every recipe here employs blends of garlic powder, cayenne, dried herbs and other flavors that preserve the ' Creole/Cajun heritage. Recipes are as simple and solid as Vegetables and Chicken Ole!, in which all ingredients are combined and baked in one pan, and as time-consuming as Stuffed Flounder, in which deboned fish are layered with smoked Cheddar cheese topped with pureed crawfish tails (or shrimp) and vegetables. Desserts include Sweet Potato Custard and Apple Pie with Chiles and Cheese, which is tailor-made for Prudhomme's spice-loving fans. Author tour. (Feb.)
Copyright 2000 Reed Business Information, Inc.

See all Editorial Reviews

Product Details

• Hardcover: 368 pages
• Publisher: William Morrow Cookbooks; 1 edition (January 26, 2000)
• Language: English
• ISBN-10: 0688122248
• ISBN-13: 978-0688122249
• Product Dimensions: 9.4 x 7.3 x 1.1 inches
• Shipping Weight: 2 pounds
• Average Customer Review: 3.9 out of 5 stars  See all reviews (8 customer reviews)
• Amazon Best Sellers Rank: #271,743 in Books (See Top 100 in Books)

More About the Author

Chef Paul Prudhomme is the owner of K-Paul's Louisiana Kitchen and Magic Seasoning Blends, both in New Orleans. Chef Paul is one of America's best-known chefs, having appeared on most major TV networks. He is currently the host of three cooking series on cable television and PBS. Chef Paul is the author of seven other cookbooks and has been featured in numerous publications. He lives in New Orleans.

Customer Reviews

Most Helpful Customer Reviews

26 of 26 people found the following review helpful:

4.0 out of 5 stars Excellent but imperfect, November 13, 2004

By 

Christopher I. Lehrich (Quincy, MA) - See all my reviews
(REAL NAME)   

This review is from: Chef Paul Prudhomme's Louisiana Tastes: Exciting Flavors from the State that Cooks (Hardcover)

If you look at my other reviews of Prudhomme's cookbooks, you won't be surprised that I bought this one. Unfortunately, the quality of testing has slipped, so that not all recipes work just the way he says. I say this at the start, because in 95% of cases, these recipes are wonderful.

This is definitely not yo' mama's Louisiana cooking. But Prudhomme adds all this "taste as you go" information that is fascinating and helpful. He tells you, you see, what a dish will taste like at each stage. For example, he remarks that something is going to be very spicy and salty, with an undertone of ginger. Okay, you taste it at that point, and see what he's saying. Then you add the chicken (or whatever), and that cuts the flavor and builds it up.

Prudhomme is into flavor layers. Basically the idea is that you have caramelized stuff, then very cooked stuff, then lightly cooked stuff, then just barely cooked stuff, all going at the same time. At each layer, the flavors are different, even the spices. If you can tell the difference between a raw onion and classic (good) French onion soup, you know what I'm talking about. And this cookbook is a primer in how to build layers of "meaning" in your cooking by these techniques.

Okay, not every recipe works perfectly, but most of them are excellent as they stand. The Country Chicken Pie will kick your [...]. The Beef Stew Pirogues are unbelievable. And some of the desserts are things you'll dream about. I actually had a guy call me to tell me he was quite literally dreaming about a meal I made for him, primarily from this cookbook.

The other thing is that Prudhomme has gotten better as a teacher. The more you read and cook with this book, the more you will get how this cuisine works, and be able to construct your own recipes. I have done this with great success, and I give him total credit for it. I make things up, people tell me I'm a genius, and I know that really it's Chef Paul who's taught me everything I know.

And, yes, as one reviewer noted, your kids will like this stuff too. Weird but true. If you want your small children to eat leafy greens, cook them this way and stand well back.

A lot of people object that Paul Prudhomme is too into hot food, and if you hate spicy food you're going to hate this cookbook. But you can tone things down: just make up the spice mix and use less of it than he says. But it's very odd. I love his Lambalaya recipe, which I make with orzo instead of rice, and while you're cooking it the dish is WAY too spicy. But once it's done and you wait about an hour before serving, since you've got to pick up the kids and get everything ready, the spice layer drops wildly and suddenly the thing balances perfectly.

It's black magic and voodoo, that's what it is. Must be.

11 of 12 people found the following review helpful:

4.0 out of 5 stars Louisiana Cooking at It's Best..., April 20, 2000

By 

Joe P. Dennison (San Diego, CA) - See all my reviews

This review is from: Chef Paul Prudhomme's Louisiana Tastes: Exciting Flavors from the State that Cooks (Hardcover)

This book will supplied me with years of cooking pleasure. Each time I open the book something new and exciting jumps out. Plus all the old favorites are included. A good buy for my money. Joe :-)

7 of 8 people found the following review helpful:

4.0 out of 5 stars exhaustive insight into cajun and creole cookery, May 13, 2000

By A Customer

This review is from: Chef Paul Prudhomme's Louisiana Tastes: Exciting Flavors from the State that Cooks (Hardcover)

The man who changed culinary history (blackened everything!) presents a masterpiece. Anorexics need not apply! Must have addition for collectors of American Regional Cuisine books.