Product Details
Would you like to update product info or give feedback on images?
|
|
Share your thoughts with other customers:
|
||||||||||||||||||||||
|
Most Helpful Customer Reviews
16 of 16 people found the following review helpful:
5.0 out of 5 stars
Prudhomme's Brilliance in Accessible Form,
By fan of Paul Prudhomme (Boston) - See all my reviews
This review is from: Kitchen Expedition (Hardcover)
This accompaniment to a wonderful series on PBS has helped to popularize Prudhomme's well-established genius. The chef's warm style of writing is slightly more gentle, folksy and personal here, his instructions a bit more detailed for the average cook. Only "Pure Magic" by Paul Prudhomme is simpler to use, because unlike his other books, "Pure Magic" calls for premixed spices his company bottles instead of the lengthy combinations for which he is known and loved.As always the publisher did not skimp on photographs; lush, luxurious ones by frequent collaborator Paul Rico, as Mr. Prudhomme puts it, "make you want to head straight for the kitchen." "Chicken Poppers and Simple Sauce" will get you started, tasty bits of chicken breast mouth-wateringly marinated, then fried. It's so easy and so good that you might find yourself eating dinner standing up. When it's that good, why wait? "Shrimp and Cream Cheese Soup" uses only 4 ounces of cheese for Chef Paul's velvet purposes. Shrimp immersed in soup or stew is usually one of the best recipes in each of his books, and this one stands out among even my previous favorites. It is also the easiest to make. Here he again pleads with readers to blacken gently without the overbearing quantity of spice with which the word "blacken" is erroneously associated. He should know, he invented the method. Two teaspoons of spice mixture spread over a steak enhances flavor, two tons turn it into something unrecognizable, but try telling that to most chefs offering "blackened" items in restaurants throughout this country. Pssst. Prudhomme's cajun cooking is not hot or spicy. Some of his dishes do contain dried hot chile powder, which may be eliminated very easily. Adventurous cooks may want to try Tricolor Vegetable Terrine with Roasted Pepper Sauce, Butternut Squash and Spinach Lasagne (wonderful! You can eliminate the lasagne and just make the flavored spinach if you want an easy side dish), French Quarter Eggplant, or Salmon Pudding with a Portobello Glaze. Some of the book's everyday fare could creep into heavy rotation at your house. The hearty Madeville Street Rice, with ground beef and converted rice, is a one-pot wonder. Deep Fried Sweet Potato Chips have a way of begging to be made again. Vegetarian dishes are represented nicely too. This book's somewhat shorter length and lighter price make "Kitchen Expedition" an excellent introduction for average cooks to the man and his method.
0 of 1 people found the following review helpful:
3.0 out of 5 stars
Recieved it damaged.,
By Recipe Diva "Cookbook junkie" (northern California) - See all my reviews
Amazon Verified Purchase(What's this?)
This review is from: Kitchen Expedition (Hardcover)
Too bad the shipping damaged this book, or else it was sent with a broken spine from the seller. the condition was listed as good and it isn't.
Share your thoughts with other customers: Create your own review
|
|
Tag this product(What's this?)Think of a tag as a keyword or label you consider is strongly related to this product.
Tags will help all customers organize and find favorite items. |
|
This product's forum
Active discussions in related forums
Search Customer Discussions
|
Related forums
|
