Part of my goal in creating these recipes was to help home cooks become better cooks and to encourage them to inject some creativity in their day-to-day cooking. These are recipes you can use to spice up that family supper, impress your friends at a cocktail party or romance that special person in your life. They are simply, "Recipes From A Chef."
Book Description
Editorial Reviews
Review
Book Report Last-minute cookbooks celebrate tastes of state
By CHERAMIE SONNIER Assistant Food editor
Louisiana abounds in good cooks who are willing to share their recipes. The result? Each holiday season brings numerous local cookbooks available for last minute gift-giving. This year is no exception.
Perhaps one of the most attractive locally produced cookbooks this year is "Recipes from a Chef" by professional chef and culinary consultant Patrick Mould, whose newest venture is The Louisiana School of Cooking & Cajun Store in St. Martinville.
Mould celebrates Cajun cuisine in his 162-page cookbook. He writes that "part of my goal in creating these recipes was to help home cooks become better cooks and to encourage them to inject some creativity in their day-to-day cooking."
The recipes, divided into six chapters, offer clear, concise directions. They range from Coconut-Battered Shrimp with Orange Marmalade Dipping Sauce to Sweet and Spicy Pecans.
Beautiful black-and-white photographs by Debbie Fleming Caffery of Breaux Bridge capture the magic of Acadiana. -- The Morning Advocate
Your mouth will start watering as soon as you dive into this book. Patrick Mould makes even talking about food sound tasty and his recipes finish the fob. Mould makes it clear that this book id written for home cooks who want to raise their talents to the next level. Nothing is beyond the capabilities or equipment of the home based cook and kitchen. But all the dishes are delicious. Try your hand at Duck, Fresh Sausage and Mirliton Gumbo or surprise your family with Orzo Pasta Jambalala. Want to put a new twist on an old favorite? Experiment with Mould's White Chocolate Bread Pudding with White Chocolate Kahlua Sauce. Sprinlkled throughout the volume are the strikingly beautiful photos by Debbie Fleming Caffery of Breaux Bridge, La. Her photos-of a Mardi Gras courir, road signs attesting to the variety of Acadiana foods and the Guidry Brothers catfishing on the Delcambre Canal-bring to life the spirit that inspires good cooking. -- The Times of Acadiana
About the Author
What real Cajuns (descendants of French Acadians who settled in southern Louisiana in the 18th Century) eat is rarely incendiary. Patrick Mould, the talented Louisiana chef says: The spice thing has been blown out of proportion.
-William Rice, The Chicago Tribune Magazine Born in Paris, France and raised in Crowley, Louisiana, Patrick Mould has become one of the most renowned chefs in the South. This talented chef has been a chef-celebrity since 1985 and been featured in such magazines as Southern Living, Town & Country, The Chicago Tribune Magazine, Louisiana Life and High Technology. He has also appeared in several culinary publications including Cooks, Food & Wine and The Best of Gourmet. This talented chef has also made guest appearances on several local television stations and even hosted his own Cajun cooking show on Lafayette, La. Talk Radio station, KPEL. Chef Mould has conducted a cooking demonstration on Good Morning America with Spencer Christian. In addition he developed and produced for CBS affiliate KLFY TV 10 Louisiana Cooking, a series of field pieces on Louisiana Food, Fairs and Festivals from 1990-1995. In 1996 Chef Mould moved his culinary talent into the new studio kitchen of TV 10 and produces The Chef a three-minut! e recipe segment that currently airs twice a week. The recipes are original creations featuring food products that can be found in every household and is sponsored by Church Point Wholesales Lagniappe Food Stores. Chef Mould has also appeared on Japanese as well as Australian TV and could be heard on BBC Radio in January 1996 during their 8 part series Cajun Clubhouse. Chef Mould has also appeared on three syndicated cooking shows that aired nationally across the country, Pierre Franeys Keep on Cooking America and Chef George Hearsts Grilling airing on PBS and The Great Chefs series The New Garde airing on the Discovery Channel. Chef Mould has developed a Creative Cajun Cooking class for the Continuing Education program at the University of Southwestern Louisiana in Lafayette, Louisiana and has plans to develop a Cajun School of Cooking. At 45 years of age and with 20 years of professional cooking experience chef Mould has establish himself as one of the premier chefs in the South. Chef Mould attended Lafayette Vocational-Technical College, where he graduated with the first class of the Culinary Occupations course in 1981. Following graduation, Mould worked at various Lafayette restaurants before becoming Sous Chef (right hand man to the executive chef) at Caf Vermilionville. He eventually moved into the position of executive chef at the restaurant. With Caf Vermilionville firmly established as one of Lafayettes finer restaurants Mould moved to the owners new establishment, Charley Gs Seafood Grill and Bar where he served as culinary consultant. After a successful five year run Chef Mould developed a new dining concept for Lafayette, Hub City Diner. The concept was a replica of a 1950s roadside diner featuring down-home cooking with the emphasis being on Louisiana cuisine. This creator of Cajun delicacies has managed to garner quite an impressive list of achievements. For the past 15 years he has been an active member in The Acadiana Chapter of the American Culinary Federation, a national organization of chefs and cooks and recognized as the authority of food in America. He served as President from 1985-1987 and received their coveted Chef of the Year award in 1987. Other career highlights include preparing a fund raising dinner for the Independent Filmmakers of America hosted by Robert Redford at the Sundance Institute in Sundance, Utah. This artist of Cajun Cooking has also consulted for major corporations such as Grand Casino, Nutra Sweet, Our Lady of Lourdes Hospital and the McIhenny Co., makers of Tabasco Brand Pepper Sauce. He represented the McIlhenny Co. during the Gastronomique Fair of Dijon the 4th largest food event in the Country of France. Acting as 1 of 2 featured chefs he set-up a 200 seat full service restaurant serving over 5000 four-course dinners during an 11-day period. The restaurant was so well received that an invitation was extended to similar fairs in Tour, France and Caen, France. Chef Moulds likeness can also be seen on the Tabasco container being distributed in Japan. Over 2 million of these boxes will be distributed in what is the companys biggest international market. In fall of 1996 Chef Mould signed on as Corporate Chef for Deorles Food Service, Inc. a wholesale food distributor in the gulf state region. His responsibility was to develop the White Tablecloth Market in Acadiana. In October of 1996 when Carolyn Doerle owner of Doerles Food Service along with her husband, Dr. Ron Ray purchased Rip Van Winkle Garden Mould was enlisted to rejuvenate the defunct food service operation at this major tourist attraction. Caf Jefferson, a quaint 70-seat restaurant overlooking beautiful Lake Peingur was established and has become known for its fine creative Louisiana cuisine. In addition Chef Mould was also responsible for the catering in conjunction with The Conference Center a 500 person capacity facility. Moulds newest venture, Louisiana School of Cooking & Cajun Store opened in historic downtown St. Martinville, La., home of the Evangeline Oak and birthplace of the Cajun Nation in August of 1999. The school offers a variety of cooking classes and cultural programming. Chef Moulds long awaited cookbook hit the bookstores in the new millennium. The cookbook features recipes developed in conjunction with his cooking series The Chef. Designed by award winning graphic designer, Meagan Barra and featuring photographs by fine art photographer Debbie Fleming Caffery it is sure to become a collectors item. In addition Chef Mould has formed La. Culinary Enterprises, Inc. which offers a variety of food related services ranging from culinary consultation, catering and special culinary event co-ordination. Chef Patrick Mould
Office: 318-394-1710 P.O. Box 90331
e-mail- patrick.mould@gte.net Lafayette, Louisiana 70509
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Most Helpful Customer Reviews
1 of 1 people found the following review helpful:
5.0 out of 5 stars
Great Recipes, Wish I live in Louisiana.,
By
This review is from: Recipes from a Chef (Hardcover)
I was walking in the mall in Lafayette when the most wonderful smell stopped me. It was a chef giving out samples from his new cookbook. After one try, I knew that I wanted to be able to cook the wonderful foods I had just tried. Usually, this is an impossible task. However, every recipe I have tried has been a success. I have found the recipes to be easy follow and easy to prepare and the result taste wonderful. The pictures only add to the book. My only comment would be that for people who don't live in Louisiana, many of the recipes call for Louisiana type ingredients. These have to be special ordered or substituted in some way and are next to impossible to find locally (boudin, tasso, etc). So be aware when you buy this book that many recipes are typical cajun cooking recipes with Louisiana type ingredients. Barring that, this is a nice cookbook.
5.0 out of 5 stars
Awesome,
By
This review is from: Recipes from a Chef (Hardcover)
Pat Mould is an awesome chef. He has appeared on NBC's Today Show, ABC's Good Morning America, The Food Network, ESPN Radio, and on hundreds of TV and radio shows across the United States.
These recipes are quick, easy and delicious!
0 of 1 people found the following review helpful:
1.0 out of 5 stars
The Product Endorsement Chef,
By Kent Bishop (Weston, ACT Australia) - See all my reviews
This review is from: Recipes from a Chef (Hardcover)
Does chef Patrick Mould know how to make a roux? Apparently not. Now don't get me wrong I am not a food purest, I have no problem with using the odd short cut but a good cook book should have all the long cuts as well.To simply say open up a jar of some commercial roux or tinned soup with no other alternative is just not good enough.For almost every recipe I have tried I had to use another recipe book to get the basics that celebrity chef Mould either doesn't know or could not be bothered to pass on. And in one case a dictionary was also necessary to work out what the ingredients were so I could find replacments, three books for one recipe is two to many.Why a dictionary? Because 5.7 billion people (yes 5,700,000,000)have never seen his show on tele.When it comes to Recipes From a Chef just say no.
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