Paul Prudhomme's Seasoned America
William Morrow
1991
0688052827
US$23.00
American classic recipes with that magic touch of Paul Prudhomme. (I know it sounds like a cheesy marketing blurb but that is how I feel about this book.) Try the gumbo, catfish, chicken marengo, or sweet and sour short ribs and you will be hooked.
List of Colour Photographs
Introduction
My Way
Techniques
Bread and Breakfast
Appetizers and Nibbles
Soups and Stews
Main Dishes and Crowd Pleasers
Salads and Dressings
Side Dishes and Noshes
Sweets and More Sweets
Index
What kept this book from being a "10"? I like to have a little more background about the author and the recipes in my cookbooks. One short paragraph about a recipe is just not enough to satisfy my reading tooth.
If you can handle the calories, then there is nothing wrong with the recipes in the book. In fact they are delicions and the directions are clear and concise. For my own cooking I cut the fats by at least 50% and reduce the broths and stocks a bit to concentrate the rest of the flavours in the dish.
This book is the reason why my freezer always has bones and blocks of broth and stock.