Chef Paul Prudhomme's Fork in the Road
by Paul Prudhomme
194 Members (3.42)
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Chef Paul Prudhomme, America's most innovative chef, invites you to take a Fork in the Road, a journey toward a different way of cooking. If your goal is to produce great-tasting, flavorful dishes that everyone will enjoy, yet are still good for you, then this is the cookbook for you!Chef Paul's new book offers not only recipes but a model for anyone who wants to modify his or her cooking to minimize the use of less healthful ingredients, yet retain the rich taste and texture that make them show more so delicious. For instance, he uses puréed dried beans and reduced fruit juices to create viscosity and enhance flavors. Both add an enormous amount of richness with virtually no fat. Chef Paul provides you with specific recipes to show you how these ingredients work, and encourages you to try them with all your favorite dishes. To make rich, flavorful sauces and gravies for great-tasting meat, poultry, or fish--without a drop of oil, butter, shortening, or other fat--he has developed recipes in which dry flour is browned before adding it to the dish. And he always tells you to start with a hot pan, so you can "bronze," or "caramelize," an ingredient without any added fat. These techniques will make all your food taste better--new recipes as well as your favorite standbys. Perhaps the most exciting portion of this book is the chapter on Magic Brightening Broths. These delicious broths are based upon defatted stocks, and get extra goodness from carefully balanced seasonings that enhance but don't overwhelm the flavors of foods cooked in them. Chef Paul envisions that once you've discovered howeasy and enjoyable Magic Brightening is, you and your friends and family will want to cook this way several times a month. From breads and breakfasts, through main and side dishes, to desserts and snacks, Chef Paul has streamlined his favorite recipes. He's taken out as much fat as possible, leaving the texture, the richness, and the taste for which he's famous. This is not a diet book, but one dedicated to healthful ways to cook. Some text and images that appeared in the print edition of this book are unavailable in the electronic edition due to rights reasons. show lessTags
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Author Information
17+ Works 1,608 Members
Paul Prudhomme was born on his family's farm near Opelousas, Louisiana on July 13, 1940. After graduating high school in 1957, he spent numerous years taking cooking jobs in restaurants and opening restaurants without much success. In 1975, he was hired as the executive chef at Commander's Palace and in 1979, Food and Wine magazine invited him to show more Tavern on the Green in New York to give a cooking demonstration for the food press. He and his wife opened K-Paul's Louisiana Kitchen in New Orleans in 1979. His cookbooks include Chef Paul Prudhomme's Louisiana Cajun Magic Cookbook, Chef Paul Prudhomme's Fiery Foods That I Love, Chef Paul Prudhomme's Louisiana Kitchen, and The Prudhomme Family Cookbook: Old-Time Louisiana Recipes. In 1983, he created a food company, Magic Seasoning Blends, to sell his dry spices, rubs, sauces and marinades. He died after a brief illness on October 8, 2015 at the age of 75. (Bowker Author Biography) show less
Common Knowledge
- Original publication date
- 1993
Classifications
- Genres
- Nonfiction, Food & Cooking, General Nonfiction
- DDC/MDS
- 641.59763 — Applied Science & Technology Home economics & family management Food, Cooking & Recipes / Meals, Picnics Cooking; cookbooks Ethnic Cookbooks North America South Central U.S. Louisiana
- LCC
- TX715.2 .L68 .P78 — Technology Home economics Home economics Cooking
- BISAC
Statistics
- Members
- 194
- Popularity
- 167,312
- Rating
- (3.42)
- Languages
- English
- Media
- Paper, Ebook
- ISBNs
- 2
- ASINs
- 2
