Chef Paul Prudhomme's Louisiana Tastes: Exciting Flavors from the State that Cooks
by Paul Prudhomme

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Book Reviews of Chef Paul Prudhomme's Louisiana Tastes: Exciting Flavors from the State that Cooks

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Summary of Chef Paul Prudhomme's Louisiana Tastes: Exciting Flavors from the State that Cooks

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.

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

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