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Books : Chef Paul Prudhomme's Fork in the Road |
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Books : Chef Paul Prudhomme's Fork in the Road |
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by: Paul Prudhomme
Dewey Decimal Number: 641.59763 EAN: 9780688121655 ISBN: 0688121659 Label: William Morrow Cookbooks Manufacturer: William Morrow Cookbooks Number Of Items: 1 Number Of Pages: 281 Publication Date: October 19, 1993 Publisher: William Morrow Cookbooks Release Date: October 19, 1993 Sales Rank: 543500 Studio: William Morrow Cookbooks Editorial Review: A Different Direction in Cooking from America's Favorite Chef 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 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 how easy 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. Related Items:
Average Rating:
 Rating:  - Love Prudhomme, but hate this bookI own every cookbook from Prudhomme, and this is by far the worst. If you want a diet cookbook, look elsewhere. The fruit syrups and other substitutes he has you make will go bad in your refrigerator before you use them. The taste of the finished products? Yuck! If you want Cajun food, fit it into your calorie budget or exercise more. Rating:  - Excellent BookThis is a book that I purchased years ago, and it is outstanding. I am writing this review for the sole purpose of sharing my thoughts on this book after having it an using it for years. I would highly recommend this cookbook, but only if you like to cook. I feel that one should consider his or her own personal interest, finances, interest when purchasing cookbooks. I don't feel that this is a good book for beginners or people that like to eat but hate cooking. Many of the recipes in the book have long spice/ingredient lists and people would be shocked at how much some of the spices and ingredients may cost in order for them to make one dish. So, if you don't like cooking you may spend $40-50 to make a dish and if you don't cook anything else out of the book, you would have been better off eating out. All that said, you would not regret the final product if you like cooking or you can committ to making the dishes. I like everything. Personal favorites include sweet pepper cream shrimp, turkey rex, and the new chicken and shrimp gumbo! I live in Southeast Texas and I am very familiar with cajun and creole cooking. Enjoy this book. Peace. Rating: - Your nutritionist is going to begMy wife was sent to the nutritionist recently by her doctor, and this nice lady asks her, "So what did you eat last night?" My wife says, "Well, baked acorn squash with apples, shrimp, leafy greens, lots of spices, a little bread crumbs, and a pinch of Parmesan on top." The nutritionist's jaw drops. "How much fat?" "Oh, well, just the cheese, really." The nutritionist now asks if it was tasty? "Oh yes, excellent. It's a Paul Prudhomme recipe, you see." The nutritionist now begs for a copy of this recipe. I should note that I had eaten this dish (and I hate squash) and thought it was delightfully full of fat. Oops! Okay, not every recipe in here is spectacular. But most of them are incredible. Your pantry will fill with things like apple juice, evaporated skim milk, and the like, but you will eat very well and not look like Paul Prudhomme (I'm sure he'd think this funny, and you know what he looks like). The baked squash with shrimp is worth the price of admission right there, because you'd think it was seriously bad for you. You can taste the butter, you see, and the cheese. Of course, there isn't any, and it's amazingly healthy. If you ate this every day, you'd probably lose weight, but people would be begging to come eat with you. The guy's a genius. Let's face it, if you mastered all these recipes you could open a health-food restaurant and make a mint. Serve up a lot of hard-core fattening food that just happens to have no fat at all. And they'd line up. A couple hints. You really do need a bunch of non-stick pans. The insane heat with no fat thing doesn't work so well without non-stick. Get the best quality you can. For an extra-special treat, put a tablespoon of olive oil in the bottom instead. That's the kind of non-fat we're talking about: a tablespoon of olive oil is a big jump. If you're making the browned flour to produce fat-free roux, go very slow and don't expect really dark colors. It works, but it's definitely a halfway measure. Magic Brightening is surprisingly effective. Don't knock it until you try it. Remember that this is way pre-Atkins, so it's low fat but not low-carb. If you're a carb [...], go eat a steak and shut up. If you're into delicious food with very low fat, buy this book. About 50% of the recipes here are brilliant, absolute genius. About 25% are very good indeed. The rest are a mixed bag, but I must mention that I don't have a dehydrator so the whole "turkey jerky" thing just passed me by. So what you do is you buy this and you buy "Paul Prudhomme's Louisiana Kitchen" and you alternate. You have "Fork in the Road" health food for two days, which is no hardship, then you have something totally evil and decadent from "Louisiana Kitchen" for a night, and then, feeling guilty but full, you start again on the "Fork in the Road" health food. There are other Cajun cookbooks, of course, but what for? Eat 'em and weep. Rating: - Great Recipes, Great TasteWhat I like most about Chef Paul's cooking is that all of his dishes have an immense amout of flavor to them. One of the recipes that I am particularly fond of,"Not your Mama's Red Beans", has both a sweet and spicy taste. I guess the phrase "well rounded" is best. Each dish has levels of sweet, spicy, savory flavors. The fact that the recipes are healthy are an even greater value to the owners of this book. Really good stuff!
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