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Chef Paul Prudhomme's Fork in the Road |
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Chef Paul Prudhomme's Fork in the Road |
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by: Paul Prudhomme
Dewey Decimal Number: 641.59763 EAN: 9780688121655 Edition: 1st ISBN: 0688121659 Label: William Morrow Cookbooks Languages: 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 Studio: William Morrow Cookbooks Editorial Review: Product Description: 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:  - When you get to a fork in the road, TAKE IT!As a true Prudhomme-head it's hard to believe that he can create "light" recipes. We've had this book for years and we return over and over to some of our favorites. They ain't exactly weight-loss recipes, but the recipes in some of his other books start with "take one stick of butter," so using apple juice (a secret) and other secret ingredients does lighten the calorie content considerably. If you love K-Paul's Kitchen in New Orleans, you gots to have some of Paul Prudhomme's cookbooks - another is "Fiery Foods I Love". The way he combines various types of peppers (white, black, cayenne) and onion and garlic powders creates pure magic. And while I'm on the subject of Magic, if you're not in the mood to create your own Prudhomme spice melange, you can always purchase or order his Magic spice combinations at[...] Nope, I don't work for the guy, just a "big" fan! Rating: - DelightfulI really love this Book. My little sister got me this book years back ago after she found out I like his seasoning blends. I thumbed through it then and thought it would be a good book to try. All those years went by and it sat on the shelf with many of the other cookbooks I own. It wasn't until a year ago, when my doctor told me to change my diet, that I discovered the wonders that lie between these pages. I have cooked maybe 10 different recipes now from this book, and each one of them I swear is the best in the book. Chef Paul has taken many regular cajun dishes, many of which he serves in his own restaurant in New Orleans, and found ways to make them healthier. Included with each recipe is the nutritional information, as well as a little historical information pertaining to the dish. Tonight it was the Bronzed Talapia, (pg. 127 if you already have it), A variation of "Blackened" style cooking, but without the butter. Wonderful and delightful. As with the others I have tried, it will be one I come back to for sure. If You are a fan of Cajun Foods or if you just want to try some very flavorful and healthy recipes from a very famous southern chef give this one a try. You won't be disappointed. Rating:  - He has written betterThis book is nothing like his previous. With this book he tries the healthier side. The recipes are good, but like with anything healthy, he sacrificed some taste. It is written with his always step-by-step walk through of the recipe. How it should look, how it should taste, etc. at each step of cooking. 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.
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