{"title":"Paul Prud'homme","description":null,"products":[{"product_id":"chef-paul-prudhomme-s-seasoned-america-book-paul-prud-homme-9780688052829","title":"Chef Paul Prudhomme's Seasoned America","description":"\u003cp align=\"left\"\u003eWhen one of America's most talented and best-loved chefs reinterprets the great American classics, the result is Chef Paul Prudhomme's Seasoned America, a beautifully illustrated collection of American favorites made even better.\u003c\/p\u003e \u003cp align=\"left\"\u003eIn his new book, Chef Paul transforms the plainest of dishes -- like a beef noodle casserole made from ground meat and pasta -- into delicious company fare. The humble tamale pie, lowly turkey hash, and ordinary ham loaf become truly memorable in his capable hands. His Texas Chili may be the best anyone has ever tasted. Mulacalong Chicken, a specialty of Charleston, South Carolina, has a soft curry flavor that's indescribably wonderful. He seasons traditional regional and ethnic dishes in unconventional and surprising ways that make a world of difference: thyme in the West Coast Oyster Stew, nutmeg in the New England Boiled Dinner, cardamom in Iowa Chicken and Corn Pot Pie, cumin in Oklahoma Fried Chicken and Biscuits, coriander in Brooklyn Borscht.\u003c\/p\u003e \u003cp align=\"left\"\u003eChef Paul's unique concept of \"building\" a dish to create maximum flavor and texture is used in many of his recipes, and a special section of the book explains exactly how it's done, in language anyone can understand. For example, Milwaukee Potato Soup has a base of grated potatoes for thickening and flavor, as well as two different sizes of diced potatoes for texture.\u003c\/p\u003e \u003cp align=\"left\"\u003eOther formerly \"inelegant\" dishes are treated to the remarkable -- and frequently unorthodox-Chef Paul touch, to create food no one is likely to soon forget: A slow -- roasted, boneless stuffed chicken emerges juicy and brimming with flavor in Atchafalaya Boneless Roast Chicken. Indian fry bread topped with a spicy lamb stew and fresh salsa becomes the world's best Navajo Tacos.\u003c\/p\u003e \u003cp align=\"left\"\u003eThrough colorful stories, special tips on techniques, and invaluable information, you'll find all the encouragement you need to experiment with dishes you've always taken for granted. From Albuquerque Burritos to Lower East Side Latkes, Michigan Miner's Pasties to San Francisco Cioppino, Seasoned America and Paul Prudhomme will guide you step by step toward the successful creation of extraordinary American food.\u003c\/p\u003e","brand":"WoB","offers":[{"title":"US \/ WELL_READ \/ SBYB","offer_id":49506740470033,"sku":"CIN0688052827A","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":49617019666705,"sku":"CIN0688052827VG","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ GOOD \/ SBYB","offer_id":49675963334929,"sku":"CIN0688052827G","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ WELL_READ \/ INTERNAL","offer_id":51092328612113,"sku":"GOR010322378","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0688052827.jpg?v=1750816155"},{"product_id":"chef-paul-prudhomme-s-louisiana-tastes-book-paul-prud-homme-9780688122249","title":"Chef Paul Prudhomme's Louisiana Tastes","description":"\u003cp\u003eThe master of Louisiana cuisine invites everyone to taste the new flavors of Louisiana cooking\u003c\/p\u003e \u003cp\u003eChef 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.\u003cbr\u003e \u003cbr\u003e \u003cbr\u003e \u003cbr\u003e 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.\u003cbr\u003e \u003cbr\u003e\u003c\/p\u003e \u003cp\u003e\u003cbr\u003e \u003cbr\u003e Chef Paul Prudhomme's Louisiana Kitchen is an exciting exploration of the new flavors that have made Louisiana cooking even better.\u003cbr\u003e \u003cbr\u003e\u003c\/p\u003e 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. \u003cp\u003eToday, 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.\u003c\/p\u003e \u003cp\u003eChef 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.\u003c\/p\u003e \u003cp\u003eToday, 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.\u003c\/p\u003e \u003cp\u003eChef Paul Prudhomme's Louisiana Kitchen. is an exciting exploration of the new flavors that have made Louisiana cooking even better.\u003c\/p\u003e","brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":49546290102545,"sku":"GOR005043446","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"GB \/ LIKE_NEW \/ INTERNAL","offer_id":49613384155409,"sku":"GOR013708542","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ GOOD \/ SBYB","offer_id":49726298652945,"sku":"CIN0688122248G","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ WELL_READ \/ SBYB","offer_id":50156920373521,"sku":"CIN0688122248A","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":50337891909905,"sku":"CIN0688122248VG","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0688122248.jpg?v=1750783566"},{"product_id":"chef-paul-prudhomme-s-fork-in-the-road-book-paul-prud-homme-9780688121655","title":"Chef Paul Prudhomme's Fork in the Road","description":"\u003cp\u003eA Different Direction in Cooking from America's Favorite Chef\u003c\/p\u003e \u003cp\u003eChef 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!\u003c\/p\u003e \u003cp\u003eChef 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.\u003c\/p\u003e \u003cp\u003eFor 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.\u003c\/p\u003e \u003cp\u003eTo 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.\u003c\/p\u003e \u003cp\u003ePerhaps 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.\u003c\/p\u003e \u003cp\u003eFrom 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.\u003c\/p\u003e","brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":49598133797137,"sku":"GOR004321984","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ GOOD \/ SBYB","offer_id":49758627135761,"sku":"CIN0688121659G","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ WELL_READ \/ SBYB","offer_id":49950039965969,"sku":"CIN0688121659A","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":50324716126481,"sku":"CIN0688121659VG","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ GOOD \/ INTERNAL","offer_id":51528430125329,"sku":"GOR005969885","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0688121659.jpg?v=1750880426"},{"product_id":"prudhomme-family-cookbook-book-paul-prud-homme-9780688075491","title":"Prudhomme Family Cookbook","description":"The art that I make takes place about one step away from the normal stir of human activity. --Richard Artschwager \u003cp\u003e\u003c\/p\u003e This book documents Richard Artschwager's last series of work, shown posthumously at Gagosian Gallery, New York, in 2014. For five decades, Richard Artschwager has forged a maverick path by confounding the generic limits of art while making the visual comprehension of space and the everyday objects that occupy it strangely unfamiliar. For his last series of work, Artschwager returned to an image, the isolated Running Man, that fascinated and inspired him for twenty years. About the works, Robert Morgan notes in his essay They are remarkable.as a metaphor in reference to existence and mortality.","brand":"WoB","offers":[{"title":"GB \/ WELL_READ \/ INTERNAL","offer_id":49612683575569,"sku":"GOR007606560","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ GOOD \/ SBYB","offer_id":49758756471057,"sku":"CIN0688075495G","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":49937228202257,"sku":"CIN0688075495VG","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ WELL_READ \/ SBYB","offer_id":52104797552913,"sku":"CIN0688075495A","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"GB \/ GOOD \/ INTERNAL","offer_id":53148587327761,"sku":"GOR002520160","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0688075495.jpg?v=1751360527"},{"product_id":"chef-paul-prudhomme-s-fiery-foods-of-the-world-that-i-love-book-paul-prud-homme-9780688121532","title":"Chef Paul Prudhomme's Fiery Foods of the World That I Love","description":"\u003cp\u003ePut on your apron, sharpen your knives, and get fired up to go cooking! Paul Prudhomme, America's favorite chef, invites you to try some of the greatest flavors the world has to offer. You'll find them in unusual and exciting combinations in Chef Paul Prudhomme's Fiery Foods That I Love.From dark and savory tamari to the crisp brightness of ginger, from peanuts to plantains, every bite explodes with Chef Paul's own particular magic.\"Food is my passion, and my mission in life is to make your dinner better. To be exciting, food has to have several levels of taste and carry you away with flavor and delight.\" And boy, does he succeed in tempting your every taste bud in each and every course. He cooks up great bean breads and fried stuffed bread pockets; soups that soar; fritters; sauces and relishes; superlative chicken, fish, and meat entrees; beans and rice with spice; vivacious vegetables; and, of course, Chef Paul leaves room for dessert, including some seasoned pie crusts, a first for him. Here is food that makes your day. Here's where the addition of a paste of ground pecans and coffee makes magic of sautéed chicken; where wonderful dark, rich black beans find their way into a loaf of bread; and plantains make sweet and tender a perfect pork roast, What about chiles? Chef Paul will be glad you asked. He feels so strongly about chiles that he has added a special\"Notes from the Test Kitchen\" to introduce you to some of the many varieties. Chile peppers add awesome underlying flavor, and Chef Paul promises to make ground chile peppers as permanent a part of the way you cook as salt and pepper.Chef Paul has traveled around the globe, brought back its flavors, and dreamed them into such mouthwatering, soul-satisfying recipes as Fire-Roasted Garlic Bread; Fennel and Split Pea Soup; Fried Eggplant coated in sesame seeds; Pepper Tomato Shrimp; Sweet Beef and Fresh Chiles; Smothered Potatoes, Cabbage, and Andouille; and much, much more. And he's even added his \"Too Hot for Mrs. Podunk\" recipes for those of you hungry for five-alarm flavor. Those in search of Chef Paul's favorites, just look for his trademark cap.With Chef Paul Prudhomme's Fiery Foods That I Love, you'll cook meals that are so flavorful they'll lift your spirits. And you'll find yourself going back to them time and time again.\u003c\/p\u003e","brand":"WoB","offers":[{"title":"GB \/ VERY_GOOD \/ INTERNAL","offer_id":49624390893841,"sku":"GOR002557726","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"US \/ WELL_READ \/ SBYB","offer_id":50361121276177,"sku":"CIN0688121535A","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ VERY_GOOD \/ SBYB","offer_id":50719843975441,"sku":"CIN0688121535VG","price":0.0,"currency_code":"GBP","in_stock":false},{"title":"US \/ GOOD \/ SBYB","offer_id":52104831205649,"sku":"CIN0688121535G","price":0.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0784\/4072\/6801\/files\/0688121535.jpg?v=1750912808"}],"url":"https:\/\/www.worldofbooks.com\/en-au\/collections\/author-books-by-paul-prud-homme.oembed","provider":"World of Books ","version":"1.0","type":"link"}