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Chef's Reviews:

This is Pauls first book and a great one for the basics in Cajun cooking with the sparkle that the man who brought Cajun cooking into the mainstream. With recipes for Gumbo's, Etoufee, Jambalaya, Blackened Redfish, Blackened steak and Crawfish Pie, to name a few. It also has desserts , like New Orleans bread pudding with lemon sauce and Chantilly cream, and a recipe for the most delicious and exspensive chocolate chip cookie in the world!

I am a Proffesional Chef and have owned this book for 15 years and it has become like an old friend. There are the basic primers on how to make cajun roux's properly. There are even colored pictures of them. There are recipes for his basic blackening spices, and definitions of the basic cajun cooking techniques like Paneed and etoufee.There are rich descriptions of the colorful Louisiana culture, and stories of his childhood, about how much of a great cook his mother was and her influence on his cooking.

Stephen Block- The Kitchen Project

Chef Paul Prudhomme's Seasoned America

By Paul Prudhomme

Synopsis:

In his new book, Chef Paul works his culinary magic on America's classic regional recipes--San Francisco cioppino, Texas chili, Maryland crab cakes, for example. The results are more than 150 recipes that represent a whole new way of interpreting traditional American cooking. Special sections encourage home cooks to experiment and take risks for the sheer taste of it. 48 pages of full-color photographs. Index.

Copyright ® Amazon.com

Jacques Pepin's Table The Complete Today's Gourmet

By Jacques Pepin

Synopsis:

In this comprehensive collection of "Today's Gourmet" recipes, revered superstar chef Jacques Pepin presents a modern day take on classic cuisine that is low on drudgery and high on joie de vivre. Featuring first courses, main courses, side dishes, desserts, breads, and basics, the book is also informed throughout by the author's irresistible combination of simple elegance and warm conviviality. 72 color photos. 400 illustrations

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Jacques Pepin's Kitchen Cooking With Claudine

By Jacques Pepin

Synopsis:

Best known for his award-winning Today's Gourmet television series, Jacques Pepin is now introducing a new, 26-part PBS series called Jacques Pepin's Kitchen: Cooking with Claudine. In the new format, Jacques shares with his 28-year-old daughter, Claudine, all the the hallmarks of his cuisine: healthful, tasty food, prepared simply yet elegantly. This companion volume to the series features more than 75 of Jacques' wonderful recipes, plus menu suggestions. 70 color photos.

Copyright ® Amazon.com