“From artichokes to zucchini, from appetizers to desserts, America’s most innovative chef leads you on a journey of discovery. Chef Paul Prudhomme shares his tested method of perfect frying time with Fried Oysters and Chicken Poppers, and demonstrates how fire-roasting can add a smoky flavor to soup and sauce. In the “Lagniappe” section (a little something extra), he fully explains his blackening and bronzing methods and his Sweetmeat Croquesignols combine a tasty pastry dough with sweet and spicy filling. He shows how to make a vegetarian lasagna, stuff mushrooms and squashes, and stir-fry rice for a decidedly different dessert. This is an expedition not to be missed!”
Author: Chef Paul Prudhomme
Publisher: Paul Prudhomme Foods
Pages: 181
Originally Published: 1997
Size: 9.33” x 6.31” x 0.75”