When 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.
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.
Some text and images that appeared in the print edition of this book are unavailable in the electronic edition due to rights reasons.
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Most Helpful Customer Reviews
I've been using this cookbook since it first came out in 1991, and it's still my favorite. I've never made a recipe that didn't come out wonderfully. I make the Butternut Bisque every Thanksgiving. The Oyster Pan Roast is better than the one made famous at the Oyster Bar in Grand Central Station. The Kentucky Burgoo is perfect for a crowd without breaking the bank. I modified the Chicago Chicken a la King to use leftover chicken, and it's fine. I love the other chicken recipes too. The Wyoming Brisket is a family staple. I could go on and on, listing more and more favorites, but you get the idea. This will be the third time that I buy another copy of this cookbook to give to one of my kids who has left the nest.
Good book to look at