Chef Paul Prudhomme's Fiery Foods of the World That I Love

Rating:
Summary: Fiery Foods That I Love
Review: Another great Prudhomme cookbook.Be sure and try the Scallop and Lemon Grass Soup. It's wonderful. Hot and Sour Shrimp beats any I've ever tried. Thu's Wonderful Soup, it's a spicy sensational soup. Sure to satisfy the spice lover in you. Our family loves spicy dishes, this book is a must have. Be sure to add it to your collection while it's still available. Like most Prudhomme cookbooks our family has two of each. We enjoy them each immensley. Amazon offers them at great prices making that second copy more reasonable.

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Summary: Beyond Seasoned America, black beans and more chiles
Review: Chef Paul flatly states that he wants to make my dinner better. He has, again. From devilishly (satanically) seasoned black beans to the "best damned grilled chicken I ever ate," Paul Prudhomme offers emotional recipes, "ladles of love," that you've made before, but that have never tasted like this. Each Chef Paul Favorite was quickly one of my favorites too. His "fast food" version of stuffed cabbage makes me smile in that it's as tasty as any of the versions in different cultures, but it's on the table in an hour.

Rating:
Summary: The Best Damned Grilled Chicken I Ever Had
Review: Get this book for that above mentioned receipe. Worth 5 stars for that alone. Everything else is absolutely fantastic, but the chicken...WOW! I would pay twice the price for that receipe alone.

Rating:
Summary: The Best Damned Grilled Chicken I Ever Had
Review: Get this book for that above mentioned receipe. Worth 5 stars for that alone. Everything else is absolutely fantastic, but the chicken...WOW! I would pay twice the price for that receipe alone.

Rating:
Summary: This is the best damned cookbook I have ever used.
Review: The food here is simply the best I have ever eaten. You must go to cheppaul.com to get the the special chili powders.... These recipes are almost an adequate replacement for sex........ They are that good..... The Chicken with Oyster mushrooms is out of this world.

Rating:
Summary: Best cookbook I own, so worn I'm here buying a new one.
Review: The recipies in this book use technique and ingredients to achieve a layering of flavors that is fantastic. I have transferred the methods to many other recipes with good results. Somtimes the spices Prudhomme calls for are hard to find in traditional supermarkets, but with the 'net and expanding availabiltiy this aspect is becomming easier to deal with. With some recipes you may want to cut the salt or heat to your preference. Buy this cookbook!

Rating:
Summary: Best cookbook I own, so worn I'm here buying a new one.
Review: The recipies in this book use technique and ingredients to achieve a layering of flavors that is fantastic. I have transferred the methods to many other recipes with good results. Somtimes the spices Prudhomme calls for are hard to find in traditional supermarkets, but with the 'net and expanding availabiltiy this aspect is becomming easier to deal with. With some recipes you may want to cut the salt or heat to your preference. Buy this cookbook!