Fiery Foods That I Love
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Book Overview
Put 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...
Format:Hardcover
Language:English
ISBN:0688121535
ISBN13:9780688121532
Release Date:November 1995
Publisher:William Morrow & Company
Length:307 Pages
Weight:1.78 lbs.
Dimensions:0.8" x 7.2" x 9.4"
Customer Reviews
4 ratings
soup that cure colds!
Published by Thriftbooks.com User , 18 years ago
The "fire-roasted garlic soup" recipe in this book is the perfect cure for any cold. Plus, it's the best-tasting soup I have ever, ever eaten. It is worth buying the book just to have that recipe, because you will never be sick again. Or, at least, you will enjoy being sick, because it is an excuse to eat this soup.
This is the best damned cookbook I have ever used.
Published by Thriftbooks.com User , 19 years ago
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.
The Best Damned Grilled Chicken I Ever Had
Published by Thriftbooks.com User , 21 years ago
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.
Best cookbook I own, so worn I'm here buying a new one.
Published by Thriftbooks.com User , 24 years ago
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!
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