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Chef Paul Prudhomme's Fork in the Road
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About Chef Paul Prudhomme's Fork In The Road
Product Description A Different Direction in Cooking from America's Favorite Chef Chef Paul Prudhomme, America's most innovative chef, invites you to take a Fork in the Road, a journey toward a different way of cooking. If your goal is to produce great-tasting, flavorful dishes that everyone will enjoy, yet are still good for you, then this is the cookbook for you! Chef Paul's new book offers not only recipes but a model for anyone who wants to modify his or her cooking to minimize the use of less healthful ingredients, yet retain the rich taste and texture that make them so delicious. For instance, he uses puréed dried beans and reduced fruit juices to create viscosity and enhance flavors. Both add an enormous amount of richness with virtually no fat. Chef Paul provides you with specific recipes to show you how these ingredients work, and encourages you to try them with all your favorite dishes. To make rich, flavorful sauces and gravies for great-tasting meat, poultry, or fish--without a drop of oil, butter, shortening, or other fat--he has developed recipes in which dry flour is browned before adding it to the dish. And he always tells you to start with a hot pan, so you can "bronze," or "caramelize," an ingredient without any added fat. These techniques will make all your food taste better--new recipes as well as your favorite standbys. Perhaps the most exciting portion of this book is the chapter on Magic Brightening Broths. These delicious broths are based upon defatted stocks, and get extra goodness from carefully balanced seasonings that enhance but don't overwhelm the flavors of foods cooked in them. Chef Paul envisions that once you've discovered how easy and enjoyable Magic Brightening is, you and your friends and family will want to cook this way several times a month. From breads and breakfasts, through main and side dishes, to desserts and snacks, Chef Paul has streamlined his favorite recipes. He's taken out as much fat as possible, leaving the texture, the richness, and the taste for which he's famous. This is not a diet book, but one dedicated to healthful ways to cook. From Publishers Weekly What fork for the New Orleans chef and food entrepreneur? The one with health on one side and high fat and calorie content on the other. In his latest book, which will complement a television series slated for release in early 1994, Prudhomme ( Seasoned America ) thins his roux of sin without, he believes, imposing sacrifices on the tastebuds. In his rather paltry dessert section, the chilled "Spiced Apple Cream" contains skim milk and cottage cheese; "Chocolate Yum Stuff," a cake, calls for skim milk and egg substitute. And one wonders: Can the defatted seafood stock in "Shrimp and Hot Curry Cream Soup" carry the day? (But then, calories per one-cup serving come to only 339, with very few deriving from fat content.) And won't crawfish mushroom omelet suffer, no matter the great list of spices, from the dominance of egg substitute? It seems likely, though not certain. Still, Prudhomme's intentions are noble, and said straight: "If it doesn't taste good, I don't want to eat it, and I don't think you want to either." Author tour. Copyright 1993 Reed Business Information, Inc. From Library Journal Prudhomme, the popular New Orleans chef and cookbook author, is famous for rich, flavorful dishes dripping with cream and butter. Now he has taken a different turn, and his new book is his version of low-fat cooking. Unfortunately, Prudhomme's many fans are likely to be disappointed by such dishes as Freed Egg Salad made from egg substitute, scrambled and combined with vegetables, nonfat mayonnaise, and artificial sweetener, or No-Bake Cheesecake concocted from four different nonfat dairy products, sugar-free instant pudding, and more artificial sweetener. Most dishes are seasoned with the author's signature mixes of dried herbs and spices; many recipes call for 20 to 30 ingredients. Nevertheless, Prudhomme's name guarantees d
