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Click on any of the graphics to read about or purchase related gear.
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Chef Paul introduces some of the greatest flavors the world has to offer--from dark and savory tamari to the crisp brightness of ginger, from peanuts to plantainsand presents them in unusual and exciting combinations.
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Prudhomme all but single-handedly turned Cajun cooking into a national food trend, changing forever the way many a cook thinks about spicing food. And Chef Paul
Prudhomme's Louisiana Kitchen was the book that made it happen.
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Nearly one hundred recipes for everyday dishes from meatloaf to salads, along with
Louisiana jambalayas and gumbos, make cooking quicker and easier with the use of the author's special premixed, bottled spice blends.
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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
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Chef Paul will give you a complimentary sample of his seasonings.
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Cooking
