Chef Paul Prudhomme's Seasoned America

it looks like a good teaching book by thumbing through.

Years ago I bought the hardbound version of this book. Then last year it inexplicably disappeared. Still have the dust cover though. So many great recipes given the special Prudhomme touch. Made the Indiana Amish Cabbage Rolls yesterday to raves from the family. Pretty much everything in this book will earn you raves. The chili recipe is very complex but worth it. Many of his recipes call for high heat, and some stoves can be dragons. Just always be careful not to burn anything, adjust times as needed, and taste. I give it, along with Louisiana Kitchen and Fiery Foods, my highest recommendation.

Paul Prudhomme's Seasoned America is one of my favorite cookbooks. I have worn out two earlier copies that I had to retire due to food stains and severe wear from constant use. Each recipe is an example of cooking as both an art and a passion. Every recipe works at both the taste and visual levels. Recipes from this book and his Louisiana Kitchen are almost always the starting point for every meal that I cook for family and friends. The recipes are clear and his prep advice is spot on. The only mistake a novice can make with these books is failing to understand that food of this quality requires both time and precision.

I enjoy reading cookbooks as much as I enjoy novels. This is an interesting read and the recipes are enticing and a great sampling of American food culture, coast to coast. I can't wait to try the meatloaf recipe, for example. Meatloaf done right? From my kitchen? OK! The only reason it doesn't get 5 stars is because it needs a proofreader.

I must have 50 cookbooks, but this is my favorite. The recipes need to be followed precisely, however the directions are excellent. Every dish I've made from this book has been aromatic and full of flavor. Be careful, they are also full of salt and calories! But if you want to WOW your guests, select a few of these recipes and enjoy!My favorite recipe is the Milwaukee Potato Soup. Be careful, it takes a full 90 minutes to prepare! And don't even THINK about trying to cook something else complicated at the same time. The New England Butternut Bisque introduced me to the wonders of squash and is much easier to make than the Potato Soup. The Mulacalong Chicken is flavorful, although I prefer to cut out the bell peppers. The Chicken Paprika is divine.Every recipe I've tried from this book has been wonderful. Buy this and prepare for a treat!