| Earl Peyroux's Gourmet Cooking Contributor(s): Peyroux, Earl (Author) |
|
 |
ISBN: 1565543238 ISBN-13: 9781565543232 Publisher: Pelican Publishing Company OUR PRICE: $17.96 Product Type: Hardcover Published: April 1999 Annotation: Celebrity chef Earl Peyroux has taught millions of fans the joys of "Gourmet Cooking" through his cookbooks and national PBS television show. However, these aspiring gourmets and gourmands demanded more. Peyroux has responded with his seventh cookbook, a combination of show favorites and never-before-seen dishes designed to sate the appetites of his most ardent fans. Easy-to-follow recipes cover everything from hors d'oeuvres to desserts and span a wide spectrum of culinary classifications as well. A New Orleans native, Peyroux draws on his roots to create such classic dishes as Shrimp Remoulade and Boiled Brisket of Beef with Horseradish Sauce. His classical training at Le Cordon Bleu in Paris is evident in Coquille Saint Jacques Provencal (Sauteed Scallops with Tomato and Garlic) and Clafoutis au Pommes a la Normande (Apple Custard Tart from Normandy). The author has also lived in Pensacola, Florida, since 1963 and has added the flavors of the Gulf of Mexico to his recipes. Pickled Shrimp and Pecan-Fried Triggerfish are but two of the recipes that illustrate the importance of seafood to that area. No matter your tastes, you will find dishes you will enjoy preparing as much as eating in the pages of Earl Peyroux's "Gourmet Cooking." |
| Additional Information |
| BISAC Categories: - Cooking | Methods - Gourmet - Cooking | Regional & Ethnic - Cajun & Creole |
| Dewey: 641.5 |
| LCCN: 98003361 |
| Physical Information: 1.8" H x 6.55" W x 9.3" (1.46 lbs) 325 pages |
| Themes: - Geographic Orientation - Louisiana |
| Descriptions, Reviews, Etc. |
| Publisher Description: "Earl Peyroux's 'Gourmet Cooking' is a fascinating and eminently practical book that distills a lifetime of culinary exploration into easy-to-prepare and delicious recipes spiced with the author's informed commentary." Celebrity chef Earl Peyroux has taught millions of viewers the joys of "Gourmet Cooking" through more than 600 episodes of his national PBS television show and six companion cookbooks. Now, for the first time available in stores, Peyroux offers a combination of show favorites and never-before-seen dishes designed to sate the appetites of his most ardent fans. Part of the appeal of his easy-to-follow recipes lies in his broad culinary repertoire. Peyroux incorporates techniques he learned from cooking with his mother in New Orleans, living along the Northern Gulf Coast, and attending the prestigious Le Cordon Bleu cooking school in Paris. New Orleans's Cajun Jambalaya, the Gulf Coast's Pickled Shrimp, and Paris' Coquille Saint Jacques Proven 1/2al (Saut 1/2ed Scallops with Tomato and Garlic) reflect Peyroux's gumbo of styles and influences. The result is a compilation of deliciously diverse dishes that anyone will enjoy preparing as much as eating. |
Contributor Bio(s): Peyroux, Earl: - Earl Peyroux's |