Earl Peyroux’s Gourmet Cooking - Hardcover

Peyroux, Earl

Hardcover

ISBN 10: 1565543238 ISBN 13: 9781565543232

Publisher: Pelican Publishing, 1999

Synopsis

The PBS chef's 7th cookbook is a wonderful combination of new dishes and fan favorites from his more than 600 television episodes.

About this title

About the Author

Earl Peyroux's

From the Back Cover

"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."
--Stanley Dry, editor, Louisiana Cookin'

Whether your tastes run toward classic Creole and Cajun cooking, terrific seafood, or gourmet French cuisine, Earl Peyroux has the perfect recipes for you.

Since 1977, Peyroux has entertained millions of viewers with his national PBS television show, "Gourmet Cooking," as well as his many cookbooks. Now, in his seventh cookbook, he presents a combination of show favorites and never-before-seen dishes that all draw on his diverse cooking experiences.

Shrimp Remoulade, Pecan-Fried Triggerfish, and Poularde � la Dijonnaise (Dijon Mustard Chicken) represent the author's extensive culinary repertoire. Serve any of these at your next family meal or dinner party, sit back, and wait for the compliments.

Earl Peyroux's culinary education has been continuous, practically since birth. As a boy growing up in New Orleans, a man living in Pensacola, Florida, and a student at the renowned Le Cordon Bleu cooking school in Paris, Peyroux has never stopped learning how to cook. Fortunately for the rest of us, he enjoys teaching just as much.

From the Inside Flap

You may not expect to find recipes for Cajun Dirty Rice, Pickled Shrimp, and Coquille St. Jacques Proven�al (Saut�ed Scallops with Tomato and Garlic) in the same cookbook. But then, who would have thought of putting pineapple on a pizza or wrapping kiwis with bacon? (The recipe for this last appetizer is included in this cookbook.)

Whether based on traditional New Orleans dishes, Gulf Coast seafood delicacies, or Le Cordon Bleu recipes, good cooking is good cooking, plain and simple.

In the case of Earl Peyroux's "Gourmet Cooking," the dishes may not always be plain, but the preparation is always simple, even for the gourmet recipes.

Calling on his more than twenty years of experience as a television chef, Peyroux has simplified many recipes with no sacrifice of taste.

He makes menu preparation a breeze by offering suggestions for side dishes that complement main courses. Almond Rice goes "great with broiled, poached, and fried fish." Stuffed Onions Proven�al Style "is an excellent accompaniment to baked chicken or turkey."

Some foods are particularly appropriate for certain dining settings. Pickled Shrimp are perfect for a picnic or a barbecue. Cauliflower Ring Mold "is great for a buffet meal and presents beautifully." Peyroux assures that his Strawberry Tart "will get you raves at your next dinner party."

A medley of recipes as rich and flavorful as any gumbo, Earl Peyroux's "Gourmet Cooking" allows you to prepare meals that range from haute to "hot."

Earl Peyroux created more than 600 episodes of "Gourmet Cooking," which has aired on PBS stations since 1977. Peyroux learned the benefits of good food at a young age in New Orleans . . . and his quest for culinary knowledge has never ended. He travels throughout the world learning and teaching all he can about gourmet cooking.

Reviews

Television chef Peyroux steers a narrow course between the everyday Cajun home cooking of Justin Wilson and the restaurant sophistications of Emeril Lagasse. His PBS series emphasizes foods that can be prepared in home kitchens either for family consumption or for entertaining. Peyroux's recipes run the gamut from Creole staples such as seafood gumbo to French-inspired duck with orange sauce. Some of his more original recipes demonstrate his creativity, especially his sauteof duck pieces with onions, garlic, and sliced fennel bulbs. Peyroux's north Florida roots appear in his Pensacola version of grits with bacon, ham, and tomatoes. A few pasta recipes balance out the Cajun jambalayas and other rice dishes. As expected from any true Cajun cook, dessert features bread pudding inebriated with potent bourbon sauce. Mark Knoblauch

Edition details

• Publisher: Pelican Publishing
• Publication date: 1999
• Language: English
• ISBN 10: 1565543238
• ISBN 13: 9781565543232
• Binding: Hardcover
• Edition number: 1
• Number of pages: 328