I'm a major Paul Prudhomme fan. Shown to the right is my favorite Prudhomme cookbook: Louisian Kitchen.
I just stumbled across Paul Prudhomme's YouTube channel, which has 115 videos showing Paul cooking a bunch of his favorite dishes.
His recipes can be a little daunting on first read: lots of different ingredients and lots of steps. But, after you've tried a few they turn out to be easier than you might think. One of my favorites is Chicken Big Mamou.
Anybody else a Prudhomme fan?
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I love this book. If you like spicy food, and haven't used this book, I highly recommend it. Prudhomme has a unique style that pre-mixes dry spices, including lots of cayenne pepper. He developed this style when he was a journeyman chef and had to sneak his own spice combinations into the restaurant.
Favorite recipes include Poorman's Jambalaya and blackened anything (I like to butterfly filet mignon).
I also use his pre-mixed seasonings, with a particular favorite being "meat magic&quo
Favorite recipes include Poorman's Jambalaya and blackened anything (I like to butterfly filet mignon).
I also use his pre-mixed seasonings, with a particular favorite being "meat magic&quo
Food photography is not something that I know much about, though I enjoy taking pictures. I lurk on a blog called the Digital Photography School and they recently mentioned some pointers to tricks that food photographers use.
Some of them are kind of creepy but fun.
Here are some links:
Some of them are kind of creepy but fun.
Here are some links:
- Still Life With... (little nuggets from the front lines of food styling and photography)
- Big and Tasty Food Photography Tips Roundup from Photodoto
- The Ten Tastiest Food Photography Tips from Photojojo
- The...
Gordon Biersch is a microbrewery here in Silicon Valley. It actually got its start (or at least its initial funding) from some of the early engineers at Silicon Graphics Inc. in Mountain View. They opened their first microbrewery and restaurant in Palo Alto.
Their best beer, in my humble opinion, is Marzen (well I can't figure out how to put the two little dots on top of the a in Marzen, pronounced mare-tsen).
As it shows on the label, it is a smooth auburn lager. Very tasty. I...
We've seen what Cooking with Pooh is like, but I'll bet you have never had a Pooh Biscuit before, have you?
This is hopefully a translation problem, as it seems to be a far east product. But, given the track record, it is hard to tell.
OK, well, this is just silly. It seems that Disney has come out with a cute little cookbook aimed at kids. That in itself is just fine. It is even fine that they use Winnie the Pooh as the theme. I like Winnie. He's kind of dumb, but he's very nice and full of fluff.
However, to name the cookbook "Cooking with Pooh" is just wrong.
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