Cover image for Earl Peyroux's "Gourmet cooking"
Title:
Earl Peyroux's "Gourmet cooking"
Author:
Peyroux, Earl.
Personal Author:
Publication Information:
Gretna, LA : Pelican Pub. Co., [1999]

©1999
Physical Description:
325 pages ; 24 cm
General Note:
Includes index.
Language:
English
Added Uniform Title:
Gourmet cooking with Earl Peyroux (Television program)
ISBN:
9781565543232
Format :
Book

Available:*

Library
Call Number
Material Type
Home Location
Status
Central Library TX714 .P464 1999 Adult Non-Fiction Central Closed Stacks
Searching...

On Order

Summary

Summary

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


Author Notes

Earl Peyroux created more than six hundred 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 1

Booklist Review

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


Table of Contents

Introductionp. 9
Hors d'Oeuvres and First Coursesp. 15
Salads and Their Dressingsp. 33
Soups, Gumbos, and Chowdersp. 61
Fish, Crustaceans, and Shellfishp. 85
Beef, Veal, Pork, and Lambp. 125
Chicken, Turkey, and Duckp. 165
Vegetablesp. 201
Rice and Pastap. 253
Dessertsp. 283
Indexp. 313

Google Preview