Chef Paul Prudhomme's Fork in the Road
کتاب های مرتبط
- اطلاعات
- نقد و بررسی
- دیدگاه کاربران
نقد و بررسی
October 4, 1993
What fork for the New Orleans chef and food entrepreneur? The one with health on one side and high fat and calorie content on the other. In his latest book, which will complement a television series slated for release in early 1994, Prudhomme ( Seasoned America ) thins his roux of sin without, he believes, imposing sacrifices on the tastebuds. In his rather paltry dessert section, the chilled ``Spiced Apple Cream'' contains skim milk and cottage cheese; ``Chocolate Yum Stuff,'' a cake, calls for skim milk and egg substitute. And one wonders: Can the defatted seafood stock in ``Shrimp and Hot Curry Cream Soup'' carry the day? (But then, calories per one-cup serving come to only 339, with very few deriving from fat content.) And won't crawfish mushroom omelet suffer, no matter the great list of spices, from the dominance of egg substitute? It seems likely, though not certain. Still, Prudhomme's intentions are noble, and said straight: ``If it doesn't taste good, I don't want to eat it, and I don't think you want to either.'' Author tour.
October 15, 1993
Prudhomme, the popular New Orleans chef and cookbook author, is famous for rich, flavorful dishes dripping with cream and butter. Now he has taken a different turn, and his new book is his version of low-fat cooking. Unfortunately, Prudhomme's many fans are likely to be disappointed by such dishes as Freed Egg Salad made from egg substitute, scrambled and combined with vegetables, nonfat mayonnaise, and artificial sweetener, or No-Bake Cheesecake concocted from four different nonfat dairy products, sugar-free instant pudding, and more artificial sweetener. Most dishes are seasoned with the author's signature mixes of dried herbs and spices; many recipes call for 20 to 30 ingredients. Nevertheless, Prudhomme's name guarantees demand.
Copyright 1993 Library Journal, LLC Used with permission.
دیدگاه کاربران