Earl Peyroux's Gourmet Cooking Hardcover - 1999

From the rear cover

You may not expect to find recipes for Cajun Dirty Rice, Pickled Shrimp, and Coquille St. Jacques Proven�1/2al (Saut�1/2ed 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�1/2al 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.

From the jacket flap

You may not expect to find recipes for Cajun Dirty Rice, Pickled Shrimp, and Coquille St. Jacques Proven�1/2al (Saut�1/2ed 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�1/2al 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.

Media reviews

Citations

• Booklist, 04/15/1999, Page 1498