Chef Paul Prudhomme's Louisiana Kitchen.
I clearly remember the first time I ate at K-Paul’s in New Orleans. We waited in a long line outside for an hour. When we were finally seated, I was not impressed by the décor, the menu or anything. I grew up eating really good food, so what could this place have that was worth the wait? Then the food came. The very first bite was the start of a religious experience. The Holy Spirit was on my plate covered in a spicy cream sauce. I never knew food could be that good. Every recipe in this book is great and worth the effort.
The Frugal Gourmet on Our Immigrant Ancestors.
I used to watch The Frugal Gourmet on Public Television. It was then that I first realized that what we eat is a whole lot more than taste and nutrition. In this book, Jeff Smith traces immigrants and their food from dozens of countries. The stories are fascinating and the food is good and sometimes adventurous.
Simply Ming: Easy Techniques for East-Meets-West Meals
What I like most about Ming’s approach is how you can begin with a basic recipe, then take it in many different directions. I highly recommend the book, even for those who don’t really want to make Chinese food.
