In Chef Paul Prudhomme’s Always Cooking!, one of the country's most beloved chefs goes back to basics to present a compendium of time-honored cooking methods. Chef Paul Prudhomme fuses exciting flavors and ingredients with traditional cooking processes to create authentic yet modern side dishes, entrees and desserts. Chef Paul shares secrets for 80 tasty and accessible recipes — from his incomparable mashed potatoes to Turducken, the holiday crowd-pleaser he introduced in the 1980s, to St. Louis peanut butter banana cream pie. Between recipes, he weaves stories from his humble roots as one of 13 children raised on a Louisiana farm.
Lagniappe - "A Little Something Extra" #110 Chicken and Andouille Sausage Gumbo, Seafood Jambalaya, Banana's Bliss.
How to Make A Turducken #111 Turducken -- a turkey, stuffed with a duck, stuffed with a chicken, with oyster dressing inside the chicken, Andouille dressing between the chicken and the duck, and cornbread dressing between the duck and the turkey. It's a lot of fun to let your guests think you're serving them a regular holiday turkey. When you start to carve the "turkey," they'll be quite surprised to see you cut through its "bones!"