Earl Peyroux's "Gourmet Cooking" by Earl Peyroux

Earl Peyroux's "Gourmet Cooking"

By Earl Peyroux

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Celebrity chef Earl Peyroux has taught millions of viewers the joys of "Gourmet Cooking" through more than 600 episodes of his national PBS television show and six companion cookbooks. Now, for the first time available in stores, Peyroux offers a combination of show favorites and never-before-seen dishes designed to sate the appetites of his most ardent fans. Part of the appeal of his easy-to-follow recipes lies in his broad culinary repertoire. Peyroux incorporates techniques he learned from cooking with his mother in New Orleans, living along the Northern Gulf Coast, and attending the prestigious Le Cordon Bleu cooking school in Paris. New Orleans's Cajun Jambalaya, the Gulf Coast's Pickled Shrimp, and Paris' Coquille Saint Jacques Provencal (Sauteed Scallops with Tomato and Garlic) reflect Peyroux's gumbo of styles and influences. The result is a compilation of deliciously diverse dishes that anyone will enjoy preparing as much as eating.

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