Jacquelyn D. Kirkland

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Some people prepare food, but Jacquelyn D. Kirkland blends the freshest ingredients with just the right amount of spices, herbs, or sugar to produce culinary delights. That remains the goal, at least, as she explores the recipes of a number of the great chefs, including Paul Prudhomme, Julia Child, and Dorie Greenspan. Focusing particularly on Cajun and French cuisine, Jacquelyn D. Kirkland endeavors to follow recipes to the letter to produce the exact nuances of the blend of ingredients, often with spectacular results and occasionally producing not quite award-winning dishes.

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Jacquelyn D. Kirkland

The Impact of Paul Prudhomme on the American Gastronomic Community

Julia Child Specialties

Three Traditional Spices Used in Cajun Cooking

Creating a Seafood File Gumbo, Chef Paul Prudhomme Style

Vegetables Packed with Nutrients

History and Culture of the Cajun People

Choosing Fresh Fish at the Fishmonger’s

Different Types of Yoga

A Brief History of French Cooking