Pendant deux ans, Véronique Brocard s’est installée dans les salles d’audience de la justice du travail, les prud’hommes, et a écouté les salariés qui se battent pour leurs droits, voire leur dignité. Leurs histoires sont grinçantes, édifiantes, parfois drôles, invraisemblables ou d’une grande cruauté, jamais banales. Il est question de harcèlement, de travail précaire ou dissimulé, de salariés assimilés à des « variables d’ajustement », de l’inventivité des patrons pour ne pas payer et celle de certains salariés pour ne pas bosser. On croise des travailleurs immigrés sous-payés, des femmes de ménage maltraitées, un jeune couple poursuivi par leur nounou, des cadres licenciés « sans cause réelle et sérieuse », des ouvriers polonais... Ces histoires, on ne les avait jamais lues.
Code administratif, ou Recueil par ordre alphabétique de matières, de toutes les lois nouvelles et anciennes, relatives aux fonctions administratives et de police, des préfets, sous-préfets, maires et adjoints, commissaires de police, et aux attributions des conseils de préfecture, de département, d'arrondissement communal et de municipalité, jusqu'au 1er. janvier 1806
Here for the first time the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background. Chef Prudhomme's incredibly good food has brought people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother's kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account. So here, in explicit detail, are recipes for the great traditional dishes—gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun "Popcorn," Crawfish Etouffee, Pecan Pie, and dozens more—each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods. Chef Paul Prudhomme's Louisiana Kitchen is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme—these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking. For Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years. Some text and images that appeared in the print edition of this book are unavailable in the electronic edition due to rights reasons.
List of members in each volume.