Blackening (cooking) Blackening (cooking) Blackening is a cooking technique used in the preparation of fish and other foods. Often associated with Cajun cuisine, this technique was popularized by chef Paul Prudhomme. The food is dipped in melted butter and then dredged in a mixture of herbs and spices, usually some combination of thyme, oregano, chili pepper, peppercorns, salt, garlic powder and onion powder. It is then cooked in a very hot cast-iron skillet. The characteristic brown-black color of the crust results from a combination of browned milk solids from the butter and charred spices. While the original recipe calls for redfish, the
Vegetarian Cooking for Everyone an "incredibly complete and triumphant effort." In 2014 Madison brought out a revised version about which "The Wall Street Journal" wrote "Ms. Madison shows herself to be a formidable teacher not just of vegetarian cooking but of imaginative cooking generally." Vegetarian Cooking for Everyone Vegetarian Cooking for Everyone is a 1997 cook book by Deborah Madison. It contains 1,400 vegetarian recipes from soups to desserts. In a review of "Vegetarian Cooking For Everyone", "Gourmet" magazine wrote "Before you even read a word, the clean type, elegant, well-organized layout, and helpful illustrations reassure you that you won’t be pulling your hair