Chef Paul Prudhomme's Louisiana Kitchen

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9780688028473: Chef Paul Prudhomme's Louisiana Kitchen

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1.

Prudhomme, Paul
ISBN 10: 0688028470 ISBN 13: 9780688028473
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(Valley Stream, NY, U.S.A.)
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Descrizione libro Condizione libro: New. Depending on your location, this item may ship from the US or UK. Codice libro della libreria 97806880284730000000

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2.

Paul Prud Homme
Editore: HarperCollins Publishers Inc, United States (1993)
ISBN 10: 0688028470 ISBN 13: 9780688028473
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Descrizione libro HarperCollins Publishers Inc, United States, 1993. Hardback. Condizione libro: New. 239 x 188 mm. Language: English . Brand New Book. 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. Codice libro della libreria AAB9780688028473

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3.

Paul Prud Homme
Editore: HarperCollins Publishers Inc, United States (1993)
ISBN 10: 0688028470 ISBN 13: 9780688028473
Nuovi Rilegato Quantità: 1
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The Book Depository US
(London, Regno Unito)
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Descrizione libro HarperCollins Publishers Inc, United States, 1993. Hardback. Condizione libro: New. 239 x 188 mm. Language: English . Brand New Book. 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. Codice libro della libreria AAB9780688028473

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Prudhomme, Paul
Editore: Harper Collins Publishers
ISBN 10: 0688028470 ISBN 13: 9780688028473
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Descrizione libro Harper Collins Publishers. Condizione libro: New. Brand New. Codice libro della libreria 0688028470

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5.

Paul Prud'Homme
Editore: HarperCollins Publishers Inc (1993)
ISBN 10: 0688028470 ISBN 13: 9780688028473
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Descrizione libro HarperCollins Publishers Inc, 1993. HRD. Condizione libro: New. New Book.Shipped from US within 10 to 14 business days. Established seller since 2000. Codice libro della libreria IB-9780688028473

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6.

Prudhomme, Paul
Editore: William Morrow Cookbooks (1984)
ISBN 10: 0688028470 ISBN 13: 9780688028473
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Descrizione libro William Morrow Cookbooks, 1984. Hardcover. Condizione libro: New. Codice libro della libreria 0688028470

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7.

Prudhomme, Paul
Editore: William Morrow Cookbooks
ISBN 10: 0688028470 ISBN 13: 9780688028473
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Descrizione libro William Morrow Cookbooks. Hardcover. Condizione libro: New. 0688028470 Brand New Book. Ships from the United States. 30 Day Satisfaction Guarantee!. Codice libro della libreria 4841314

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8.

Prudhomme, Paul
Editore: William Morrow Cookbooks (1984)
ISBN 10: 0688028470 ISBN 13: 9780688028473
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Ergodebooks
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Descrizione libro William Morrow Cookbooks, 1984. Hardcover. Condizione libro: New. Codice libro della libreria BKTY9780688028473

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9.

Paul Prudhomme
ISBN 10: 0688028470 ISBN 13: 9780688028473
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Descrizione libro Hardcover. Condizione libro: New. 1st. 187mm x 33mm x 244mm. Hardcover. 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 .Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 352 pages. 0.820. Codice libro della libreria 9780688028473

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10.

Prudhomme, Paul
Editore: William Morrow Cookbooks
ISBN 10: 0688028470 ISBN 13: 9780688028473
Nuovi Rilegato Quantità: 1
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Booklot COM LLC
(Philadelphia, PA, U.S.A.)
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Descrizione libro William Morrow Cookbooks. Hardcover. Condizione libro: New. 0688028470. Codice libro della libreria Z0688028470ZN

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