Chef Prudhomme's Louisiana Kitchen

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9780688028473: Chef Prudhomme's Louisiana Kitchen

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1.

Prudhomme, Paul
ISBN 10: 0688028470 ISBN 13: 9780688028473
Nuevos Cantidad: > 20
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BWB
(Valley Stream, NY, Estados Unidos de America)
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Descripción Estado de conservación: New. Depending on your location, this item may ship from the US or UK. Nº de ref. de la librería 97806880284730000000

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2.

Prudhomme, Paul
Editorial: Harper Collins Publishers
ISBN 10: 0688028470 ISBN 13: 9780688028473
Nuevos Cantidad: > 20
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INDOO
(Avenel, NJ, Estados Unidos de America)
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Descripción Harper Collins Publishers. Estado de conservación: New. Brand New. Nº de ref. de la librería 0688028470

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3.

Prudhomme, Paul
Editorial: William Morrow Cookbooks (1984)
ISBN 10: 0688028470 ISBN 13: 9780688028473
Nuevos Tapa dura Cantidad: 1
Librería
Book Deals
(Lewiston, NY, Estados Unidos de America)
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Descripción William Morrow Cookbooks, 1984. Estado de conservación: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: 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. Nº de ref. de la librería ABE_book_new_0688028470

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4.

Prudhomme, Paul
ISBN 10: 0688028470 ISBN 13: 9780688028473
Nuevos Tapa dura Cantidad: 2
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BargainBookStores
(Grand Rapids, MI, Estados Unidos de America)
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Descripción Hardcover. Estado de conservación: New. Nº de ref. de la librería 978244

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5.

Prudhomme, Paul
Editorial: HarperCollins Publishers Inc (1993)
ISBN 10: 0688028470 ISBN 13: 9780688028473
Nuevos Cantidad: 5
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PBShop
(Wood Dale, IL, Estados Unidos de America)
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Descripción HarperCollins Publishers Inc, 1993. HRD. Estado de conservación: New. New Book.Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería IB-9780688028473

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6.

Prudhomme, Paul
Editorial: William Morrow Cookbooks
ISBN 10: 0688028470 ISBN 13: 9780688028473
Nuevos Tapa dura Cantidad: 1
Librería
Booklot COM LLC
(Philadelphia, PA, Estados Unidos de America)
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Descripción William Morrow Cookbooks. Hardcover. Estado de conservación: New. 0688028470. Nº de ref. de la librería Z0688028470ZN

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7.

Prudhomme, Paul
Editorial: William Morrow Cookbooks (1984)
ISBN 10: 0688028470 ISBN 13: 9780688028473
Nuevos Tapa dura Cantidad: 1
Librería
Irish Booksellers
(Rumford, ME, Estados Unidos de America)
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Descripción William Morrow Cookbooks, 1984. Hardcover. Estado de conservación: New. book. Nº de ref. de la librería 0688028470

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8.

Prudhomme, Paul
Editorial: William Morrow Cookbooks
ISBN 10: 0688028470 ISBN 13: 9780688028473
Nuevos Tapa dura Cantidad: 4
Librería
Movie Mars
(Indian Trail, NC, Estados Unidos de America)
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Descripción William Morrow Cookbooks. Hardcover. Estado de conservación: New. 0688028470 Brand New Book. Ships from the United States. 30 Day Satisfaction Guarantee!. Nº de ref. de la librería 4841314

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9.

Prudhomme, Paul
ISBN 10: 0688028470 ISBN 13: 9780688028473
Nuevos Cantidad: 5
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Chiron Media
(Wallingford, Reino Unido)
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Descripción Estado de conservación: New. Brand new book, sourced directly from publisher. Dispatched within 2 working days from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely. Nº de ref. de la librería NU-ING-00177986

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10.

Prudhomme, Paul
Editorial: HarperCollins Publishers Inc, United States (1993)
ISBN 10: 0688028470 ISBN 13: 9780688028473
Nuevos Tapa dura Cantidad: 1
Librería
The Book Depository US
(London, Reino Unido)
Valoración
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Descripción HarperCollins Publishers Inc, United States, 1993. Hardback. Estado de conservación: 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. Nº de ref. de la librería AAS9780688028473

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