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Picture 1 of 1
Chef Prudhomme's Louisiana Kitchen by Prudhomme, Paul
by Prudhomme, Paul | HC | Good
US $4.76
ApproximatelyAU $7.20
Condition:
“Missing dust jacket; Pages can have notes/highlighting. Spine may show signs of wear. ~ ”... Read moreabout condition
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Estimated between Fri, 21 Jun and Mon, 24 Jun to 43230
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eBay item number:193322800383
Item specifics
- Condition
- Good
- Seller notes
- Binding
- Hardcover
- Weight
- 1 lbs
- Product Group
- Book
- IsTextBook
- No
- ISBN
- 0688028470
- Book Title
- Chef Prudhomme's Louisiana Kitchen
- Publisher
- HarperCollins
- Item Length
- 9.5 in
- Publication Year
- 1984
- Format
- Other
- Language
- English
- Illustrator
- Yes
- Item Height
- 1.1 in
- Genre
- Cooking
- Topic
- Specific Ingredients / Seafood, General, Regional & Ethnic / American / Southern States, Specific Ingredients / Pasta, Regional & Ethnic / Cajun & Creole
- Item Weight
- 29.7 Oz
- Item Width
- 7.3 in
- Number of Pages
- 352 Pages
About this product
Product Identifiers
Publisher
HarperCollins
ISBN-10
0688028470
ISBN-13
9780688028473
eBay Product ID (ePID)
362868
Product Key Features
Book Title
Chef Prudhomme's Louisiana Kitchen
Number of Pages
352 Pages
Language
English
Publication Year
1984
Topic
Specific Ingredients / Seafood, General, Regional & Ethnic / American / Southern States, Specific Ingredients / Pasta, Regional & Ethnic / Cajun & Creole
Illustrator
Yes
Genre
Cooking
Format
Other
Dimensions
Item Height
1.1 in
Item Weight
29.7 Oz
Item Length
9.5 in
Item Width
7.3 in
Additional Product Features
Intended Audience
Trade
LCCN
83-063236
Synopsis
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., 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., 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.
LC Classification Number
TX715.2.L68
Copyright Date
1984
ebay_catalog_id
4
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eBay item number:193322800383
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Little rougher than good but super cheap. I predict there will be some good meals from this book. Very fast ship. Thank you.
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Much better condition than I expected in a cookbook. Like it's never been used.
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If you want to cook Cajun this is the book to buy! Last recipe in the book is for Chocolate Chippers, the best chocolate chip cookied I have ever had! Buy this book for this recipe alone! Good seller buy with confidence!
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Outstanding seller. Fair prices that are more than reasonable in this economy. The product is in better condition than described, a true value for my money.
Packaged and shipped well shows seller has concern for the products sold to arrive in excellent condition. The seller communicated timely with progress. Highly recommend this seller & will do business again. Thank you!!⭐️⭐️⭐️⭐️⭐️
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thrift.books is an awesome place to purchase books! excellent communication! often the books arrive in better condition than described. ships very fast & the books arrive quickly! carefully packaged! +AAAAAAAAAA ebay sellers. i highly recommend thrift.books for people wanting to purchase books! reaasonable prices and shipping costs!
Product ratings and reviews
Most relevant reviews
- 16 Mar, 2016Top favourable review
Classic Cajun Cooking
Verified purchase: YesCondition: Pre-ownedSold by: free-state-books
- 02 Jan, 2019
Wore my first book out...had to buy another!
Verified purchase: YesCondition: Pre-ownedSold by: thrift.books
- 01 Nov, 2018
second copy
Verified purchase: YesCondition: NewSold by: alibrisbooks
- 06 Oct, 2018
THIS IS MY CAJUN COOKING BIBLE.
Verified purchase: YesCondition: Pre-ownedSold by: discover-books
- 14 Nov, 2022
Eye catching and interesting title and cover.
Verified purchase: YesCondition: Pre-ownedSold by: second.sale
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