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Cuisine Louisiane du chef Prudhomme par Prudhomme, Paul

by Prudhomme, Paul | HC | Acceptable
État :
Acceptable
“Missing dust jacket; Readable copy. Pages may have considerable notes/highlighting. ~ ”... En savoir plussur l'état
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Environ6,56 $C
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Numéro de l'objet eBay :193498332455
Dernière mise à jour : juin 16, 2024 02:39:11 HAEAfficher toutes les modificationsAfficher toutes les modifications

Caractéristiques de l'objet

État
Acceptable
Un livre présentant des traces d'usure apparentes. Sa couverture peut être endommagée, mais elle est globalement intacte. Sa reliure peut être légèrement endommagée, mais elle est globalement intacte. Il est possible que les marges portent des inscriptions ou que des passages aient été soulignés ou surlignés, mais il n'y a aucune page manquante et rien ne compromet la lisibilité ou la compréhension du texte. Afficher toutes les définitions d'état(s'ouvre dans une nouvelle fenêtre ou un nouvel onglet)
Remarques du vendeur
“Missing dust jacket; Readable copy. Pages may have considerable notes/highlighting. ~ ...
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
Author
Paul Prudhomme
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

À propos de ce produit

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
Author
Paul Prudhomme
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
CLASSIFICATION_METADATA
{"IsNonfiction":["No"],"IsOther":["No"],"IsAdult":["No"],"MuzeFormatDesc":["Other"],"IsChildren":["No"],"Genre":["COOKING"],"Topic":["Regional & Ethnic / Cajun & Creole","Regional & Ethnic / American / Southern States","General","Specific Ingredients / Seafood","Specific Ingredients / Pasta"],"IsTextBook":["No"],"IsFiction":["No"]}
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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4.8
80 évaluations du produit
  • 69 utilisateurs ont attribué une note de 5 étoiles sur 5
  • 9 utilisateurs ont attribué une note de 4 étoiles sur 5
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  • par run_amok
    mars 15, 2016

    Classic Cajun Cooking

    This is one of the best, if not the best, cookbooks for truly Cajun recipes! It's from the absolute king of Cajun cooking - Paul Prudhomme. This book contains the recipes for the blackening seasoning for fish, chicken etouffe (or shrimp), gumbo and jambalaya, as well as wonderful breads and desserts. There is a recipe for chicken big mamou which is a spicy spaghetti sauce with spicy/seasoned chicken in it - just delicious. The stuffing for the stuffed pork chops is sweet and spicy (has brown sugar, apples and jalapenos) and will make you crave it! The chicken curry is simply addicting! One of the reasons this cookbook is so good is that it's old enough to have the spices listed instead of just telling you to use the commercial line of K-Paul's Magic Seasoning (while they're good, I'm ...

    Achat vérifié : OuiÉtat : OccasionVendu par : free-state-books

  • par chyrl1953
    janv. 01, 2019

    Wore my first book out...had to buy another!

    My go to book for thanksgiving..dressing, giblet gravy, sweet potato pie! My family demands it every year. The ettoufe recipes are to die for! Dirty rice recipe is wonderful!

    Achat vérifié : OuiÉtat : OccasionVendu par : thrift.books

  • par bgazindad818
    oct. 31, 2018

    second copy

    This is my second copy. I had the first copy for almost 30 years. It was falling apart from use, I have used many of the recipes many times. They are good but some may be too spicy for some.

    Achat vérifié : OuiÉtat : NeufVendu par : alibrisbooks

  • par cdevoy
    oct. 05, 2018

    THIS IS MY CAJUN COOKING BIBLE.

    I COOKED WITH CHEF PAUL SOME YEARS AGO AT A CHEF'S CONVENTION IN MILWAUKEE, AND THIS IS MY COOKBOOK OF HIS. I PURCHASE THESE FOR FRIENDS. THE COOKIE RECIPE ON THE LAST PAGE OF THIS BOOK IS WORTH THE PRICE ALONE.

    Achat vérifié : OuiÉtat : OccasionVendu par : discover-books

  • par mildredclare
    nov. 13, 2022

    Eye catching and interesting title and cover.

    Chef Prudhomme single handedly put Cajun/Creole cooking in the minds of a national audience and brought attention to New Orleans' hospitality at a time when it desperately needed it. The book itself was delivered in a timely and well packed manner.

    Achat vérifié : OuiÉtat : OccasionVendu par : second.sale