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Chef Paul Prudhomme's Louisiana Kitchen Cookbook Hardcover book
US $9.99
Approximately£7.52
Condition:
Acceptable
A book with obvious wear. May have some damage to the book cover but the book is still completely intact. The binding may be slightly damaged around the edges but it is still completely intact. May have some underlining and highlighting of text and some writing in the margins, but there are no missing pages or anything else that would compromise the readability or legibility of the text. See the seller’s listing for full details and description of any imperfections.
- Buy it nowChef Paul Prudhomme's Louisiana Kitchen Cookbook Hardcover book
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Located in: Copiague, New York, United States
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eBay item number:304974968846
Item specifics
- Condition
- Subject
- Cooking, Food & Wine
- ISBN
- 9780688028473
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
Topic
Specific Ingredients / Seafood, Specific Ingredients / Pasta, Regional & Ethnic / American / Southern States, Regional & Ethnic / Cajun & Creole
Publication Year
1984
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.1 in
Item Weight
28 Oz
Item Length
9.2 in
Item Width
7 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
Item description from the seller
Seller Feedback (410)
- r***r (35)- Feedback left by buyer.Past 6 monthsVerified purchaseExcellent seller! Item was exactly as described, shipped quickly, and well-packaged. Great communication and a smooth transaction overall. Highly recommend and would happily buy from again!”XRP Ripple Crypto Cryptocurrency Tee Bitcoin XRP Ethereum Shiba Inu Doge (#305929571695)
- r***b (460)- Feedback left by buyer.Past monthVerified purchaseFast shipping. As described. Great value. nice packaging. New . Nice looking. Top quality.
- f***h (1305)- Feedback left by buyer.Past 6 monthsVerified purchaseItem as described, fast shipping, no problems.
Product ratings and reviews
Most relevant reviews
- 15 Mar, 2016Most favourable review
Classic Cajun Cooking
Verified purchase: YesCondition: Pre-ownedSold by: P_evClGnTT2@Deleted
- 01 Jan, 2019
Wore my first book out...had to buy another!
Verified purchase: YesCondition: Pre-ownedSold by: thrift.books
- 31 Oct, 2018
second copy
Verified purchase: YesCondition: NewSold by: alibrisbooks
- 05 Oct, 2018
THIS IS MY CAJUN COOKING BIBLE.
Verified purchase: YesCondition: Pre-ownedSold by: discover-books
- 13 Nov, 2022
Eye catching and interesting title and cover.
Verified purchase: YesCondition: Pre-ownedSold by: second.sale
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Seller Feedback (410)
- r***r (35)- Feedback left by buyer.Past 6 monthsVerified purchaseExcellent seller! Item was exactly as described, shipped quickly, and well-packaged. Great communication and a smooth transaction overall. Highly recommend and would happily buy from again!”XRP Ripple Crypto Cryptocurrency Tee Bitcoin XRP Ethereum Shiba Inu Doge (#305929571695)
- r***b (460)- Feedback left by buyer.Past monthVerified purchaseFast shipping. As described. Great value. nice packaging. New . Nice looking. Top quality.
- f***h (1305)- Feedback left by buyer.Past 6 monthsVerified purchaseItem as described, fast shipping, no problems.