Chef Paul Prudhomme's Louisiana Kitchen, Prudhomme, Paul, Very Good Book
US $12.78
Approximately£9.54
Condition:
Very Good
A book that has been read and does not look new, but is in excellent condition. No obvious damage to the book cover, with the dust jacket (if applicable) included for hard covers. No missing or damaged pages, no creases or tears, no underlining or highlighting of text, and no writing in the margins. Some identifying marks on the inside cover, but this is minimal. Very little wear and tear. See the seller’s listing for full details and description of any imperfections.
- Buy it nowChef Paul Prudhomme's Louisiana Kitchen, Prudhomme, Paul, Very Good Book
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eBay item number:156978966118
Item specifics
- Condition
- 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
General, Regional & Ethnic / American / Southern States, Regional & Ethnic / Cajun & Creole
Publication Year
1984
Illustrator
Yes
Genre
Cooking
Format
Other
Dimensions
Item Height
1.2 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
Item description from the seller
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Seller Feedback (46,552)
- e***a (2154)- Feedback left by buyer.Past monthVerified purchaseHIGHLY RECOMMENDED EBAY SELLER !! MY EBAY PURCHASED ORDER ARRIVED SAFELY PACKAGED AND AS SPECIFIED AND DESCRIBED IN THE LISTING BY THE EBAY SELLER. I RECEIVED OUTSTANDING COMMUNICATIONS AND OVERALL CUSTOMER SERVICE. A TRUE VALUED AND TRUSTED EBAY SELLER IN MY OPINION !! THANK YOU.
- -***l (3996)- Feedback left by buyer.Past 6 monthsVerified purchasebook exactly as described 👌 and with a really great price 😀; luv the large print; packaged well; wrapped in plastic packing bag but extra tight 👏; no bent corners on cover or pages; book arrived in perfect condition 💯; fast shipping; books always look good from this top-notch seller 🙂; makes me a happy repeat customer 😉; transaction was smooth from beginning to end; excellent customer service and an A+ seller 😎; thanks ☺️
- 3***4 (71)- Feedback left by buyer.Past monthVerified purchaseThe book I purchased exceeded my expectations! The quality was outstanding, and the appearance was exactly as described—pristine and well-maintained. The packaging was secure and protective, ensuring the book arrived in perfect condition. This transaction truly offered great value for the price, and I couldn’t be happier with my purchase. Highly recommend this seller for their attention to detail and excellent service!
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 (46,552)
- e***a (2154)- Feedback left by buyer.Past monthVerified purchaseHIGHLY RECOMMENDED EBAY SELLER !! MY EBAY PURCHASED ORDER ARRIVED SAFELY PACKAGED AND AS SPECIFIED AND DESCRIBED IN THE LISTING BY THE EBAY SELLER. I RECEIVED OUTSTANDING COMMUNICATIONS AND OVERALL CUSTOMER SERVICE. A TRUE VALUED AND TRUSTED EBAY SELLER IN MY OPINION !! THANK YOU.
- -***l (3996)- Feedback left by buyer.Past 6 monthsVerified purchasebook exactly as described 👌 and with a really great price 😀; luv the large print; packaged well; wrapped in plastic packing bag but extra tight 👏; no bent corners on cover or pages; book arrived in perfect condition 💯; fast shipping; books always look good from this top-notch seller 🙂; makes me a happy repeat customer 😉; transaction was smooth from beginning to end; excellent customer service and an A+ seller 😎; thanks ☺️
- 3***4 (71)- Feedback left by buyer.Past monthVerified purchaseThe book I purchased exceeded my expectations! The quality was outstanding, and the appearance was exactly as described—pristine and well-maintained. The packaging was secure and protective, ensuring the book arrived in perfect condition. This transaction truly offered great value for the price, and I couldn’t be happier with my purchase. Highly recommend this seller for their attention to detail and excellent service!