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Chef Paul Prudhomme Signed “Louisiana Kitchen” Cook Book Celebrity & Cajun Chef!
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- Buy It NowChef Paul Prudhomme Signed “Louisiana Kitchen” Cook Book Celebrity & Cajun Chef!
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Located in: Louisville, Kentucky, United States
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eBay item number:197278045229
Item specifics
- Seller Notes
- “Used”
- Signed by
- author
- Signed
- Yes
- Object Type
- Book
- Original/Reproduction
- Original
- Book Title
- Chef Prudhomme's Louisiana Kitchen
- Publisher
- HarperCollins
- Item Length
- 9.2 in
- Publication Year
- 1984
- Format
- Hardcover
- Language
- English
- Illustrator
- Yes
- Item Height
- 1.1 in
- Genre
- Cooking
- Topic
- Specific Ingredients / Seafood, Specific Ingredients / Pasta, Regional & Ethnic / American / Southern States, Regional & Ethnic / Cajun & Creole
- Item Weight
- 28 Oz
- Item Width
- 7 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, Specific Ingredients / Pasta, Regional & Ethnic / American / Southern States, Regional & Ethnic / Cajun & Creole
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 (309)
- 9***1 (1589)- Feedback left by buyer.Past 6 monthsVerified purchaseseller was quick to ship item. they took great care in packaging it properly so it arrived in perfect condition. The picture was exactly as described in text and photos. The price with shipping was very fair. Hope to buy more from this seller.Kellie Pickler Autograph Signed 8x10 Photo! “Red High Heels” Country Singer! (#197032992873)
- l***e (549)- Feedback left by buyer.Past 6 monthsVerified purchaseGreat Seller, great communication and very fast shipping and my item was packed well. I am very pleased with my purchase.
- 0***0 (1)- Feedback left by buyer.Past yearVerified purchaseI received the book today. It was has described. It did take longer to get the book because of the holidays not the sellers fault. But the seller was able to contact USPS and get it shipped out faster. The seller was also very friendly. I would recommend this seller.Oak Ridge Boys - Autograph Copy of “Our Story” HC Book! Signed x4 Members! (#196493328182)
Product ratings and reviews
Most relevant reviews
- Mar 15, 2016Top favorable review
Classic Cajun Cooking
Verified purchase: YesCondition: Pre-OwnedSold by: P_evClGnTT2@Deleted
- Jan 01, 2019
Wore my first book out...had to buy another!
Verified purchase: YesCondition: Pre-OwnedSold by: thrift.books
- Oct 31, 2018
second copy
Verified purchase: YesCondition: NewSold by: alibrisbooks
- Oct 05, 2018
THIS IS MY CAJUN COOKING BIBLE.
Verified purchase: YesCondition: Pre-OwnedSold by: discover-books
- Nov 13, 2022
Eye catching and interesting title and cover.
Verified purchase: YesCondition: Pre-OwnedSold by: second.sale
Seller feedback (309)
- 9***1 (1589)- Feedback left by buyer.Past 6 monthsVerified purchaseseller was quick to ship item. they took great care in packaging it properly so it arrived in perfect condition. The picture was exactly as described in text and photos. The price with shipping was very fair. Hope to buy more from this seller.Kellie Pickler Autograph Signed 8x10 Photo! “Red High Heels” Country Singer! (#197032992873)
- l***e (549)- Feedback left by buyer.Past 6 monthsVerified purchaseGreat Seller, great communication and very fast shipping and my item was packed well. I am very pleased with my purchase.
- 0***0 (1)- Feedback left by buyer.Past yearVerified purchaseI received the book today. It was has described. It did take longer to get the book because of the holidays not the sellers fault. But the seller was able to contact USPS and get it shipped out faster. The seller was also very friendly. I would recommend this seller.Oak Ridge Boys - Autograph Copy of “Our Story” HC Book! Signed x4 Members! (#196493328182)