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Chef Paul Prudhomme's Louisiana Tastes: Exciting Flavors from the State t - GOOD
US $9.95
Condition:
Good
A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. Binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, no writing in margins. No missing pages. See the seller’s listing for full details and description of any imperfections.
- Buy It NowChef Paul Prudhomme's Louisiana Tastes: Exciting Flavors from the State t - GOOD
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Located in: Danville, Virginia, United States
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eBay item number:285779173023
Item specifics
- Condition
- Brand
- Unbranded
- MPN
- Does not apply
- Inscribed
- No
- ISBN
- 9780688122249
- Book Title
- Chef Paul Prudhomme's Louisiana Tastes : Exciting Flavors from the State That Cooks
- Publisher
- HarperCollins
- Item Length
- 9.1 in
- Publication Year
- 2000
- Format
- Hardcover
- Language
- English
- Illustrator
- Yes
- Item Height
- 1.1 in
- Genre
- Cooking
- Topic
- Regional & Ethnic / Chinese, Regional & Ethnic / American / Southern States, Regional & Ethnic / Cajun & Creole
- Item Weight
- 30.9 Oz
- Item Width
- 7 in
- Number of Pages
- 368 Pages
About this product
Product Identifiers
Publisher
HarperCollins
ISBN-10
0688122248
ISBN-13
9780688122249
eBay Product ID (ePID)
1574388
Product Key Features
Book Title
Chef Paul Prudhomme's Louisiana Tastes : Exciting Flavors from the State That Cooks
Number of Pages
368 Pages
Language
English
Topic
Regional & Ethnic / Chinese, Regional & Ethnic / American / Southern States, Regional & Ethnic / Cajun & Creole
Publication Year
2000
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.1 in
Item Weight
30.9 Oz
Item Length
9.1 in
Item Width
7 in
Additional Product Features
Intended Audience
Trade
LCCN
99-035611
Dewey Edition
21
Dewey Decimal
641.59763
Synopsis
The master of Louisiana cuisine invites everyone to taste the new flavors of Louisiana cooking Chef Paul Prudhomme put Louisiana cooking on the map. Fifteen years have passed since the publication of his groundbreaking Chef Paul Prudhomme's Louisiana Kitchen. Now Chef Paul returns to his culinary roots to show us how Louisiana cooking has evolved. Today, the culinary influences of Asia, Latin America, the Middle East, and many other cuisines are being integrated into "traditional" Louisiana cooking. Chef Paul explores how Louisiana cooks have incorporated such newly available ingredients as lemongrass, fresh tamarind, and papaya into their dishes. As Chef Paul says, any Louisiana cook worth his or her salt will work with what's available -- familiar or not -- and turn it into something delicious. Andouille Spicy Rice gets its zing from chipotle and pasilla chile peppers, and Roasted Lamb with Fire-Roasted Pepper Sauce is flavored with jalapeno peppers and fennel. Classic jambalaya, etouffee, and gumbo are reinvented with such far-flung ingredients as star anise, cilantro, yuca, plantain, and mango. Chef Paul Prudhomme's Louisiana Kitchen is an exciting exploration of the new flavors that have made Louisiana cooking even better. Chef Paul Prudhomme put Louisiana cooking on the map. Fifteen years have passed since the publication of his groundbreaking Chef Paul Prudhomme's Louisiana Kitchen. Now Chef Paul returns to his culinary roots to show us how Louisiana cooking has evolved. Today, the culinary influences of Asia, Latin America, the Middle East, and many other cuisines are being integrated into "traditional" Louisiana cooking. Chef Paul explores how Louisiana cooks have incorporated such newly available ingredients as lemongrass, fresh tamarind, and papaya into their dishes. As Chef Paul says, any Louisiana cook worth his or her salt will work with what's available -- familiar or not -- and turn it into something delicious. Andouille Spicy Rice gets its zing from chipotle and pasilla chile peppers, and Roasted Lamb with Fire-Roasted Pepper Sauce is flavored with jalapeno peppers and fennel. Classic jambalaya, etouffee, and gumbo are reinvented with such far-flung ingredients as star anise, cilantro, yuca, plantain, and mango. Chef Paul Prudhomme's Louisiana Kitchen. is an exciting exploration of the new flavors that have made Louisiana cooking even better.Chef Paul Prudhomme put Louisiana cooking on the map. Fifteen years have passed since the publication of his groundbreaking Chef Paul Prudhomme's Louisiana Kitchen. Now Chef Paul returns to his culinary roots to show us how Louisiana cooking has evolved. Today, the culinary influences of Asia, Latin America, the Middle East, and many other cuisines are being integrated into "traditional" Louisiana cooking. Chef Paul explores how Louisiana cooks have incorporated such newly available ingredients as lemongrass, fresh tamarind, and papaya into their dishes. As Chef Paul says, any Louisiana cook worth his or her salt will work with what's available--familiar or not--and turn it into something delicious. Andouille Spicy Rice gets its zing from chipotle and pasilla chile peppers, and Roasted Lamb with Fire-Roasted Pepper Sauce is flavored with jalapeno peppers and fennel. Classic jambalaya, etouffee, and gumbo are reinvented with such far-flung ingredients as star anise, cilantro, yuca, plantain, and mango. Chef Paul Prudhomme's Louisiana Kitchen. is an exciting exploration of the new flavors that have made Louisiana cooking even better., The master of Louisiana cuisine invites everyone to taste the new flavors of Louisiana cooking Chef Paul Prudhomme put Louisiana cooking on the map. Fifteen years have passed since the publication of his groundbreaking Chef Paul Prudhomme's Louisiana Kitchen. Now Chef Paul returns to his culinary roots to show us how Louisiana cooking has evolved. Today, the culinary influences of Asia, Latin America, the Middle East, and many other cuisines are being integrated into "traditional" Louisiana cooking. Chef Paul explores how Louisiana cooks have incorporated such newly available ingredients as lemongrass, fresh tamarind, and papaya into their dishes. As Chef Paul says, any Louisiana cook worth his or her salt will work with what's available -- familiar or not -- and turn it into something delicious. Andouille Spicy Rice gets its zing! from chipotle and pasilla chile peppers, and Roasted Lamb with Fire-Roasted Pepper Sauce is flavored with jalapeno peppers and fennel. Classic jambalaya, etouffee, and gumbo are reinvented with such far-flung ingredients as star anise, cilantro, yuca, plantain, and mango. Chef Paul Prudhomme's Louisiana Kitchen is an exciting exploration of the new flavors that have made Louisiana cooking even better. Chef Paul Prudhomme put Louisiana cooking on the map. Fifteen years have passed since the publication of his groundbreaking Chef Paul Prudhomme's Louisiana Kitchen. Now Chef Paul returns to his culinary roots to show us how Louisiana cooking has evolved. Today, the culinary influences of Asia, Latin America, the Middle East, and many other cuisines are being integrated into "traditional" Louisiana cooking. Chef Paul explores how Louisiana cooks have incorporated such newly available ingredients as lemongrass, fresh tamarind, and papaya into their dishes. As Chef Paul says, any Louisiana cook worth his or her salt will work with what's available -- familiar or not -- and turn it into something delicious. Andouille Spicy Rice gets its zing! from chipotle and pasilla chile peppers, and Roasted Lamb with Fire-Roasted Pepper Sauce is flavored with jalapeno peppers and fennel. Classic jambalaya, etouffee, and gumbo are reinvented with such far-flung ingredients as star anise, cilantro, yuca, plantain, and mango. Chef Paul Prudhomme's Louisiana Kitchen. is an exciting exploration of the new flavors that have made Louisiana cooking even better.Chef Paul Prudhomme put Louisiana cooking on the map. Fifteen years have passed since the publication of his groundbreaking Chef Paul Prudhomme's Louisiana Kitchen. Now Chef Paul returns to his culinary roots to show us how Louisiana cooking has evolved. Today, the culinary influences of Asia, Latin America, the Middle East, and many other cuisines are being integrated into "traditional" Louisiana cooking. Chef Paul explores how Louisiana cooks have incorporated such newly available ingredients as lemongrass, fresh tamarind, and papaya into their dishes. As Chef Paul says, any Louisiana cook worth his or her salt will work with what's available--familiar or not--and turn it into something delicious. Andouille Spicy Rice gets its zing! from chipotle and pasilla chile peppers, and Roasted Lamb with Fire-Roasted Pepper Sauce is flavored with jalapeno peppers and fennel. Classic jambalaya, etouffee, and gumbo are reinvented with such far-flung ingredients as star anise, cilantro, yuca, plantain, and mango. Chef Paul Prudhomme's Louisiana Kitchen. is an exciting exploration of the new flavors that have made Louisiana cooking even better.
LC Classification Number
TX715.2.L68P76 2000
Item description from the seller
Seller feedback (5,137)
- i***s (27)- Feedback left by buyer.Past monthVerified purchaseShipping took a while but item arrived in good condition. Item is true to size. Packaging is decent. Item came in as described. Value is worth it
- r***w (486)- Feedback left by buyer.Past monthVerified purchaseFast shipping, thoughtful, packaging, and perfectly as described. Great seller!
- e***a (692)- Feedback left by buyer.Past monthVerified purchasePackaging great. As described for the value. Shipping was on time.
Product ratings and reviews
Most relevant reviews
- Feb 18, 2023
Great Book &buy
Verified purchase: YesCondition: Pre-OwnedSold by: second.sale
- Oct 23, 2015
Chef Paul Louisiana Cook Book
Verified purchase: YesCondition: Pre-OwnedSold by: GcD6Z0WtSgW@Deleted
- Jan 25, 2021
Cajun cooking
Verified purchase: YesCondition: Pre-OwnedSold by: second.sale
- Aug 25, 2016
the worst cookbook I ever saw, and I have a rather large collection.
Verified purchase: YesCondition: Pre-OwnedSold by: e2lvb1LVRmq@Deleted
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Seller feedback (5,137)
- i***s (27)- Feedback left by buyer.Past monthVerified purchaseShipping took a while but item arrived in good condition. Item is true to size. Packaging is decent. Item came in as described. Value is worth it
- r***w (486)- Feedback left by buyer.Past monthVerified purchaseFast shipping, thoughtful, packaging, and perfectly as described. Great seller!
- e***a (692)- Feedback left by buyer.Past monthVerified purchasePackaging great. As described for the value. Shipping was on time.