Signed Chef Paul Prudhomme’s Seasoned America 1991 Hardcover Cookbook Autograph

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eBay item number:286693694829

Item specifics

Condition
Very Good: A book that does not look new and has been read but is in excellent condition. No obvious ...
Signed By
Chef Paul Prudhomme
Signed
Yes
Ex Libris
No
Narrative Type
Nonfiction
Original Language
English
Intended Audience
Adults
Inscribed
Yes
Edition
First Edition
Vintage
Yes
Type
Activity Book
Era
1980s
Features
Dust Jacket, Illustrated
Country/Region of Manufacture
United States
ISBN
9780688052829
Book Title
Chef Paul Prudhomme's Seasoned America
Publisher
HarperCollins
Item Length
9.6 in
Publication Year
1991
Format
Hardcover
Language
English
Illustrator
Yes
Item Height
1.2 in
Author
Paul Prudhomme
Genre
Cooking
Topic
Specific Ingredients / Herbs, Spices, Condiments, Reference, Regional & Ethnic / American / General, Regional & Ethnic / American / Southwestern States
Item Weight
32.1 Oz
Item Width
7.3 in
Number of Pages
384 Pages
Category

About this product

Product Identifiers

Publisher
HarperCollins
ISBN-10
0688052827
ISBN-13
9780688052829
eBay Product ID (ePID)
509912

Product Key Features

Book Title
Chef Paul Prudhomme's Seasoned America
Number of Pages
384 Pages
Language
English
Publication Year
1991
Topic
Specific Ingredients / Herbs, Spices, Condiments, Reference, Regional & Ethnic / American / General, Regional & Ethnic / American / Southwestern States
Illustrator
Yes
Genre
Cooking
Author
Paul Prudhomme
Format
Hardcover

Dimensions

Item Height
1.2 in
Item Weight
32.1 Oz
Item Length
9.6 in
Item Width
7.3 in

Additional Product Features

Intended Audience
Trade
LCCN
91-014014
Synopsis
In his new book, Chef Paul works his culinary magic on America's classic regional recipes--San Francisco cioppino, Texas chili, Maryland crab cakes, for example. The results are more than 150 recipes that represent a whole new way of interpreting traditional American cooking. Special sections encourage home cooks to experiment and take risks for the sheer taste of it. 48 pages of full-color photographs. Index., When one of America's most talented and best-loved chefs reinterprets the great American classics, the result is Chef Paul Prudhomme's Seasoned America, a beautifully illustrated collection of American favorites made even better. In his new book, Chef Paul transforms the plainest of dishes -- like a beef noodle casserole made from ground meat and pasta -- into delicious company fare. The humble tamale pie, lowly turkey hash, and ordinary ham loaf become truly memorable in his capable hands. His Texas Chili may be the best anyone has ever tasted. Mulacalong Chicken, a specialty of Charleston, South Carolina, has a soft curry flavor that's indescribably wonderful. He seasons traditional regional and ethnic dishes in unconventional and surprising ways that make a world of difference: thyme in the West Coast Oyster Stew, nutmeg in the New England Boiled Dinner, cardamom in Iowa Chicken and Corn Pot Pie, cumin in Oklahoma Fried Chicken and Biscuits, coriander in Brooklyn Borscht. Chef Paul's unique concept of "building" a dish to create maximum flavor and texture is used in many of his recipes, and a special section of the book explains exactly how it's done, in language anyone can understand. For example, Milwaukee Potato Soup has a base of grated potatoes for thickening and flavor, as well as two different sizes of diced potatoes for texture. Other formerly "inelegant" dishes are treated to the remarkable -- and frequently unorthodox-Chef Paul touch, to create food no one is likely to soon forget: A slow -- roasted, boneless stuffed chicken emerges juicy and brimming with flavor in Atchafalaya Boneless Roast Chicken. Indian fry bread topped with a spicy lamb stew and fresh salsa becomes the world's best Navajo Tacos. Through colorful stories, special tips on techniques, and invaluable information, you'll find all the encouragement you need to experiment with dishes you've always taken for granted. From Albuquerque Burritos to Lower East Side Latkes, Michigan Miner's Pasties to San Francisco Cioppino, Seasoned America and Paul Prudhomme will guide you step by step toward the successful creation of extraordinary American food.
LC Classification Number
TX819.H4P78 1991

Item description from the seller

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    When I got the package, everything was shipped with the utmost care. Extra padding were needed, and less cardboard wasted. Not to mention, everything came exactly as was described inside the box. It was definitely great value for my mimey, and I don't mind buying from this seller again.
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    I love the Coach bag I bought! I received an offer I couldn't refuse, great deal. It was sent out for delivery right away and packaged very well inside. They also made sure to tape all of the edges of the box outside to prevent water, dirt or dust from getting inside. The bag is exactly as pictured and is in beautiful shape. I recommend this seller to everyone, family and friends included. Thank you, horror hospital, for insuring my purchase was delivered safely and quickly.
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4.8
6 product ratings
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  • amazing

    want some amazing food without having to go to New Orleans then these are the books to get. Wonderful easy to follow recipes.

    Verified purchase: YesCondition: Pre-OwnedSold by: P_evClGnTT2@Deleted

  • Love it

    Lots of great reciepies

    Verified purchase: YesCondition: Pre-OwnedSold by: second.sale

  • Awesome Cookbook

    Excellent cookbook! Excellent price.

    Verified purchase: YesCondition: Pre-OwnedSold by: your_online_bookstore

  • Chef Paul Prudhomme

    Good cook books are hard to find. Thank you.

    Verified purchase: YesCondition: Pre-OwnedSold by: phoenixfriends