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Chef Paul Prudhomme's Seasoned America

Prudhomme, Paul

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ISBN 10: 0688052827 / ISBN 13: 9780688052829
Published by William Morrow Cookbooks, U.S.A., 1991
Used Condition: Fine Hardcover
From Daniel Montemarano (Newfield, NJ, U.S.A.)

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About this Item

1st Edition/1st Printing. SIGNED and inscribed by Chef Prudhomme on a bookplate affixed to front end page. $23.00 price present on DJ flap. Also includes laid-in the original New York Times obituary for Prudhomme. Size: 8vo - over 7¾" - 9¾" tall. Bookseller Inventory # 027264

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Bibliographic Details

Title: Chef Paul Prudhomme's Seasoned America

Publisher: William Morrow Cookbooks, U.S.A.

Publication Date: 1991

Binding: Hard Cover

Book Condition:Fine

Dust Jacket Condition: Fine

Signed: Signed by Author

Edition: 1st Edition

About this title

Synopsis:

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.

About the Author:

Chef Paul Prudhomme is the owner of K-Paul's Louisiana Kitchen and Magic Seasoning Blends, both in New Orleans. Chef Paul is one of America's best-known chefs, having appeared on most major TV networks. He is currently the host of three cooking series on cable television and PBS. Chef Paul is the author of seven other cookbooks and has been featured in numerous publications. He lives in New Orleans.

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I am not a professional bookseller. I am disposing my personal library of signed first editions and autographs, collected as a hobby over the past 55 years.

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