Bild 1 von 4
Galerie
Bild 1 von 4
Küchenchef Paul Prudhomme signiert "Louisiana Küche" Kochbuch Promi & Cajun Koch!-
US $22,00
Ca.EUR 18,81
oder Preisvorschlag
Artikelzustand:
“Used”
- Sofort-KaufenKüchenchef Paul Prudhomme signiert "Louisiana Küche" Kochbuch Promi & Cajun Koch!
Oops! Looks like we're having trouble connecting to our server.
Refresh your browser window to try again.
Versand:
Standort: Louisville, Kentucky, USA
Lieferung:
Weitere Infos zur Lieferzeit in der Artikelbeschreibung
Rücknahme:
Keine Rücknahme.
Zahlungen:
Sicher einkaufen
- Gratis Rückversand im Inland
- Punkte für jeden Kauf und Verkauf
- Exklusive Plus-Deals
Der Verkäufer ist für dieses Angebot verantwortlich.
eBay-Artikelnr.:197278045229
Artikelmerkmale
- Hinweise des Verkäufers
- “Used”
- Signed by
- author
- Signed
- Yes
- Object Type
- Book
- Original/Reproduction
- Original
Über dieses Produkt
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
General, Regional & Ethnic / American / Southern States, Regional & Ethnic / Cajun & Creole
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
Artikelbeschreibung des Verkäufers
Info zu diesem Verkäufer
SharingTheCollection
100% positive Bewertungen•647 Artikel verkauft
Angemeldet als privater VerkäuferDaher finden verbraucherschützende Vorschriften, die sich aus dem EU-Verbraucherrecht ergeben, keine Anwendung. Der eBay-Käuferschutz gilt dennoch für die meisten Käufe. Mehr erfahrenMehr erfahren
Verkäuferbewertungen (295)
- 9***1 (1569)- Bewertung vom Käufer.Letzte 6 MonateBestätigter Kaufseller 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.
- 0***0 (0)- Bewertung vom Käufer.Letztes JahrBestätigter KaufI 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! (Nr. 196493328182)
- e***k (118)- Bewertung vom Käufer.Letzte 6 MonateBestätigter KaufI started to go negative but changed my mind. Communication was very sporadic, I asked questions got no reply, then no tracking number to help locate delivery? Claimed seller communicated but didn't go through, but tbh ebay been a little sketchy lately so benefit of the doubt I bestowed! It arrived pretty late, I ordered other items afterwards & got before! Shipping is decent compared to recent hikes. Description okay. Not shipped in an Gemini box!Antwort von sharingthecollection- Verkäufer sharingthecollection hat auf Bewertung reagiert.- Verkäufer sharingthecollection hat auf Bewertung reagiert.Order was $14 shipped! Only messages that were not responded to, didn't require acknowledgment and were about the specifics of a comic book; jargon I have no clue about. Tracking was added to order, next day, with package picked up by carrier at Noon (the day after paying). Item shipped media mail, hence the delay in your arrival. This item is flat, so there is no reason for shipping a $9 item in a box. The photos you posted show no damage and matches listing photos 100%. Unreasonable demands.Joe Vigil SIGNED “Lord of Oblivion & Mona Lisa” Comic Book 2006 Issue #1 (Nr. 196990299392)
Produktbewertungen & Rezensionen
Relevanteste Rezensionen
- 15. Mär. 2016
Classic Cajun Cooking
Bestätigter Kauf: JaZustand: GebrauchtVerkauft von: P_evClGnTT2@Deleted
- 01. Jan. 2019
Wore my first book out...had to buy another!
Bestätigter Kauf: JaZustand: GebrauchtVerkauft von: thrift.books
- 31. Okt. 2018
second copy
Bestätigter Kauf: JaZustand: NeuVerkauft von: alibrisbooks
- 05. Okt. 2018
THIS IS MY CAJUN COOKING BIBLE.
Bestätigter Kauf: JaZustand: GebrauchtVerkauft von: discover-books
- 13. Nov. 2022
Eye catching and interesting title and cover.
Bestätigter Kauf: JaZustand: GebrauchtVerkauft von: second.sale
SharingTheCollection
100% positive Bewertungen•647 Artikel verkauft
Angemeldet als privater VerkäuferDaher finden verbraucherschützende Vorschriften, die sich aus dem EU-Verbraucherrecht ergeben, keine Anwendung. Der eBay-Käuferschutz gilt dennoch für die meisten Käufe. Mehr erfahrenMehr erfahren
Verkäuferbewertungen (295)
- 9***1 (1569)- Bewertung vom Käufer.Letzte 6 MonateBestätigter Kaufseller 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.
- 0***0 (0)- Bewertung vom Käufer.Letztes JahrBestätigter KaufI 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! (Nr. 196493328182)
- e***k (118)- Bewertung vom Käufer.Letzte 6 MonateBestätigter KaufI started to go negative but changed my mind. Communication was very sporadic, I asked questions got no reply, then no tracking number to help locate delivery? Claimed seller communicated but didn't go through, but tbh ebay been a little sketchy lately so benefit of the doubt I bestowed! It arrived pretty late, I ordered other items afterwards & got before! Shipping is decent compared to recent hikes. Description okay. Not shipped in an Gemini box!Antwort von sharingthecollection- Verkäufer sharingthecollection hat auf Bewertung reagiert.- Verkäufer sharingthecollection hat auf Bewertung reagiert.Order was $14 shipped! Only messages that were not responded to, didn't require acknowledgment and were about the specifics of a comic book; jargon I have no clue about. Tracking was added to order, next day, with package picked up by carrier at Noon (the day after paying). Item shipped media mail, hence the delay in your arrival. This item is flat, so there is no reason for shipping a $9 item in a box. The photos you posted show no damage and matches listing photos 100%. Unreasonable demands.Joe Vigil SIGNED “Lord of Oblivion & Mona Lisa” Comic Book 2006 Issue #1 (Nr. 196990299392)