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Chefkoch Paul Prudhomme's Louisiana Geschmack: Spannende Aromen aus dem Staat t - GUT-
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- Sofort-KaufenChefkoch Paul Prudhomme's Louisiana Geschmack: Spannende Aromen aus dem Staat t - GUT
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Versand:
US $5,22 (ca. EUR 4,46) USPS Media MailTM.
Standort: Danville, Virginia, USA
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Lieferung zwischen Mi, 8. Okt und Mi, 15. Okt nach 94104 bei heutigem Zahlungseingang
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eBay-Artikelnr.:285779173023
Artikelmerkmale
- Artikelzustand
- Brand
- Unbranded
- MPN
- Does not apply
- Inscribed
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- ISBN
- 9780688122249
Über dieses Produkt
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
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America Collects by millerboy
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Relevanteste Rezensionen
- 18. Feb. 2023
Great Book &buy
Bestätigter Kauf: JaZustand: GebrauchtVerkauft von: second.sale
- 24. Okt. 2015
Chef Paul Louisiana Cook Book
Bestätigter Kauf: JaZustand: GebrauchtVerkauft von: GcD6Z0WtSgW@Deleted
- 26. Jan. 2021
Cajun cooking
Bestätigter Kauf: JaZustand: GebrauchtVerkauft von: second.sale
- 26. Aug. 2016
the worst cookbook I ever saw, and I have a rather large collection.
Bestätigter Kauf: JaZustand: GebrauchtVerkauft von: e2lvb1LVRmq@Deleted
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America Collects by millerboy
99,1% positive Bewertungen•14.434 Artikel verkauft
Angemeldet als gewerblicher Verkäufer
Verkäuferbewertungen (5.140)
- i***s (27)- Bewertung vom Käufer.Letzter MonatBestätigter KaufShipping 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 (491)- Bewertung vom Käufer.Letzter MonatBestätigter KaufFast shipping, thoughtful, packaging, and perfectly as described. Great seller!
- e***a (692)- Bewertung vom Käufer.Letzter MonatBestätigter KaufPackaging great. As described for the value. Shipping was on time.