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Chef Paul Prudhomme Signed “Louisiana Kitchen” Cook Book Celebrity & Cajun Chef!

SharingTheCollection
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US $22.00
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“Used”
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Located in: Louisville, Kentucky, United States
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eBay item number:197278045229

Item specifics

Seller Notes
“Used”
Signed by
author
Signed
Yes
Object Type
Book
Original/Reproduction
Original

About this product

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
Author
Paul Prudhomme
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

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SharingTheCollection

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Detailed seller ratings

Average for the last 12 months
Accurate description
5.0
Reasonable shipping cost
4.8
Shipping speed
4.8
Communication
4.8

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  • 9***1 (1569)- Feedback left by buyer.
    Past 6 months
    Verified purchase
    seller 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.
    Kellie Pickler Autograph Signed 8x10 Photo! “Red High Heels” Country Singer! (#197032992873)
  • 0***0 (0)- Feedback left by buyer.
    Past year
    Verified purchase
    I 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! (#196493328182)
  • e***k (118)- Feedback left by buyer.
    Past 6 months
    Verified purchase
    I 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!
    Reply from: sharingthecollection- Feedback replied to by seller sharingthecollection.- Feedback replied to by seller sharingthecollection.
    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 (#196990299392)
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4.8
67 product ratings
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  • by run_amok
    Mar 15, 2016Top favourable review

    Classic Cajun Cooking

    This is one of the best, if not the best, cookbooks for truly Cajun recipes! It's from the absolute king of Cajun cooking - Paul Prudhomme. This book contains the recipes for the blackening seasoning for fish, chicken etouffe (or shrimp), gumbo and jambalaya, as well as wonderful breads and desserts. There is a recipe for chicken big mamou which is a spicy spaghetti sauce with spicy/seasoned chicken in it - just delicious. The stuffing for the stuffed pork chops is sweet and spicy (has brown sugar, apples and jalapenos) and will make you crave it! The chicken curry is simply addicting! One of the reasons this cookbook is so good is that it's old enough to have the spices listed instead of just telling you to use the commercial line of K-Paul's Magic Seasoning (while they're good, I'm ...

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

  • by chyrl1953
    Jan 01, 2019

    Wore my first book out...had to buy another!

    My go to book for thanksgiving..dressing, giblet gravy, sweet potato pie! My family demands it every year. The ettoufe recipes are to die for! Dirty rice recipe is wonderful!

    Verified purchase: YesCondition: Pre-OwnedSold by: thrift.books

  • by bgazindad818
    Oct 31, 2018

    second copy

    This is my second copy. I had the first copy for almost 30 years. It was falling apart from use, I have used many of the recipes many times. They are good but some may be too spicy for some.

    Verified purchase: YesCondition: NewSold by: alibrisbooks

  • by cdevoy
    Oct 05, 2018

    THIS IS MY CAJUN COOKING BIBLE.

    I COOKED WITH CHEF PAUL SOME YEARS AGO AT A CHEF'S CONVENTION IN MILWAUKEE, AND THIS IS MY COOKBOOK OF HIS. I PURCHASE THESE FOR FRIENDS. THE COOKIE RECIPE ON THE LAST PAGE OF THIS BOOK IS WORTH THE PRICE ALONE.

    Verified purchase: YesCondition: Pre-OwnedSold by: discover-books

  • by mildredclare
    Nov 13, 2022

    Eye catching and interesting title and cover.

    Chef Prudhomme single handedly put Cajun/Creole cooking in the minds of a national audience and brought attention to New Orleans' hospitality at a time when it desperately needed it. The book itself was delivered in a timely and well packed manner.

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

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