Chef Paul Prudhomme's Seasoned America HCDJ1st signed 1991

bobcrocker
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Condition:
Good
“The book and dust jacket are in good or better condition. See Pictures. Full refund offered if you ”... Read moreabout condition
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Located in: Wakefield, Rhode Island, United States
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eBay item number:326776060738
Last updated on Sep 16, 2025 23:49:05 SGTView all revisionsView all revisions

Item specifics

Condition
Good
A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. Binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, no writing in margins. No missing pages. See all condition definitionsopens in a new window or tab
Seller Notes
“The book and dust jacket are in good or better condition. See Pictures. Full refund offered if you ...
Type
Novel
Signed By
Paul Prudhomme
Signed
Yes
Special Attributes
Signed
Narrative Type
Nonfiction
Features
1st Edition, Dust Jacket
Original Language
English
Country/Region of Manufacture
United States
Inscribed
Yes
Edition
First Edition
ISBN
9780688052829
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
Topic
Specific Ingredients / Herbs, Spices, Condiments, Reference, Regional & Ethnic / American / Southwestern States, Regional & Ethnic / American / General
Publication Year
1991
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

About this seller

bobcrocker

100% positive feedback•21K items sold

Joined Apr 1998
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AFTER OVER 27 YEARS, I WILL BE CLOSING MY EbAY STORE BY THE END OF 2025. GET MY ITEMS WHILE THEY LAST!Bob Crocker
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