Libro de cocina firmado por el chef Paul Prudhomme “Louisiana Kitchen” ¡Celebridad y chef cajún!-

Texto original
Chef Paul Prudhomme Signed “Louisiana Kitchen” Cook Book Celebrity & Cajun Chef!
SharingTheCollection
(276)
Registrado como vendedor particular
Por tanto, no se aplican las normas de protección de los consumidores derivadas de la legislación de la UE en materia de consumidores. La Garantía al cliente de eBay sigue aplicando a la mayoría de compras. Más información
Otros artículos del vendedor
Contactar con el vendedor
USD22,00
Aproximadamente18,66 EUR
o Mejor oferta
Estado:
sin especificar
“Used”
Envío:
USD8,24 (aprox. 6,99 EUR) USPS Ground Advantage®.
Ubicado en: Louisville, Kentucky, Estados Unidos
Entrega:
Entrega prevista entre el mié. 24 sep. y el mié. 1 oct. a 94104
Las fechas previstas de entrega (se abre en una nueva ventana o pestaña) incluyen el tiempo de manipulación del vendedor, el código postal de origen, el código postal de destino y la hora de aceptación, y dependen del servicio de envío seleccionado y de que el pago se haya hecho efectivoel pago se haya hecho efectivo (se abre en una nueva ventana o pestaña). Los plazos de entrega pueden variar, especialmente en épocas de mucha actividad.
Devoluciones:
No se aceptan devoluciones.
Pagos:
    Diners Club

Compra con confianza

Garantía al cliente de eBay
Si no recibes el artículo que has pedido, te devolvemos el dinero. Más informaciónGarantía al cliente de eBay - se abre en una nueva ventana o pestaña
El vendedor asume toda la responsabilidad de este anuncio.
N.º de artículo de eBay:197278045229

Características del artículo

Notas del vendedor
“Used”
Signed by
author
Signed
Yes
Object Type
Book
Original/Reproduction
Original

Acerca de este producto

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

Descripción del artículo del vendedor

Acerca de este vendedor

SharingTheCollection

100% de votos positivos•720 artículos vendidos

Se unió el abr 2024
Registrado como vendedor particularPor tanto, no se aplican los derechos de los consumidores derivados de las leyes de protección de los consumidores de la UE. La Garantía al cliente de eBay sigue aplicando a la mayoría de compras. Más informaciónMás información
Come shop over 1000 autographed items from my personal collection! With almost 20 years of in-person experience collection autographs, I've taken pride in building a collection of some of the biggest ...
Ver más
Visitar tiendaContactar

Valoraciones detalladas sobre el vendedor

Promedio durante los últimos 12 meses
Descripción precisa
4.9
Gastos de envío razonables
4.9
Rapidez de envío
4.8
Comunicación
4.8

Votos de vendedor (341)

Todas las valoraciones
Positivas
Neutras
Negativas
  • -***8 (4)- Votos emitidos por el comprador.
    Mes pasado
    Compra verificada
    My order came promptly, was well packaged, and was as stated in the description. The seller was communicative and helpful, and I look forward to doing more business with them in the future!
    Wendell Berry Signed “November Twenty Six” Book! 1963 Edition in Original Case! (#196361312130)
  • 9***1 (1616)- Votos emitidos por el comprador.
    Últimos 6 meses
    Compra verificada
    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)
  • s***0 (792)- Votos emitidos por el comprador.
    Mes pasado
    Compra verificada
    Shipping on time and well packed , xtra cardboard sleeves to protect the vinyl, as described, good job guys, they also marked the boxes to be careful cause of heat sensitive materials, thank you
    Paul McCartney - McCartney III Imagined 2LP -Exclusive Splatter Vinyl Sealed-New (#197545482438)
Ver todos los votos

Más que explorar: