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Chef Paul Prudhomme's Louisiana Tastes: Exc- 9780688122249, hardcover, Prudhomme
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US $2.95
大約HK$ 23.04
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所在地：Hibbing, Minnesota, 美國
送達日期：
估計於 6月17日, 一至 6月22日, 六之間送達 運送地點 43230
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eBay 物品編號：256491592844
物品細節
- 物品狀況
- Artist
- Prudhomme, Paul
- ISBN
- 9780688122249
- Book Title
- Chef Paul Prudhomme's Louisiana Tastes : Exciting Flavors from the State That Cooks
- Item Length
- 9.1 in
- Publisher
- HarperCollins
- Publication Year
- 2000
- Format
- Hardcover
- Language
- English
- Illustrator
- Yes
- Item Height
- 1.1 in
- Genre
- Cooking
- Topic
- Regional & Ethnic / American / Southern States, Regional & Ethnic / Cajun & Creole, Regional & Ethnic / Vietnamese
- Item Width
- 7 in
- Item Weight
- 30.9 Oz
- Number of Pages
- 368 Pages
關於產品
Product Information
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.
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
Format
Hardcover
Language
English
Topic
Regional & Ethnic / American / Southern States, Regional & Ethnic / Cajun & Creole, Regional & Ethnic / Vietnamese
Publication Year
2000
Illustrator
Yes
Genre
Cooking
Number of Pages
368 Pages
Dimensions
Item Length
9.1 in
Item Height
1.1 in
Item Width
7 in
Item Weight
30.9 Oz
Additional Product Features
Intended Audience
Trade
Lc Classification Number
Tx715.2.L68p76 2000
Copyright Date
2000
Lccn
99-035611
Dewey Decimal
641.59763
Dewey Edition
21
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eBay 物品編號：256491592844
運費與處理費
物品所在地：
Hibbing, Minnesota, 美國
運送地點
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排除：
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| 運費與處理費 | 運送地點 | 運送方式 | 運送*查看送達備註 |
|---|---|---|---|
| US $11.61（大約 HK$ 90.67） | 美國 | 標準運送方式 (USPS Ground Advantage®) | 估計於 6月17日, 一至 6月22日, 六之間送達 運送地點 43230 |
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|---|
| 通常會在收到所有款項後的 2 個工作日內發貨。 |
| 稅項 |
|---|
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