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Books by Paul Prudhomme
  | | Chef Paul Prudhomme's Louisiana Kitchen(1st Edition) by Paul Prudhomme, Tom Jimison Hardcover, 352 Pages, Published 1984 by William Morrow Cookbooks ISBN-13: 978-0-688-02847-3, ISBN: 0-688-02847-0 "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 inher ..." |
 | | Chef Paul Prudhomme's Pure Magic(1st Edition) by Chef Paul Prudhomme ., Paul Prud'homme, Paul Rico Hardcover, 224 Pages, Published 1995 by William Morrow Cookbooks ISBN-13: 978-0-688-14202-5, ISBN: 0-688-14202-8 "Over one hundred recipes show you how to bring a symphony of flavors to everyday meals. If you're looking for satisfying deep-down tastes, look no further. Here you'll find: Sticky Chicken Lotsa Crab Crab Cakes Southern Smothered Spuds Sweet Potato Omelet Bronzed Fish Fresh Garlic Pasta Corn Chowder Black Bean Soup Really Rich Beef and Mushrooms Also included are all your Louisiana favorites, such as gumbos, jambalayas, and etouffées." |
 | | Chef Paul Prudhomme's Louisiana Tastes(1st Edition) Exciting Flavors from the State that Cooks by Chef Paul Prudhomme, Paul Prud'homme Hardcover, 368 Pages, Published 2000 by William Morrow Cookbooks ISBN-13: 978-0-688-12224-9, ISBN: 0-688-12224-8 "The master of Louisiana cuisine invites everyone to taste the new flavors of Louisiana cookingChef 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 cuisi ..." |
 | | The Best of Craig Claiborne(1st Edition) 1,000 Recipes from His New York Times Food Columns and Four of His Classic Cookbooks by Introduction-Craig Claiborne, Pierce Franey, Joan Whitman, Ed Lam, Pierre Franey, Paul Prudhomme Hardcover, 960 Pages, Published 1999 by Crown Illustrated ISBN-13: 978-0-8129-3089-4, ISBN: 0-8129-3089-4 "The Best of Craig Claiborne is the very best, indeed.From the master chef who first brought the flavors of the world home to the American table comes the signature collection sure to surprise and delight every kind of palate. With 1,000 delicious recipes covering everything from regional and ethnic dishes to haute cuisine, Craig Claiborne's magnum opus is an essential cookbook for every kitchen. As food editor of The New York Times from ..." |
 | | Chef Paul Prudhomme's Fork in the Road(1st Edition) by Chef Paul. Prudhomme, Paul Prud'homme, Photographer-Paul Rico Hardcover, 281 Pages, Published 1993 by William Morrow Cookbooks ISBN-13: 978-0-688-12165-5, ISBN: 0-688-12165-9 "A Different Direction in Cooking from America's Favorite ChefChef Paul Prudhomme, America's most innovative chef, invites you to take a Fork in the Road, a journey toward a different way of cooking. If your goal is to produce great-tasting, flavorful dishes that everyone will enjoy, yet are still good for you, then this is the cookbook for you!Chef Paul's new book offers not only recipes but a model for anyone who wants to modify his or ..." |
 | | Fiery Foods That I Love(1st Edition) by Chef Paul Prudhomme, Paul Prud'homme Hardcover, 307 Pages, Published 1995 by William Morrow ISBN-13: 978-0-688-12153-2, ISBN: 0-688-12153-5 "Put on your apron, sharpen your knives, and get fired up to go cooking! Paul Prudhomme, America's favorite chef, invites you to try some of the greatest flavors the world has to offer. You'll find them in unusual and exciting combinations in Chef Paul Prudhomme's Fiery Foods That I Love.From dark and savory tamari to the crisp brightness of ginger, from peanuts to plantains, every bite explodes with Chef Paul's own particular magic."Foo ..." |
 | | Chef Paul Prudhomme's Seasoned America(1st Edition) by Chef Paul Prudhomme, Paul Prud'homme Hardcover, 306 Pages, Published 1991 by William Morrow Cookbooks ISBN-13: 978-0-688-05282-9, ISBN: 0-688-05282-7 "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 ..." |
 | | Chef Paul Prudhomme's Louisiana Cajun Magic Cookbook by Chef Paul Prudhomme, Paul Prud'homme Spiral, 96 Pages, Published 1989 by Crescent ISBN-13: 978-0-517-68642-3, ISBN: 0-517-68642-2 "It is easier and faster to prepare Cajun specialties with Paul Prudhomme's new Magic Seasonal Blends--a new feature in this book. More than thirty color photos illustrate Cajun greats such as Gumbo, Jambalaya and Etouffee." |
 | | Prpk 6 Pure Magic-Chef P by Paul Prudhomme Published 1995 by Wiillam Morrow Cookbooks ISBN-13: 978-0-688-14282-7, ISBN: 0-688-14282-6 |
 | | Produce Pete's "Farmacopeia"(1st Edition) by Peter Napolitano, Paul Prudhomme Hardcover, 318 Pages, Published 1994 by Hearst Books ISBN-13: 978-0-688-12847-0, ISBN: 0-688-12847-5 "Regularly seen on NBC's Today in New York on Saturday television program, the author proffers a bounty of information about selecting and storing fruits and vegetables all season round, along with easy recipes for fresh, healthy eating. 25,000 first printing." |
 | | Chef Paul Prudhomme's Always Cooking by Chef Paul Prudhomme Hardcover, 133 Pages, Published 2007 by Paul Prudhomme ISBN-13: 978-0-9791958-0-8, ISBN: 0-9791958-0-2 |
 | | The Prudhomme Family Cookbook Old Time Louisiana Recipes by Paul Prudhomme 446 Pages, Published 2012 by William Morrow ISBN-13: 978-0-06-218811-3, ISBN: 0-06-218811-9 "I've provided more details about how to blacken because people all over the country have asked for additional information. There are other modern recipes in the family cookbook, too, but they are based on what all of us Prudhomme children ..." |
 | | Chef Paul Prudhomme's Fiery Foods That I Love by Paul Prudhomme 320 Pages, Published 2012 by Harper Collins ISBN-13: 978-0-06-203183-9, ISBN: 0-06-203183-X "Chef Paul has traveled around the globe, brought back its flavors, and dreamed them into such mouthwatering, soul-satisfying recipes as Fire-Roasted Garlic Bread; Fennel and Split Pea Soup; Fried Eggplant coated in sesame seeds; Pepper ..." |
 | | Chef Paul Prudhomme's Louisiana Tastes Exciting Flavors from the State That Cooks by Paul Prudhomme Hardcover, Published 2000 by William Murrow And Company, New York ISBN-13: 978-1-59901-310-7, ISBN: 1-59901-310-X |
 | | The Prudhomme Family Cookbook Old Time Louisiana Recipes by Etheridge Knight, Paul Prudhomme Paperback, Published 1968 by Broadside Pr ISBN-13: 978-0-685-07549-4, ISBN: 0-685-07549-4 |
 | | Chef Paul Prudhomme's Fiery Foods of the World That I Love(1st Edition) by Paul Prudhomme Hardcover, 48 Pages, Published 1995 by William Morrow ISBN-13: 978-1-58060-058-3, ISBN: 1-58060-058-1 "Put on your apron, sharpen your knives, and get fired up to go cooking! Paul Prudhomme, America's favorite chef, invites you to try some of the greatest flavors the world has to offer. You'll find them in unusual and exciting combinations in Chef Paul Prudhomme's Fiery Foods That I Love.From dark and savory tamari to the crisp brightness of ginger, from peanuts to plantains, every bite explodes with Chef Paul's own particular magic."Foo ..." |
 | | Favorite All Time Recipes Ser. Chef Paul Prudhomme's Louisiana Cajun Magic Cookbook by Limited Publications International, Pubns Intl Ltd, Paul Prudhomme Paperback, 96 Pages, Published 1993 by Publications Intl ISBN-13: 978-1-56173-377-4, ISBN: 1-56173-377-6 |
 | | What's in It? the Busy Cooks Diet and Nutrition Guide to Chef Paul Prudhomme's Louisiana Kitchen by Nutrinfo Corporation Staff, Paul Prudhomme Paperback, 22 Pages, Published 1991 by Nutrinfo Corp ISBN-13: 978-1-56503-012-1, ISBN: 1-56503-012-5 |
 | | Kitchen Expedition(1st Edition) by Chef Paul Prudhomme, Paul -. Photographs Rico, Photographer-Paul Rico Hardcover, 181 Pages, Published 1997 by Paul Prudhoome Foods ISBN-13: 978-0-9656348-0-9, ISBN: 0-9656348-0-9 |
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