Chef Paul Prudhomme's Seasoned America

Chef Paul Prudhomme's Seasoned America

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by Paul Prudhomme
     
 

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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 works his culinary magic on America's classic regional recipes--San Francisco cioppino, Texas chili,

Overview

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 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.

Some text and images that appeared in the print edition of this book are unavailable in the electronic edition due to rights reasons.

Product Details

ISBN-13:
9780062046888
Publisher:
HarperCollins Publishers
Publication date:
03/13/2012
Sold by:
HARPERCOLLINS
Format:
NOOK Book
Pages:
320
Sales rank:
1,073,983
File size:
2 MB

Meet the Author

Chef Paul Prudhomme is the owner of K-Paul's Louisiana Kitchen and Magic Seasoning Blends, both in New Orleans. Chef Paul is one of America's best-known chefs, having appeared on most major TV networks. He is currently the host of three cooking series on cable television and PBS. Chef Paul is the author of seven other cookbooks and has been featured in numerous publications. He lives in New Orleans.

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Chef Paul Prudhomme's Seasoned America 5 out of 5 based on 0 ratings. 3 reviews.
gga More than 1 year ago
     I've been using this cookbook since it first came out in 1991, and it's still my favorite. I've never made a recipe that didn't come out wonderfully. I make the Butternut Bisque every Thanksgiving. The Oyster Pan Roast is better than the one made famous at the Oyster Bar  in Grand Central Station. The Kentucky Burgoo is perfect for a crowd without breaking the bank. I modified the Chicago Chicken a la King  to use leftover chicken, and it's fine. I love the other chicken recipes too. The Wyoming Brisket is a family staple. I could go on and on,  listing more and more favorites, but you get the idea.     This will be the third time that I buy another copy of this cookbook to give to one of my kids who has left the nest. 
Anonymous More than 1 year ago
Good book to look at
Anonymous More than 1 year ago
Good yummy!!!