Prudhomme (Over 7,800 results)

Paperback. Condition: As New.

Paperback. Condition: Very Good.

Paperback. Condition: Very Good.

Paperback. Condition: Very Good.

Paperback. Condition: Fair.

Paperback. Condition: Fair.

Hardback. Condition: Good. 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.…

Hardcover. Condition: Very Good.

hardcover. Condition: Very Good.

Paperback. Condition: Very Good.

Paperback. Condition: Very Good.

Paperback. Condition: Fair.

Paperback. Condition: Fair.

Condition: good. Books may contain some notes and highlighting. Supplements such as Access Codes, Cd's Dust Jackets, etc. are not guaranteed with used book purchases.

Hardback. Condition: Very Good. Rico, Paul (phot.), Gray, Harrel (illustrator).

Hardback. Condition: Good. Rico, Paul (phot.), Gray, Harrel (illustrator).

Condition: good. Books may contain some notes and highlighting. Supplements such as Access Codes, Cd's Dust Jackets, etc. are not guaranteed with used book purchases. Rico, Paul (phot.), Gray, Harrel (illustrator).

Condition: very_good. Cover may have light wear, pages in very good condition and binding is sturdy; may have other light shelf wear or creases. May have notes or highlighting.

Condition: good. Books may contain some notes and highlighting. Supplements such as Access Codes, Cd's Dust Jackets, etc. are not guaranteed with used book purchases.

Condition: good. Books may contain some notes and highlighting. Supplements such as Access Codes, Cd's Dust Jackets, etc. are not guaranteed with used book purchases.

Hardback. Condition: Very Good. 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."Food is my passion, and my mission in life is to make your dinner better. To be exciting, food has to have several levels of taste and carry you away with flavor and delight." And boy, does he succeed in tempting your every taste bud in each and every course. He cooks up great bean breads and fried stuffed bread pockets; soups that soar; fritters; sauces and relishes; superlative chicken, fish, and meat entrees; beans and rice with spice; vivacious vegetables; and, of course, Chef Paul leaves room for dessert, including some seasoned pie crusts, a first for him. Here is food that makes your day. Here's where the addition of a paste of ground pecans and coffee makes magic of sautéed chicken; where wonderful dark, rich black beans find their way into a loaf of bread; and plantains make sweet and tender a perfect pork roast, What about chiles? Chef Paul will be glad you asked. He feels so strongly about chiles that he has added a special"Notes from the Test Kitchen" to introduce you to some of the many varieties. Chile peppers add awesome underlying flavor, and Chef Paul promises to make ground chile peppers as permanent a part of the way you cook as salt and pepper.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 Tomato Shrimp; Sweet Beef and Fresh Chiles; Smothered Potatoes, Cabbage, and Andouille; and much, much more. And he's even added his "Too Hot for Mrs. Podunk" recipes for those of you hungry for five-alarm flavor. Those in search of Chef Paul's favorites, just look for his trademark cap.With Chef Paul Prudhomme's Fiery Foods That I Love, you'll cook meals that are so flavorful they'll lift your spirits. And you'll find yourself going back to them time and time again.…

Condition: Acceptable. Item in acceptable condition! Textbooks may not include supplemental items i.e. CDs, access codes etc.

Condition: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.

Hardback. Condition: Fair. 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."Food is my passion, and my mission in life is to make your dinner better. To be exciting, food has to have several levels of taste and carry you away with flavor and delight." And boy, does he succeed in tempting your every taste bud in each and every course. He cooks up great bean breads and fried stuffed bread pockets; soups that soar; fritters; sauces and relishes; superlative chicken, fish, and meat entrees; beans and rice with spice; vivacious vegetables; and, of course, Chef Paul leaves room for dessert, including some seasoned pie crusts, a first for him. Here is food that makes your day. Here's where the addition of a paste of ground pecans and coffee makes magic of sautéed chicken; where wonderful dark, rich black beans find their way into a loaf of bread; and plantains make sweet and tender a perfect pork roast, What about chiles? Chef Paul will be glad you asked. He feels so strongly about chiles that he has added a special"Notes from the Test Kitchen" to introduce you to some of the many varieties. Chile peppers add awesome underlying flavor, and Chef Paul promises to make ground chile peppers as permanent a part of the way you cook as salt and pepper.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 Tomato Shrimp; Sweet Beef and Fresh Chiles; Smothered Potatoes, Cabbage, and Andouille; and much, much more. And he's even added his "Too Hot for Mrs. Podunk" recipes for those of you hungry for five-alarm flavor. Those in search of Chef Paul's favorites, just look for his trademark cap.With Chef Paul Prudhomme's Fiery Foods That I Love, you'll cook meals that are so flavorful they'll lift your spirits. And you'll find yourself going back to them time and time again.…

Hardback. Condition: Good. 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."Food is my passion, and my mission in life is to make your dinner better. To be exciting, food has to have several levels of taste and carry you away with flavor and delight." And boy, does he succeed in tempting your every taste bud in each and every course. He cooks up great bean breads and fried stuffed bread pockets; soups that soar; fritters; sauces and relishes; superlative chicken, fish, and meat entrees; beans and rice with spice; vivacious vegetables; and, of course, Chef Paul leaves room for dessert, including some seasoned pie crusts, a first for him. Here is food that makes your day. Here's where the addition of a paste of ground pecans and coffee makes magic of sautéed chicken; where wonderful dark, rich black beans find their way into a loaf of bread; and plantains make sweet and tender a perfect pork roast, What about chiles? Chef Paul will be glad you asked. He feels so strongly about chiles that he has added a special"Notes from the Test Kitchen" to introduce you to some of the many varieties. Chile peppers add awesome underlying flavor, and Chef Paul promises to make ground chile peppers as permanent a part of the way you cook as salt and pepper.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 Tomato Shrimp; Sweet Beef and Fresh Chiles; Smothered Potatoes, Cabbage, and Andouille; and much, much more. And he's even added his "Too Hot for Mrs. Podunk" recipes for those of you hungry for five-alarm flavor. Those in search of Chef Paul's favorites, just look for his trademark cap.With Chef Paul Prudhomme's Fiery Foods That I Love, you'll cook meals that are so flavorful they'll lift your spirits. And you'll find yourself going back to them time and time again.…

Condition: good. Books may contain some notes and highlighting. Supplements such as Access Codes, Cd's Dust Jackets, etc. are not guaranteed with used book purchases.

Condition: good. Books may contain some notes and highlighting. Supplements such as Access Codes, Cd's Dust Jackets, etc. are not guaranteed with used book purchases.

Condition: very_good. Cover may have light wear, pages in very good condition and binding is sturdy; may have other light shelf wear or creases. May have notes or highlighting.

Paperback. Condition: As New.

Condition: good. Book is in good condition and may include underlining highlighting and minimal wear. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service.