Chef Paul Prudhomme's Seasoned America by Prudhomme, Paul - 1991

NY: William Morrow Cookbooks, 1991. 1st Edition 1st Printing. Hardcover. Very Good/Very Good. 7.2 x 1.2 x 9.8 inches. DJ has some slight rubbing. Text pages are clean and bright. Nice photos of dishes prepared in the recipes. 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 ham loaf become truly memorable in his capable hands. His Texas Chili may be the best anyone has ever tasted. Mulacalong Chicken, a specialty of Charleston, South Carolina, has a soft curry flavor that's indescribably wonderful. He seasons traditional regional and ethnic dishes in unconventional and surprising ways that make a world of difference: thyme in the West Coast Oyster Stew, nutmeg in the New England Boiled Dinner, cardamom in Iowa Chicken and Corn Pot Pie, cumin in Oklahoma Fried Chicken and Biscuits, coriander in Brooklyn Borscht. Hardcover: 306 pages Publisher: William Morrow Cookbooks; 1st edition (October 24, 1991) Language: English ISBN-10: 0688052827 ISBN-13: 978-0688052829 Product Dimensions: 7.2 x 1.2 x 9.8 inches Shipping Weight: 2 pounds No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background. 1.4 x 9.5 x 7.2 inches, 352 pages