000			03334pam a2200337 a 4500
999			_c270941 _d270941
001			1541985
003			OSt
005			20180509150631.0
008			910409s1991 nyua 001 0 eng
010			_a 91014014
020			_a0688052827 : _c$23.00
040			_aDLC _cDLC _dDLC _bspa _erda
043			_an-us---
050	0	0	_aTX819.H4 _bP78 1991
082	0	0	_a641.6/57 _220
100	1		_aPrudhomme, Paul. _eauthor
245	1	0	_aChef Paul Prudhomme's seasoned America.
250			_aFirst Edition
260			_aNew York : _bMorrow, _cc1991.
300			_ax, 306 pages : _bcolor illustrations ; _c25 cm.
336			_2rdacontent _btxt _atext
337			_2rdamedia _bn _aunmediated
338			_2rdacarrier _bnc _avolume
500			_aIncludes index.
505			_aIntroduction -- My Way -- techniques -- Bread and Breakfast -- Appetizers and Nibbles -- Soup and Stews -- main Dishes and Crowd pleasers -- Salads and dressings -- Side dishes and noshes -- Sweets and more sweets -- Index.
520			_aWhen 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. Chef Paul's unique concept of "building" a dish to create maximum flavor and texture is used in many of his recipes, and a special section of the book explains exactly how it's done, in language anyone can understand. For example, Milwaukee Potato Soup has a base of grated potatoes for thickening and flavor, as well as two different sizes of diced potatoes for texture. Other formerly "inelegant" dishes are treated to the remarkable -- and frequently unorthodox-Chef Paul touch, to create food no one is likely to soon forget: A slow -- roasted, boneless stuffed chicken emerges juicy and brimming with flavor in Atchafalaya Boneless Roast Chicken. Indian fry bread topped with a spicy lamb stew and fresh salsa becomes the world's best Navajo Tacos. Through colorful stories, special tips on techniques, and invaluable information, you'll find all the encouragement you need to experiment with dishes you've always taken for granted. From Albuquerque Burritos to Lower East Side Latkes, Michigan Miner's Pasties to San Francisco Cioppino, Seasoned America and Paul Prudhomme will guide you step by step toward the successful creation of extraordinary American food.
650		0	_aCooking (Herbs)
650		0	_aCooking, American.
740	0		_aSeasoned America.
942			_2lcc _c6 _hTX819 .H4 P78 1991