Chef Paul Prudhomme's Kitchen Expedition

Additional Details

Description: From artichokes to zucchini, from appetizers to desserts, America's most innovative chef leads you on a journey of discovery. 

Chef Paul Prudhomme shares his tested methods for perfect frying every time with Fried Oysters and Chicken Poppers, and demonstrates how fire-roasting can add a smoky flavor to soup and sauce. 

In the "Lagniappe" section (a little something extra), he fully explains his blackening and bronzing methods, and his Sweetmeat Croquesignols combine a tasty pastry dough with a sweet and spicy filling. He shows how to make a vegetarian lasagna, stuff mushrooms and squashes, and stir-fry rice for a decidedly different pudding. This is an expedition not to be missed! 

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Condition: Good condition.