Chef Paul Prudhomme's Fiery Foods That I Love

Chef Paul Prudhomme's Fiery Foods That I Love

eBook - 1995
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Includes recipes that use herbs and spices, especially chile peppers, to create several levels of taste in dishes.
Publisher: New York : William Morrow, c1995.
Edition: 1st ed.
ISBN: 9780062031839
006203183X
Characteristics: 1 online resource (viii, 307 p.) : ill.
Alternative Title: Fiery foods that I love
Contents: Introduction
Notes from the test kitchen
Breads from my head
Ladles of love
Little dishes
End of the line
Well-traveled chicken
Let's meat for dinner
General beans and major rice
Radical roots and luscious leaves
Sweet surrender
Glossary.
Summary: Includes recipes that use herbs and spices, especially chile peppers, to create several levels of taste in dishes.

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j
JoCoAcadian
Aug 26, 2011

I bought the book; it isn't my favorite, but there are some good recipes. The term 'fiery foods' isn't meant to indicate spiciness; it is intended to mean intense flavors.

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