Fiery Foods That I Love
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Fiery Foods That I Love
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Author : Paul Prudhomme
language : en
Publisher: Harper Collins
Release Date : 2012-03-13
Fiery Foods That I Love written by Paul Prudhomme and has been published by Harper Collins this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-03-13 with Cooking categories.
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.
Chef Paul Prudhomme S Fiery Foods That I Love
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Author : Paul Prud'Homme
language : en
Publisher:
Release Date : 1999-04
Chef Paul Prudhomme S Fiery Foods That I Love written by Paul Prud'Homme and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999-04 with categories.
Paul Prudhomme, America's favorite chef, invites you to try some of the greatest flavors the world has to offer. He says, "Food is my passion, & my mission in life is to make your dinner better. To be exciting, food has to have several levels of taste & carry you away with flavor & delight." He succeeds in tempting your every taste bud in each & every course. Chef Paul has traveled around the globe, brought back its flavors, & dreamed them into such mouthwatering, soul-satisfying recipes as fire-roasted garlic bread; pepper tomato shrimp; fried eggplant coated in sesame seeds; smothered potatoes, cabbage, & andouille; & much more.
Celebrate International Hot Spicy Food Day
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Author : Christina Tosch
language : en
Publisher: Independently Published
Release Date : 2019-04-23
Celebrate International Hot Spicy Food Day written by Christina Tosch and has been published by Independently Published this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-04-23 with categories.
Just the like the popular saying goes, variety is the spice of life. International Hot and Spicy Food Day on January 16th is the perfect opportunity to discover these 40 fiery foods from Asia, Africa, The Caribbean, Europe, and The Americas. Each region is internationally famous for its unique cuisine using their own preferred blends of herbs, spices, and aromatic ingredients. Discover our hot and spicy range of recipes and create main meals featuring all levels of heat. From mild chili peppers with only a small amount of heat to fiery foods that will please even the most dedicated spice-lovers. Treat your family and friends to foods to feed 'n' fuel your soul. From hot and spicy Pepperpot Stew with Scotch bonnet chilli peppers to the more delicately spiced Apricot, Almond, & Chicken Moroccan Tagine. Spice up your life! It's time to celebrate International Hot and Spicy Food Day!
Chef Paul Prudhomme S Seasoned America
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Author : Paul Prudhomme
language : en
Publisher: Harper Collins
Release Date : 2012-03-13
Chef Paul Prudhomme S Seasoned America written by Paul Prudhomme and has been published by Harper Collins this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-03-13 with Cooking categories.
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 works his culinary magic on America's classic regional recipes--San Francisco cioppino, Texas chili, Maryland crab cakes, for example. The results are more than 150 recipes that represent a whole new way of interpreting traditional American cooking. Special sections encourage home cooks to experiment and take risks for the sheer taste of it. Some text and images that appeared in the print edition of this book are unavailable in the electronic edition due to rights reasons.
Chile Peppers
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Author : Dave DeWitt
language : en
Publisher: University of New Mexico Press
Release Date : 2020
Chile Peppers written by Dave DeWitt and has been published by University of New Mexico Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020 with Cooking categories.
The domestication of the wild chile -- New world chile cuisines, part 1: the Caribbean -- New world chile cuisines, part 2: Latin America -- The spicy US states -- Paprika and Europe -- Africa loves the bird's eye -- The country of curries -- Record heat in Asia -- Hot means healthy -- Chiles become legendary.
Chef Paul Prudhomme S Fork In The Road
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Author : Paul Prudhomme
language : en
Publisher: Harper Collins
Release Date : 2012-03-13
Chef Paul Prudhomme S Fork In The Road written by Paul Prudhomme and has been published by Harper Collins this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-03-13 with Cooking categories.
Chef Paul Prudhomme, America's most innovative chef, invites you to take a Fork in the Road, a journey toward a different way of cooking. If your goal is to produce great-tasting, flavorful dishes that everyone will enjoy, yet are still good for you, then this is the cookbook for you!Chef Paul's new book offers not only recipes but a model for anyone who wants to modify his or her cooking to minimize the use of less healthful ingredients, yet retain the rich taste and texture that make them so delicious. For instance, he uses puréed dried beans and reduced fruit juices to create viscosity and enhance flavors. Both add an enormous amount of richness with virtually no fat. Chef Paul provides you with specific recipes to show you how these ingredients work, and encourages you to try them with all your favorite dishes. To make rich, flavorful sauces and gravies for great-tasting meat, poultry, or fish—without a drop of oil, butter, shortening, or other fat—he has developed recipes in which dry flour is browned before adding it to the dish. And he always tells you to start with a hot pan, so you can "bronze," or "caramelize," an ingredient without any added fat. These techniques will make all your food taste better—new recipes as well as your favorite standbys. Perhaps the most exciting portion of this book is the chapter on Magic Brightening Broths. These delicious broths are based upon defatted stocks, and get extra goodness from carefully balanced seasonings that enhance but don't overwhelm the flavors of foods cooked in them. Chef Paul envisions that once you've discovered howeasy and enjoyable Magic Brightening is, you and your friends and family will want to cook this way several times a month. From breads and breakfasts, through main and side dishes, to desserts and snacks, Chef Paul has streamlined his favorite recipes. He's taken out as much fat as possible, leaving the texture, the richness, and the taste for which he's famous. This is not a diet book, but one dedicated to healthful ways to cook. Some text and images that appeared in the print edition of this book are unavailable in the electronic edition due to rights reasons.
Fiery Ferments
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Author : Kirsten K. Shockey
language : en
Publisher: Storey Publishing
Release Date : 2017-05-30
Fiery Ferments written by Kirsten K. Shockey and has been published by Storey Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-05-30 with Cooking categories.
The authors of the best-selling Fermented Vegetables are back, and this time they’ve brought the heat with them. Whet your appetite with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. Chiles take the spotlight, with recipes such as Thai Pepper Mint Cilantro Paste, Aleppo Za’atar Pomegranate Sauce, and Mango Plantain Habañero Ferment, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Dozens of additional recipes for breakfast foods, snacks, entrées, and beverages highlight the many uses for hot ferments.
Chef Paul Prudhomme S Louisiana Tastes
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Author : Paul Prudhomme
language : en
Publisher: Harper Collins
Release Date : 2012-03-13
Chef Paul Prudhomme S Louisiana Tastes written by Paul Prudhomme and has been published by Harper Collins this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-03-13 with Cooking categories.
Chef Paul Prudhomme's Louisiana Kitchen is an exciting exploration of the new flavors that have made Louisiana cooking even better. Chef Paul Prudhomme put Louisiana cooking on the map. Now Chef Paul returns to his culinary roots to show us how Louisiana cooking has evolved. Today, the culinary influences of Asia, Latin America, the Middle East, and many other cuisines are being integrated into "traditional" Louisiana cooking. Chef Paul explores how Louisiana cooks have incorporated such newly available ingredients as lemongrass, fresh tamarind, and papaya into their dishes. As Chef Paul says, any Louisiana cook worth his or her salt will work with what's available — familiar or not — and turn it into something delicious. Andouille Spicy Rice gets its zing! from chipotle and pasilla chile peppers, and Roasted Lamb with Fire-Roasted Pepper Sauce is flavored with jalapeno peppers and fennel. Classic jambalaya, etouffee, and gumbo are reinvented with such far-flung ingredients as star anise, cilantro, yuca, plantain, and mango. Some text and images that appeared in the print edition of this book are unavailable in the electronic edition due to rights reasons.
Light The Fire
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Author : Linda Matthie-Jacobs
language : en
Publisher: Calgary : MJM Grande Publishing Company
Release Date : 1999
Light The Fire written by Linda Matthie-Jacobs and has been published by Calgary : MJM Grande Publishing Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999 with Cooking categories.
Linda Matthie-Jacobs' Light the Fire is a treasure chest of recipes that fire the imagination and the tastebuds but, just as important, these recipes are as much a delight to read as they are easy to follow. Matthie-Jacobs peppers her book with fun anecdotes and interesting facts. When she set out on her quest for new healthy recipes with a spicy touch, Matthie-Jacobs returned with a sense of fun and adventure that she willingly shares. From breads, soups and appetizers to desserts, snacks and beverages, Matthie-Jacobs doesn't miss an ingredient for adventurous cooking made simple and savory."
The Fire Never Dies
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Author : Richard Sterling
language : en
Publisher: Travelers' Tales
Release Date : 2001
The Fire Never Dies written by Richard Sterling and has been published by Travelers' Tales this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001 with Cooking categories.
In these tales from a life on the road, a Vietnam vet and "adventure eater" takes the reader on a worldwide tour of culinary and lusty adventures deep into the heart of cultures, from Asia to Africa to North America.