Fiery Foods That I Love, Paul Prudhomme
The first time I tasted Mr. Prudhomme’s food, he was a guest chef at a restaurant in Manhattan. The food was sensational, hot, but not blindly so with plenty of intense flavors to keep up with the heat. Every food group, even dessert, is represented. Copyright 1995, first edition, first printing, hardcover, color plates, 307 pages, conditioin excellent (top of dust jacket is curling down.
The first time I tasted Mr. Prudhomme’s food, he was a guest chef at a restaurant in Manhattan. The food was sensational, hot, but not blindly so with plenty of intense flavors to keep up with the heat. Every food group, even dessert, is represented. Copyright 1995, first edition, first printing, hardcover, color plates, 307 pages, conditioin excellent (top of dust jacket is curling down.
The first time I tasted Mr. Prudhomme’s food, he was a guest chef at a restaurant in Manhattan. The food was sensational, hot, but not blindly so with plenty of intense flavors to keep up with the heat. Every food group, even dessert, is represented. Copyright 1995, first edition, first printing, hardcover, color plates, 307 pages, conditioin excellent (top of dust jacket is curling down.