Author: St. Pauls United Church of Christ (Chicago, Ill.)Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 132
Book Description
Taste of St. Pauls Cookbook
Author: St. Pauls United Church of Christ (Chicago, Ill.)Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 132
Book Description
Cooking Favorites on Fourth
Author: A Taste of St. Paul's
Author: St. Paul's Episcopal Church (Dallas, Tex.). Cookbook CommitteePublisher:
ISBN:
Category : Cooking
Languages : en
Pages : 185
Book Description
A Taste of St. Paul's
Author: Taste of Heaven
Author: Karen EngPublisher:
ISBN: 9789810989576
Category : Cooking, Singaporean
Languages : en
Pages : 119
Book Description
Centennial Edition Cookbook, Saint Paul's Episcopal Church
Author: St. Paul's Episcopal Church (Kansas City, Mo.)Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 221
Book Description
Chef Paul Prudhomme's Louisiana Tastes
Author: Paul PrudhommePublisher: Harper Collins
ISBN: 0062030493
Category : Cooking
Languages : en
Pages : 378
Book Description
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.
Cheers to the Publican, Repast and Present
Author: Paul KahanPublisher: Lorena Jones Books
ISBN: 0399578560
Category : Cooking
Languages : en
Pages : 338
Book Description
Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Chefs & Restaurants" category The highly anticipated narrative-rich cookbook by Chicago’s superstar chef, Paul Kahan, whose destination restaurant, The Publican, is known for its incredibly delicious pork- and seafood-centric, beer-friendly cooking. The Publican, often named one of Chicago’s most popular restaurants, conjures a colonial American beer hall with its massive communal tables, high-backed chairs, deep beer list, and Kahan’s hallmark style of crave-worthy heartland cooking that transcends the expected and is eminently cookable. Cheers to The Publican is Paul Kahan’s and Executive Chef Cosmo Goss’s toast to the food they love to make and share, the characters who produce the ingredients that inspire them, and the other cooks they honor. Larded with rich story-telling and featuring more than 150 evocative photographs and 150 recipes for vegetables and salads, fish and seafood, meat, simple charcuterie, and breads and spreads, Cheers to The Publican is sure to be one of the most talked-about and cooked-from cookbooks of the year.
St. Paul's Episcopal Church Cookbook 1849-1999
Author: St. Paul's Episcopal Church (Sacramento, Calif.)Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 144
Book Description
St. Paul's Episcopal Church Cookbook
Author: St. Paul's Episcopal Church (Waco, Tex.). St. Anne's GuildPublisher:
ISBN:
Category : Cooking
Languages : en
Pages : 181
Book Description