Chef Paul Prudhomme's Seasoned America

New York, New York: William Morrow and Company. Very Good in Fine Dust Jacket. 1991. First Edition: Third Printing. Hard Cover. 306 pages: 7.25 x 9.5 in.: 2.6: KB#007343: Dustjacket now protected by a new Brodart Mylar Cover. Has prior owner's name at top of back flyleaf. Otherwise, boards and pages are clean, unmarked, brightly colored, tightly bound and sharp cornered. Scarce, Out Of Print, Book. "Chef Paul transforms the plainest of dishes -- like a beef noodle casserole made from ground meat and pasta -- into delicious company fare. The humble tamale pie, lowly turkey hash, and ordinary ham loaf become truly memorable in his capable hands. His Texas Chili may be the best anyone has ever tasted. Mulacalong Chicken, a specialty of Charleston, South Carolina, has a soft curry flavor that's indescribably wonderful. He seasons traditional regional and ethnic dishes in unconventional and surprising ways that make a world of difference: thyme in the West Coast Oyster Stew, nutmeg in the New England Boiled Dinner, cardamom in Iowa Chicken and Corn Pot Pie, cumin in Oklahoma Fried Chicken and Biscuits, coriander in Brooklyn Borscht. Chef Paul's unique concept of "building" a dish to create maximum flavor and texture is used in many of his recipes, and a special section of the book explains exactly how it's done, in language anyone can understand." .