Title: Chef Paul Prudhomme's fiery foods that I love
First published: 1995
Description: Includes recipes that use herbs and spices, especially chile peppers, to create several levels of taste in dishes.
Subjects: American Cookery, Cookery (Herbs), Cookery, American, Spices, American Cooking, Cooking (Herbs), Cooking, american, Cooking (herbs and spices)
LC classification: TX715 .P9476 1995