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gptkbp:instance_of
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gptkb:Chef
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gptkbp:bfsLayer
|
5
|
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gptkbp:bfsParent
|
gptkb:Chef_Paul_Prudhomme
|
|
gptkbp:author
|
gptkb:Paul_Prudhomme
|
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gptkbp:awards
|
gptkb:award
|
|
gptkbp:cooking_method
|
gptkb:Spicy
Baking
Grilling
Roasting
Frying
Sautéing
Blackening
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|
gptkbp:country
|
gptkb:United_States
|
|
gptkbp:cuisine
|
Southern American
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|
gptkbp:cultural_significance
|
Popularized Cajun cuisine
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|
gptkbp:famous_for
|
Blackened cooking technique
|
|
gptkbp:focus
|
Louisiana cuisine
|
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gptkbp:genre
|
gptkb:festival
|
|
https://www.w3.org/2000/01/rdf-schema#label
|
Chef Paul Prudhomme's Louisiana Kitchen
|
|
gptkbp:illustrator
|
gptkb:Michael_E._Mc_Carthy
|
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gptkbp:influenced
|
American cooking
|
|
gptkbp:influenced_by
|
gptkb:product
Native American cuisine
African cuisine
Cajun culture
Creole culture
Caribbean cuisine
Spanish cuisine
|
|
gptkbp:ingredients
|
gptkb:television_series
gptkb:candy
gptkb:Blackened_Redfish
Etouffee
Cajun Jambalaya
Spicy Shrimp
|
|
gptkbp:is_available_in
|
gptkb:book
hardcover
paperback
|
|
gptkbp:isbn
|
978-0688051234
|
|
gptkbp:language
|
English
|
|
gptkbp:next_edition
|
gptkb:1984
|
|
gptkbp:page_count
|
288
|
|
gptkbp:published_year
|
gptkb:1984
|
|
gptkbp:publisher
|
gptkb:William_Morrow_and_Company
|
|
gptkbp:related_to
|
gptkb:Paul_Prudhomme
Cajun recipes
Louisiana cooking
Creole recipes
|