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"Chef Paul Prudhomme's Pure Magic" by Paul Prudhomme is a hardcover book published by HarperCollins in 1995. With 224 pages, the book focuses on cooking, specifically on topics such as specific ingredients like herbs, spices, and meat, regional American cuisine from the Southern States and Cajun & Creole regions. The book is illustrated and is intended for a trade audience. It is inscribed and signed by Chef Paul Prudhomme, see pictures!
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