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When you need a big, durable cooler that can take a pounding and then some for extended camping trips, family vacations, or hunting and fishing expeditions, the YETI Tundra 125 is your go-to ice chest. Built from nigh-invulnerable roto-molded polyethylene and insulated with 2-3 inches of pressure-injected polyurethane in the walls and lid, it is your best bet for keeping ice on longer journeys. When used as a durable marine cooler, it offers ample space to hold the whole crews limit of snapper, redfish or trout. Plus, it doubles as a seating bench to save room on board. And the No Sweat Design prevents you from having to bail water. As a hunting buddy, it excels at keeping a quartered deer preserved while you celebrate your prowess with a few drinks by the fire. As the beast of burden for your family getaways, it will hold the recommended 81 cans or dozens of hot dogs, hamburger patties and cold cuts. And like all YETI Coolers, the Tundra 125 is certified grizzly proof - whatever you stash in this chill chest will still be there come morning. White;81 can capacity;Rotomolded construction;Permafrost insulation;No sweat design;Bearfoot non-slip feet;Vortex drain system;5 Year Warranty;Dimensions: 20 inch H x 40 inch L x 19-1/2 inch W
Yeti Coolers P/N: YT125W
Publishing Date: September 15, 2015 Author: Fernandez, Chico 224 Pages in Hardcover
Field & Stream Redfish eyeglasses are designed for men. The Field & Stream Redfish eyeglasses model is made of metal and manufactured in China.
UPC: 782612040116
Field & Stream P/N: 7450
Here for the first time the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background. Chef Prudhomme's incredibly good food has brought people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical through this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother's kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account. So here, in explicit detail, are recipes for the great traditional dishes-gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun "Popcorn," Crawfish Etouffee, Pecan Pie, and dozens more-each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods. "Chef Paul Prudhomme's Louisiana Kitchen" is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme-these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking. For Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years.
ISBN: 0-688-02847-0
UPC: 660355337727
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