Chef Prudhomme's Louisiana Kitchen by Paul Prudhomme (1984, Hardcover)

Classic Cajun Cooking

This is one of the best, if not the best, cookbooks for truly Cajun recipes! It's from the absolute king of Cajun cooking - Paul Prudhomme. This book contains the recipes for the blackening seasoning for fish, chicken etouffe (or shrimp), gumbo and jambalaya, as well as wonderful breads and desserts. There is a recipe for chicken big mamou which is a spicy spaghetti sauce with spicy/seasoned chicken in it - just delicious. The stuffing for the stuffed pork chops is sweet and spicy (has brown sugar, apples and jalapenos) and will make you crave it! The chicken curry is simply addicting! One of the reasons this cookbook is so good is that it's old enough to have the spices listed instead of just telling you to use the commercial line of K-Paul's Magic Seasoning (while they're good, I'm not going out to buy each and every kind made). It's also hard to find the recipes with the spice list on the internet so this cookbook is a must-have for Cajun food lovers! This is my 2nd copy as my original copy is lost among some boxes of my cookbooks and I was craving the chicken curry (has jalapenos, raisins, bananas and apples so, along with that wonderful curry powder, makes for a spicy yet slightly sweet concoction that I could eat at least once a week)! You will not be disappointed in this cookbook!Vollständige Rezension lesen

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Wore my first book out...had to buy another!

My go to book for thanksgiving..dressing, giblet gravy, sweet potato pie! My family demands it every year. The ettoufe recipes are to die for! Dirty rice recipe is wonderful!

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second copy

This is my second copy. I had the first copy for almost 30 years. It was falling apart from use, I have used many of the recipes many times. They are good but some may be too spicy for some.

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THIS IS MY CAJUN COOKING BIBLE.

I COOKED WITH CHEF PAUL SOME YEARS AGO AT A CHEF'S CONVENTION IN MILWAUKEE, AND THIS IS MY COOKBOOK OF HIS. I PURCHASE THESE FOR FRIENDS. THE COOKIE RECIPE ON THE LAST PAGE OF THIS BOOK IS WORTH THE PRICE ALONE.Vollständige Rezension lesen

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Eye catching and interesting title and cover.

Chef Prudhomme single handedly put Cajun/Creole cooking in the minds of a national audience and brought attention to New Orleans' hospitality at a time when it desperately needed it. The book itself was delivered in a timely and well packed manner.
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Good cookbook with great recipes

This cookbook was used but in good condition. I had a copy years ago but several years ago my daughter removed it to her kitchen. Now I have another.

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Good book with good explanations of the food

Not sure how a cookbook can be "compelling", but this is a pretty good. A lot of recipes using a lot of different main ingredients. It would be nice if the index had a better listing of ingredients, for those of us who have to put together meals out of ingredients left over from the week's previous meals.Vollständige Rezension lesen

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Genius

I've been a fan of Chef Prudhomme's for years even tho I've never been to his place in New Orleans. This book is a really good collection of his genius for Louisiana cuisine.

One of the classic cookbooks.........

This is one of the American cultural classics.......Highly good eating and easy to prepare dishes. Book is a basic teaching tool about some of the techniques unique to our cooking in Louisiana. This is one of 5 cookbooks that I give to the girls in the family as they move off to marry and set up their own household.....Ranks up there with the Joy of Cooking, Julia Childs two volumes, and the New York Times Cookbook.Vollständige Rezension lesen

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Great!

I bought this book as a gift because I have this book and love it and the person who receive the gift is enjoying it also. I recommend this book if you like Cajun and spices.

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