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There was once a time when words like étouffée, tasso, and jambalaya were hardly known outside of the Cajun and Creole communities of Louisiana. Then along came Chef Paul Prudhomme, and all of that changed. Big enough to be his own force of nature, Prudhomme all but single-handedly turned Cajun cooking into a national food trend, changing forever the way many a cook thinks about spicing food. And Chef Paul Prudhomme's Louisiana Kitchen was the book that made it happen. But guess what? It's still happening, and so is the book!
Anyone looking for a primer on Cajun cooking need look no farther. Chef Paul takes the reader by the hand and opens up a world that includes four kinds of roux, Jalapeno and Cheese Rolls, Shrimp Étouffée, and the to-die-for Cajun Meatloaf. Good old-fashioned Red Beans and Rice and Sweet Potato Pecan Pie are not forgotten either.
Chef Paul tested all of his recipes in a home kitchen using common culinary tools--no professional equipment needed here. These are recipes that are high in spice, so remember to have a large vat of water on hand! --Schuyler Ingle
Chef Paul Prudhomme is the owner of K-Paul's Louisiana Kitchen and Magic Seasoning Blends, both in New Orleans. Chef Paul is one of America's best-known chefs, having appeared on most major TV networks. He is currently the host of three cooking series on cable television and PBS. Chef Paul is the author of seven other cookbooks and has been featured in numerous publications. He lives in New Orleans.
This is the bible for Louisiana cooking (both Cajun and Creole). These are not recipes with short cuts; they are often labor intensive, but the extra time pays off. Read morePublished 20 days ago by BRANDON KNOX
Probably Paul Prudhomme's first publication (1984) and still the best basis to start from. Easy to read.Published 26 days ago by R.F. de Ruiter
Ignore the three star reviews; this is the authoritative cookbook for Cajun cuisine. Although I lived in south Louisiana (New Orleans and Baton Rpouge) during my coming of age... Read morePublished 1 month ago by G. Michael Harmon
This and his fiery foods book are the best things he has put out. Sad that it is getting harder to find. My old copy (20 years) finally disintegrated. Worth the price to replace.Published 1 month ago by Monroe
So happy I brought this book. The recipes are authentic to Lousiana/Cajun/Creole cooking. I've used it repeatedly already and haven't even had it for a month yet.Published 1 month ago by Sunshyne_Red
If you want to learn basic Cajun cooking this is the go to book. I am a chef and have a FB page the cajun chef c'est bon. Read morePublished 1 month ago by Media#Sicarius