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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
I truly consider this book one of the best cookbooks ever from the USA.
I bought a copy of Prudhomme's book when it first came out in the 1980's and have used it with great enjoyment for 20+ years.
The list of ingredients for any dish is mouthwatering, the instructions for preparing the dish are easy to follow.
First of all, this is not a new addition to my library. I've had the hardcover version for over 25 years. Read morePublished 22 hours ago by Parker
So I've had this book for almost 30 years, now, and I've prepared his recipes dozens, perhaps hundreds of times. Read morePublished 16 days ago by Prospero424
I made the seafood and andouille sausage gumbo - the directions were perferct and I got the delicious, rich gumbo that I expected. Read morePublished 21 days ago by Chris
This cookbook is a masterpiece! I've been cooking as a hobby since 1982. I've cook from many cookbooks in those 32 years, but Paul Prudhomme's Louisiana Kitchen is the KING of them... Read morePublished 1 month ago by swissc
This book is OUTSTANDING! I first started using this book over 10 years ago. I wore out the first book and purchased another. Read morePublished 1 month ago by MD
One of my husband's all time favorite books and now we can use the Ipad and not keep so many books! The Lori Taylor cookies are to die for, but so is everything else!Published 1 month ago by Marla D. English