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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.
Very informative if you want to cook authentic (and I do mean authentic) Cajun food.Published 4 days ago by Jay Zee
I already have this book. I am buying another copy because our family has used the one we one so much. It is THAT good. A classic.Published 10 days ago by Angela Fresquez
Excellent!!!! if you like easily explained recipies for authentic Cajun cookin.Published 1 month ago by geo
bought this as a gift but I have one that I have used for sometime. Great food. I love it. Definitely not low calorie for great tastePublished 1 month ago by honest
I love this cook book. Although I am not equip to roast a pig, here where I live ~ this so reminds me of New Orleans, I learn something new about seasoning many meals just reading... Read morePublished 1 month ago by lunachic
From the greatest Cajun chef ever. The coconut prawn and dipping sauce recipe is worth the price of the book!!Published 1 month ago by Charlie