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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.
From the greatest Cajun chef ever. The coconut prawn and dipping sauce recipe is worth the price of the book!!Published 1 day ago by Charlie
Classic recipes , the real deal that taste straight out of New OrleansPublished 1 day ago by Tina Meshberg
This is the best cookbook I have. Paul was a genius for testing these recipes 2 to 3 times before officially printing this cookbook because these recipes work extremely well for... Read morePublished 6 days ago by alw9330
Love this cookbook. It's got the recipe I use as my base for jambalaya in it. It's good Cajun and Creole recipes, and the book is inexpensive. Read morePublished 1 month ago by Amazon Customer
Bought my first copy when I got married in 1985. As a very poor student and nascent cook, Paul taught me how to put my foot in it and go! Read morePublished 1 month ago by Stormy
This is a book that teaches you HOW to think like a Louisiana chef. The etoufee is unbelievably good, the BBQ shrimp is excellent, even the rice is fabulous. Read morePublished 1 month ago by Camperdude