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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.
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 3 days 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 14 days ago by lunachic
From the greatest Cajun chef ever. The coconut prawn and dipping sauce recipe is worth the price of the book!!Published 19 days ago by Charlie
Classic recipes , the real deal that taste straight out of New OrleansPublished 19 days 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 25 days ago by alw9330