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The Prudhomme Family Cookbook: Old-Time Louisiana Recipes by the Eleven Prudhomme Brothers and Sisters and Chef Paul Prudhomme Hardcover


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Product Details

  • Hardcover: 446 pages
  • Publisher: William Morrow & Co; 1st edition (September 1987)
  • Language: English
  • ISBN-10: 0688075495
  • ISBN-13: 978-0688075491
  • Product Dimensions: 1 x 7.5 x 9.8 inches
  • Shipping Weight: 2 pounds
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (22 customer reviews)
  • Amazon Best Sellers Rank: #171,737 in Books (See Top 100 in Books)

Editorial Reviews

From Publishers Weekly

In response to the commercial success of Chef Paul Prudhomme's Louisiana Kitchen, the author and his many siblings have compiled this fascinating, albeit partial, family history cum cookbook. Of Cajun descent, the large brood was raised in the Louisiana backwoods by their hardworking sharecropper parents. The family stories illuminate a bygone lifestyle, imbuing the now ubiquitous Cajun cooking "style" with special meaning. Game recipes and accompanying anecdotes are of most interest: "super quirrel" ("Nothing makes a better gravy than several fresh squirrels"); "frogs' legs and garlic hopalong Cassidy" ("Dad and the boys could come home with sacks full of frogs. They were placed in an enclosure and kept there and fed 'bugs and stuff.' When Mom wanted to cook frogs' legs, the kids ran out to the frog pen and caught whatever number she needed"). Devotees of Chef Paul may be disappointed that this isn't a showcase of his recipes.
Copyright 1987 Reed Business Information, Inc.

From Library Journal

Three renowned chefs ornament the autumn publishing season with useful and very different personal culinary explorations. Bocuse is relaxed as he explores the food of his native Lyon. Pepin, in the first volume of his major culinary opus, details every motion and procedure of every recipe. And the Prudhommes, via anecdotes and recipes, show us their "real Cajun Country" cooking. Each chooses to speak directly to us, emphasizing personal experience and life history. Bocuse provides 13 menus and their recipes, and adds cooking and shopping hints, and advice. A typical menu is onion soup, veal roast stuffed with kidneys, and chocolate mousse. Sometimes wonderful old recipes yield dishes that are absolutely contemporary in appeal, e.g., farmer's cheese with herbs Lyon-style. The recipes are no less precise for the conversational style. Readers will love this dialogue with a master chef. (Illustrations not seen, but full color promised throughout.) Pepin's earlier La Technique and La Method taught classic French techniques. Now his Art of Cooking (which has been excerpted in Gourmet over several years) takes a more hands-on approach. The first volume covers stocks and soups, eggs, shellfish and fish, poultry and game, and meat, using recipes to demonstrate techniques. Volume 2, scheduled for spring 1988, will range from charcuterie through desserts. Tom Hopkins's photographs illustrate every numbered task in each recipe. They will be especially helpful in teaching such skills as preparation of various raw meats, fresh frogs, snails, eels, etc. The enormous detail verges on the pedantic, but Pepin is a careful teacher and his Art of Cooking will be a standard source. Paul Prudhomme's Louisiana Kitchen created a sensation when it was published in 1984. Happily, this family collective cookbook is just as good. Chicken marinated in ground red pepper vinegar, and fresh pineapple delight are two delectable examples. The vegetable recipes in particular show an imaginative use of seasonings and techniques. Though the recipes require numerous steps, most are not difficult. Prudhomme remains an authentic voice for the wonderful Cajun food of southern Louisiana. His family recipes and stories are equally pungent. Highly recommended. SP
Copyright 1987 Reed Business Information, Inc.

More About the Author

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.

Customer Reviews

4.9 out of 5 stars
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See all 22 customer reviews
I would highly recommend to anyone who enjoys good food.
Lonnie D.
I must own 20-30 cook-books, and yet I always borrow this one from my mom when I want cajun food.
Eleanor Rose
These are definately worth the effort it takes to find them.
Tami King

Most Helpful Customer Reviews

10 of 11 people found the following review helpful By Eleanor Rose on October 18, 2006
Format: Hardcover
Grew up for part of my childhood in Opalousas LA. We had a local restaurant run by this great family in one of the near-by towns. They used to test out new recipes on my mother and father, but the desserts were always tested by me! This was a wonderful and loving family, full of fun and good food. thank you Prudhommes for the wonderful childhood memories!!! I'm sad that your book is out of print.

Now for others on Amazon. This is REAL cajun food. YOu get a lot of stuff that is buffed up to be cajun because it is supposedly spicey, and contains a few ingredients such as andoille sausage. But truthfully that does not make it cajun!!! Cajun food is supposed to be a mixture of creole, french and carribean influences -- but it is not those foods just mixed up together!!!! You cannot borrow this and borrow that! Cajun food is part of a culture, one of the many diverse cultures that make up our dearest US. So if you want to learn authentic, delicious Cajun cooking, pick up the Prudhomme Family Cookbook and Paul Pruhomme's Louisiana Cooking or Tastes of Louisiana.

This cook-book (written by the whole family)is a treasure, and unforetunately it's out of print. I would highly recommend buying it used even. I must own 20-30 cook-books, and yet I always borrow this one from my mom when I want cajun food.

Great book!! Should be back in print! And you can see a bit about Paul in Bon Appetite this month as well. He and his family are a generous lot.
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5 of 5 people found the following review helpful By A Customer on July 23, 1999
Format: Hardcover
A wonderful collection of some of the best recipes from Chef Paul Prudhomme's restaurant as well as the best of the best of Cajun traditional home-style cooking. You'll never be disappointed with any recipe. It is easy to reduce the fat content of any recipe in the book (old-time recipes aren't always real fat-concious). The stories that accompany each recipe are like you're sitting around the kitchen table listening to the family history. This book is a real treasure.
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4 of 4 people found the following review helpful By A Customer on May 29, 2000
Format: Hardcover
This book has changed my taste buds forever. The food is SO good! IT takes a little more work than most of today's cookbooks, but the results are worth it. If you like food, you need this book.
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4 of 4 people found the following review helpful By A Customer on July 9, 1999
Format: Hardcover
Buy this book and try any of the dishes. People will ask you how to make it! This is a wonderful collection of great-tasting food. The recipe for pecan pie makes the best I've ever tasted, the potato salad is to die for, and the 4-layer banana cake will have people begging for more. Beware, though: this food, while extremely delicious and soul-satisfying, is not consistent with any weight control goals you may have!
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5 of 6 people found the following review helpful By Tami King on September 28, 2003
Format: Hardcover
This spectacular Cookbook is sadly out of print. I have seen it here on Amazon.com though. Be sure to purchase your copy before they are all gone. I am a big fan of Chef Paul Prudhomme, my entire family is actually. We have all of his cookbooks. This particular book contains some of our favorites. We recommend the Jambalayas. There are several different variations. The Shrimp & Crabmeat Jambalaya is terrific. It's not a spicy Jambalaya so you might want to add some of the optional hot peppers as described in the recipe. We sure did, Wow what a difference it makes. The Fried Green Tomatoes are a wonderful tart snack or side dish. Green tomatoes can be hard to find, try your local farmers market or health food stores that sell fresh produce. These are definately worth the effort it takes to find them.
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7 of 9 people found the following review helpful By A Customer on November 26, 1996
Format: Hardcover
The Paul Prudhomme Family Cookbook (including his eleven brothers and sisters).

This cookbook actually took me back to my childhood. If you were raised in the North as I was but had a parent of cajun/creole heritage, then you were "truly blessed" with a unique cuisine. You see, many of my childhood friends would actually ask to come over for dinner because of the different and exciting dishes we were served (at the time my siblings and I didn't think that these dishes were distinctive). However, as I grew older and began to realize that most people do not savor the spicy varied flavors of cajun cuisine and those that did, considered such cuisine a delicacy.

While reading this cookbook, I saw recipes that I thought were my Mother's creation of some late night pregnant craving, such as "greasy rice", prepared exactly the same way my Mother would make when she was 8 months pregnant. One of my favorite memories of meals was the pork roast stuffed with garlic and red pepper. Again, I thought this was a unique way to flavor a roast, however, Paul Prudhomme surprised me again when he printed the recipe in this book. Another surprise was "sticky chicken", a dish I thought my Mother whipped up when she ran out of ideas, (now I know when you are dealing with the cajun/creole cuisine, you never run out of ideas).

I would not say that this book list recipes that are considered elegant, but rather "down home" dishes that are prepared with very little ingredients and a lot of love.

It has become one of my favorite books.

I now have five of my own children and they faithfully assist me in the kitchen, making sure I do not omit the garlic or onions, peppers, etc.
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