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Chef Prudhomme's Louisiana Kitchen by Paul Prudhomme (1984, Other)
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Condition:
Chef Prudhomme's Louisiana Kitchen (Hardback or Cased Book) By Prudhomme, Paul CONDITION: new (jacket has light wear from storage) FORMAT: Hardback or Cased Book PUBLISHER: William Morrow & Company PUBLICATION DATE: 4/17/1984 ISBN: 9780688028473 From smoke free storage.
- Buy it nowChef Prudhomme's Louisiana Kitchen Hardcover Hardback 1984 Old Stock NEW
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About this product
Product Identifiers
PublisherHarperCollins
ISBN-100688028470
ISBN-139780688028473
eBay Product ID (ePID)362868
Product Key Features
Book TitleChef Prudhomme's Louisiana Kitchen
Number of Pages352 Pages
LanguageEnglish
TopicGeneral, Regional & Ethnic / American / Southern States, Regional & Ethnic / Cajun & Creole
Publication Year1984
IllustratorYes
GenreCooking
AuthorPaul Prudhomme
FormatOther
Dimensions
Item Height1.2 in
Item Weight29.7 Oz
Item Length9.5 in
Item Width7.3 in
Additional Product Features
Intended AudienceTrade
LCCN83-063236
SynopsisHere for the first time, the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background. Chef Prudhomme's incredibly good food has brought people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother's kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account. So here, in explicit detail, are recipes for the great traditional dishes--gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun "Popcorn," Crawfish Etouffee, Pecan Pie, and dozens more--each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods. Chef Paul Prudhomme's Louisiana Kitchen is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme--these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking. For Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years., Here for the first time the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background. Chef Prudhomme's incredibly good food has brought people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother's kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account. So here, in explicit detail, are recipes for the great traditional dishes--gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun "Popcorn," Crawfish Etouffee, Pecan Pie, and dozens more--each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods. Chef Paul Prudhomme's Louisiana Kitchen is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme--these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking. For Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years., Here for the first time, the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background. Chef Prudhomme's incredibly good food has brought people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother's kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account. So here, in explicit detail, are recipes for the great traditional dishes-gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun "Popcorn," Crawfish Etouffee, Pecan Pie, and dozens more-each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods. Chef Paul Prudhomme's Louisiana Kitchen is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme-these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking. For Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years.
LC Classification NumberTX715.2.L68
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Ratings and reviews
Most relevant reviews
- 15 Mar, 2016
Classic Cajun Cooking
This is one of the best, if not the best, cookbooks for truly Cajun recipes! It's from the absolute king of Cajun cooking - Paul Prudhomme. This book contains the recipes for the blackening seasoning for fish, chicken etouffe (or shrimp), gumbo and jambalaya, as well as wonderful breads and desserts. There is a recipe for chicken big mamou which is a spicy spaghetti sauce with spicy/seasoned chicken in it - just delicious. The stuffing for the stuffed pork chops is sweet and spicy (has brown sugar, apples and jalapenos) and will make you crave it! The chicken curry is simply addicting! One of the reasons this cookbook is so good is that it's old enough to have the spices listed instead of just telling you to use the commercial line of K-Paul's Magic Seasoning (while they're good, I'm not going out to buy each and every kind made). It's also hard to find the recipes with the spice list on the internet so this cookbook is a must-have for Cajun food lovers! This is my 2nd copy as my original copy is lost among some boxes of my cookbooks and I was craving the chicken curry (has jalapenos, raisins, bananas and apples so, along with that wonderful curry powder, makes for a spicy yet slightly sweet concoction that I could eat at least once a week)! You will not be disappointed in this cookbook!Verified purchase: YesCondition: Pre-owned
- 01 Jan, 2019
Wore my first book out...had to buy another!
My go to book for thanksgiving..dressing, giblet gravy, sweet potato pie! My family demands it every year. The ettoufe recipes are to die for! Dirty rice recipe is wonderful!Verified purchase: YesCondition: Pre-owned
- 31 Oct, 2018
second copy
This is my second copy. I had the first copy for almost 30 years. It was falling apart from use, I have used many of the recipes many times. They are good but some may be too spicy for some.Verified purchase: YesCondition: New
- 05 Oct, 2018
THIS IS MY CAJUN COOKING BIBLE.
I COOKED WITH CHEF PAUL SOME YEARS AGO AT A CHEF'S CONVENTION IN MILWAUKEE, AND THIS IS MY COOKBOOK OF HIS. I PURCHASE THESE FOR FRIENDS. THE COOKIE RECIPE ON THE LAST PAGE OF THIS BOOK IS WORTH THE PRICE ALONE.Verified purchase: YesCondition: Pre-owned
- 13 Nov, 2022
Eye catching and interesting title and cover.
Chef Prudhomme single handedly put Cajun/Creole cooking in the minds of a national audience and brought attention to New Orleans' hospitality at a time when it desperately needed it. The book itself was delivered in a timely and well packed manner.Verified purchase: YesCondition: Pre-owned
- 01 Sep, 2020
Good cookbook with great recipes
This cookbook was used but in good condition. I had a copy years ago but several years ago my daughter removed it to her kitchen. Now I have another.Verified purchase: YesCondition: Pre-owned
- 21 Mar, 2025
Good book with good explanations of the food
Not sure how a cookbook can be "compelling", but this is a pretty good. A lot of recipes using a lot of different main ingredients. It would be nice if the index had a better listing of ingredients, for those of us who have to put together meals out of ingredients left over from the week's previous meals.Verified purchase: YesCondition: Pre-owned
- 23 Jun, 2020
Genius
I've been a fan of Chef Prudhomme's for years even tho I've never been to his place in New Orleans. This book is a really good collection of his genius for Louisiana cuisine.Verified purchase: YesCondition: Pre-owned
- 21 Dec, 2016
One of the classic cookbooks.........
This is one of the American cultural classics.......Highly good eating and easy to prepare dishes. Book is a basic teaching tool about some of the techniques unique to our cooking in Louisiana. This is one of 5 cookbooks that I give to the girls in the family as they move off to marry and set up their own household.....Ranks up there with the Joy of Cooking, Julia Childs two volumes, and the New York Times Cookbook.Verified purchase: YesCondition: Pre-owned
- 12 Dec, 2015
Great!
I bought this book as a gift because I have this book and love it and the person who receive the gift is enjoying it also. I recommend this book if you like Cajun and spices.Verified purchase: YesCondition: Pre-owned
