Paul Prudhomme, the chef who put Louisiana cooking on the national map, presents the definitive cookbook of Cajun and Creole cuisine every recipe retested in a home kitchen so anyone can cook like K-Paul's.
The extraordinary Cajun and Creole cooking of South Louisiana have roots going back over two hundred years, and no one has done more to preserve and expand that tradition than Paul Prudhomme. Here he sets down the great traditional dishes — gumbos, jambalayas, Shrimp Creole, Turtle Soup, Cajun "Popcorn," Crawfish Étouffée, Pecan Pie, and dozens more each refined by his skill and genius for the home cook. He also introduces original creations like Seafood Stuffed Zucchini with Seafood Cream Sauce and the now-legendary Blackened Redfish, the fiery, daringly simple dish that food writers across the country singled out as the best of new American regional cooking.
- Paul Prudhomme, Author
- Published in 1984
- Hardcover
- Published by William Morrow Cookbooks
- ISBN: 9780688028473
- 352 pages
Paul Prudhomme, the chef who put Louisiana cooking on the national map, presents the definitive cookbook of Cajun and Creole cuisine every recipe retested in a home kitchen so anyone can cook like K-Paul's.
The extraordinary Cajun and Creole cooking of South Louisiana have roots going back over two hundred years, and no one has done more to preserve and expand that tradition than Paul Prudhomme. Here he sets down the great traditional dishes — gumbos, jambalayas, Shrimp Creole, Turtle Soup, Cajun "Popcorn," Crawfish Étouffée, Pecan Pie, and dozens more each refined by his skill and genius for the home cook. He also introduces original creations like Seafood Stuffed Zucchini with Seafood Cream Sauce and the now-legendary Blackened Redfish, the fiery, daringly simple dish that food writers across the country singled out as the best of new American regional cooking.
- Paul Prudhomme, Author
- Published in 1984
- Hardcover
- Published by William Morrow Cookbooks
- ISBN: 9780688028473
- 352 pages