Chef Paul Prudhomme's Louisiana Kitchen


By Chef Paul Prudhomme, Morrow, 1984. Hardback with DJ, 351 pages. A certified modern-era American classic. Color photos throughout.

Prudhomme’s groundbreaking first book, is said to be the first to elucidate the cuisines of all southern Louisiana, which is to say, two different but related styles of cooking, Cajun and Creole. Maybe "Blackened Redfish" isn't the latest thing now, but that recipe (now he uses Drum) -- and his gumbos and recipes like his spicy "Eggplant Bayou Teche" (stuffed with crabmeat and peeled shrimp), will stand the test of time. Color photo section of four roux colors, from light to dark. His famous restaurant, K-Paul's Louisiana Kitchen on Chartres St. in New Orleans is still going strong and getting good reviews.

Hard to determine how many copies this sold, but, if you add the Book Club printings, certainly many hundreds of thousands. Our own copy on the kitchen shelf, says it had gone through 70-plus printings already.

This copy (as opposed to ours) is in PRISTINE condition. VG+/VG+.

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