Chef Paul Prudhomme's Louisiana Kitchen by Paul Prudhomme (1984, Hardcover)

Paul Prudhomme's books are the best!!!! I use so many of the recies from this book. He makes his recipes so easy to follow.

Book was in almost new condition, fast shipping. Great recipes but I caution you....READ the entire recipe BEFORE beginning, you may want to reduce the amount of pepper put in. I know I did. I cant handle the full strenght stuff...lol...I love spicy food but some of those recipes are HOT!! Wonderful recipes with a very diverse ingredient list. You will LOVE this book@!

Cajun Potato Salad is amazing. Had it at a family gathering. Since made it several times for gatherings... Never left one of those gatherings with anything in the bowl... or a request to bring it next time.

My husband is a chef who worked for a restaraunt on bourbon street and he loves this book...finds it to have the most authentic recipes.

I received the cook book by Paul Phrudome and used it right away. Thanks for the book. I have been looking for the book locally and cannot fint it anywhere. Thanks again.

I have had this book for years. It remains THE reference for Cajun cooking, and I needed another copy for a friend. She too is now in love with this book. The recipes are not always simple, and definitely not low fat, but if you need the original and still the best, this is it.

This is a great cookbook if you like cajun/creole recipes. I had borrowed the book from a friend & tried some of the recipes. They turned out great, so I purchased the book for myself. The level of difficulty in making the recipes is moderate to difficult, but the flavor's are worth it. Not for the health concious, he uses a lot of butter,etc. The recipes focus on flavor,not calories.

The is the beginning of all the spice blends that are so popular - Prudhomme's are still the best and with the recipes in this book, are included the blends so you can make them yourself. The best lamb curry is in this book, along with Red Beans (best recipe!)- his B-B-Q shrimp is to die for! Fish with Pecan Butter Sauce and Meuniere is a favorite! With the advent of the food network and the Louisana style of Emeril...check out the guy who started it all..Paul Prudhomme. His seasoning blends are the absolute best! I have all his cookbooks...along with several other New Orleans cookbooks. His beans are almost as good as Buster Holmes :) Is you want to learn New Orleans from the first crew round...buy Prudhomme's books! You'll love it!

This is the original version of this cookbook. I wanted it because it has color photos of roux. I have a friend who loves my gumbo and I wanted this for a gift. The company sent it quickly, at a great price and in excellent condition for a used cookbook. I even received a little lagniappe - an old postcard from New Orleans. I got exactly what I wanted.

I had one before and used it a lot but in moving I misplaced it so I needed another. The book is very easy to use and my husband loves this type of food. The favorite is the Seafood and Andouille gumbo.

The recipes call for multiple ingredients, but they are pretty easy to put together. There are some color pictures, but not many. I think pictures are helpful when you're learning new recipes. He has a good section on roux. The flavors here are very authentic.

One thing I do in any recipe from this cookbook is cut down on the butter or oil. In several recipes I have substituted olive oil for vegetable oil or butter. They have actually came out better with the olive oil.