CHEF PRUDHOMME'S LOUISIANA KITCHEN,NEW ORLEANS,CAJUN

CHEF PAUL PRUDHOMME'S LOUISIANA KITCHEN

PHOTOGRAPHY BY

TOM JIMISON

WILLIAM MORROW & COMPANY

NEW YORK

1984

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"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 RESTUARANT, 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 KITHEN, 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 POPORN, CRAWFISH ETOUFFEE, PECAN PIE AND DOZENS MORE--EACH REFINDED BY THE SKILL AND GENIOUS 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 ZUCHINI WITH SEAFOOD CREAM SAUCE, PANEED CHICKEN AND FETTUCINI, VEAL AND OYSTER CREPES, ARTICHOKE PRUDHOMME--THESE AND MANY OTHERS ARE NEWLY CONCEIVED RECIPES, BUT THEY COULD HAVE BEEN REATED ONLY BY A LOUISIANA COOK.  THE MOST FAMOUS OF PAUL PRUDHOMME'S ORIGINAL RECIPES IS BLAKENED REDFISH, A DARINGLY SIMPLE DISH OF FIREY 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."

THIS BOOK IS IN GOOD CONDITION.  THE DUSTJACKET IS COMPLETE, HOWEVER, THE EDGES ARE SOMEWHAT CREASED AND THERE ARE SOME SMALL RIPS.  THE COVER IS LIGHTLY SOILED, EDGES AND CORNERS GENTLY BUMPED AND SCRAPED.  THE BINDING IS TIGHT AND ALL PAGES CLEAN AND INTACT.  A NICE COPY WITH 351 PAGES.