Description

Chef Paul Prudhomme’s Louisiana Kitchen

Cajun and Creole cooking

Hardcover

“It is no exaggeration to say that the finest and most definitive regional cooking in America is that of Louisiana, generally known as Cajun and Creole…Paul Prudhomme is the panjandrum -the greatest authority and practitioner – of that school of cookery and his book is absolutely essential on the cookbook shelves of anyone who cares about a great aspect of American Cuisine.” – Craig Claiborne