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Summary: Great Cajun Recipes!!!
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We have prepared many great recipes that were absolutely delicious!The recipes / preparations are easy to read, with clearly detailed preparation steps. Highly recommend this book if you like hot Cajun dishes; (our favorite - Cajun Meatloaf with extra spices. Best enjoyed when re-heated after sitting in the refrigerator for 24 hours - I have no idea why!) Favorite Recipes:
1.....Shrimp Etouffe'e (page 75) - of course! 2.....Cajun Meatloaf (page 112) 3.....Cajun Seafood Gumbo with Andoulle Smoked Sausage (page 208) Negatives:
1.....I only give it 4 stars because it does lack some of the enticing glossy pictures we have grown to expect for visual pleasure. (I have the 1990, or so, edition, so this may no longer be accurate) 2.....Many recipes have multiple steps to make the sauce, or base, then prepare the recipe. If you are strapped for time, or not a dedicated chef, this can be disappointing. 3.....Not everyone likes Cajun heat; so, while not all recipes are hot, this issue will limit the recipes to choose from. 4.....Diet with Prudhomme? Forget it!
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Summary: Chef Paul Rules!
Review: All the recipes I've tried have been fantastic. My family thinks I can cook. I owe it all to Chef Paul.
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Summary: another reader from New Orleans
Review: I absolutely love this cookbook! I just moved to New Orleans, and was eager to start cooking the local dishes. I am usually a disaster in the kitchen, but not with the recipes in this book! The best thing about it is that the instructions are so detailed, you just can't mess them up! Everything I've tried turned out perfect, this has become my new favorite cookbook! A must for your cookbook library even if you think you don't think you like cajun/creole food.
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Summary: The Bible of Cajun/Creole Cooking
Review: I am a chef, and this book is the Bible of Creole/Cajun, or as it's now called Southern Louisiana cooking. Wonderful book, now in about it's 80th pringing! I use it all the time. I truly consider this book one of the best cookbooks ever from the USA. It ranks up there with "The Joy of Cooking" and "Mastering the Art of French Cooking" as classics, or standards that all serious cooks need to have in their library. Many people think that New Orleans has the best food in America, and Paul is without a doubt one of the (if not the) best New Orleans cooks. If you want to explore one of the only true American cuisines, this book is a must. As a hint for those worried about the 'heat' levels in some of these foods (and the food of New Orleans is not as hot as many think), do what professional chef's do: Simply start with 1/4 or 1/2 the amount of 'hot' ingredients when you make a recipe. You can always add more heat if you want it, but you can't take it out!
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Summary: excellent tasty receipes, this book is my kitchen bible.
Review: I found Paul's book to be the answer to a lot of culinary questions. Every receipe I try in this book, turns out fantastic and very tasty. I was looking for another famous Cajun cook's book, the bookstore was sold out, so I picked up Paul's book instead, now I am in love with his culinary talents. I use this book at least twice a week.
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Summary: The only cajun cookbook you *must* own
Review: I grew up in Louisiana and have eaten many of these recipes in restaurants all over the state. Without a doubt, you won't find a better source of cajun recipes than this book. Literally, every one of them is a gem. Yes, he uses a lot of butter and some of the recipes sound time consuming but you can cut back on the butter and you can make the stocks (easily) ahead of time. One word of caution: if Chef Paul says it is *hot*, he means it. His Shrimp Sauce Piquante recipe will cook your ears off if you don't tone it down. I cut the peppers in half and it is just about right for me (and again, I grew up eating spicy food). The beauty of these recipes are his simple instructions and the spice mixtures. Follow the instructions to a 't' and your friends will think you are a cajun cooking god. Enjoy!
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Summary: Life without Prudhomme's Louisiana Kitchen? NOOOOOOOOO!!!!
Review: I grew up in Louisiana and moved to Australia as an adult. Chef Prudhomme's Louisiana Kitchen came with me. Recipes from the book are on our menu weekly and many of our Australian friends rave about the exquisite food. The detail to which Chef Prudhomme takes his recipes ensures perfection every time. When I return to Louisiana in December, 1997, I'll be looking for more cookbooks by the master, Chef Paul Prudhomme.
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Summary: How I became a Cajun
Review: I have never been to Louisiana! But when asked to help host a Cajun party in Minnesota, I relied on this book to not only create savory recipes, but also to create the atmosphere and attitude for the party! That party was three years ago, and I still get compliments for the food and fun had--all because of the recipes and Cajun culture contained in this book.
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Summary: Long term user, more than satisfied.
Review: I have owned this book since it was first printed., and it is the most frequently used cookbook I own. The seafood gumbo recipe will set you free!
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Summary: A must have for any cook...
Review: I received this book as a christmas gift last year and it has quickly become my favorite. In addition to great cajun recipes, it is a fun read...The Cajun meatloaf is to die for!
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