Chef Paul Prudhomme's Louisiana Kitchen

Written in 1984 this brilliant cookbook is in it's 87th printing. 351 pages including the index. Color photos on dishes and rouxs and how to blacken a redfish. The book took two years to write because at that time Chef Pual did not measure ingredients. And so, Paulette Rittenberg tested and retested each recipe to get them right. As a consequence, all spice mixtures are broken down by ingredient... a lovely touch. I tell people that Chef Paul wrote the book like a prisoner of war: he gave away all secrets---red beans, gumbo, jambalaya, crawfish ettoufee, BBQ shrimp etc etc. The book has a section on salads and dressings and the remoulade sauce is the blueprint for all remoulades used here now. Also a section on breads and rolls AND a dessert section that includes a sweet potato pecan pie to make your mouth drool! For us, this is the standard for all Creole Cajun cookbooks to be compared to. $28.00 plus s&h