Tales From A Cookbook Junkie: Chef Paul Prudhomme’s Louisiana Kitchen

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Chef Paul Prudhomme’s Louisiana Kitchen
1984
by Paul Prudhomme

Chef Prudhomme and his New Orlean’s restaurant, K-Paul’s Louisiana Kitchen brought Cajun cuisine into the limelight.
If you love Cajun then this cookbook is a must just for the “Notes From Our Test Kitchen” section which details all things Louisiana Cajun from language and ingredients to seasonings and preparations used in Cajun cooking. His recipes give you an overall knowledge of seasoning blends used for different seafoods and meats, even though he doesn’t give specific seasoning recipes (after all he had just launched the “Cajun Magic” line; which to this day, the Salmon Magic, when you can find it, is still the best single seasoning blend for grilled salmon). His blackened technique, sauces, gumbos and rice dishes are all outstanding, too. This is another cookbook treasure I’m sure is available for e-readers, too.
After his death last year they inventoried his personal library and found over 600 cookbooks, very fitting for this blog post🍴

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