"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"Paul Prudhomme cooks up unique and exciting combinations of flavors with unusual foods generously spiced with his Cajun humor and joy."-- Alice Waters of "Chez Panisse, " Berkeley, California"At long last, the alchemy of Cajun-Creole cooking made possible for everyone!...Paul Prudhomme is a free culinary spirit, an American original, and his delicious new cookbook is bound to be a classic."-- Jean Anderson, author of "The Grassroots Cookbook" and co-author of "The New Doubleday Cookbook""For years amateur and professional chefs alike have waited patiently for Paul Prudhomme to share in print the recipes for his wonderful Cajun and Creole dishes, and I think it's safe to say that this collection will serve for years to come as a definitive statement on America's most exciting style of regional cooking."-- James Villas

Publisher: William Morrow & Company

Pub date: 1984-04-17

Length: 352 pages