Chef Paul Prudhomme's Louisiana Tastes: Exciting Flavors from the State That Cooks

An excellent book to add to your Cajun books library. If you love Cajun cooking, this book is a must!

If you look at my other reviews of Prudhomme's cookbooks, you won't be surprised that I bought this one. Unfortunately, the quality of testing has slipped, so that not all recipes work just the way he says. I say this at the start, because in 95% of cases, these recipes are wonderful. This is definitely not yo' mama's Louisiana cooking. But Prudhomme adds all this "taste as you go" information that is fascinating and helpful. He tells you, you see, what a dish will taste like at each stage. For example, he remarks that something is going to be very spicy and salty, with an undertone of ginger. Okay, you taste it at that point, and see what he's saying. Then you add the chicken (or whatever), and that cuts the flavor and builds it up. Prudhomme is into flavor layers. Basically the idea is that you have caramelized stuff, then very cooked stuff, then lightly cooked stuff, then just barely cooked stuff, all going at the same time. At each layer, the flavors are different, even the spices. If you can tell the difference between a raw onion and classic (good) French onion soup, you know what I'm talking about. And this cookbook is a primer in how to build layers of "meaning" in your cooking by these techniques. Okay, not every recipe works perfectly, but most of them are excellent as they stand. The Country Chicken Pie will kick your [...]. The Beef Stew Pirogues are unbelievable. And some of the desserts are things you'll dream about. I actually had a guy call me to tell me he was quite literally dreaming about a meal I made for him, primarily from this cookbook. The other thing is that Prudhomme has gotten better as a teacher. The more you read and cook with this book, the more you will get how this cuisine works, and be able to construct your own recipes. I have done this with great success, and I give him total credit for it. I make things up, people tell me I'm a genius, and I know that really it's Chef Paul who's taught me everything I know. And, yes, as one reviewer noted, your kids will like this stuff too. Weird but true. If you want your small children to eat leafy greens, cook them this way and stand well back. A lot of people object that Paul Prudhomme is too into hot food, and if you hate spicy food you're going to hate this cookbook. But you can tone things down: just make up the spice mix and use less of it than he says. But it's very odd. I love his Lambalaya recipe, which I make with orzo instead of rice, and while you're cooking it the dish is WAY too spicy. But once it's done and you wait about an hour before serving, since you've got to pick up the kids and get everything ready, the spice layer drops wildly and suddenly the thing balances perfectly. It's black magic and voodoo, that's what it is. Must be.

This cookbook is great. We made the Palmetto Chicken last night. Wonderful! Even the kids liked it. I am coming to appreciate the great contributions Chef Paul has made to American cooking. I'd love to visit K Paul's someday.

The man who changed culinary history (blackened everything!) presents a masterpiece. Anorexics need not apply! Must have addition for collectors of American Regional Cuisine books.

This book will supplied me with years of cooking pleasure. Each time I open the book something new and exciting jumps out. Plus all the old favorites are included. A good buy for my money. Joe :-)