Description
“The Prudhomme Family Cookbook” cookbook subtitled “Old-Time Louisiana Recipes” by the eleven Prudhomme brothers and sisters and Chef Paul Prudhomme. Published by William Morrow and Company, Inc. in 1987, this is a first edition, sixth printing. The book is a hard cover with a dust jacket measuring 7¼ x 9½ inches with 446 pages; the price of $19.95 is printed on the interior flap of the dust jacket. Chef Paul signed the half title page. The book is in excellent gently used condition, flipping through, the pages look unmarked and clean, the dust jacket has slight wear.
Synopsis
In response to the commercial success of Chef Paul Prudhomme’s Louisiana Kitchen, the author and his many siblings compiled this fascinating family history / cookbook. Of Cajun descent, the large brood was raised in the Louisiana backwoods by their hardworking sharecropper parents. The family stories illuminate a bygone lifestyle, imbuing the now ubiquitous Cajun cooking “style” with special meaning. Game recipes and accompanying anecdotes are of most interest: “super squirrel” (“Nothing makes a better gravy than several fresh squirrels”); “frogs’ legs and garlic hopalong Cassidy” (“Dad and the boys could come home with sacks full of frogs. They were placed in an enclosure and kept there and fed ‘bugs and stuff.’ When Mom wanted to cook frogs’ legs, the kids ran out to the frog pen and caught whatever number she needed”). From gumbo and jambalaya to étouffée and beignets, this cookbook has it all.
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