Chef Paul Prudhomme’s Louisiana Kitchen, 1984, First Edition, As-If New! 351 page cookbook that is considered the Bible of Creole and Cajun cooking. Written by Chef Paul Prudhomme, proprietor of K-Paul’s Louisiana Kitchen, opened in 1979. Published by William Morrow and Company, Inc., New York. Hard cover with dust jacket. Book is in as-if-new condition. Dust jacket has quite a few dings and is frayed at the edges. Prudhomme has special tips chapters on Louisiana Language and Ingredients; seasonings; butter and oil, pan frying and frying; on making roux; vegetables; and utensils. The recipes chapters include breads; fish & seafoods; beef, veal & lamb; poultry & rabbit; pork; gumbos, soups & stews; jambalayas; rice, stuffing & side dishes; sauces & gravies; salad dressings; appetizers; lunch & brunch dishes; and sweets.
You can see one great vintage recipe from Chef Paul Prudhomme’s Louisiana Kitchen in VintageCookbook’s recipe file, here: https://vintagecookbook.com/recipes/