Prejean’s Cookbook: Simply Cajun . . . Simply Delicious. Cookbook from Prejean’s Restaurant, Lafayette, Louisiana. Self-published cookbook, first published in 2004. This copy is from the stated first printing, 2004. Hard cover with plastic comb binding. Complete with the author’s, Amie Guilbeau’s, autograph, as well as Dean Dugas’, the general manager. 222 pages. Cover and binding are perfect. Many pages have a tiny stain on the outside bottom corner where something was spilled. Other than that, each page is clean and clear. Definitely gift quality.
Prejean’s Cookbook includes a history of Prejean’s Restaurant and two five-page essays, “Who Are the Cajuns” and “A Brief History of Cajun Music,” both by Ryan A. Brasseaux. There’s an invaluable chapter called Prejean’s Basics includes detailed instructions on stock preparation, roux preparation, and Prejean’s Cajun Seasoning. The recipes include everything from appetizers to desserts, plus a “Favorites” chapter and a “Family” chapter. These recipes are amazing! The sauce chapter alone is astonishing.
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