The Louisiana Inspired Book Club has chosen the legendary Louisiana chef Paul Prudhomme's first cookbook, "Louisiana Kitchen," published in 1984, as the fall book club selection.
The Louisiana Inspired Book Club will be hosting a live panel and discussion at noon on Oct. 16 at the Main Library's large meeting room at 7711 Goodwood Blvd. in Baton Rouge. Louisiana culture editor Jan Risher will facilitate the conversation with a panel of Louisiana chefs and experts on Prudhomme and Cajun/Creole cooking.
Prudhomme's Cajun and Creole cookbook profoundly impacted American cuisine and food culture in general, both nationally and internationally. When it comes to Cajun and Creole food, there is before Prudhomme’s book and after.
His recipes — particularly for dishes like blackened redfish, gumbo and jambalaya — brought the bold flavors of Louisiana into kitchens across the country.
Paul Prudhomme stands on the balcony of K-Paul's restaurant on Chartres street in the New Orleans French Quarter Monday May 16, 2005.
The chef was born on a farm in Opelousas. In his early career, he worked in kitchens in New Orleans, including Le Pavillon hotel and Maison Dupuy.
We invite readers to join us in revisiting Prudhomme's first cookbook. Make the recipes. Remember the heyday of restaurant scenes with blackened everything. Take a culinary trip down memory lane. Leaf through its pages and create the dishes according to Prudhomme's specifications. Then, join the live discussion in October.
Sign up for notices for the Louisiana Inspired Book Club, which selects a book to read and discuss quarterly, here.