A CULINARY LEGACY
THE BEGINNING OF A NEW YEAR finds many of us planning for whatever comes next. But when looking forward, it can also be helpful to take a look back and reflect on where we’ve been. For us, that means turning to one of the most influential cookbooks to come from the Bayou State: Chef Paul Prudhomme’s Louisiana Kitchen (William Morrow & Company, Inc., 1984).
Born and raised in Opelousas, Chef Paul grew
