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re: Cookbook for 70 y.o. Dad
Posted on 2/4/24 at 11:56 am to NickyT
Posted on 2/4/24 at 11:56 am to NickyT
quote:
Paul Prudhomme‘s Louisiana Kitchen would be right up his alley. The monologue he talks about making these recipes in a normal kitchen, equipment, ingredients, and process.
I agree. You do have to watch the pepper mixtures and amounts though. The jambalaya made as written is inedible because it's so hot. I don't know if that was changed in later editions of the book.
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