NEW ORLEANS (AP) — His own first cookbook, published in 1984, is still regarded as a bible of Louisiana Cajun cooking, and now Chef Paul Prudhomme's personal collection of nearly 600 cookbooks will be available to researchers and food lovers through the Southern Food and Beverage Institute.
WWL-TV reports Prudhomme's family donated the collection to the institute, which runs the SoFAB Museum and the nearby John and Bonnie Boyd Hospitality and Culinary Library.
The collection includes about 600 cookbooks, wine and food reference books and technical books on food science. The institute says the books, in some cases, hold annotated notes by the chef. And, officials say the collection includes books not just on Louisiana cuisine, but on cuisines of many countries and regions.
Prudhomme died last month. He was 75.
