NEW ORLEANS - 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.
The institute, which runs the SoFAB Museum on Oretha Castle Haley Blvd. in Central City, as well as the nearby John and Bonnie Boyd Hospitality and Culinary Library, announced that Prudhomme's family has donated his personal collection to the library. Prudhomme died last month at the age of 75.
The donation to the library includes approximately 600 cookbooks, wine and food reference, and technical books on food science
"We are touched by this generous gift of Mrs. Lori Prudhomme and excited about the prospect of sharing his collection with the interested public," said Liz Williams, president of the SoFAB Institute.
According to the institute, Prudhomme's cookbooks are, in some cases, annotated by the chef and include books not just on Louisiana cuisine but on the cuisines of many countries and regions.
Some of the volumes, even in foreign languages, are dedicated and inscribed to Paul Prudhomme, and they range from classic treatises on cooking to contemporary celebrity chef-written books.
Some titles also include a label from Chef Paul Prudhomme's Magic Seasoning Blends in Harahan, stating "This book is the property of Paul Prudhomme."
The Boyd Library is a reference-only library containing over 10,000 cookbooks and food-related books, with a staff of volunteer librarians working in conjunction with New Orleans Public Library to catalogue and maintain the collection. Included in that collection are thousands of recipes created by former WWL-TV chef Frank Davis.
The library is open weekdays from 11 a.m. until 5 p.m. and is located at 1609 Oretha Castle Haley Blvd.
