The late Chef Paul Prudhomme’s family has donated the 600-plus cookbooks in his collection to the Southern Food & Beverage Museum (SoFAB) in New Orleans.
The donation also includes wine and food documents, as well as technical books on food science. The archives are available for reference use in the John and Bonnie Boyd Hospitality and Culinary Library at SoFAB.
The cookbooks are, in some cases, annotated by Chef Prudhomme and serve as a testament to his lifelong curiosity and love for cuisine of all countries, particularly the regional cuisine upon which he built his career, a news release says. Some of the volumes, even in foreign languages, are dedicated and inscribed to Prudhomme, and range from classic treatises on cooking to contemporary celebrity chef-written books, the release says.