Jude Theriot offers more than 600 recipes gleaned from many of the state's finest restaurants, from natives throughout the state, and from Theriot's own collection representing the culinary arts and cuisines of Louisiana.
Most of these recipes can be prepared in thirty minutes or less, with no loss of taste or quality, all in the Cajun tradition. Included are recipes and dietary information for a variety of dishes.
This is a book on Louisiana spice for the carbohydrate conscious. This cookery book is a result of Chef Jude Theriot's own struggle with his weight. In developing the recipes for this book and eating them, he lost more than one hundred pounds. Recipes include Cajun classics such as gumbo, crab au gratin, etouffee; and zesty takes on traditional ...
Presents a compilation of recipes belonging to Cajun cuisine. From boiled crawfish, crabmeat au gratin and shrimp gumbo to chicken etouffee, this work features the essence of Cajun cooking.
"Stands out among Cajun cookbooks for the authenticity of the 200 recipes". Publishers Weekly Clear instructions make these Louisiana specialties a simple pleasure to prepare.
One hundred-fifty tasty dishes are designed with calorie counts in mind, and the recipes provide the number of calories per serving, fat, protein, and carbohydrates, and cholesterol values. Theriot also discusses tips on dieting, and helpful hints on preparing, serving, storing, and freezing each dish.
Theriot shares his secret of low-fat, no-fat, homestyle cooking, serving up healthful versions of the traditional canon of Cajun cooking, Shrimp and Okra Gumbo, and Crawfish Etouffee. But he also includes some of his family favorites from other cuisines, creating low-fat alternatives for dishes such as lasagna and beef stroganoff. From salads to ...
A bestseller since it was published in 1983, this cookbook and guidebook to Louisiana cuisine offers a collection of recipes gleaned from famous restaurants as well as local kitchens. It provides reviews of restaurants, bars, products, and more.
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