The 100 Greatest Cajun Recipes (100 Greatest Recipes) - Softcover

Theriot, Jude

Softcover

ISBN 10: 1589803051 ISBN 13: 9781589803053

Publisher: Pelican Publishing, 2006

Synopsis

Cajun chef Jude Theriot has compiled what he considers the core recipes of Cajun cuisine. From boiled crawfish, crabmeat au gratin, and shrimp gumbo to chicken �touff�e, Chef Theriot has distilled the essence of Cajun cooking with his signature easy-to-follow, hearty recipes.

About this title

From the Back Cover:

Praise for La Cuisine Cajun:

"This second cookbook by Chef Theriot stands out among Cajun cookbooks both for its family stories about Louisiana and for the authenticity of the 200 recipes."
--Publishers Weekly
Praise for Cajun Low-Carb:

"By blowing apart the myth that Cajun cooking can't be low in fat and calories and still be delicious, Chef Jude Theriot proves that you can have your Jambalaya and eat it, too."
--Home School Digest

Can it be done? Can you capture the essence of Cajun cooking in only one book? It isn't easy, but in The 100 Greatest Cajun Recipes, Chef Jude W. Theriot shares his list of core recipes that define the soul of Cajun cooking. Along the way he shares secrets, hints, and personal asides in his lagniappe, or "something extra," sections. These helpful sections include freezer suggestions and, as in the case of Pain Perdu, explain how the dish got its name.

In recounting the history of the Cajuns from their Canadian beginnings through their migration south to Louisiana, Theriot conveys the spirit and resolve of a proud community. To know this spirit is to know what drives them to cook with such passion. The fertile land and the abundant waterways of their new surroundings yielded all the fresh ingredients needed to transform everyday meals into extraordinary feasts, feasts Chef Theriot now helps you create.
Trained as a French chef and a specialist in Cajun cuisine, Chef Jude W. Theriot is a member and past president of the International Association of Culinary Professionals. He resides in Lake Charles, Louisiana, with his wife, Deborah, and is the author of six other cookbooks: La Cuisine Cajun, La Meilleure de la Louisiane: The Best of Louisiana, New American Light Cuisine, Cajun Quick, Cajun Low-Carb, and Cajun Healthy, all published by Pelican.

About the Author:

Jude W. Theriot, CCP, is a nationally renowned chef with expertise in preparing Louisiana regional cuisines. He has traveled the country promoting Cajun cooking and conducted cooking-school classes. Theriot has been featured on television and radio and in magazines and newspapers.

About this edition

• Publisher: Pelican Publishing
• Publication date: 2006
• ISBN 10: 1589803051
• ISBN 13: 9781589803053
• Binding: Paperback
• Number of pages: 224