The 100 Greatest Cajun Recipes

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The 100 Greatest Cajun Recipes U.S.
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Product Description

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.

Editorial Reviews

Theriot is the author of half a dozen other cookbooks on Cajun food, and he had difficulty, he says, narrowing his choice of recipes down to 100. But here are those he considers "the heart of Cajun cooking," from Crawfish Boulettes and Shrimp Etoufée to Chicken Jambalaya and Dirty Rice. Some are familiar, and others will be unknown to most readers--such as Chaudin, a traditional dish of a spicy meat filling cooked in a pork stomach. Recipe notes provide context and offer helpful tips and suggestions, and there's a separate chapter on the history of the Cajun people. For most collections.

[Page 125]. Copyright 2006 Reed Business Information.

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