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.
Cajun Low-Carbby Jude Theriot
Chef Jude Theriot returns to cookbook writing with his first in more than ten years. This cookbook is a result of Chef Theriotï¿½s own struggles 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,
Chef Jude Theriot returns to cookbook writing with his first in more than ten years. This cookbook is a result of Chef Theriotï¿½s own struggles 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, ï¿½touffï¿½e; and zesty takes on traditional American fare such as pizza and meatloaf. There are also recipes for dozens of sauces, dressings, spice mixes, and desserts.
- Pelican Publishing Company, Incorporated
- Publication date:
- Product dimensions:
- 8.00(w) x 9.25(h) x (d)
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As a lover of Cajun cuisine, Jude Theriot created a low-carb cookbook to show low-carb dieters that you can even enjoy Cajun cuisine! Jude Thierot is a chef. He used to be the executive chair of the International Association of Culinary Professionals Foundation from 1997 to 1998. He has written five additional books on Cajun cuisine: Cajun Healthy, Cajun Quick, La Cuisine Cajun, La Meilleure de la Louisiane: The Best of Louisiana (sp), and New American Light Cuisine. Through his love of Cajun cuisine, and adapting some American favorites, Theroit wanted low-carb dieters to learn and enjoy the food he loves best, Cajun! Each recipe in this book lists serving size, total carbohydrates per serving, net carbohydrates per serving, and calorie count. While creating this cookbook, Theroit lost more than 100 pounds. The recipes are easy-to-read and utilize simple ingredients including Cool Whip, Tabasco Sauce, Equal and Splenda. I could not find any unusual ingredients, except soy flour, which is available in most grocery stores. You may just need to look in the natural food section. There are no photographs or illustrations. Some nice recipes that we enjoyed were: Just Tomato Salad, Grilled Flank Steak and the Chocolate Mousse. This book was nice, but a few photographs would have helped sell some of the recipes in this book. Also, knowing yet another person has jumped on the 'low-carb' bandwagon was a bit frustrating, despite understanding that Theroit just wants to share his love for Cajun food.