New American Light Cuisine

New American Light Cuisine

by Jude Theriot
     
 

For a lifetime of healthy eating, Chef Jude
Theriot has created New American Light Cuisine , the American cookbook.
From Spicy Bass Mornay to Baked Lower Alaska, from Mighty Mexican Mousse to
Sweet and Sour Chicken, you can dine on gourmet or ethnic cooking and still limit your calories. These delicious, calorie-controlled recipes will keep even the… See more details below

Overview

For a lifetime of healthy eating, Chef Jude
Theriot has created New American Light Cuisine , the American cookbook.
From Spicy Bass Mornay to Baked Lower Alaska, from Mighty Mexican Mousse to
Sweet and Sour Chicken, you can dine on gourmet or ethnic cooking and still limit your calories. These delicious, calorie-controlled recipes will keep even the weakest-willed on track. Chef Theriot is well schooled in the art of herbs and spices as well as sauces both piquant and haute. His well seasoned,
well-reasoned touch gives every recipe a taste that is uniquely Chef Theriot.

With each of the 150 flavorful recipes, Chef Theriot includes a calorie count and nutritional information (counts for carbohydrates, fats, proteins,
etc.) for each recipe. His clear, concise directions and helpful hints on preparing, serving, storing, and freezing each dish can make daily cooking a pleasure for the novice cook or the veteran gourmet.
Theriot learned the art of cooking from his Acadian-French grandmother and has won cooking contests at the local, state, and national levels. He is a
Certified Culinary Professional and was Executive Chair of the International
Association of Cooking Professionals Foundation, 1997-1998. He is also the author of La Meilleure de la Louisiane (sp), La
Cuisine Cajun (hc/sp), Cajun
Healthy , and Cajun Quick .

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Product Details

ISBN-13:
9780882896908
Publisher:
Pelican Publishing Company, Incorporated
Publication date:
03/31/1988
Pages:
208
Product dimensions:
6.27(w) x 9.30(h) x 0.80(d)

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