The 100 Greatest Cajun Recipes

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

An accomplished chef, teacher, and school administrator, Jude Theriot successfully blended two seemingly incongruous careers for thirty-seven years. If you ask him, he'll tell you he just followed his passions and did what came naturally. His love for teaching, his skill for managing, and his talent for cooking all combined to produce an extraordinarily rewarding livelihood. Needing to bolster his schoolteacher salary early in his career, he took a part-time kitchen job. Theriot's choice for moonlighting work landed him in familiar territory. Under the tutelage of his Cajun grandmother, he had begun absorbing cooking fundamentals as a young boy of six. Through the years, he's learned to be creative, using ingredients that are fresh and available while adding just the right amount of spices and seasonings to draw out the natural flavors. Advancement in his two careers demanded extended formal education and training. Theriot received professional training in traditional French cuisine and served as executive chef at Le Champignon and Gatsby's Top of the Lake, both in Lake Charles, Louisiana, and at the Old Vienna Restaurant in Austin, Texas. A certified culinary professional, Theriot is an active member of the International Association of Culinary Professionals. In 1999 he served as executive chair of the IACP Foundation--a philanthropic arm of the association--a high honor considering Julia Child was the honorary chair that year. He has won numerous cooking awards at the local, regional, and national levels. Theriot also earned his master of education degree and educational specialist degree in psychology and guidance. Those degrees, combined with postgraduate work in administration and supervision, strengthened his ascent to the office of superintendent of Calcasieu Parish schools, where he was recognized as top superintendent of schools in Louisiana. Having recently retired from that post, Theriot is proud to point out that although he pursued both careers simultaneously, he never shortchanged either one, allotting both careers his full attention. Chef Theriot's seven Cajun cookbooks preserve and expand upon what he describes as the essentials of south Louisiana cooking while still remaining health conscious. Chef Theriot travels extensively to promote Cajun cuisine and healthy eating by giving demonstrations and lectures and conducting classes. He lives in Lake Charles, Louisiana, with his family.

Product details

• Authors: Jude Theriot, Jude W. Theriot
• Publisher: Arcadia Publishing (SC)
• Languages: English
• Product format: Paperback / Softback
• Released: 31.03.2006
• EAN: 9781589803053
• ISBN: 978-1-58980-305-3
• No. of pages: 224
• Dimensions: 155 mm x 227 mm x 17 mm
• Weight: 331 g
• Series: 100 Greatest Recipes; 100 Greatest Recipes
• Subjects: Guides > Food & drink > International cuisine; Cooking / Wine, COOKING / Regional & Ethnic / Cajun & Creole