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Cajun Low-Carb

Cajun Low-Carb (Hardback)

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Chef Theriot lost more than one hundred pounds eating the recipes he developed for this cookbook. The recipes cover a tremendous range from standard American favorites like pizza, (mock) mashed potatoes, and meatloaf, to classic Cajun dishes including etouffee, shrimp au gratin, and even jambalaya. The seafood recipes cover just about everything that swims, and the sauces and seasoning mixes can elevate just about any dish into a special treat. There are even dessert recipes sure to satisfy the sweet tooth without the sugar. One unique feature of each of Chef Theriots cookbooks is the lagniappe, or a little something extra. This book includes suggestions for parties, additional uses for recipes, serving suggestions, and more. Each recipe lists serving size, total carbohydrates per serving (which includes sugar alcohols), net carbohydrates per serving, and calorie count.

Food & DrinkHealth & wholefood cookeryFood & DrinkNational & regional cuisine Publisher: Pelican Publishing Co Publication Date: 31/03/2005 ISBN-13: 9781589802643  Details: Type: Hardback Format: Books
Availability: To Order. Estimated despatch in 1-3 weeks.  

Jude 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 Culinary Professionals Foundation from 1997 to 1998. He is also the author of La Meilleure de la Louisiane, La Cuisine Cajun, New American Light Cuisine, and Cajun Quick, all published by Pelican.

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