Praise for La Cuisine Cajun:

“His recipes are clearly thought out and remain loyal to their unwritten origins. Of all recent Cajun cookbooks, this one, I think, pretty much stays the closest to authentic Cajun cuisine.”
--Simple Cooking

From the introduction to The 100 Greatest Cajun Recipes:

“What this book has, in my opinion, are the recipes that every Cajun must know to go through life.”
--Chef Jude W. Theriot

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. From boiled crawfish, crabmeat au gratin, and shrimp gumbo to chicken étouffée, Chef Theriot has distilled the essence of Cajun cooking with his signature easy-to-follow, hearty recipes.

About the Author
Jude Theriot is a certified culinary professional and was executive chair of the International Association of Culinary Professionals Foundation from 1997 to 1998. He is a retired superintendent of the Calcasieu Parish School System. Together, his seven books give cooks all they need to know to create lively Cajun meals. Chef Theriot is the author of Cajun Low-Carb, Cajun Healthy, Cajun Quick, La Cuisine Cajun, La Meilleure de la Louisiane: The Best of Louisiana(sp), and New American Light Cuisine. He lives with his family in Lake Charles, Louisiana.

THE 100 GREATEST CAJUN RECIPES
By Jude W. Theriot
224 pp. 6 x 9 Index
ISBN: 1-58980-305-1
EAN: 978-1-58980-305-3 pb