“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.”
“…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.”
Cajun cooking is a melting pot of flavors. From gumbo simmered all afternoon on the stove, to Jambalaya aux Ecrive (Crawfish Jambalaya), to sweet pralines for dessert, the recipes of La Cuisine Cajun reflect the creative Cajun tradition.
La Cuisine Cajun will have you cooking like a true Cajun--no matter what your ancestry! A complete cookbook, it contains recipes that are a pleasure to prepare, with clear instructions to guide every cook, from novices to gourmets. After each recipe, author Jude Theriot offers a bit of “lagniappe” (something extra)--tips about freezing, storing, and serving. A calorie count is also included for all recipes. While La Cuisine Cajun is not a “diet” cookbook, this unique feature is helpful for calorie watchers.
Try Crawfish Bisque, Baked Trout Vermilion, Quick Turkey Jambalaya, Cajun French Fries, and Pain Perdu (Lost Bread or French toast), and you’ll begin to explore the possibilities La Cuisine Cajun has to offer.
ABOUT THE AUTHOR
Author Jude Theriot has worked as a professional chef at restaurants in Louisiana and Texas. Currently, he serves as president of the esteemed International Association of Culinary Professionals. He is also the author of several other cookbooks published by Pelican, including Cajun Quick and La Meilleure de la Louisiana: The Best of Louisiana.
LA CUISINE CAJUN
By Jude Theriot
256 pp. 6 x 9