“Offers a veritable compendium of wonderfully easy, ‘kitchen cook friendly’ dishes appropriate for any and all fine dining and family mealtime occasions.”
—Midwest Book Review
“So delicious are these dishes, you could easily serve them to non-low carbers and no one will be the wiser.”
“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
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 étouffée, 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 Theriot’s 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.
About the Author
Chef Theriot is a certified culinary professional and was executive chair of the International Association of Culinary Professionals Foundation from 1997 to 1998. He is currently superintendent of the Calcasieu Parish School System. Together, his six books give cooks all they need to know to create lively and healthy Cajun meals. Chef Theriot is also the author of Cajun Healthy, Cajun Quick, La Cuisine Cajun, La Meilleure de la Louisiane: The Best of Louisiana, and New American Light Cuisine. He lives with his family in Lake Charles, Louisiana.
By Jude W. Theriot
320 pp. 8 x 9¼ Index