Items related to La Cuisine Cajun
Stands out among Cajun cookbooks for the authenticity of the 200 recipes. Publishers WeeklyClear instructions make these Louisiana specialties a simple pleasure to prepare.
"synopsis" may belong to another edition of this title.
About the Author:
Jude W. Theriot, CCP, is a nationally renowned chef with expertise in preparing Louisiana regional cuisines. He has traveled the country promoting Cajun cooking and conducted cooking-school classes. Theriot has been featured on television and radio and in magazines and newspapers.
From Publishers Weekly:
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, which include Cajun boiled crab, stuffed doves hyppolite, quail eulalie, baked collards marie and smothered corn. Cajun cooks pride themselves on their "lagniappe"the little something extra that makes an ordinary dish specialand Theriot is able to perk up even such simple dishes as parsley-garlic new potatoes, fresh peas and onions and glazed carrots. Theriot also provides calorie counts for each recipe and suggestions for advance preparation.
Copyright 1986 Reed Business Information, Inc.
Copyright 1986 Reed Business Information, Inc.
"About this title" may belong to another edition of this title.
- PublisherPelican Publishing
- Publication date1990
- ISBN 10 088289806X
- ISBN 13 9780882898063
- BindingHardcover
- Edition number1
- Number of pages256
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La Cuisine Cajun
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