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Cajun Low-Carb (Cookbook)(Signed by Author)

Theriot, Jude

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ISBN 10: 1589802640 / ISBN 13: 9781589802643
Published by Pelican Publishing, U.S.A., 2005
Condition: Very Good Hardcover
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Signed by Author on flypage. Clean text/ tight binding/ light edgewear. Bookseller Inventory # 120425

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Bibliographic Details

Title: Cajun Low-Carb (Cookbook)(Signed by Author)

Publisher: Pelican Publishing, U.S.A.

Publication Date: 2005

Binding: Hardcover

Book Condition: Very Good

Dust Jacket Condition: Very Good

Signed: Signed by Author(s)

About this title

Synopsis:

Chef Jude Theriot returns to cookbook writing with his first in more than ten years. This cookbook is a result of Chef Theriot�s own struggles with his weight. In developing the recipes for this book and eating them, he lost more than one hundred pounds! Recipes include Cajun classics such as gumbo, crab au gratin, �touff�e; and zesty takes on traditional American fare such as pizza and meatloaf. There are also recipes for dozens of sauces, dressings, spice mixes, and desserts.

From the Inside Flap:

For many years, people who struggled with weight loss tried it all: low-calorie, low-fat, and a cornucopia of specialized diets promising rapid weight loss. Many people found that these diets didn't work because they failed to satisfy them in the long run. Diets low in net carbohydrates appeal to people interested in improving their health through weight loss because they don't have to sacrifice texture and flavor to feel satisfied.
Jude W. Theriot is not only one of the premier names in Cajun cooking, he has struggled all his life with maintaining a healthy weight. After trying hundreds of diets, Chef Theriot discovered that a diet low in net carbohydrates worked best for him because he felt satisfied in both the quantity and variety of food he was able to eat and still lose weight. In developing the recipes for this book and eating them, he lost more than one hundred pounds!
Cajun Low-Carb is an excellent cookbook to help cooks prepare interesting and flavorful meals without sacrificing commitment to the low-carb lifestyle. Recipes include Cajun classics such as gumbo, crab au gratin, �touff�e, and zesty takes on traditional American fare such as pizza and meatloaf. There are also recipes for dozens of sauces, dressings, spice mixes, and even desserts. Chef Theriot also offers "a little something extra," or lagniappe, throughout the book, such as serving suggestions, alternate uses for recipes, ideas for substitutions, and more. Each recipe includes total carbs per serving, net carbs per serving, and a calorie count.
Chef Theriot is a certified culinary professional and was executive chair of the International Association of Culinary Professionals Foundation from 1997 to 1998. 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.

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