Cajun Healthy

9781565540859

1565540859

"If anyone can make low-fat dishes taste delicious, it's Jude Theriot. This style of cooking is exactly what health-conscious cooks desire--great flavor without a lot of fat. Jude's entertaining style of cooking in Cajun Healthy will make all America have a change in taste."-Sharon W. Thompson,food writer for the Lexington (KY) Herald-LeaderGood food has always been a part of the Cajun joie de vivre. But people traditionally associate it with high-fat, high-calorie dishes, which don't complement a heart-healthy lifestyle. Certified culinary professional Chef Jude W. Theriot has broken apart the myth that Cajun cooking can't be low in fat and calories and still remain tasty with his fifth cookbook, Cajun Healthy.The secret behind Theriot's approach is not to rely so heavily on ingredient substitutes. Instead, he focuses on maintaining many of the ingredients from the original recipes and simply altering the amounts used of those that pose health risks. Some substitutes are used but only in the interest of preserving the consistency, coloring, and presentation of the dish. This means the full-bodied flavor of each recipe still comes from the same spices, sauces, meats, and kitchen staples that have made Cajun cooking such a delicacy.Among the more than two hundred recipes in this volume are standards of the Louisiana kitchen, like gumbos, jambalayas, etouffees, as well as new features from his family kitchen just teeming with Cajun influences. Theriot has added a little something special to each of his dishes to make them unique and fresh to even the most well-trained Cajun palate. In addition, he always offers his standard lagniappe of helpful hints for the kitchen and even a little background for each dish's development.ABOUT THE AUTHORTheriot learned the art of cooking from his Acadian-French grandmother and has won cooking contests at the local, state, and national levels. He is a certified culinary professional and was executive chair of the International Association of Culinary Professionals Foundation from 1997 to 1998. He is also the author of La Meilleure de la Louisiane, La Cuisine Cajun, New American Light Cuisine, and Cajun Quick, all published by Pelican.