New American Light Cuisine

For a lifetime of healthy eating, Chef JudeTheriot has created New American Light Cuisine , the Americancookbook.From Spicy Bass Mornay to Baked Lower Alaska, from Mighty Mexican Mousse toSweet and Sour Chicken, you can dine on gourmet or ethnic cooking and stilllimit your calories. These delicious, calorie-controlled recipes will keep eventhe weakest-willed on track. Chef Theriot is well schooled in the art of herbsand spices as well as sauces both piquant and haute. His well seasoned,well-reasoned touch gives every recipe a taste that is uniquely Chef Theriot.With each of the 150 flavorful recipes, Chef Theriot includes a caloriecount and nutritional information (counts for carbohydrates, fats, proteins,etc.) for each recipe. His clear, concise directions and helpful hints onpreparing, serving, storing, and freezing each dish can make daily cooking apleasure for the novice cook or the veteran gourmet.Theriot learned the art of cooking from his Acadian-French grandmother andhas won cooking contests at the local, state, and national levels. He is aCertified Culinary Professional and was Executive Chair of the InternationalAssociation of Cooking Professionals Foundation, 1997-1998. He is also theauthor of La Meilleure de la Louisiane (sp), LaCuisine Cajun (hc/sp), CajunHealthy , and Cajun Quick .Theriot, Jude W. is the author of 'New American Light Cuisine' with ISBN 9780882896908 and ISBN 0882896903.