Happy Mardi Gras!


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Can it be done? Can you capture the essence of Cajun cooking in only one book? It isn't easy, but in The 100 Greatest Cajun Recipes, Chef Jude W. Theriot shares his list of core recipes that define the soul of Cajun cooking. Along the way he shares secrets, hints, and personal asides in his lagniappe, or "something extra," sections. These helpful sections include freezer suggestions and, as in the case of Pain Perdu, explain how the dish got its name.

Cajun chef Jude Theriot has compiled what he considers the core recipes of Cajun cuisine. From boiled crawfish, crabmeat au gratin, and shrimp gumbo to chicken 'touff'e, Chef Theriot has distilled the essence of Cajun cooking with his signature easy-to-follow, hearty recipes.

In recounting the history of the Cajuns from their Canadian beginnings through their migration south to Louisiana, Theriot conveys the spirit and resolve of a proud community. To know this spirit is to know what drives them to cook with such passion. The fertile land and the abundant waterways of their new surroundings yielded all the fresh ingredients needed to transform everyday meals into extraordinary feasts, feasts Chef Theriot now helps you create.

Trained as a French chef and a specialist in Cajun cuisine, Chef Jude W. Theriot is a member and past president of the International Association of Culinary Professionals. He resides in Lake Charles, Louisiana, with his wife, Deborah, and is the author of six other cookbooks

  • Paperback : 224 pages
  • ISBN-13 : 978-1589803053
  • Dimensions : 6.1 x 0.68 x 8.94 inches
  • Publisher : Pelican (March 31, 2006)