La Cuisine Cajun Signed Edition

Additional Details

Description: Cajun cooking is a unique blend of fresh ingredients, pungent spices, and creativity. It is as unique as each of its practitioners. The land inspired in the Cajun people a love of food and an ability to cook from the soul, not just from the pot. 

La Cuisine Cajun was written with the Cajun credo in mind: be true to your heart, use what ingredients are available, and follow your inborn creativity. Author Jude Theriot's research linked him with respected Cajun cooks who share this philosophy, vowing always to use available ingredients to make a dish as tempting as possible. 

Theriot combines the most appealing flavors from his varied background: France, Canada, Creole New Orleans, and the Louisiana Bayou Country. His Cajun cooking is simple, yet exciting. To cook like a Cajun is to live a little closer to heaven on earth, he contends. 

There are as many fabulous variations for all of the traditional Cajun recipes as there are Cajun cooks. La Cuisine Cajun attempts to capture this flair for creativity. The 200 varied recipes include many of Theriot's personal favorites, such as Cajun Boiled Crab, Stuffed Doves Hyppolite, Quail Eulalie, Baked Collards Marie, and Macque Choux, or smothered corn. The traditional recipes included are all fine- tuned composites of hours of cooking, tasting, and comparing in his quest for the best of Cajun cooking. The ideas are culled from many Cajun cooks, from his grandmother, and from his own personal preferences. 

Cajun cooks pride themselves on their "lagniappe" -- the little something extra that makes an ordinary dish special. Theriot is able to perk up the simplest of seafoods, meats, poultry dishes, vegetables, sauces, and desserts. He even provides calorie counts for each recipe and helpful suggestions for advance preparation. 

A Cajun cook by heritage, French chef by training, and nouvelle light chef by choice, Theriot takes a flexible approach to the culinary arts. An authority on the flavorful cuisines of Louisiana, he also has written New American Light Cuisine and La Meilleure de la Louisiane: The Best of Louisiana. A member of the International Association of Cooking Professionals, he has been designated upon examination as a Certified Culinary Professional, a status granted by the IACP and currently held by just over 100 professionals worldwide. 

---- 

Condition: Good condition. Jacket has small tear.