The 100 Greatest Cajun Recipes

By Jude W. Theriot

Book Overview

Dishes that represent the very heart and soul of the culinary spirit of Cajun Culture, from the chef who "was Cajun before Cajun was hot" (Anne Bryn, bestselling author of the Cake Mix Doctor series).

Chef Jude W. Theriot shares his list of core recipes that define the essence 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.

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. 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.

• Format: Paperback
• Language: English
• ISBN: 1589803051
• ISBN13: 9781589803053
• Release Date: March 2006
• Publisher: Pelican Publishing Company
• Length: 224 Pages
• Weight: 1.11 lbs.
• Dimensions: 0.7" x 6.1" x 8.9"

Customer Reviews

Good cookbook

This is a really good cookbook, with relatively easy recipes and easy to find ingredients (at least if you live in Louisiana!) I have created some dishes out of the book and the end product came out great. This is not a fake New Orleans cookbook. The author is obviously a true cajun.

The 100 Greatest Cajun Recipes

While living for nearly a decade on the Alabama and Mississippi Gulf Coasts, I developed a deep love for Cajun cooking. Jude Theriot defines many unique Cajun cooking terms and gives an intersting history of the Cajun quisine. This makes his fine book both an entertaining read, as well as a very useful recipe book. I recommend this book very highly!