A bestseller since it was first published in 1983, this guide to Louisiana cuisine features the best of the state’s distinctive and rich culinary traditions. Author/Chef Jude W. Theriot, CCP, offers more than six hundred recipes representing a comprehensive picture of the culinary arts and cuisines of Louisiana. Many of the recipes are from the kitchens of some of the best cooks in the state. All of the dishes in the book were personally “kitchen tested” by the author, who tried upwards of two thousand recipes before selecting those offered here.
This revised edition presents regional dishes, such as Barbecued Shrimp and Louisiana Mud Cake, alongside a wealth of information about the state’s restaurants, plantation homes, festivals, watering holes, and more. As much a guidebook as it is a cookbook, this collection includes reviews of more than fifty restaurants and recipes from Buras to Bossier City. Now home cooks can serve Crabmeat au Gratin as prepared at Pat’s Waterfront Restaurant (Henderson), Honey Pecan Fried Chicken from the Normandy Room of the Chateau Motor Hotel (Shreveport), Mile High Ice Cream Pie as prepared by the Caribbean Room of the Pontchartrain Hotel (New Orleans), and Jude W. Theriot’s Bell Pepper Soup.
About the Author
Jude W. Theriot, CCP, is a nationally renowned chef with expertise in preparing Louisiana regional cuisines. He has traveled the country promoting Cajun cooking and conducted cooking-school classes. Theriot has been featured on television and radio and in magazines and newspapers. He is the author of The 100 Greatest Cajun Recipes, Cajun Healthy, Cajun Low-Carb, La Cuisine Cajun, New American Light Cuisine, and Cajun Quick, all published by Pelican.
LA MEILLEURE DE LA LOUISIANE
The Best of Louisiana 2nd Edition
By Jude W. Theriot
COOKING / Regional & Ethnic / American / Southern States
368 pp. 6 x 9
15 b/w photos Index
ISBN: 9781589807389 comb