Cajun Low-Carb [Hardcover]

Jude Theriot (Author)

Book Description

Publication Date: March 31, 2005

Chef Jude Theriot returns to cookbook writing with his first in more than ten years. This cookbook is a result of Chef Theriot's own struggles with his weight. In developing the recipes for this book and eating them, he lost more than one hundred pounds! Recipes include Cajun classics such as gumbo, crab au gratin, étouffée; and zesty takes on traditional American fare such as pizza and meatloaf. There are also recipes for dozens of sauces, dressings, spice mixes, and desserts.

Editorial Reviews

Review

"...Chef Jude Theriot proves that you can have your Jambalaya and eat it, too." -- Home School Digest

"Jude Theriot ... believes it’s possible to enjoy Cajun food without the carbs..." -- The Daily Adviser

"So delicious are these dishes, you could easily serve them to non-low carbers..." -- www.fabulousfoods.com

Cajun is one of my weaknessess. How nice it is to have a cookbook that embraces my new eating habits. -- RoundTableReviews.com Tracy Farnsworth, Editor

From the Inside Flap

For many years, people who struggled with weight loss tried it all: low-calorie, low-fat, and a cornucopia of specialized diets promising rapid weight loss. Many people found that these diets didn't work because they failed to satisfy them in the long run. Diets low in net carbohydrates appeal to people interested in improving their health through weight loss because they don't have to sacrifice texture and flavor to feel satisfied. Jude W. Theriot is not only one of the premier names in Cajun cooking, he has struggled all his life with maintaining a healthy weight. After trying hundreds of diets, Chef Theriot discovered that a diet low in net carbohydrates worked best for him because he felt satisfied in both the quantity and variety of food he was able to eat and still lose weight. In developing the recipes for this book and eating them, he lost more than one hundred pounds! Cajun Low-Carb is an excellent cookbook to help cooks prepare interesting and flavorful meals without sacrificing commitment to the low-carb lifestyle. Recipes include Cajun classics such as gumbo, crab au gratin, étouffée, and zesty takes on traditional American fare such as pizza and meatloaf. There are also recipes for dozens of sauces, dressings, spice mixes, and even desserts. Chef Theriot also offers "a little something extra," or lagniappe, throughout the book, such as serving suggestions, alternate uses for recipes, ideas for substitutions, and more. Each recipe includes total carbs per serving, net carbs per serving, and a calorie count. Chef Theriot is a certified culinary professional and was executive chair of the International Association of Culinary Professionals Foundation from 1997 to 1998. Together, his six books give cooks all they need to know to create lively and healthy Cajun meals. Chef Theriot is also the author of Cajun Healthy, Cajun Quick, La Cuisine Cajun, La Meilleure de la Louisiane: The Best of Louisiana, and New American Light Cuisine.

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Product Details

• Hardcover: 280 pages
• Publisher: Pelican Publishing (March 31, 2005)
• Language: English
• ISBN-10: 1589802640
• ISBN-13: 978-1589802643
• Product Dimensions: 9.5 x 8.3 x 1 inches
• Shipping Weight: 1.8 pounds (View shipping rates and policies)
• Average Customer Review: 4.8 out of 5 stars  See all reviews (5 customer reviews)
• Amazon Best Sellers Rank: #1,593,569 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

4 of 4 people found the following review helpful:

4.0 out of 5 stars Another Low-Carb book, just Cajun, May 20, 2005

By 

Jennifer A. Wickes "Food Writer" - See all my reviews
(VINE VOICE)   

This review is from: Cajun Low-Carb (Hardcover)

As a lover of Cajun cuisine, Jude Theriot created a low-carb cookbook to show low-carb dieters that you can even enjoy Cajun cuisine!

Jude Thierot is a chef. He used to be the executive chair of the International Association of Culinary Professionals Foundation from 1997 to 1998. He has written five additional books on Cajun cuisine: Cajun Healthy, Cajun Quick, La Cuisine Cajun, La Meilleure de la Louisiane: The Best of Louisiana (sp), and New American Light Cuisine.

Through his love of Cajun cuisine, and adapting some American favorites, Theroit wanted low-carb dieters to learn and enjoy the food he loves best, Cajun! Each recipe in this book lists serving size, total carbohydrates per serving, net carbohydrates per serving, and calorie count. While creating this cookbook, Theroit lost more than 100 pounds.

The recipes are easy-to-read and utilize simple ingredients including Cool Whip, Tabasco Sauce, Equal and Splenda. I could not find any unusual ingredients, except soy flour, which is available in most grocery stores. You may just need to look in the natural food section. There are no photographs or illustrations.

Some nice recipes that we enjoyed were: Just Tomato Salad, Grilled Flank Steak and the Chocolate Mousse.

This book was nice, but a few photographs would have helped sell some of the recipes in this book. Also, knowing yet another person has jumped on the "low-carb" bandwagon was a bit frustrating, despite understanding that Theroit just wants to share his love for Cajun food.

1 of 1 people found the following review helpful:

5.0 out of 5 stars Tastes like Home!, January 11, 2009

By 

K. Bourgeois "What Could You Possibly Be Thin... (San Antonio) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: Cajun Low-Carb (Hardcover)

Chef Theriot has managed to help a successful gastric bypass patient and Southern Louisiana Cajun to continue to have the tastes I grew up with. The dishes have authentic flavor without the simple carbs. I gave a copy to my surgeon who has family from my home town and he loves it too!

1 of 1 people found the following review helpful:

5.0 out of 5 stars The ideal cookbook for those on a low-carbohydrate diet, June 8, 2005

By 

Midwest Book Review (Oregon, WI USA) - See all my reviews

This review is from: Cajun Low-Carb (Hardcover)

Compiled and organized by certified culinary professional Jude W. Theriot, Cajun Low-Carb is the ideal cookbook for those on a low-carbohydrate diet who want dishes that excite their appetites and satisfy their cravings for delicious dining. From Cajun Spinach Dip; Rouxless Okra Gumbo; Cajun Cole Slaw; and Shrimp Remoulade; to Broiled Catfish; Cajun Pepper Steak; Poulet Le Champignon; and Bread Pudding, Cajun Low-Carb offers a veritable compendium of wonderfully easy, "kitchen cook friendly' dishes appropriate for any and all fine dining and family mealtime occasions.