Chef Jude Theriot returns to cookbook writing with his first in more than ten years. This cookbook is a result of Chef TheriotAm 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, Am touffAm e; 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.CARROT AND CELERY SALAD 2y* cups carrot, grated 11/4 cups celery, sliced thin % cup green onion, bottoms 1 tsp. TabascoAr Sauce 1 packet EqualAr sweetener 1 tsp. balsamic vinegar 2 tbsp. parsley, finely minced y2 cup mayonnaiseanbsp;...
|Author||:||Theriot, Jude W.|
|Publisher||:||Pelican Publishing - 2005-03-31|