Review of 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.

Product Description
Now lovers of Cajun cooking can have their gumbo and eat it too! The recipes in this cookbook cover a tremendous range from standard American favorites like pizza, (mock) mashed potatoes, and meatloaf, to classic Cajun dishes including étouffée, shrimp au gratin, and even jambalaya. The seafood recipes cover just about everything that swims, and the sauces and seasoning mixes can elevate just about any dish into a special treat. There are even dessert recipes sure to satisfy the sweet tooth without the sugar. One unique feature of each of Chef Theriot's cookbooks is the lagniappe, or "a little something extra." This book includes suggestions for parties, additional uses for recipes, serving suggestions, and more. This book proves that Cajun cooking can be low-carb cooking.
Chef Theriot lost more than one hundred pounds eating the recipes he developed for this cookbook. Millions of Americans have discovered exactly what Chef Jude W. Theriot found when he tried a diet low in net carbohydrates: that cutting carbs is an effective way to maintain long-term weight loss because the food available on this regimen can be deeply satisfying.
Each recipe lists serving size, total carbohydrates per serving (which includes sugar alcohols), net carbohydrates per serving, and calorie count.

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