num_pages: 208
description: Theriot has created New American Light Cuisine, the American cookbook. From Spicy Bass Mornay to Baked Lower Alaska, from Mighty Mexican Mousse to Sweet and Sour Chicken, you can dine on gourmet or ethnic cooking and still limit your calories. These delicious, calorie-controlled recipes will keep even the weakest-willed on track. Chef Theriot is well schooled in the art of herbs and spices as well as sauces both piquant and haute. His well seasoned, well-reasoned touch gives every recipe a taste that is uniquely Chef Theriot. With each of the 150 flavorful recipes, Chef Theriot includes a calorie count and nutritional information (counts for carbohydrates, fats, proteins, etc.) for each recipe. His clear, concise directions and helpful hints on preparing, serving, storing, and freezing each dish can make daily cooking a pleasure for the novice cook or the veteran gourmet. Theriot learned the art of cooking from his Acadian-French grandmother and has won cooking contests at the local, state, and national levels. He is a Certified Culinary Professional and was Executive Chair of the International Association of Cooking Professionals Foundation, 1997-1998. He is also the author of La Meilleure de la Louisiane (sp), La Cuisine Cajun (hc/sp), Cajun Healthy, and Cajun Quick .
language: English
title: New American Light Cuisine
titlecomplete: New American Light Cuisine
publisher: Pelican Publishing