Cover image for New American light cuisine
Title:
New American light cuisine
Author:
Theriot, Jude W.
Personal Author:
Publication Information:
Gretna, La. : Pelican Pub. Co., 1988.
Physical Description:
207 pages : illustrations ; 24 cm
General Note:
Includes index.
Language:
English
ISBN:
9780882896908
Format :
Book

On Order

Summary

Summary

Theriot designed 150 tasty dishes with calorie counts in mind, and the recipes provide the number of calories, fat, protein, carbohydrates, and cholesterol values per serving.


Reviews 1

Booklist Review

Cajun cook Jude Theriot has reworked some Louisiana favorites and added his own creations with an eye to calorie and fat control. Virtually every recipe calls for some combination of sweet peppers, cayenne pepper, and Tabasco sauce, ingredients that make otherwise boring low-cal food exciting. A quick nutritional assessment follows each recipe, recording calorie, carbohydrate, fat, cholesterol, protein, and fiber levels. (Interestingly, Theriot does not offer sodium counts.) The light desserts often rely on the use of artificial sweeteners. Bits of advice after most recipes give the text a chatty informality. To be indexed. MK. 641.5'635 Low-calorie diet-Recipes [OCLC] 87-32841