La Meilleure de la Louisiane: The Best of Louisiana

by Jude W. Theriot

Recommends Louisiana restaurants, hotels and festivals and provides recipes for Creole-style soups, salads, seafood dishes, meats, vegetables, sauces, breads and desserts

368 pages, Spiral-bound

First published March 1, 1983

About the author

Jude Theriot is a certified culinary professional and was executive chair of the International Association of Culinary Professionals Foundation from 1997 to 1998. He is a retired superintendent of the Calcasieu Parish School System. Together, his seven books give cooks all they need to know to create lively Cajun meals. Chef Theriot is the author of Cajun Low-Carb, Cajun Healthy, Cajun Quick, La Cuisine Cajun, La Meilleure de la Louisiane: The Best of Louisiana(sp), and New American Light Cuisine. He lives with his family in Lake Charles, Louisiana."