Wednesday, January 7, 2009

Healthy New Orleans Cooking an Oxymoron???

While "healthy New Orleans cooking" may sound like an oxymoron, the fact is that it is possible to enjoy the tastes of our region in a more healthful way. To that end, the Museum Store has assembled the beginnings of a health-oriented section of cookbooks.

Currently in stock are two of Chef Jude Theriot's tomes : Cajun Healthy (1994) and Cajun Low Carb (2005). Theriot's "Healthy" manages to offer up an array of traditional recipes- but in a no fat/lowfat way. His "Low Carb" offers recipes as expected- low carb.

The Pennington Cookbook (2000) by Chef Kelly Williams offers great, healthy recipes while at the same time giving a breakdown of nutritional information, including calories, total fat, cholesterol, and sodium for each recipe.

The New Orleans Program (2006) by Dr. David Newsome and with 95 recipes from Chef John Besh includes critiques of current diet fads, commentary and facts on balancing the intake of alcohol, protein and carbohydrates- and advice on exercise, vitamins and more.

Healthy New Orleans Cuisine (2007) is the brainchild of New Orleans Chef Mark Gasquet. In this book, Gasquet, who is diabetic, rearranged some great recipes to suit his disease by cutting fat and salt while keeping the flavor and managed to lose 40 pounds along the way- without compromising his taste buds.

All of these cookbooks are currently available at the Museum Store. Please drop by for a visit and watch our collection grow.
--- Joe Sunseri