Creole Flavors: Recipes for Marinades, Rubs, Sauces and Spices
Creole Flavors: Recipes for Marinades, Rubs, Sauces and Spices was published by acclaimed chef Kevin Graham. Graham's New Orleans southern recipes cover a variety of Creole sauces, rubs, spices, and dishes that best showcase these creations like Jambalaya and Gumbo.
Format: Hardcover with dust jacket, 143 pages.
Author: Kevin Graham
Description: In Creole Flavors award-winning New Orleans chef Kevin Graham captures the vibrant tastes of the cuisine of southern Louisiana in 70 delicious recipes. In the simple, straightforward style that has become his trademark, Graham presents recipes for such Creole staples as homemade Hot Pepper Sauce, Creole Mustard (a popular addition to Louisiana's Po' Boy Sandwich), and Creole Cocktail Sauce (about which Louisianans are very particular).
In addition to condiments and sauces, the book includes recipes for classic Creole dishes such as Jambalaya, Seafood Gumbo, Red Beans and Rice, and Pralines.
Graham rounds out this collection with basics like Homemade Sweet Butter, Creole Tomato Ketchup, and a variety of flavored oils and vinegars. With a nod to healthful eating, he offers a fat-free variation on the traditional recipe for roux. Graham even includes a recipe for a New Orleans love potion -- a novel and tasty aperitive.
Creole Flavors also features 25 gorgeous photographs by Zeva Oelbaum, which evoke the mood and atmosphere, as well as the memorable flavors, of New Orleans.
Condition: Good condition.
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