Creole Flavors: Recipes for Marinades, Rubs, Sauces, and Spices

by Kevin Graham and Zeva Oelbaum

Book Overview

f Southern Louisiana in 70 delicious recipes. With a nod to healthful eating, Graham offers a fatless variation on the traditional recipe for roux. He even includes a recipe for an old New Orleans... This description may be from another edition of this product.

• Format: Paperback
• Language: English
• ISBN: 1885183224
• ISBN13: 9781885183224
• Release Date: January 1996
• Publisher: Artisan Publishers
• Length: 144 Pages
• Weight: 1.70 lbs.
• Dimensions: 0.7" x 8.3" x 9.3"

Customer Reviews

Spice Up Your Condiment Collection

Kevin Graham has put together a marvelous collection of Creole recipes for everything from marinades and rubs to hot sauces and mustards. He has also included a few recipes to put these condiments to good use like beans and rice, jambalaya and seafood gumbo. The emphasis remains, however, on the extras and one would benefit from finding a more extensive Creole cookbook to put these to good use or incorporate them into daily cooking for an added Creole flair. I would venture to say this is the most complete collection of its kind, peppered with anecdotes of regional history as it relates to the foods and flavors for which New Orleans has come to be known. It's definitely worth a read and probably worth picking up if you have more than a passing interest in Creole condiments.