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Creole Flavors: Recipes for Marinades, Rubs, Sauces, and Spicesby Kevin Graham
Synopses & Reviews
In Creole Flavorsaward-winning New Orleans chef Kevin Graham captures the vibrant tastes of the cuisine of southern Louisiana in 70 deilicious recipes. In the simple, straightforward style that has become his trademard, 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 Praline.
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 flaovrs, of New Orleans.
In Creole Flavorsaward-winning chef Kevin Graham captures the vibrant tastes 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 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 Creole favorites like Jambalaya, Seafood Gumbo, Red Beans and Rice, Pickled Okra, Lavender Ice Cream, and Pralines.
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 love potion!
In Creole Flavors,Graham features both the sophisticated elements of Creole cooking, which can be attributed to the cuisine's French roots, as well as the more down-home and hearty Cajun influence. The result is a delicious selection of recipes that enables the home cook to prepare delicious Creole dishes easily and quickly.
About the Author
Kevin Graham, named best chef in New Orleans in a 1995 poll of the city's chefs, has been cooking professionally for 30 years and is chef/owner of Sapphire's, located near the French Quarter in New Orleans. During his tenure as executive chef of New Orleans's five-star Windsor Court Hotel (from 1988 to 1994) the restaurant was named one of the three best restaurants in the country by Conde Nast Traveler. He is also the author of The Cuisine of the Windsor Court (1991), where he was executive chef from 1988 to 1994, Kevin Graham's Fish and Seafood Cookbook(1993), which was nominated for a James Beard award, and Creole Flavors: Recipes for Marinades, Rubs, Sauces, and Spices (Artisan, 1996).Zeva Oelbaum is a New York-based still life and food photographer. Her work can frequently be seen in The New York Times Magazine, House Beautiful, and many other magazines and books.
Table of Contents
CURES, RUBS &marinades
OILS, VINEGARS &dressings
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