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

Graham, Kevin

 
9781885183224: Creole Flavors: Recipes for Marinades, Rubs, Sauces, and Spices
Hardcover
ISBN 10: 1885183224 ISBN 13: 9781885183224
Verlag: Artisan Books, 1996

Inhaltsangabe

In Creole Flavors award-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.

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Von der hinteren Coverseite

In Creole Flavors award-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.

Aus dem Klappentext

In Creole Flavors award-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.

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The rituals people in Louisiana go through to get their cocktail lsauce just right never cease to amaze me. It seems everyone likes to blend cocktail sauce precisely to his or her own taste, adding a bit more hot sauce and a touch less horseradish or ketchup than the next person. Or they may add freshly squeezed lemon juice. Whatever your taste, blend your cocktail sauce to your liking and serve it with fresh seafood, especially raw or fried oysters or boiled shrimp.

3 cups Creole Tomato Ketchup (page 61) or store-bought ketchup

1/4 cup prepared horseradish sauce

Dash Worcestershire sauce

Dash Hot Pepper Sauce (page 50)

Combine all of the ingredients in a mixing bowl, stirring well to mix. Serve with seafood or refrigerate in an airtight container until ready to use. This sauce will keep for 1 month in the refrigerator.

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Verlag
Artisan Books
Erscheinungsdatum
1996
Sprache
Englisch
ISBN 10 
1885183224
ISBN 13 
9781885183224
Einband
Gebundene Ausgabe
Anzahl der Seiten
144
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
Sony Europe B.V.
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