Southern Creole
Recipes From My New Orleans Kitchen

Growing up in New Orleans, Chef Kenneth encountered a melting pot of culture and a variety of global foods as a child. The city made famous by street jazz and Creole cuisine is a blending of several cultures— Acadians, French, African, Spaniards, Native Americans and Germans. These regional contributions from diverse ethnic groups gave birth to the New Orleans Creole flavor everyone knows and loves.

In Southern Creole, Chef Kenneth Temple shares accounts of his early introduction to this regional cuisine and his path as a professional chef tackling this melting-pot through new eyes as a culinary adventure. The recipes you’ll find in this book include his favorite foods, unique fusion dishes combining Creole influences in new ways, and world-famous delights that are sure to help you fall in love with the beautiful New Orleans culture and flavor.


You’ll learn how to make:

  • Banana Nut Pancakes
  • Big Easy Sandwich
  • Blackened Fish Po-boy with Red Cabbage
  • Crab and Corn Egg rolls
  • Gumbo
  • Okra and Corn Hushpuppies
  • Horchata Daiquiri
  • Smothered Okra
  • Sweet Potato Lemon Thyme Pound Cake
  • Oak Alley Punch
  • And more….

Don't forget your seasonings