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….
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