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….