Captures the vibrant tastes of the cuisine of southern Louisiana in 70 delicious recipes. Presents recipes for such Creole staples as homemade Hot Pepper Sauce, Creole Mustard, & Creole Cocktail Sauce. In addition to condiments & sauces, the book includes recipes for classic Creole dishes such as Jambalaya, Seafood Gumbo, Red Beans & Rice, & Pralines. He rounds out this collection with basics like Homemade Sweet Butter, Creole Tomato Ketchup, & a variety of flavored oils & vinegars. He offers a fat-free variation on the traditional recipe for roux. Also features 25 gorgeous photos which evoke the mood & flavors of New Orleans. Creole Flavors: Recipes For Marinades, Rubs, Sauces, And Spices captures the vibrant tastes of the cuisine of southern Louisiana in 70 delicious recipes. IN simple, straightforward style, Kevin Graham presents recipes for such Creole staples as homemade Hot Pepper Sauces, Creole Mustard, and Creole Cocktail Sauce. IN addition to condiments and sauces, Creole Flavors includes recipes for classic Creole dishes such as Jambalaya, Seafood Gumbo, Red Beans and Rice, and Pralines. Graham rounds out this wonderful 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. With its 25 beautiful full-color photographs, Creole Flavors will have a place of privilege on any cookbook reference shelf! -- Midwest Book Review 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 the author of The Cuisine of the Windsor Court (1991), Kevin Graham's Fish & Seafood Cookbook (1993), which was nominated for a James Beard award, Creole Flavors: Recipes for Marinades, Rubs, Sauces, and Spices (1996), and Grains, Rice and Beans (1998). 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.