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

Kevin Graham has put together a marvelous collection of Creole recipes for everything from marinades and rubs to hot sauces and mustards. He has also included a few recipes to put these condiments to good use like beans and rice, jambalaya and seafood gumbo. The emphasis remains, however, on the extras and one would benefit from finding a more extensive Creole cookbook to put these to good use or incorporate them into daily cooking for an added Creole flair. I would venture to say this is the most complete collection of its kind, peppered with anecdotes of regional history as it relates to the foods and flavors for which New Orleans has come to be known. It's definitely worth a read and probably worth picking up if you have more than a passing interest in Creole condiments.