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Cooking Books -> Marinades
Creole Flavors: Recipes for Marinades, Rubs, Sauces, and Spices
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by:
Graham, Kevin
Oelbaum, Zeva (Photographer)
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Publisher:
Artisan Sales
Published: May 1996
ISBN: 1885183224
Format:Paperback
Pages:144
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Book Description
From Library Journal
Graham (Grains, Rice, and Beans, LJ 3/15/95) is a longtime New Orleans restaurant chef. In this attractive book, the third in Artisan's "Pantry Cookbook" series, he offers recipes for all sorts of Creole (not to be confused with
Cajun) seasonings, condiments, sauces, oils and vinegars, and more, often accompanied by recipes for dishes that incorporate them. Sometimes the term Creole seems to be interpreted rather loosely (is Basil-Pesto Oil really part of this cuisine?), but the
recipes are good, and imaginative cooks will find lots of uses for Graham's pantry items. Recommended. Sahni, author of the authoritative Classic Indian Cooking (LJ 10/15/80) and Classic Indian Vegetarian and Grain Cooking (LJ 11/15/85), does not limit
herself to one cuisine in her latest work. Recipes inspired by Asian, Latin American, and African dishes showcase both familiar and exotic herbs and spices and combinations thereof. An informative introduction to everyday and uncommon spices and herbs is
followed by 20 recipes for spice and herb blends and seasonings, each with another recipe using it, such as Grilled Squab with Fragrant Spice Rub and Lobster Sandwich with Curry Mayonnaise. Then there are dozens of delicious recipes arranged by category,
including vegetarian meals and spicy condiments, with menu suggestions, e.g., Iced Pear Soup with Mint, Polenta with Green Peppercorns, and Chicken Braised in Cardamom Sauce. Unusual and wide-ranging, this is highly recommended.
Copyright 1996 Reed
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From Booklist
Intermixed with more than 70 recipes that scream "N'Awlins," from gumbo to pickled watermelon rind, are such unusual delicacies as rum-dried grapes, spiced honey, and pickled green beans with fennel
seeds. Even rarer--and definitely welcome--are the snippets of professional advice; for instance, the crawfish oil recipe elicits a debate on chopping up living crustaceans or tossing them live and whole into the oil. The recipe for homemade sweet butter
was included because Graham thinks "we've... read more
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