I grew up south of the South and went to college in a proper Southern college town where I discovered honest fried chicken and fixings (not the stuff you find at a fast food chain) so it was a bit of a revelation to find so many authentic Southern chicken recipes, as well as sides, and sauces come from a restaurant in the California Bay Area. I picked this book expecting the fried chicken but the recipes go so far beyond, including staples like chicken and dumplings, variations like creole chicken jambalaya, and classic sides like sweet potato casserole. All of the recipes list prep and cook times and have succinct easy to follow instructions . The couple of recipes that I tried so far have come out well and take me back to my college years. I am looking forward to trying more recipes from this excellent book.
I received advanced digital access to this book thru NetGalley (for which I want to thank NetGalley and the publisher, Quarto Publishing Group – Harvard Common Press) for an honest review. The opinion expressed here is my own.

A really thorough tour through creole chicken recipes. Everything looked great; the ingredients were accessible and the instructions were clear. Apart from chicken mains, it also lists a variety of sides. The only negative thing I have to say about it is that only a handful of recipes are unique to this book. If you have other creole cookbooks, you will probably already have most of the recipes. That being said, I highly recommend if you have a gap in your collection.

I loved this. So many good, traditional family backed recipes. It’s worth it for the sauces, seasonings and gravies alone. I can’t wait to make so many things!