I got this book expecting my gumbo's, roux, piquante's, bisques and king cakes, but no it interprets creole as Caribbean food! Even the back blurb says 'authentic traditional and modern recipes from the sun drenched islands in the Caribbean'!
There are a lot of recipes in here I would never associate with creole, such as callaloo, jerk seasoning, pepperpot, conch and lots of food with papaya and mango. Why this was not called caribbean cooking I will never know. In fact there is not one classic creole recipe in the whole book! however it does dedicate 14 pages to jerk and different jerk rubs which is great.
Its a shame as creole books are hard to come by and this apple press series of 'cooking' books are surprisingly good with nice pictures and easy recipes. But this one did dissapoint. 2 stars purely for some nice tasting recipes.