The lively star of the popular television cooking show, New Orleans Cooking with Kevin Belton, is back with another cookbook showcasing even more of his delicious Creole and Cajun recipes in New Orleans Kitchen.

His earlier titles include Kevin Belton's Big Flavors of New Orleans (indexed for our members) and Big Kevin, Little Kevin (a fun title with 120 recipes from around America and Britain).

Staying true to his New Orleans roots, this new book delivers classics such as Crawfish pie, Fried oyster po-boy with blue cheese and buffalo sauce, and Duck and andouille gumbo with potato salad, as well as international favorites with a little New Orleans twist, like Cuban paella, Vietnamese wonton soup with shrimp dumplings, and Greek souvlaki with tzatziki. 

Belton's exciting flavors (Roasted root vegetables marinated in wine and coffee or Pecan cheesecake with caramel whiskey sauce) and engaging writing alongside Eugenia Uhl's mouthwatering photographs make this new cookbook a must-have. This is so wrong but the one recipe that is screaming to me right now is the French fry po-boy with gravy (bacon gravy) - roll in the crash cart because that one is coming to our kitchen soon.  

For a closer look inside this title check out our  that features the following recipes: 

Special thanks to Gibbs-Smith for providing the materials for our preview feature and for offering three copies of this book in our worldwide contest below.

The publisher is offering three copies of this book to EYB Members worldwide. One of the entry options is to answer the following question in the comments section of this blog post.

Which recipe in the index would you try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won't be counted. For more information on this process, please see our step-by-step help post. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on June 24th, 2018.