Louis Evans' Creole Cookbook

by Louis Evans, Edward Rhinehart (Foreword by), Mel Leavitt

Overview

Executive chef at the Caribbean Room, as well as chef at the popular Kabby's restaurant, the late Chef Louis Evans established a reputation as one of the most creative and skilled Creole chefs in the nation. The first black chef in history to be admitted to the exclusive Order of the Golden Toque, Evans utilized his unique talent and distinct blending of flavors to create some of New Orleans' finest Creole dishes.

Product Details

ISBN-13:	9781589804166
Publisher:	Arcadia Publishing SC
Publication date:	01/31/2006
Series:	Restaurant Cookbooks
Pages:	240
Product dimensions:	6.00(w) x 9.00(h) x 0.50(d)

About the Author

Considered one of New Orleans' leading historians and foremost television and radio personalities, Mel Leavitt offers a fascinating look at the history of this unique restaurant. In his prefatory text, he attempts to "mute the fabulists, and let history speak quite eloquently for itself."