Cooking, Food & Wine Books:

Louis Evans' Creole Cookbook

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Format:

Paperback / softback
$51.99
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Description

Executive chef at the Caribbean Room, as well as chef at the popular Kabbys 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.

Author Biography:

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."
Release date Australia
January 31st, 2006
Audience
  • General (US: Trade)
Contributor
  • Foreword by Edward Rhinehart
Pages
240
Dimensions
152x229x14
ISBN-13
9781589804166
Product ID
1923366

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