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Louis Evans' Creole Cookbook
Louis Evans
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Louis Evans' Creole Cookbook
Louis Evans
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.
| Media | Books Paperback Book (Book with soft cover and glued back) |
| Released | February 1, 2006 |
| ISBN13 | 9781589804166 |
| Publishers | Pelican Publishing |
| Pages | 240 |
| Dimensions | 150 × 14 × 225 mm · 358 g |
| Language | English |
| Contributor | Chef Edward A. Rhinehart |
| Contributor | Mel Leavitt |
