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Louis Evans' Creole Cookbook
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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.
| Medios de comunicación | Libros Paperback Book (Libro con tapa blanda y lomo encolado) |
| Publicado | 31 de enero de 2006 |
| ISBN13 | 9781589804166 |
| Editores | Pelican Publishing |
| Páginas | 240 |
| Dimensiones | 150 × 14 × 225 mm · 358 g |
| Lengua | Inglés |
| Colaborador | Chef Edward A. Rhinehart |
| Colaborador | Mel Leavitt |
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