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.

Author: Louis Evans, Mel Leavitt
Publisher: Pelican Publishing Company
Published: 01/31/2006
Pages: 240
Format: Paperback
Weight: 0.79lbs
Size: 9.00h x 6.00w x 0.55d
ISBN: 9781589804166

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