Louis Evans’ Creole Cookbook

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

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.

240 pages, Paperback

First published August 1, 1991