LOUIS EVANS' CREOLE COOKBOOK
By Louis Evans
Foreword by Mel Leavitt
256 pp. 6 x 9
Index
ISBN: 0-88289-799-3
Price: $18.95+$3.95 S/H
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LOUIS EVANS' CREOLE COOKBOOK
"With Chef Louis Evans looking over your shoulder, so to speak, you may
well be delighted at how good a cook you can be . . . and gratified at how
good a cook you are regarded by friends and family."
Mel Leavitt
The city of New Orleans has produced some of the finest chefs in the world.
The only American city to boast its own distinct cuisine, it has spread the
Creole word through the hands of master chefs-and Louis Evans was one of the
best.
Executive Chef of the Caribbean Room at the famous Pontchartrain Hotel for
18 years, and current Chef at the popular Kabby's restaurant at the New
Orleans Hilton, Evans served what some believe to have been the best Creole
dishes in New Orleans for over 20 years. His years of expertise have been
drawn upon here to present Evans' own collection of recipes-no secrets
withheld or details left out. As Evans says in his book, "Good, tested
recipes will work for you. And you don't have to be a master chef to pull
them off." Evans cooked traditional Creole food with a roux (the base of all
Creole soups and sauces), but to suit the current taste, he lightened the
roux a bit.
Included are some of Chef Evans' finest creations: Oyster and Artichoke
Soup, Chicken in Champagne Sauce, Crawfish Etouffé, Grits Soufflé, Crabmeat
au Gratin, Red Snapper with Crawfish Sauce, Veal Grillades a la Creole, the
famous Mile-High Ice Cream Pie, and many more. There are more than 360
recipes, and each is sure to tingle the taste buds of any lover of Creole
cuisine. All categories are covered: appetizers, salads and vegetables,
soups, meats, seafood, poultry and game, sauces and dressings, and desserts,
and most are easy to prepare with commonly found ingredients.
Chef Louis Evans was the first black chef in history to be admitted to the
exclusive Order of the Toque, restricted to 100 members nationwide. With an
impressive array of four-star ratings from almost every major food critic,
he was well known as one of the most creative and skilled chefs in the
nation. He passed away in 1990, shortly after completing work on this
cookbook
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