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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.
| Mediji | Grāmatas Paperback Book (Grāmata ar mīksto vāku un līmēto muguru) |
| Izlaists | 2006. gada 31. janvāris |
| ISBN13 | 9781589804166 |
| Izdevēji | Pelican Publishing |
| Lapas | 240 |
| Izmēri | 150 × 14 × 225 mm · 358 g |
| Valoda | Angļu |
| Ieguldītājs | Chef Edward A. Rhinehart |
| Ieguldītājs | Mel Leavitt |
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