Louis Evans' Creole Cookbook

Plot

looking over your shoulder, so to speak, you may well be delighted at how gooda cook you can be . . . and gratified at how good a cook you are regarded byfriends and family.Mel LeavittThe 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 theCreole word through the hands of master chefs-and Louis Evans was one of thebest.Executive Chef of the Caribbean Room at the famous Pontchartrain Hotel for18 years, and current Chef at the popular Kabby's restaurant at the New OrleansHilton, Evans served what some believe to have been the best Creole dishes inNew Orleans for over 20 years. His years of expertise have been drawn upon hereto present Evans' own collection of recipes-no secrets withheld or details leftout. As Evans says in his book, And you don't have to be a master chef to pull them off.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 ArtichokeSoup, Chicken in Champagne Sauce, Crawfish Etouff, GritsSouffl, Crabmeat au Gratin, Red Snapper with Crawfish Sauce, VealGrillades a la Creole, the famous Mile-High Ice Cream Pie, and many more. Thereare more than 360 recipes, and each is sure to tingle the taste buds of anylover of Creole cuisine. All categories are covered: appetizers, salads andvegetables, soups, meats, seafood, poultry and game, sauces and dressings, anddesserts, and most are easy to prepare with commonly found ingredients.Chef Louis Evans was the first black chef in history to be admitted to theexclusive Order of the Toque, restricted to 100 members nationwide. With animpressive array of four-star ratings from almost every major food critic, hewas well known as one of the most creative and skilled chefs in the nation. Hepassed away in 1990, shortly after completing work on this cookbook.