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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 flavor 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 eighteen years and 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 twenty years. His years of expertise have been drawn upon here to present Evans' own collection of recipes---no secret withheld or detail 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."
Included are some of Chef Evans' finest creations: Oyster and Artichoke Soup, Chicken in Champagne Sauce, Crawfish Etouffe, Grits Souffl, Crabmeat au Gratin, Red Snapper with Crawfish Sauce, Veal Grillades 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.
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