Louisiana Creole & Cajun Cooking at Its' Best (Illus)

Certified Executive Chef, Tyrone A. Willis, has written a lovely, illustrated personal memoir of Cajun & Creole cooking, including many of his own discoveries like Chicken St. Charles, Veal Priscilla, Avocado a la Mer, Zesty Lamb Chops, & Chicken Prima Donna. Born in Louisiana, Chef Willis began his rise to the top at the young age of eight. Under the loving tutelage of his grandmother, he learned Cajun cuisine--Stuffed Crawfish Bisque, Crawfish Etouffe, Seafood Gumbo, Fried Perch, etc; his mother taught him about Creole--Fried Catfish, Jambalaya, Shrimp Creole, Stewed Rabbit, Oysters Po-Boy, etc. From that time, Tyrone Willis never looked back. He has served as executive chef at several well-known restaurants throughout the South & Southwest & for many years has organized Cajun & Creole Food Shows for charitable causes. He has been the subject of several newspaper & magazine articles & has demonstrated his talents on TV. Finally after much prodding, in 1987 Chef Willis started compiling his most requested specialities. The result LOUISIANA CREOLE & CAJUN COOKING AT ITS BEST, is Chef Willis' personal memoir with illustrations by the well-known Cajun artist, Geo. Rodrigue. To order: Phone 1-800-435-9846. Or write: Tyrone A. Willis, 3904-9 Newport Avenue, Fort Wayne, IN 46805.Willis, Tyrone A. is the author of 'Louisiana Creole & Cajun Cooking at Its' Best (Illus)' with ISBN 9780963075307 and ISBN 0963075306.