Creole Feast: Fifteen Master Chefs of New Orleans Reveal Their Secrets
University of New Orleans Press
January 30, 2020
6.0 X 8.9 X 0.9 inches | 1.3 pounds
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About the Author
Nathaniel Burton was born in McComb, Mississippi in 1914. His extraordinary career as a chef started in 1939 when he was a busboy and dishwasher at the old Hotel New Orleans. For twenty years he was chef at the Caribbean Room of the Hotel Pontchartrain. He was the executive chef at Broussard's Restaurant in the French Quarter.
Rudy Lombard, a native of New Orleans, graduated from Xavier University, the University of Michigan, and received his Ph.D. from the Maxwell School at Syracuse University. He taught at New York University, Howard University, and directed urban planning projects for the State of Louisiana. Mr. Lombard was also a gourmet cook.
Known as the "Queen of Creole Cuisine," Leah Chase is a New Orleans chef, author, and television personality. Chase has been the recipient of a multitude of awards and honors, including a lifetime achievement award from the Southern Foodways Alliance in 2000 and the James Beard Lifetime Achievement in 2016 for her lifetime's body of work that has had a positive and the long lasting impact on the way people ate, cooked and thought about food in New Orleans.
"Working with Rudy Lombard to publish Creole Feast was a pleasure just as getting to know so many talented New Orleans chefs was delicious." --Toni Morrison