Chef Leah Chase in 2009, preparing for lunch at her restaurant Dooky Chase's in New Orleans. Mrs. Chase lacked formal culinary training but had been exposed to a rich home-cooking tradition on her family’s rural Louisiana farm. But it was Mrs. Chase who elevated the menu and made Dooky Chase’s a leading exponent of Creole cooking. Mrs. Chase instead turned her focus to classic Creole dishes that had mostly been the purview of home cooks. In 1990, Mrs. Chase published her first volume of recipes, “The Dooky Chase Cookbook.” Her second, “And I Still Cook,” came out in 2003.

Source: Washington Post June 02, 2019 10:07 UTC