Frank Davis Makes Good Groceries!: A New Orleans Cookbook

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9781589805361: Frank Davis Makes Good Groceries!: A New Orleans Cookbook
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The Frank Davis Gulf Coast Seafood Cookbook is perhaps the most comprehensive cookbook available for seafood. This isn't surprising, because for years, Frank Davis has been a renowned authority on the subject. According to noted New Orleans chef Paul Prudhomme, Frank Davis is the "number-one authority on cooking and eating the fresh fish and game of Louisiana." This cookbook is packed with a wealth of information on all aspects of preparing seafood, including buying, serving, freezing, and preserving, as well as a detailed discussion of basic ingredients and spices and rating of the food worthiness of nearly 250 species of edible fish caught in U.S. waters. Davis's recipes include traditional Cajun, Creole, and Italian favorites, using fish, crab, crawfish, oysters, shrimp, and mixed seafood, with a few alligator dishes thrown in for good measure.

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From the Publisher:

"There are few writers who I can read a couple of their lines and undoubtedly identify them. Their style is unmistakable . . . Hemingway and Dickens . . . but on a much more local level there's Frank Davis. His style of communication is so uniquely (or is it `Naturally') New Orleans."--Don Dubuc, St. Tammany News Banner

From the Inside Flap:

[Front Flap Copy]

"There are few writers who I can read a couple of their lines and undoubtedly identify them. Their style is unmistakable . . . Hemingway and Dickens . . . but on a much more local level there's Frank Davis. His style of communication is so uniquely (or is it 'Naturally') New Orleans."
--Don Dubuc, Louisiana Outdoors

Flavored by the expressions and stories of Frank Davis, these recipes are the life and memory of a Louisiana native. No other chef heats a skillet "to the point where a drop of water dances off in a sizzle" or advises that "while the gravy is mellowing . . . is the perfect time to whip up your grits."
In the South, home-style food comes in many flavors, including Deep-Fried Country Wabbit, and the "down-home kissing cousin" of the Salisbury steak, the hamburger steak. Davis provides a cultural education in more than one hundred recipes.
Davis's visual language creates a kitchen atmosphere that is at once comfortable and familiar to even amateur cooks. He not only advises readers on technique and preparation but also suggests which sides should accompany entrees, what to do with leftover ingredients, and alternative seasonings.
Comfort and food go hand in hand, and there is no one more qualified to make cooking as much of a joy as eating. When it comes to defining these types of terms, Frank Davis translates beautifully. A self-taught cook, he is truly a master of expression.


[Back Flap]
A naturalist at heart, Davis has always been a writer, a ceaseless promoter of Louisiana wildlife, and a nonstop talker. In addition to his WWL-TV spots, Davis does programs on outdoors, fishing, and other recreation attractions of the Crescent City. A member of the American Federation of Television and Radio Artists (AFTRA), the Screen Actors Guild (SAG), and president of Frank Davis Productions, Inc., Davis is a past president of the Louisiana Outdoor Writers Association of America and former member of the Southeastern Outdoor Press Association. He has worked as a consultant to National Geographic, Louisiana editor of Outdoor Life, and outdoors editor-in-chief of Louisiana Woods and Water Magazine and has contributed to dozens of local and national publications. He was also public information specialist for the Louisiana Wildlife and Fisheries Department and associate editor of Louisiana Conservationist. Davis is the author of Frank Davis Cooks Naturally N'Awlins, a best-selling cookbook; The Frank Davis Seafood Notebook; The Fisherman's Tackle Box Bible; and Frank Davis Cooks Cajun, Creole, and Crescent City, all published by Pelican.
Praise for Other Frank Davis Books
The Fisherman's Tackle Box Bible
"A superlative guide to fishing in the Louisiana delta. It offers a wealth of practical information that can be adapted to fishing almost anywhere. . . . A truly first-rate and highly recommended 'how-to' guide." --Midwest Book Review Frank Davis Cooks Naturally N'Awlins
"Takes you every step of the way through each recipe and makes you feel as if Frank Davis is standing at your elbow, coaching you." --Paul Prudhomme, chef and owner, K-Paul's

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Frank Davis
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