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Frank Davis Seafood Notebook, The

Davis, Frank

5 ratings by Goodreads
ISBN 10: 0882893092 / ISBN 13: 9780882893099
Published by Pelican Publishing
Used Condition: Good Hardcover
From Wonder Book (Frederick, MD, U.S.A.)

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About this Item

Signed Copy . Acceptable dust jacket. Signed by author on bookplate on front endpage. Slightly dampstained. Bookseller Inventory # X04C-00483

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Bibliographic Details

Title: Frank Davis Seafood Notebook, The

Publisher: Pelican Publishing

Binding: Hardcover

Book Condition:Good

Dust Jacket Condition: Dust Jacket Included

Signed: Signed by Author(s)

About this title

Synopsis:

"His is one of the most educational and instructional books on how to cook that I've ever seen! I think Frank Davis has achieved in print what many cooking teachers wish they could do with the spoken word. I highly recommend this cookbook."
--Joe Cahn, president, New Orleans School of Cooking

"Louisiana seafood has its first authentic reference book, done by a native with bona fide and original recipes tested to perfection and guaranteed to be memorable. It's good . . . it's well done . . . and it's presented just the way it should be. It's going to be one of the most popular seafood cookbooks ever."
--Chef Paul Prudhomme, K-Paul's Louisiana Kitchen

The Frank Davis Seafood Notebook 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 jam-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 a rating of more than 240 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.

About the Author:

Frank Davis is resident chef and outdoors director for WWL-TV in New Orleans. He co-hosts an award-winning two-hour morning news show and hosts several daily programs on the outdoors, fishing, and other recreational attractions of the Crescent City. He is the author of Frank Davis Cooks Cajun, Creole, and Crescent City; Frank Davis Cooks Naturally N'Awlins; The Fisherman's Tackle Box Bible; and Frank Davis Makes Good Groceries! A New Orleans Cookbook, all published by Pelican.

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