Frank Davis Seafood Notebook, The

Frank Davis Seafood Notebook, The

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. A true New Orleans celebrity, Frank Davis has been livening up the WWL-TV newscasts since the mid-’80s. Starting as a morning-show chef and Thursday-night “fishin’ game” reporter, he soon added several other daily programs to his resumé, covering everything from the outdoors to the people and events that are just “naturally N’Awlins.”    This host, chef, and expert fisherman has written The Frank Davis Seafood Notebook, Frank Davis Cooks Naturally N’Awlins, and Frank Davis Cooks Cajun, Creole, and Crescent City, the latter including “all the old and new ethnic, down-home, make-you-slap-your-momma-twice recipes I couldn’t squeeze into the last two cookbooks.” From mudbugs and macaroni to spicy N’Awlins fried ribs, the Crescent City’s resident chef serves up all the grillades, étouffées, and gumbos you can eat.    In addition to his cookbooks, Davis has written a fishing guide for Pelican, The Fisherman’s Tackle Box Bible. The book describes the best spots for catching both fresh- and saltwater fish in South Louisiana and the Gulf of Mexico, from Pointe a la Hache to Grand Isle.    Davis is one of the hosts of the award-winning two-hour morning news show on WWL-TV in New Orleans (CBS), where he serves as resident chef and outdoors director. From catching the fish to frying them, this New Orleans character remains the most trusted when it comes to fishing poles and frying pans. Davis lives in Slidell, Louisiana.