Frank Davis Cooks Cajun, Creole and Crescent City

Enjoy a taste of New Orleans with the Frank Davis Cooks Cajun, Creole and Crescent City cookbook. Recipes like Old N'Awlins Barbecued Shrimp, Seafood Muffalettas, Homemade Creole Cream Cheese, and Chocolate Pecan Truffle Pie are some of the delicious choices inside this southern cookbook of Cajun and Creole favorites. 

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Format: Hardcover with dust jacket, 303 pages. 

Copyright: 1994 

Publisher: Pelican Publishing 

Author: Frank Davis 

ISBN: 9781565540552

$12.00 $10.99

Additional Details

Description: First there was The Frank Davis Seafood Notebook, the Matthew, Mark, Luke, and Frank of cooking seafood New Orleans style. Then came Frank Davis Cooks Naturally N'Awlins, a full-spectrum cookbook of the true traditions of old New Orleans. Now there is Frank Davis Cooks Cajun, Creole, and Crescent City, "all the old and new ethnic, down-home, make-you-slap-your-momma-twice recipes I couldn't squeeze into the last two cookbooks." 

Fried dishes, grillades, rice dishes, gumbos, game dishes, étouffées, and simmered dishes -- there just isn't much left out this time around. Frank Davis serves up all new seafood recipes plus variations on the Cajun-Creole canon of cooking. What makes each recipe so unique is the precise, stand-by-your-side, humorous writing style Davis adds to each page. 

Davis has pulled out some of his best hometown creations for this book, like N'Awlins Pickled Onions, Old New Orleans Vanilla Ice Cream, Spicy N'Awlins Fried Ribs, and Cajun Deep-Fried Breast of Turkey. What is so good about this cookbook is that it looks high-calorie, but Davis adds a wealth of nutritional information and serving tips that make it possible to eat the hearty local cuisine without taking on weight. 

For additional help in the kitchen, Davis includes instructions for a number of tasks easily overlooked in cookbooks. Among the special lessons are choosing professional cookware and grilling the perfect steak. It's just like having him in the kitchen conducting a cooking class. This is good eating just like what is found in all the good homes of Louisiana for both the absolute novice and expert chef. 

Frank Davis is resident chef, features editor, and outdoors director for WWL-TV in New Orleans (CBS), where his cooking show appears weekly on the "Eyewitness Morning News." Davis also is the host of "Naturally N'Awlins," which spotlights local personalities and features highlights of the city's charm and color. And when he isn't producing those two shows, he is hosting "The Fishin' Game Report," which takes his armchair audience on some of the best fishing trips found anywhere in the South. 

A past president of the Louisiana Outdoor Writers Association of America and the Southeastern Outdoor Press Association, he has contributed to hundreds of local and national publications. He is also the author of The Frank Davis Fishing Guide to Lake Pontchartrain and Lake Borgne, also published by Pelican. 

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Condition: Good condition. 

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