The Frank Davis Seafood Notebook

by Frank Davis

Book Overview

"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... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0882893092
• ISBN13: 9780882893099
• Release Date: August 1985
• Publisher: Pelican Publishing Company
• Length: 288 Pages
• Weight: 1.37 lbs.
• Dimensions: 1.1" x 6.3" x 9.3"

Customer Reviews

Best Cookbook For Fish

After searching for a cookbook to produce fish entrees at home that are in the style of Pappadeaux in Houston or Mulate's in Louisiana or even Galatoire's in New Orleans, I will assert that THIS IS THE ONE. The Brennan books made my head swim with baking beef bones to produce broth ingredients and boiling shrimp tails to make fish stock, and on and on. Frank Davis explains clearly and simply, without condescending, how to make seafood dishes that taste really good. He even lists possible variations on the recipes, and which fish to buy. This is a wonderful cookbook.

Best Guide to Enjoy Seafood

I have borrowed afriend's book long enough - time to have my own. I enjoy using it - others will also.

More than a cookbook

This is my kind of cooking book. It's not just a cookbook, but a textbook on seafood also. The first several chapters are just on purchacing, handling, and cooking techniques for many types of seafood. Then, the cookbook section is loaded with great recipes. Frank has a great personality. He's great to watch on tv here in New Orleans, and his humor and knowledge really come through. If you like books such as this that take you "to school", try "The Bread Baker's Apprentice" by Peter Reinhart.

The Bible of Seafood Cookery!

Written as a textbook of sorts, entirely in narrative script, this book actually teaches you how to cook seafood as opposed to how to follow just one singular recipe. It is chock full of valuable information dealing with culinary procedures, use and application of spices, techniques for preparing everything from boiled blue crabs to beer-battered alligator, and the only complete listing of every single fish that swims the waters of the Northern Gulf of Mexico and how to cook them! But the recipes themselves are special--not only unique to the famed cuisine of the Crescent City but so simple to follow and easy to prepare, both for the novice cook as well as the professional chef. It is truly one of those books a serious cook interested in preparing seafood the proper way needs to have on his or her bookshelves, and it is certainly one of those books you'll feel compelled to read from cover to cover for pure entertainment and enrichment.