A great original resource of Southern food, adaptable for everyone’s lifestyle. -Sue Calvert Finn, American Dietetics AssociationFew people get to do in life what they do well and enjoy doing most to earn a living. Frank is doing both and deservingly so! -Willy Coln, executive chef, Hotel Inter-Continental, New OrleansFirst 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, �touff�es, 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 pulls out some of his best homespun 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. From these names, one might assume that this book’s recipes are high in calories and unhealthy, but they aren’t at all, and that’s what sets this cookbook apart from the rest. Davis adds a wealth of nutritional information and serving tips that make it possible to cook and eat the hearty local cuisine without taking on any weight.
