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Author: Frank Davis Publisher: Pelican Publishing Company ISBN: 9781455604562 Category : Cooking Languages : en Pages : 296
Book Description
"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.
Author: Frank Davis Publisher: Pelican Publishing Company ISBN: 9781455604562 Category : Cooking Languages : en Pages : 296
Book Description
"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.
Author: Davis, Frank Publisher: Pelican Publishing Company ISBN: 9781455604548 Category : Cooking Languages : en Pages : 280
Book Description
"Takes you every step of the way through each recipe and makes you feel as if Frank Davis is standing at your elbow, coaching you."--Paul Prudhomme, chef and owner, K-Paul's "A delightful, easy-to-read book that doesn't assume the reader is an expert cook. It's fun to read, with good recipes as a pleasant bonus."--Field and Stream Presented in the colorful conversational tone that has attracted TV and radio audiences for more than fifteen years, New Orleans chef Frank Davis's package includes a multitude of ways to prepare some 160 home-cooked dishes. Whether grilling, broiling, oven baking, pan-frying, smoking, or microwaving, this all-encompassing work offers a wealth of information to experts and novices alike. The author shares with readers a host of secrets to great New Orleans cooking, including time-tested techniques that he promises will make cooking easier and dishes tastier. This cook's treasure trove is sprinkled with salt-substitution suggestions, instructions for making sweetened condensed milk, helpful hints for making homemade bread, and "everything you want to know about onions." A cornucopia of flavors, Frank Davis Cooks Naturally N'Awlins includes recipes ranging from appetizers to desserts. He offers step-by-step directions to preparing dishes such as Mudbugs and Macaroni, New Orleans Cheepie Chicken, Cajun Baked Eggs and N'Awlins Fried Grits with Red-Eye Gravy, Pyracantha Jelly, N'Awlins Blueberry Cream Cheese Crumble, Pig-Out Pudding Pie, Beer Bread, and much more.
Author: Frank Davis Publisher: Pelican Publishing Company ISBN: 9781455604555 Category : Cooking Languages : en Pages : 324
Book Description
"There are few writers who I can read a couple of their lines and undoubtedly identify them. Their style is unmistakable . . . Hemingway and Dickens . . . but on a much more local level there's Frank Davis. His style of communication is so uniquely (or is it 'Naturally') New Orleans."-Don Dubuc, St. Tammany News Banner A culture that continues to capture the fascination of newcomers, the essence of New Orleans runs deeper than tourist attractions. There is a part of New Orleans that doesn't exist in the French Quarter or on college campuses or in the Superdome. This New Orleans lives and breathes in kitchens large and small throughout the city. Mamma's, grandmamma's, aunts, uncles, and cousins stir up southern comfort in the form of home-style food. This is the New Orleans that is found throughout Frank Davis's fifth book. Amidst anecdotes and memories of growing up in Louisiana, Davis shares recipes using language that creates a comfortable atmosphere for even amateur chefs. Frank Davis delves into Louisiana culture with recipes such as Crawfish Bread, Creole Rice Pudding, and Frank's Bananas Foster. Davis's advice on technique and preparation, and his suggestions on which sides should accompany entrees, and what to do with leftover ingredients and alternative seasonings takes the guesswork out of cooking, leaving only the fun and food. By the time the meal is finished, the term, "good groceries," will imply something much more than a meal. In the New Orleans vernacular, you have made groceries when you buy the ingredients at the store. Good groceries are the result of the love and effort that can transform ordinary ingredients into an outstanding dining experience.
Author: Frank Davis Publisher: Pelican Publishing ISBN: 9781455604302 Category : Sports & Recreation Languages : en Pages : 276
Book Description
A superlative guide to fishing in the Louisiana delta. It offers a wealth of practical information that can be adapted to fishing almost anywhere. . . . A truly first-rate and highly recommended �how-to� guide. --Midwest Book Review Chef Paul Prudhomme refers to Frank Davis as the number-one authority on cooking and eating the fresh fish in Louisiana. He has written the definitive books on cooking seafood and now Frank Davis reveals how and where to catch the big ones. Whether you are fishing for fresh- or saltwater varieties, Davis shows you the best spots in South Louisiana and along the Gulf of Mexico. Some of the areas he describes include Lake Pontchartrain, Lafitte, Pointe a la Hache, Delacroix Island, the Rigolets, and Grand Isle. He also shares the secrets he has learned from fishing guides, professionals, and his own long experience in area waters. Since many of his techniques are based on the characteristics of each fish species, these tips are effective anywhere.
Author: Frank Davis Publisher: Pelican Publishing Company ISBN: 9781455604531 Category : Cooking Languages : en Pages : 308
Book Description
From the host of Naturally N’awlins, a collection of recipes from the author’s homemade recipes, with adaptions for healthy eating. From the Matthew, Mark, Luke, and Frank of cooking New Orleans style, a new cookbook containing, “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, etouffées, and simmered dishes—there isn’t much left out of Frank Davis Cooks Cajun, Creole, and Crescent City. 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. “A real indispensable New Orleans cooking companion, built on a foundation of knowledge, wit, and native know-how. Naturally a four-beaner!” —Randy Buck, executive chef, New Orleans Fairmont Hotel
Author: Rima Collin Publisher: Knopf ISBN: 0394752759 Category : Cooking Languages : en Pages : 266
Book Description
Two hundred eighty-eight delicious recipes carefully worked out so that you can reproduce, in your own kitchen, the true flavors of Cajun and Creole dishes. The New Orleans cookbook whose authenticity dependability, and wealth of information have made it a classic.
Author: Shirley King Publisher: Houghton Mifflin Harcourt ISBN: 9780618002030 Category : Cooking Languages : en Pages : 388
Book Description
Fish: The Basics has received praise from all quarters for its breadth, clarity, and for the flexibility it gives the seafood cook. Every one of the more than 100 recipes suggests as many as a dozen choices of fish and shellfish that work equally well, with precise cooking times for each. The second part of the book contains more than 200 illustrated profiles of fish and shellfish, including many of the lesser-known varieties that are increasingly common in the marketplace, with a list of recipes that are appropriate for each one. Dozens of step-by-step illustrations of technique in Fish: The Basics ensure that the seafood cook, whether beginner or expert, will never be caught short and forced to choose something less than fresh.
Author: Arthur Conan Doyle Publisher: University of Chicago Press ISBN: 022604999X Category : Science Languages : en Pages : 262
Book Description
This e-book features the complete text found in the print edition of Dangerous Work, without the illustrations or the facsimile reproductions of Conan Doyle's notebook pages. In 1880 a young medical student named Arthur Conan Doyle embarked upon the “first real outstanding adventure” of his life, taking a berth as ship’s surgeon on an Arctic whaler, the Hope. The voyage took him to unknown regions, showered him with dramatic and unexpected experiences, and plunged him into dangerous work on the ice floes of the Arctic seas. He tested himself, overcame the hardships, and, as he wrote later, “came of age at 80 degrees north latitude.” Conan Doyle’s time in the Arctic provided powerful fuel for his growing ambitions as a writer. With a ghost story set in the Arctic wastes that he wrote shortly after his return, he established himself as a promising young writer. A subsequent magazine article laying out possible routes to the North Pole won him the respect of Arctic explorers. And he would call upon his shipboard experiences many times in the adventures of Sherlock Holmes, who was introduced in 1887’s A Study in Scarlet. Out of sight for more than a century was a diary that Conan Doyle kept while aboard the whaler. Dangerous Work: Diary of an Arctic Adventure makes this account available for the first time. With humor and grace, Conan Doyle provides a vivid account of a long-vanished way of life at sea. His careful detailing of the experience of arctic whaling is equal parts fascinating and alarming, revealing the dark workings of the later days of the British whaling industry. In addition to the transcript of the diary, the e-book contains two nonfiction pieces by Doyle about his experiences; and two of his tales inspired by the journey. To the end of his life, Conan Doyle would look back on this experience with awe: “You stand on the very brink of the unknown,” he declared, “and every duck that you shoot bears pebbles in its gizzard which come from a land which the maps know not. It was a strange and fascinating chapter of my life.” Only now can the legion of Conan Doyle fans read and enjoy that chapter.
Author: Alison Green Publisher: Ballantine Books ISBN: 0399181822 Category : Business & Economics Languages : en Pages : 306
Book Description
From the creator of the popular website Ask a Manager and New York’s work-advice columnist comes a witty, practical guide to 200 difficult professional conversations—featuring all-new advice! There’s a reason Alison Green has been called “the Dear Abby of the work world.” Ten years as a workplace-advice columnist have taught her that people avoid awkward conversations in the office because they simply don’t know what to say. Thankfully, Green does—and in this incredibly helpful book, she tackles the tough discussions you may need to have during your career. You’ll learn what to say when • coworkers push their work on you—then take credit for it • you accidentally trash-talk someone in an email then hit “reply all” • you’re being micromanaged—or not being managed at all • you catch a colleague in a lie • your boss seems unhappy with your work • your cubemate’s loud speakerphone is making you homicidal • you got drunk at the holiday party Praise for Ask a Manager “A must-read for anyone who works . . . [Alison Green’s] advice boils down to the idea that you should be professional (even when others are not) and that communicating in a straightforward manner with candor and kindness will get you far, no matter where you work.”—Booklist (starred review) “The author’s friendly, warm, no-nonsense writing is a pleasure to read, and her advice can be widely applied to relationships in all areas of readers’ lives. Ideal for anyone new to the job market or new to management, or anyone hoping to improve their work experience.”—Library Journal (starred review) “I am a huge fan of Alison Green’s Ask a Manager column. This book is even better. It teaches us how to deal with many of the most vexing big and little problems in our workplaces—and to do so with grace, confidence, and a sense of humor.”—Robert Sutton, Stanford professor and author of The No Asshole Rule and The Asshole Survival Guide “Ask a Manager is the ultimate playbook for navigating the traditional workforce in a diplomatic but firm way.”—Erin Lowry, author of Broke Millennial: Stop Scraping By and Get Your Financial Life Together
Author: Frank Davis
Author: Frank Davis
Author: Davis, Frank
Author: Frank Davis
Author: Frank Davis
Author: Frank Davis
Author: Rima Collin
Author: Shirley King
Author: Arthur Conan Doyle
Author: A. D. Livingston
Author: Alison Green