“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
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.