Frank Davis Cooks Cajun, Creole and Crescent City

Frank has pulled together the absolute "best of the best" hometown creations for this book. But it's so much more than that!

As vascular surgeon Dr. Albert Barrocas cites, "it can be both high-fat and high-calorie if that's what you want, but it can also be heart-healthy if that's what you choose. The approach is unique!"

The first chapter teaches you everything there is to know about "fat free" and how to make personal substitutions. But if you're not interested in that and all you want is a great book of great New Orleans recipes...you got it!

"This book is a masterpiece, created by one of the most extraordinary chefs New Orleans has to offer," says John Piccolino, executive chef at the Palmer House Hilton in Chicago.

Hardcover - 304 pages (September, 1994)
Pelican Pub. Co.; ISBN: 1565540557 ; Dimensions (in inches): 1.09 x 10.22 x 7.33