This 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 filled 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. Davis's recipes include traditional Cajun, Creole, and Italian favourites using fish, crab, crawfish, oysters, shrimp, and mixed seafood, with a few alligator dishes thrown in for good measure.