Hooks, Lies & Alibis

Hooks, Lies & Alibis

4.6 11
by John D. Folse, Michaela D. York
     
 
With book lovers still reeling from Chef John Folse�s wild game cookbook, a new book, Hooks, Lies & Alibis, has emerged. Hooks, Lies & Alibis is a tribute to Louisiana�s time-honored fish and seafood tradition and cuisine.
Folse took special care to include a variety of cooking methods to showcase Louisiana�s brimming waters. While some recipes feature

Overview

With book lovers still reeling from Chef John Folse�s wild game cookbook, a new book, Hooks, Lies & Alibis, has emerged. Hooks, Lies & Alibis is a tribute to Louisiana�s time-honored fish and seafood tradition and cuisine.
Folse took special care to include a variety of cooking methods to showcase Louisiana�s brimming waters. While some recipes feature traditional frying and saut�ing techniques, Folse was sure to include mouth-watering recipes for roasting, grilling, boiling, poaching and steaming fish and shellfish. Just as After the Hunt presented unique recipes for preparing wild game, Hooks, Lies & Alibis offers folks new ways of preparing the fish and shellfish we all love to eat.
�I like fried bass as much as the next guy, but why not try steamed whole bass with ginger and spring onions?� Folse said. �I love fried oysters, too, but peppered oysters with cognac and cream is unbelievable. These recipes aren�t hard to make; we�ve just presented an interesting way to use the same ingredients without exerting extra effort in the kitchen.�
While the focus of the new cookbook is saltwater, freshwater and shellfish, there are also hundreds of recipes for items such as fish and shellfish stocks, Louisiana sauces such as ravigote and r�moulade, unusual batters and exceptional marinades. Of special note is the Exotics chapter including recipes for octopus, squid and eel, and the Reptiles & Amphibians chapter where recipes for frog, alligator, turtle and snake are featured. The Preservation chapter includes techniques for preparing canned tuna and smoked salmon among other recipes. Of course, there are still many pages designated for breakfast items, side dishes, dessertsand beverages.
Like his other legendary books, Hooks, Lies & Alibis begins with a look to the past by co-author Michaela York. The history of fishing is told from ancient man and Biblical perspectives; there are discussions of fishing in antiquity including Egypt, Greece and Rome; fishing of the Middle Ages and Renaissance is explored; as well as the exploration and establishment of America because of the unassuming codfish. Through and because of fishing, religions have been established, fast and fish days observed, countries and empires built and New Worlds conquered.
Unique to this cookbook are 50 iconic Louisiana seafood recipes identified by Folse.
�As we studied the recipes we realized there were traditional recipes that absolutely had to be included,� Folse said. �Each of the iconic recipes chosen has a life and a story of its own. Every Louisianian has a story about the dish, when they ate it, where they ate it, who prepared it or what restaurant served it.�
Book signings are scheduled throughout the state of Louisiana during December with signings also in Fairhope, Ala. and Gulfport, Miss.
�Louisiana is blessed with bountiful waters,� Folse said. �I think we forget as Louisianians that these delicacies of fresh fish, shrimp, crab, oysters, crawfish, turtles, frogs and alligators are not commonplace on the tables of most of the world. For centuries, Louisiana cooks and chefs have created culinary masterpieces with these raw ingredients. We decided it was time to preserve, once and for all in one volume, Louisiana�s signature fish and seafood dishes while also recording a few new creations.�
Hooks, Lies & Alibis is 920 pages in length with more than 600 fish, seafood and related recipes.

Product Details

ISBN-13:
9780970445759
Publisher:
Chef John Folse & Company
Publication date:
12/01/2009
Pages:
899
Sales rank:
540,447
Product dimensions:
10.40(w) x 12.00(h) x 2.10(d)

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Hooks, Lies & Alibis 4.6 out of 5 based on 0 ratings. 11 reviews.
Anonymous More than 1 year ago
Beautiful book, with so much information. Highly recommend to anyone who loves fishing, food  & Louisiana. The only negative is that the corners were damaged during shipment (perhaps if it was wrapped in bubble wrap this would not have happened). May have to return for an undamaged copy.
kayakchef73 More than 1 year ago
If you like history, food or both you're in luck, John Folse and his crue have written a wonderful hybrid recipe-history book. This very informative book begins with fishing and the dawn of man and brings you full swing to modern day sport angling & commercial fishing. Only after that will you dive into some of the best recipes from Louisiana, where you will learn how to prepare classic Cajun & Creole dishes to some Nuevo cuisine favorites from New Orleans and the surrounding area. A definite edition to any food lovers library.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
This book is more than just a cookbook. It is a history lesson. Wonderfully made. Great stories and photographs. Plus recipes. Fantastic addition for everyone.
cajuncooker More than 1 year ago
It's hard to find a better cookbook. Like good food, a Great Presentation. Easy to follow recipes. Makes a great gift for friends, family and customers.
Anonymous More than 1 year ago
jewelryqueenofneworleans More than 1 year ago
I bought this for my brother-in-law's Christmas present(at his request). He has already used some of the recipes and is very satisfied as are the other members of his household, who have partaken of his catch and John Folse's recipes.
Anonymous More than 1 year ago
very indepth
LAHamm More than 1 year ago
Chef John Folse is the quintessential Louisiana Cajun and Creole chef. This seafood tome is well written and magnificently illustrated. If you like Louisiana cuisine, this is a must-have cookbook.
Anonymous More than 1 year ago
50th-At-White-Oak More than 1 year ago
Chef John Folse's books are big and beautiful. Definitely for the coffee table, not the shelf. The recipes are great and they are delightful as gifts. With his "Encyclopedia of Cajun and Creole Cuisine" and "After the Hunt" we have a unique trio.