Regular price $30.00

As fearless as our guests are about ordering unique varieties of fish at GW Fins, we’ve repeatedly heard that they’re skittish about preparing seafood at home. 

That’s exactly why Tenney Flynn, our recently retired Executive Chef developed our first-ever cookbook, The Deep End Of Flavor.  This seafood guide shows that cooking seafood can be quick and easy with a little practice and the right techniques.  From identifying the best fish at your market, to properly handling, storing and filleting your fish, this book will ease your fish-cooking phobias forever. 

Many of GW Fins’ most requested, signature recipes are compiled in this one volume, including Lobster Dumplings, Scallops with Mushroom Risotto, New Orleans Barbecue Shrimp with Goat Cheese Grits, Blackened Swordfish with Chili Hollandaise, even GW Fins’ most beloved cocktail and dessert recipes, including our Apple Pie with Cheese Straw Crust!

Winner of New Orleans Magazine’s Cookbook Of The Year Award, The Deep End Of Flavor has been featured on Live With Kelly and Ryan, in Garden & GunMaxim, numerous podcasts, and several other articles and television shows throughout the country.

All books will be signed by Chef Tenney Flynn.  Orders should be received within 5-7 business days.