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 sauteing 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 remoulade, unusual batters and exceptional marinades.