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Very Best Salmon Cookbook
This unique book condenses a wealth of knowledge on salmon into a handy and accessible cookbook. As well as containing a wonderful collection of recipes for salmon hors d’oeuvres, entrees, and sauces, The Very Best Salmon Cookbook serves as a primer on cooking methods for salmon–poaching, smoking, broiling, baking, and more. It also contains comprehensive, important information on salmon species, and on buying, handling and storing salmon..-.
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Apr 082011
Apr 032011
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Shellfish: The Cookbook
Shellfish made easy and delicious.Shellfish are the basis of a multitude of succulent dishes and also provide significant health benefits. Rich in vitamins and minerals, low in fat and high in taste, shellfish are truly a well rounded delicacy. In Shellfish: The Cookbook, oysters, clams, mussels, crabs, scallops, lobsters, shrimp and prawns are used in deliciously innovative ways. A diverse cross-section of recipes culls the best shellfish combinations from a host of global influences. Easy-to-follow instructions take the intimidation out of preparing such delicious dishes as:Clams steamed with pancetta, tomatoes and wineChilled mussels with lemon tarragon drizzleChilled crab and avocado soupNorthern Thai shrimp saladSeafood hot pot with saffron aloliProsciutto-wrapped prawns with basil sauceSea scallops on apricot butterLobster and mango salad.Comprehensive and clearly written, Shellfish: The Cookbook will be a welcome addition to the home chef’s library..-.
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Apr 022011
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The End of the Line
Ninety percent of the large fish in the world’s oceans have disappeared in the past half century, causing the collapse of fisheries along with numerous fish species. In this hard-hitting, provocative exposé, Charles Clover reveals the dark underbelly and hidden costs of putting food on the table at home or in restaurants. From the Tsukiji fish market in Tokyo to a seafood restaurant on the North Sea and a trawler off the coast of Spain, Clover pursues the sobering truth about the plight of fish. Along with the ecological impact wrought by industrial fishing, he reports on the implications for our diet, particularly our need for omega-3 fatty acids. This intelligent, readable, and balanced account serves as a timely warning to the general public as well as to scientists, regulators, legislators–and all fishing enthusiasts..-.
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The Practical Encyclopedia of Fish and Shellfish
This fabulous full-color visual encyclopedia includes essential information and delicious recipes for every type of fish and shellfish, from well-known varieties such as salmon and cod to unusual shellfish and exotic fish. Find out how to make classic dishes such as Bouillabaisse, Oysters Rockefeller and Lobster Thermidor, and a host of stunning, contemporary creations such as Scallops with Samphire and Lime, Thai-inspired Piquant Prawn Salad, and Roast Cod with Pancetta and Butter Beans..-.
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Seafood
If you enjoy seafood, you will love this mouthwatering collection of recipes, inspired by traditional cuisines from Southeast Asia to the Mediterranean. Chapters include Snacks and Appetizers, featuring tasty small dishes like Spanish Clams with Ham and Baked Mussels with Crispy Bread Crumbs from Italy. Seafood can be used to make successful salads and soups. Choose from Swedish Crayfish Salad, a rustic Greek Octopus Salad, and exotic Thai Lobster Noodle Soup, or a classic Bouillabaisse from Provence. Entree suggestions include an elegant Herb Omelet with Shrimp or Crab and Sweet Pickled Chile Tart. Simple, everyday Pasta and Rice are made extra special when seafood is added. Try quick and easy Mussels in White Wine with Linguine or an indulgent White Squid Risotto. From scallops to squid and from clams to crayfish, this delicious recipe collection is guaranteed to inspire you. Light, healthy, and delicious, seafood is the perfect choice for any occasion..-.
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Mar 282011
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Oysters Of Locmariaquer
Winner of The National Book Award for Arts and Letters in 1965: a classic about oystering and life in Brittany. On the northwest coast of France, just around the corner from the English Channel, is the little town of Locmariaquer (pronounced loc-maria-care). The inhabitants of this town have a special relationship to the world, for it is their efforts that maintain the supply of the famous Belon oysters, called les plates (the flat ones). The Oysters of Locmariaquer is a vivid, fascinating account of how Belon oysters are cultivated. This National Book Award-winning travelogue is also an excursion into the historical background, myths, and legends of Brittany. And at the center of this uncommon narrative, presented in turn after turn of slowly accumulating drama, are the lives of people who make the oyster growing possible..-.
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Mar 172011
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The Compleat Crabber, Revised Edition
Revised and streamlined edition is a complete how-to for catching blue crabs, plus natural history, lore, and recipes..-.
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Fish
Fish and fishing have become hot topics. Our appetite for fish is growing, as is our awareness of the importance of eating fish that are low in fat but may be rich in oil. To satisfy this demand, some of Britain’s most commonly eaten fish, such as cod and haddock, are in danger of being fished into extinction. Meanwhile, doubts have been cast on the safety of consuming another popular fish, farmed salmon. In this important new book, Sara Paston-Williams has not only provided delicious recipes drawn from different parts of the British Isles, but also takes into account the constraints and demands of current fishing and farming practices. She highlights local industries and sustainable practices, working in consultation with the Marine Conservation Society of the United Kingdom. The recipes combine time-honoured dishes with modern flavours. Traditional fishcakes are accompanied by Lime Chilli, Fried Mackerel with Rhubarb Sauce and Roast Turbot with Orange Hollandaise. Local ingredients are featured whenever possible, such as Welsh Leek, Cockle and Goat’s Cheese Tarts, and Stewkey Blue (the Norfolk name for cockles) and Samphire Risotto. Freshwater fish are not forgotten; from the Lake District, for instance, comes Ullswater Trout marinated in Lemon and Oil with Tomato and Coriander Sauce. With lists of suppliers and coastal places to visit, Fish is the perfect book for the fish and seafood enthusiast. U.S. and metric measurements..-.
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Mar 032011
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The Sushi Experience
From Hiroko Shimbo, the well-known and widely admired authority on Japanese food, here is the most comprehensive, engaging, and instructive book that has ever been written on the fascinating world of sushi—the delights of eating it, preparing it, and savoring it in its many forms. Shimbo introduces you first to the history of sushi (it started out as a way of preserving fish) and shows how it has evolved into the phenomenon it is today, relished by food lovers the world over. She then takes you into a typical sushi bar—guiding you in all aspects of the experience, from the ordering of sushi and the etiquette of eating it to the appropriate exchange with your sushi chef—all in Japanese, of course (you can tear off this sheet and the one on the back flap to tuck into your pocket so you’ll have these valuable tips with you the next time you visit a sushi bar). For the home cook there are step-by-step illustrated instructions on how to make sushi rice properly and how to shape the rice around a variety of delicious fillings (primarily of cooked and preserved fish and seafood, omelets, vegetables, and seasonings). There are sauces and accompaniments to complement the sushi meal. A new world will open up as you discover sushi pouches, tossed and arranged sushi salads, sushi for the lunch box, and sushi dolls to make with your children. Now, along with the professional chef, you are ready to tackle raw fish and seafood, and Shimbo gives you all the tools—what fish to buy, how to be sure that is safe to eat raw, and how to slice it expertly. It’s all here in this all-encompassing, gloriously illustrated book, along with stories about fishermen, knife makers, tea growers, wasabi farmers, and sake brewers, to inspire American cooks to create, and enjoy, our own perfect sushi..-.
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Feb 282011
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Mediterranean Seafood
Mediterranean seafood is a topic as vast as the riches of that fabled sea itself. The new edition catalogs edible marine life and provides identifications in a dozen languages and over 100 line drawings. Davidson puts knowledge into practice with 240 skillfully presented recipes, culled from cuisines throughout the region. This work possesses the quixotic charm of the true enthusiast; his practical discussions are enlivened by touches of witty erudition that will delight those new to the subject, as well as readers steeped in the biology and culinary traditions of the Mediterranean..-.
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Feb 132011
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50 Classic Trout Recipes
The best-known of all freshwater fish, trout is also one of the most popular. It is inexpensive to buy and available everywhere, which makes it the perfect ingredient for substantial family meals, quick and tasty suppers and gourmet feasts alike. 50 Classic Trout Recipes is an essential guide to preparing and cooking trout — from the perennial favourite rainbow trout, to the less common brown trout, golden and coral trout, as well as succulent, mellow-flavoured sea trout.The book opens with an illustrated guide to types of trout, including tips on choosing the best fish and how to prepare fresh fish for cooking. Arguably the best way to cook trout is pan-fried on the spot, but there are all sorts of cooking methods besides — including baking, frying, broiling, microwaving and braising in a court-bouillon ? and full explanations for these are given in this practical introduction. The 50 recipes that follow provide plenty of inspiration for serving up trout in new and exciting ways. From Trout Bisque1 Smoked Trout Tartlets, and Cheese Scones with Trout Butter, to Stuffed Trout with Tarragon Sauce, Smoked Trout Risotto and Thai-marinated Sea Trout, the versatility is endless.With an easy-to-follow step-by-step presentation for every recipe, and mouthwatering colour photographs for each featured dish, this is an essential cookbook for fish lovers everywhere..-.
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The New England Clam Shack Cookbook (2nd Edition)
Rich buttery lobster, fried clams, and thick chowders are the foods that taste of long summer days in New England. Fresh sweet seafood, simply prepared, brings back warm afternoons and cool salty evenings on the beaches of Cape Cod, Maine, Connecticut, and the North Shore of Massachusetts, where local clams were first battered, deep fried, and served up with creamy, tangy tartar sauce.Simple authentic coastal fare doesn’t get any better than in the second edition of Brooke Dojny’s culinary tribute, The New England Clam Shack Cookbook. Take a bite of New England’s clam shack traditions with nearly 100 recipes gathered from the region’s best casual seafood eateries. Here are all New England classic seafood preparations, from clam chowder to lazy man’s lobster.All the sides and sweets are here too, as well as the names and addresses of more than 100 eateries, plus three regional weekend itineraries for the true clam shack devotee..-.
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Pesce!
Chapters include seafood basics, crustaceans and mollusks, cleaning seafood, utensils, and much more..-.
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