Cookery / food by ingredient: fish and seafood Books

Book SynopsisJames Beard award-winning author and culinary game-changer Josh Niland returns with the ultimate guide to the art of Fish Butchery, with expert techniques and groundbreaking recipes that are an urgent call for action on culinary sustainability. Josh’s multi award-winning debut The Whole Fish Cookbook created a new blueprint for fish cookery, while its bestselling sequel Take One Fish unpacked 15 different species to reveal their true gastronomic potential. In this latest book, Josh continues to open our eyes to the potential of fish in the kitchen. Presented in three stunning sections – Catch, Cut and Craft – it’s both a challenge to the food industry to do things differently and a dazzling manual to the eye-popping potential in each and every fish. Featuring detailed instructions on how to prepare fish – from reverse butterfly to double saddle – as well as over 40 brilliant recipes for everything from fish sticks to pies, sausage and chorizo, Fish Butchery will disrupt, challenge and inspire the next generation. Trade Review"The book is a treasure trove of practical knowledge, and it's also a visual delight. With fun drawings and stunning photographs adorning its pages, 'Fish Butchery' is as engaging to read as it is enlightening." -- Dani Zoeller * Tasting Table *

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Book SynopsisWINNER OF TWO JAMES BEARD AWARDS IN 2020 Restaurant and Professional and the prestigious BOOK OF THE YEAR WINNER OF THE 2019 ANDRÉ SIMON FOOD AWARD Winner of The Australian Book Industry Association's Illustrated Book of the Year in 2020 Shortlisted as debut cookbook of the year in the 2020 Fortnum & Mason food & drink awards Longlisted as Booksellers choice in the adult non-fiction category by the Australian Booksellers Association A mind-blowing masterpiece from one of the most impressive chefs of a generation. – Jamie Oliver My cookbook of the year. – Yotam Ottolenghi, The Guardian Josh Niland is a genius – Nigella Lawson In The Whole Fish Cookbook, groundbreaking seafood chef Josh Niland reveals a completely new way to think about all aspects of fish cookery. From sourcing and butchering to dry ageing and curing, it challenges everything we thought we knew about the subject and invites readers to see fish for what it really is - an amazing, complex source of protein that can and should be treated with exactly the same nose-to-tail reverence as meat. It features more than 60 recipes for dozens of fish species ranging from Smoked Marlin Ham Caesar Salad, Fish Cassoulet and Roast Fish Bone Marrow to - essentially - The Perfect Fish and Chips. Many of us would like to eat more fish but worry about the environmental impact and often end up cooking the same old salmon fillet on repeat. The Whole Fish Cookbook will soon have you embracing new types and will change the way you buy, cook and eat fish. There is so much more to a fish than just the fillet, and it is indeed true what they say about there being more than just a handful of fish in the sea. Trade Review'My cookbook of the year.' – Yotam Ottolenghi, chef and author 'A mind-blowing masterpiece from one of the most impressive chefs of a generation.' – Jamie Oliver, chef and author 'There’s no other chef in the world that I would rather have scale me with his knife, dry-age me, roast me, glaze me, rest me, slice me, serve me than this powerful spirit! Thank you Josh for paying attention and caring the way you do! You are a shining light!' – Matty Matheson, chef and author 'Here’s one of those rare books that teaches you the basics. An inspiring read, and something to return to again and again — these pages are sure to be worn down quick.' – Rene Redzepi, chef and author 'If you love cooking fish, this book will be a revelation. You'll learn about dry-ageing to concentrate flavour and using every part but the bubble from the fish's mouth!' – Rick Stein, chef and author 'Well that was a smack around the head! This book is a game changer! Josh has basically taken all the old ways of fish prep and cookery and thrown the bad ones out the window then turned what remains on its head. This book is such an eye opener for me personally and at the same time makes so much sense when Josh explains how he thinks about the world of seafood. This is a very, very special book and in many years to come, I will look back at this moment in time and say to myself, "Remember that time when Josh from Saint Peter brought that book out and we all had to rethink the way we prepared and cooked fish and seafood forever?" Thanks Josh and to all the team at Saint Peter for sharing this knowledge with us! – Nathan Outlaw, chef and author 'Equal parts comprehensive technical manual and a giant porthole into creativity, chef Niland's honest and pure approach to all things fish is inspiring. The Whole Fish Cookbook beautifully articulates the entire animal approach while methodically opening the reader's mind to how responsibility and innovation coexist.' – Grant Achatz, chef and author 'Josh Niland is a genius.' – Nigella Lawson, author 'To desire simplicity is a very complex exercise. Josh Niland is an inspiration to our profession. In The Whole Fish Cookbook he offers us a wealth of enjoyment and enthusiasm. In a compelling way, he shows us that with time and patience you can discover the real depth of flavour.' – Bo Bech, chef and author 'I have followed Josh for such a long time and adore him and his use of every part of a fish – what a trailblazer he is … this book is for home cooks as much as chefs and I applaud it.' – Maggie Beer, author 'Josh Niland's uncompromising discipline combined with his unique scale-to-tail, sustainable seafood philosophy has led to a revolution in the way we think, feel, prepare and eat seafood.' – Kylie Kwong, chef and author 'I have been racking my brain trying to think of an American restaurant that comes close to the inventiveness and deep consideration that seafood is afforded at Saint Peter, to no avail ... Saint Peter is proof that when it comes to the modern dedicated seafood restaurant, Australia does it best.' – Besha Rodell, The New York Times 'Josh Niland can coax deliciousness from fish eyeballs, swim bladders and even fish blood with confidence and elegance ... his endeavours, sometimes hauntingly visceral, other times plainly cheeky, [are] always beautiful and restrained. His approach is going to change the way the world thinks about cooking and eating seafood.' – Melanie Hansche, Food & Wine 'This is a book anyone who cares about the future sustainability of our food sources and loves fish has to own.' – Sudi Pigott, The Spectator 'I have been waiting for a book like this: a primer that breaks down the elements of fish cookery. Many of us wish we ate more fish, yet we strangely don't tend to cook it much. Niland, a young Australian chef, demystifies fish, from knowing when it is fresh, to butterflying a sardine. This is a cheffy volume, featuring extraordinary creations such as black fish pudding or a coral trout tail glazed to taste like a Christmas ham. What excited me most were the simple, methodical tips on techniques such as poaching or how to get a really crisp skin on a pan-cooked fillet (weight it down slightly).' – Bee Wilson, The Sunday Times 'This book has gained an underground following among cooks, professional and amateur. The idea is simple, that we should honour fish with the same care and attention that we do meat and "butcher" them accordingly. The results may well change western cooking.' – Tim Hayward, The Financial Times 'Will this become as influential as Nose to Tail Eating? The Australian chef Josh Niland takes the rule of wasting no part of the animal and applies it to fish. It's not a book for casual cooks – not all of us are ready for cod liver and parsley on toast or fish fat caramel slice – but there are recipes and techniques that will benefit fish lovers.' – Tony Turnbull, The Times I have followed Josh for such a long time and adore him and his use of every part of a fish – what a trailblazer he is … this book is for home cooks as much as chefs and I applaud it. * Maggie Beer *With The Whole Fish Cookbook, Josh Niland has revolutionised the way we think about, and treat, fish. Nose to tail cooking, when it comes to animals, has been commonplace since humans started eating meat. So why has it taken so long for us to treat fish in the same way? In this eye-opening book, Niland teaches us not only how to cure and preserve fish, just as we do meat (think moonfish belly bacon and swordfish prosciutto), but also explains how he uses every little bit of every fish in his pioneering restaurant and fish butchery in Sydney. From the eyeballs and swim bladders (which he makes crisps out of), throats (which he deep fries), sperm sacks (which he treats like sweetbreads), blood (which he turns into blood pudding), bones (which he pulverises to enhance stocks) to all the remaining scraps (which he turns into grams). Niland has cleverly devised uses for parts that are usually thrown away without a second thought, inspiring not only chefs, but also fishing industries around the world. * Yotam Ottolenghi, The Guardian *'John Lewis may have recently stopped selling fish kettles due to lack of demand, but don't let that be a deterrent. Seafood chef Josh Niland believes we should treat piscine cuisine with the same nose-to-tail reverence as meat.' * The Herald, Scotland *'This book has gained an underground following among cooks, professional and amateur. The idea is simple, that we should honour fish with the same care and attention that we do meat and "butcher" them accordingly. The results may well change western cooking.' * Tim Hayward, The Financial Times *'I have been waiting for a book like this: a primer that breaks down the elements of fish cookery. Many of us wish we ate more fish, yet we strangely don't tend to cook it much. Niland, a young Australian chef, demystifies fish, from knowing when it is fresh, to butterflying a sardine. This is a cheffy volume, featuring extraordinary creations such as black fish pudding or a coral trout tail glazed to taste like a Christmas ham. What excited me most were the simple, methodical tips on techniques such as poaching or how to get a really crisp skin on a pan-cooked fillet (weight it down slightly).' * Bee Wilson, The Sunday Times *'Will this become as influential as Nose to Tail Eating? The Australian chef Josh Niland takes the rule of wasting no part of the animal and applies it to fish. It's not a book for casual cooks – not all of us are ready for cod liver and parsley on toast or fish fat caramel slice – but there are recipes and techniques that will benefit fish lovers.' * Tony Turnbull, The Times *'This is a book anyone who cares about the future sustainability of our food sources and loves fish has to own.' * Sudi Pigott, The Spectator *

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Book SynopsisSHORTLISTED FOR THE FORTNUM & MASON FOOD AND DRINK AWARDS 2022Selected for Jamie Oliver's Cookbook ClubForget everything you thought you knew about fish cookery with Take One Fish. There are no rules when it comes to cooking fish according to James Beard award winning chef Josh Niland, only an endless world of possibilities. With 60 mind-blowing recipes from just 15 global varieties of fish, this cookbook will take you on a gustatory journey – from elaborate to easy, small to large and – always – scale to tail. Josh’s multi award-winning and bestselling book, The Whole Fish Cookbook, revealed the blueprint for a new and unprecedented kind of fish cookery. In this latest book, Josh continues to open our eyes to the potential of fish in the kitchen, starting from the moment we take our fish home and unpack it – yes that’s right: bring it home, take it out of the plastic, let it breathe uncovered in your fridge. Then you are ready. With flair, colour and bucket loads of flavour, Take One Fish unpacks each of Josh's 15 fish to reveal their true culinary potential, from swordfish cotoletta to pot au feu, to tuna mapo tofu to an ethereal raw flounder. Celebrate the drips, crunchy bits, burnt edges and imperfections that are so central to Josh’s mission – to get more people having fun with fish ingenuity every day. Trade Review'genuinely, deliciously inspiring.' - Luke Slattery, The Australian Financial ReviewNiland has revolutionised the way we think about fish * Financial Times How to Spend It *'genuinely, deliciously inspiring.' - Luke Slattery, The Australian Financial Review -- Luke Slattery * Australian Financial Review *

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Book SynopsisTin to Table cracks open the secrets of the tinned sea with over 50 recipes, from no-fuss snacks to fresh salads, hearty mains, and creative no-recipe recipes for quick pop-and-eat meals. From the sparkling shores of the Mediterranean, to the salmon smokehouses of Alaska, to the deep blue coves of Spain and beyond, tinned seafood offers a world's worth of flavorful meal inspiration. Sail through the pages of this rich, briny guide to discover how to bring more tasty tinned seafood into your life and onto your plate. Just as carefree and delicious as the contents of the tins themselves, the recipes in Tin to Table offer an ocean of knowledge and cooking inspiration, whether you're enjoying these preserved delicacies straight out of the can or using them as a base for fancy dinner party fare: Triple Pickle Smoked Salmon Butter Sandwich Canned Clam Garlic Bread Sardine Curry Puffs Caesar Popcorn (Negronis optional!) Tuna Noodle Casserole 2.0 with Salt and Vinegar Crumbs Vermouth Hour Potato Chips with Mussels, Olives, and Piparras Mac and Mack(erel) Anna Hezel uses her keen food wisdom to not only help you discover tasty meal inspiration but navigate you through the world of tinned seafood with handy field guides, smart pairing suggestions, and shopping resources, so you can live that breezy, tinned-fish life anywhere or anytime.

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Book SynopsisTrade Review"This is a beautiful, important and intelligent cookbook. The title is key and revealing. This is a type of art book, for authentic Japanese cooking is surely an art form." — Huffington Post "This book is a great introduction to both traditional Japanese cuisine, as well as modern interpretations of other dishes." — WeCookBooks.com

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Book Synopsis'Simply delicious recipes by the master of fish.' Jamie Oliver'No one cooks fish like Nathan, one of the most talented chefs in the UK. This book brings all his talent to the home cook.' Angela HartnettA BRAND NEW collection from the UK's most celebrated fish chef that explains what fish to cook and how to cook it, and provides tasty and inspiring ways to cook seasonal and sustainable fish for dinner.In Fish for Dinner, Michelin-starred seafood chef Nathan Outlaw gives his expert advice on what fish to cook and how to cook it, alongside more than 70 of his best seafood recipes. With illustrated preparation techniques, all of Nathan's top tips and species substitutes for every recipe, it is easy to cook delicious fish at home. From hearty stews to delicate soups, moreish snacks to perfect pan-fried dinners and super seafood salads to smoky barbecue specials, there is a fish dish for every occasion.Trade ReviewNo one cooks fish like Nathan, one of the most talented chefs in the UK. This book brings all his talent to the home cook. * Angela Hartnett *Simply delicious recipes by the master of fish. * Jamie Oliver *

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Book Synopsis2012 IPPY Bronze Award in the Cookbook category (Independent Publisher Book Awards)ForeWord Reviews 2012 Book of the Year Award Finalist (TBA)2013 James Beard Foundation Book Awards, Nominee FinalistBorn from the principles of the local food movement, a growing number of people are returning to hunting and preparing fish and game for their home tables. Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish is at once a manifesto for this movement and a manual packed with everything the new hunter needs to know. Wild foods, when managed responsibly, are sustainable, ethical, and delicious, and author Jesse Griffiths combines traditional methods of hunting, butchering, and preparing fish and game with 85 mouthwatering recipes.Afield throws open the doors of field dressing for novice and experienced hunters alike, supplying the know-how for the next logical step in the local, sustainable food movement. Stemming from a commitment to locally grown vegetables and nose-to-tail cooking, Griffiths is an expert guide on this tour of tradition and taste, offering a combination of hunting lessons, butchery methods, recipes, including how to scale, clean, stuff, fillet, skin, braise, fry and more. Fellow hunting enthusiast and food photographer Jody Horton takes you into the field, follows Griffiths step-by-step along the way and then provides you with exquisite plate photograph of the finished feasts. Filled with descriptive stories and photographs, Afield takes the reader along for the hunt, from duck and dove to deer and wild hog. Game and fish include:Doves, Deer, Hogs, Squirrel, Rabbits, Ducks, Geese, Turkey, Flounder, White Bass, Crabs, Catfish, and more.Trade Review2012 IPPY Bronze Award in the Cookbook category (Independent Publisher Book Awards)ForeWord Reviews 2012 Book of the Year Award Finalist (TBA)2013 James Beard Foundation Book Awards, Nominee Finalist"Griffiths may be an ideologue, but his recipes adapt well to the work of the unarmed home cook hoping simply to feed friends beautiful, flavorful food in the chill of early winter. His anise brine mutes the wildness in feral boar. But it also augments the flavor of commercially raised pigs, increases the clarity of their flavor, acts as the best sort of kitchen cheat." — Sam Sifton, "How to Tame a Wild Pork Chop" featured in The New York Times Magazine "I don't really see myself plucking doves anytime soon—rather I tend to feed them—but I greatly admire Jesse Griffiths and his work, especially Afield. It's solid and real, not something stylish and trendy. It's clear that Jesse takes this work very seriously. That would be enough, but I have to add that the photographs are especially evocative." —Deborah Madison, author of Vegetarian Cooking for Everyone and Local Flavors "After the Larousse Gastronomique, this book will become my new bible. Afield is part of the new generation of culinary books. Actually, it's more than just a culinary book, it's a North American chef d'oeuvre. Enjoy!" —Martin Picard aka "The Wild Chef," author of Au Pied de Cochon Sugar Shack "A kindred spirit and fellow hunter, angler and cook, Jesse Griffiths has created a book that not only highlights the glories of Texas' abundant game and fish, but is also just as relevant and as useful wherever you can find doves and deer, crabs and crappies. It is one of a very few modern cookbooks that does justice to America's wild game and fish." —Hank Shaw, author of Hunt, Gather, Cook "Jesse Griffiths practices what most of us only preach when it comes to sustainable eating. Afield shows us that hunting is as much about compassion, respect and knowledge of animals, and the land as it is about the preparation. Much praise goes to Jesse for making the art of hunting and cooking game approachable." —Carla Hall, co-host of The Chew "From his love of hunting and fishing, Jesse Griffiths has created a rare and beautiful book." —April Bloomfield, chef and author of A Girl and Her Pig Advance Praise "Of all the members of The Butcher's Guild, Jesse is one of the most intrepid and iconoclastic. Gracefully teaching sustainability and holistic cooking in Texas, he has become the young grandaddy to a new generation of chefs and butchers. His prose and approach are as warm as a campfire on a Texas dove-hunt." —Marissa Guggiana, author of Primal Cuts and Off the Menu; co-founder of The Butcher's Guild "The recipes are spot-on (I cook; my son is a chef), the photography is gorgeous, and the philosophy is a welcome breath of non-self-righteous rationalization." —James R. Babb, Editor, Gray's Sporting Journal "This book is inspiring. Jesse captures the energy of the hunter gatherer in a refined and approachable way. This book makes me want to eat Snipe and smoke my own catfish." —Jamie Bissonnette, chef and butcher at Coppa and Toro in Boston "Jesse Griffiths knows what's important about food...that it's fresh, local and allowed to speak for itself. He's an old school chef with deep respect for the land, his farmers and purveyors and the food they produce and it shows through his cooking." —Dave Pasternack aka "The Fish Whisperer," according to the New York Times; author of A Young Man and the Sea "For all who want to take increased responsibility for meat eating and plan to hunt it themselves, Afield is the book to follow. For all who may aspire to hunting, it is the book to read closely for a real sense of the experience. For those who already know the pleasures of the hunt, but may not know how to maximize the pleasures of the table, Afield is the book to cook from." —Deborah Krasner, author of GOOD MEAT "The magic, and why I think Afield is a special work, is that it fully portrays a way of living and thinking that allows us to return to a more simple way to be measured and respected. And it does so without lecturing or pandering. It reminds me that by living a more principled life, I can make my world a better place and I can use food and cooking to do it. This book is a beautiful piece of work, and after you read it, and cook from it, please get outside and get dirty with it. Wherever you are, the great outdoors is waiting for you, afield." —Andrew Zimmern, host of Bizarre Foods, from his introduction to Afield (Andrew featured Griffiths breaking down a feral hog on the Bizarre Foods Austin episode that aired on August 13, 2012) "It's not news that we're rethinking how we eat. Between money issues, and the conglomeration of differing ideas about where we should get our food and what we should do with it, I'm surprised we've not seen a book like Afield before now. Then again we've not had a Jesse Griffiths stepping forward before now. With this book he reaches beyond those who have always hunted. He lives that idea of working with what is around you and hunting naturally comes out of that for him. Hunting is not for all of us, but this book has much to teach about working with meat, cooking game well, and for some us, it offers a gentle, thoughtful introduction to a way with food that seemed foreign in the past. It could be a marker for the future." —Lynne Rossetto Kasper, host of public radio's national food show, The Splendid Table®, from American Public Media (Griffiths' segment will air in mid-September) "If things get tough on Planet Earth, you'll want Jesse Griffiths at your side, or at least, his educational and entertaining book, Afield! Read Jesse Griffiths' Afield for inspiration, and then get out to the wilderness and bring home a wild hog, or at least a few fish! Then flip through the pages of this beautiful book to learn what to do with your catch. Jesse Griffiths is an omnivore's inspiration — one of Texas' greatest supporters of and educators on local foods of every kind — he's just as good with vegetables as he is with game. Afield is Jesse Griffiths and his cohorts at their finest. If you don't have a gun or a fishing pole, just delve into Afield for a great armchair experience!" —Carol Ann Sayle, organic vegetable farmer, Boggy Creek Farm, Austin, TX “Griffiths takes you inside the moment with him, into his head, as he searches for a downed doe or sets the hook in a catfish’s mouth. It’s impossible to miss Griffiths’ reverence for the lives he literally consumes.” —Kim Pierce, Dallas Morning News “Everything you want to know about hyper-locavorism can be found in this book of stories, recipes and how-tos that will take you from couch potato to wild boar hunter in no time. Well...maybe a little time.” —Jesse Kapadia, Food Republic “Lots of the recipes - for turkey, duck, fish, crab, and rabbit in particular - could be happily used by cooks with no intention of actually harvesting it themselves from anywhere but the butcher shop.” —Molly Watson, About.com “Calling Afield a mere cookbook would be…like calling the Grand Canyon a large ditch. A philosophical journal, a field guide, a visual work of art – all of these would be fitting descriptions of the new book. Half of [the photographs] will inspire you to never eat anything processed again, while the other half will make you want to grab your rod or gun and head out into the wild right away.” —Bearings: A Southern Lifestyle for Men “Afield is at once anecdotal and educational… In a country where gun ownership is more associated with NRA zealots than food sourcing, Griffiths wants to open up people’s minds to living off the land once again.” —Veronica Meewes, CultureMap Austin “Afield will inspire you to do—to roll up your sleeves and catch a flounder, clean a rabbit, field dress a feral hog, butcher a deer, cook up a squirrel, and make your own sausage—all in the name of a good meal.” —Sarah Hebbel-Stone, FarmPlate “Part recipe collection, part Hemingway-esque adventure read, [Afield] comes from one of Austin’s fiercest talents.” —Paula Disbrowe, Daily South “Yes, it’s a cookbook, but more specifically, it’s an impeccably written, extensively photographed manual that takes people through the hunting process from land, lake, and sea and right back into the home kitchen.” —Layne Lynch, Texas Monthly"For a reader who knows the magic of a duck blind at sunrise, the writing is evocative; for the novice, it offers additional insight into why hunting and fishing are favored pastimes for millions in this country."—Kerry Luft, Chicago Tribune"Griffiths forges a new approach to the sustainable movement through a compelling narrative on the benefits, both mental and physical, to catching your own dinner."—Michele Harris, Erickson Tribune“A practitioner of the new hunting-cooking movement, Griffiths also happens to be a gifted writer who captures the drama and romance of moving through a creek slowly so as not to spook the fish or gutting and scaling whiting directly into Gulf waves while surf fishing… [It’s] Hemingway-esque.” —Greg Morago, Houston Chronicle “[Afield] is one of the better game cookbooks in recent years, equally accessible to avid hunters and fishermen and those who are just starting out, as well as those who are debating whether to begin.” —Kerry Luft, Latino Times “We have come a long way from our days as hunter-gatherers, yet there is still deep satisfaction in catching a fish and cooking it yourself…Jesse Griffiths has tapped into that primordial urge.” —Michael Hoinski, Texas MonthlyTable of ContentsForeword by Andrew Zimmern 6 Introduction by Jesse Griffiths 9 Dove & Snipe Dove: Opening Day 13 Plucking Doves 20 Simple Grilled Doves 24 Rice with Gizzards, Hearts, and Livers 26 Braised Greens 27 Stuffed Doves 28 Bad-Day Dove Risotto 31 Snipe: A Good Day on the Marsh 32 Roasted Snipe 38 Potatoes Anna 38 Hot Fried Birds 40 Creek Fishing Hunting Fish 43 Whole Grilled Fish 52 Making Mayonnaise 54 Cleaning Catfish 55 Smoked Catfish Terrine 56 Frying Fish: Beer Batter, Mustard Batter, Cornmeal Dredge 59 Coleslaw 61 Surf Fishing Whiting on the Beach 63 Whole Grilled Whiting with Carrot-Top Sauce 68 The Half-Shell Technique 69 Half-Shell Tacos 70 Fish and Oyster Stew with Salted Wild Boar Belly 72 Smoked Mullet Salad with Apples 73 Arroz Abanda 75 Fish Soup Flounder & Crab Flounder: The Bay at Night 79 Filleting Flounder 82 Baked Flounder with Parsnips and Carrots 84 Sautéed Flounder with Chard and Raisins 86 Preparing Flounder for Stuffing 88 Roasted Whole Flounder with Herbs and Potatoes 90 Cooking with Fresh Herbs 90 Crab: Simplicity Defined 92 Picking Crabs 94 Crab Posole 96 Pasta with Crab, Basil, and Garlic 97 Feral Hog The Hog Highway 99 Field Dressing Large Game 102 Butchering a Feral Hog 108 Smothered Boar Chops 112 Anise Brine 112 Wild Boar Carnitas 114 Jalapeño Salsa 114 Cheater Ribs 116 Wild Boar Petit Salé 119 Pickled Onions 119 Roasted Whole Baby Hog 120 Sausage & Charcuterie A Nice Fat Sow 123 Morgan’s Wild Boar Pancetta 126 Venison Bresaola 128 Dove Terrine 131 Goose Liver Pâté 132 Salted Wild Boar Belly 134 Wild Boar Rillettes 135 Making Sausage 136 Venison Breakfast Sausage 140 Wild Boar Chorizo 141 Wild Boar and Dark Beer Sausage 142 Venison Chaurice 143 Smoked Goose Sausage 144 Dry-Cured Sausage 146 Deer & Turkey Targets of Opportunity 149 The Gambrel Method 156 Storing Large Game Before Processing 161 Butchering a Deer 162 Stuffed Venison Flank 166 Venison Barbacoa 168 Venison Tartare 169 Venison Neck Osso Buco 170 Venison Chili 172 Making Stock 173 Venison or Feral Hog Stock 173 Game Bird Stock 173 Venison Salpicon 174 Grilled Venison Loin with Horseradish Cream 175 Onion Soup with Venison Shanks 177 Venison Moussaka 178 Venison Burgers 180 Sautéed Venison Liver 182 Grilled Venison Heart 184 Butchering Turkeys 186 Turkey Cutlets with Mushroom Gravy 191 Turkey Potpie 192 Tomato-Braised Turkey Legs 194 Game Bird Polenta 194 Duck & Goose Duck: The Well-Kept Secret 197 Plucking Ducks 204 Butchering a Duck or Goose 208 Roasted Duck with Tangerines 210 Red Wine Brine 211 Onion and Sage Dressing 211 Duck Yakitori 212 Pickled Radish 212 Teal in a Jar 215 Duck and Oyster Gumbo 216 Duck Tikka Masala 217 Goose: Over the Decoys 218 Confit 220 Salade de Gesiers 222 Goose Leg Confit with Potatoes Sarladaise 222 Rabbit & Squirrel Rabbit: One is Enough 225 Cleaning Rabbits and Squirrels 228 Butchering Rabbits and Squirrels 229 Fried Rabbit 230 Rabbit in Pipian Sauce 231 Pappardelle with Rabbit, Muscat, and Cream 232 Squirrel: Three for Three 234 Squirrel Cooked over a Campfire 236 Squirrel with Herb Dumplings 238 The Spring Run White Bass: Go to the Fish 241 Filleting Panfish 248 White Bass Roe in Brown Butter 250 White Bass Escabèche 251 White Bass Veracruzana 252 Sautéed Zucchini 252 Crappie: The Night Bite 255 Crappie Croquettes 262 Gratin of Crappie and Potatoes 264 Index 266 Suggested Reading 270 Acknowledgments 271

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Book SynopsisIrresistible feasts to share and remember with family and friends from the ocean, fields and clifftops of Cornwall.Simon Stallard set up The Hidden Hut to huge critical acclaim in 2011. An outdoor restaurant in Cornwall, tucked down on a remote sandy beach with no road access and completely off grid. He cooks up huge atmospheric open-air feasts for their diners throughout the year. In 2017, over 22,000 people applied for just 600 covers over their summer season, with tickets selling out within minutes of release each month, making it the hottest restaurant ticket in the UK. Simon's cooking techniques have become iconic in Cornwall from fire pits in the sand to wind-chime fish smokers and wood-fired rotisseries his feasts are influenced by the smouldering fires and field-to-fork Cornish produce that fill his outdoor beach kitchen.The Hidden Hut cookbook showcases inspiration for creating magical and memorable feasts. The recipes are adapted for the home cook and include delicious, achTrade Review“The Hidden Hut has becomes the hottest ticket in the country… now he has a recipe book full of Hidden Hut greatest hits. ‘The idea is you can create your own experience when your mates come round.’ It sounds like the Hidden Hut’s ethos: ‘Cook it and they will come’.” Tony Turnbull, The Saturday Times “Full of those meals with lots of lovely seafood and Cornish produce thrown in. A beautiful book packed with inspiration for summer cooking.” BBC Good Food Magazine “The scarlet crab beckons you in and the book doesn’t disappoint. The recipes sound delicious and will be gracing my table soon. The photography and design are gorgeous.” Delicious magazine “Tucked away in deepest Cornwall overlooking stunning Porthcurnick Beach is a tiny seaside café, The Hidden Hut. Tickets for its sunset ‘feasts’ sell out in hours. If you can’t make it there, pick up the new The Hidden Hut cookbook, featuring many of its best recipes, such as crab rarebit and salt-baked lamb” Sainsbury’s Magazine Praise for The Hidden Hut restaurant:“They have transformed it from a snack stand into one of the hottest destinations in the county, and quite possibly the country.” Xanthe Clay, The Telegraph “An unforgettable eating experience” Rick Stein “The spirit of this place is infectious… I honestly can’t think of anywhere I’d rather be on a warm summer’s night” Jack Stein, The Guardian “The food at The Hidden Hut is as stunning as the scenery” Ben Fogle “The best beach cafe in the country” Oliver Peyton “What Simon doesn’t know about open-fire cooking isn’t worth knowing” Laura Jackson “Maximum flavour and minimum fuss.” Waitrose Magazine “Evoke the flavours of Britain’s most laid back coastline with this collection of recipes designed to bring people together.” Food and Travel Magazine

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Book SynopsisChef Mikkel Karstad takes us on a fishing trip around the lakes, rivers and coastline of his native Denmark, catching and cooking fish and shellfish from sustainable species only. Each is given its own chapter, from plaice and skate to razor clams, langoustine and crab, with clear examples as to why zander fillet is an ethical and even more delicious alternative to the diminishing stocks of its sister fish, perch. Karstad not only cooks but styles each dish himself, bringing his elegant and fresh design aesthetic to over 80 delicious and nutritional recipes. Photography by Anders Schonnemann, shot on the beach, at sea and in the kitchen, beautifully complements Karstad's open-air lifestyle.Table of ContentsINTRODUCTION / SEA / PLAICE / MACKEREL / GARFISH / LANGOUSTINE / RAY / LAKE / CRAB CLAWS / TURBOT / SQUID / RAZOR SHELL / ZANDER / BEACH / FISHING SEASONS / INDEX

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Book SynopsisRick Stein’s lifelong passion for cooking fish and shellfish has formed the foundation of his award-winning restaurants and taken him around the world, discovering innovative new recipes, exciting ingredients and the best preparation techniques. In this completely revised, updated and re-designed edition – including brand new recipes – of his classic Seafood, Rick offers comprehensive and inspirational how-to's for choosing, cooking and enjoying fish, shellfish and more. It includes a step-by-step guide to over 60 essential techniques to prepare all types of seafood: from poaching and salting fish to cleaning mussels and cooking lobster. Based on the methods taught at his Padstow seafood school, every step of Rick’s advice is illustrated with full-colour photographs for perfect results. Over 120 recipes from across the world include light salads, delicious starters and spectacular main courses – from Monkfish Vindaloo and Rick's own version of Salt and Pepper Squid to deliciously simple classics like Grilled Sardines and Clams with Garlic and Nut Picada. Complete with tips on buying, storing and sourcing sustainable fish, Rick Stein’s Fish and Shellfish is the essential companion for any fish-lover’s kitchen.

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Book SynopsisTom Walton is renowned for his low-fuss, max-flavour, family-friendly food. More Fish, More Veg is a collection of his go-to recipes that helps you put meals featuring sustainable seafood and seasonal veg on high rotation at your place.Some people are a little nervous about cooking fish, but with a few super simple techniques in your toolkit you'll be confident to give it a go. Tom walks you through these key cooking methods step-by-step, plus he provides pointers on sustainability and seasonality that will take the guesswork out of what fish to buy. He'll also show you how to make veg the star of the show with his vibrant veg-driven dishes that are full of life, colour and deliciousness.Season by season, this book is bursting with easy-to-make recipes that celebrate the abundance of top-quality ingredients and make it a breeze for you to eat more fish, more veg.Table of ContentsIntroduction How to Use this Book Choosing Fish and Seafood How to Cook Fish and Seafood THE RECIPESSpring Summer Autumn WinterArsenal of FlavoursThank you!

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Book SynopsisThese vibrant and refreshing flavors come from a variety of cuisines, so you can experience a world of seafood in one cookbook. With simple and sophisticated meals that add color to your kitchen, these sensational recipes utilize fresh and frozen ingredients, so you can put budget-friendly meals on the table. Take the guesswork out of cooking seafood with a complete introduction to different types of fish, how to shop for them, and food preparation and safety tips. From the grill to the oven, this cookbook will teach you to master different cooking techniques so you can achieve perfection every time.Inside you’ll find: 300+ easy-to-follow recipes for savory soups, stews, and chowders, delicious salads and sides, and delectable entrees Stunning original photography and illustrations that will inspire you to make these mouthwatering meals Insights and recipes from industry insiders A fascinating history of cooking seafood This cookbook captures the spirit of numerous international cuisines and provides a detailed look into the diverse approaches that have shaped seafood dishes over the centuries. Cook your next meal with confidence with Seafood: The Ultimate Cookbook.

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Book SynopsisA modern pescatarian cookbook with over 95 plant-forward, sustainable seafood recipes, featuring stunning photography from Jamie Oliver s longtime food photographer. Author of the acclaimed The Tinned Fish Cookbook Bart van Olphen knows fish. Jamie Oliver has called him his fish hero. Now, Bart shares his best recipes yet in this essential pescatarian cookbook. With over 95 fish and vegetable recipes for soups, salads, sandwiches, pizza, pasta, curries, barbecue, and more, this book expands your culinary limits, turning the beginner home chef into a culinary savant. Whether you re a long-time pescatarian or just looking to add more seafood and vegetables into your diet, Veggies & Fish has something for you. With modern, sustainable recipes covering a wide range of seafood and vegetables from tuna to oysters, fennel to snow peas Bart proves that there are no limits to the different ways you can prepare fish and veggies. Classic Salmon Burgers are here, but so is Pear and Fig Salad with Cod Liver and Orange Dressing. You ll find Gnocchi with Tomato and Tuna but also Spinach Pancakes with Cream Cheese, Avocado, and Smoked Salmon. Or how about a Paella with String Beans and Tiger Shrimp for dinner or Latkes with Smoked Mackerel, Apple, and Parsley for lunch? Bart teaches you how to make delicious dishes that are rich in taste, presentation, and health. Veggies & Fish is filled with mouth-watering recipes that taste as good as they look in dazzling photos by David Loftus (Jamie Oliver s trusted photographer). Snacks, breakfasts, elaborate dinners; with this book in hand, adding seafood and vegetables into your diet is a breeze. After all, there are plenty of fish in the sea . . . so let s eat! ABOUT THE AUTHOR: Bart van Olphen is cofounder of tinned fish brand Sea Tales and author of The Tinned Fish Cookbook. Bart set up the first sustainable fishmongers in Europe and knows all about how we can enjoy great fish without harming stocks for future generations. He was presented with the title of the world s most sustainable seafood entrepreneur in 2008 and his Fish Tales videos on YouTube are an internet sensation, earning him a spot in Jamie Oliver s FoodTube Network.

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Book SynopsisAward-winning chef Jeremy Sewall brings his popular Boston and Portsmouth oyster bar, Row 34, to the page with more than 120 recipes for the home cook.Paying homage to the neighborhood oyster bar, this beautifully photographed cookbook celebrates oyster-bar culture along with the people that bring the restaurant to life. Sewall reinterprets seafood classics such as fried oysters, smoked salmon, chowder, and fish and chips. Chapters cover smoked and cured preparations; whole fish recipes; composed dishes; and essential sauces and sides. Throughout are practical “how-to” instructionals, including How to Buy Seafood and How to Smoke Fish. This essential guide to preparing seafood also includes an oyster primer, as well as profiles of experts from a fishmonger to fishermen. Full of easy-to-make recipes and rich storytelling, The Row 34 Cookbook is for anyone who appreciates the briny taste of raw oysters and delectable seafood. The Trade Review"Sewall shares 120 recipes from his Boston and Portsmouth oyster bar, including such briny classics as smoked salmon, chowder, and fried oysters." —PUBLISHER'S WEEKLY"In The Row 34 Cookbook shares the restaurant’s beloved recipes, like chowder, fried oysters, and smoked fish along with practical knowledge for preparing seafood and profiles of oyster farmers and fisherpeople." —THE LOCAL PALATE

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Book Synopsis''A delicious evocation of place and memory from one of my favourite cooks.'' Allan Jenkins, Editor of Observer Food Monthly''This book is so much more than a cookbook, it''s a love song to a very special place and we are lucky to have the brilliant Marianna as our guide.'' Itamar Srulovich, co-founder of Honey & Co.''I want to make everything in this beautiful book. An absolute treasure.'' Rosie Birkett, author of The Joyful Home CookWith photography from Elena Heatherwick, the Fortnum & Mason Food and Drink Photographer of the Year 2020Marianna Leivaditaki is a natural storyteller. She grew up in Chania, on the Greek island of Crete, and spent her childhood helping out in the family-run taverna. After school, she carried around her blue notebook, writing downall the recipes she would like to cook, helped by the Greek grannies'' kitchen wisdom. Marianna''s love for the food of her heritage flows off everyTrade Review'A gorgeous, evocative and deeply personal book that transports you to Crete and celebrates its cuisine through the cooking of one of our most exciting chefs. The brilliant Marianna holds your hand as she guides you from the crystal waters of the coast to the craggy mountains of her beloved homeland, cooking up the most delicious creations along the way. I want to make everything in this beautiful book. An absolute treasure.' * Rosie Birkett, author of The Joyful Home Cook *'Aegean sun and sea and perfect fisherman's soup. A delicious evocation of place and memory from one of my favourite cooks.' * Allan Jenkins, Editor of Observer Food Monthly *'What a fantastic book! The generous Cretan sun shines from every page, this book is so much more than a cookbook, it's a love song to a very special place and its delicious culture, and we are lucky to have the brilliant Marianna as our guide to this magical island.' * Itamar Srulovich, co-founder of Honey & Co. *

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Book SynopsisSince opening the hugely popular Pear Café nine years ago, Elly Pear has been on a quest for good food and new ideas. Having found real results sticking to the 5:2 way of eating, Elly shares some of her favourite, most exciting meat-free recipes for eating well and enjoying food on both fast days and feast days.Elly Pear: Fast Days and Feast Days is a collection of more than 100 of Elly's favourite pescatarian recipes from both fast days and feast days, her home kitchen and her café, inspired by world cooking but always with an eye on the local greengrocers. With clear and comprehensive advice on shopping well and using your local shops, stocking your fridge and cupboards sensibly and avoiding waste at all costs, this book will guide you to a new way of eating delicious, nutritious food all year round on fast days and feast days.Trade Review‘The two-day-a-week fasting diet is as popular as ever… [Elly Pear is] the woman who guarantees you won’t go hungry’. – Telegraph ‘Everything she makes is fresh and seasonal and she layers up her favourite flavours and textures to create edible masterpieces’ – The Independent ‘Doing The 5:2? You NEED To Meet Our Amazing New Food Writer’ – InStyle ‘‘the hipster’s 5:2 guru…Elly Pear is a brilliant food writer’ – Instyle Reviews for The Pear Café“Owner and self-taught cook Elly Curshen goes to great lengths to make her frittatas, sandwiches, soups and salads stand out.” Olive Magazine.

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Book Synopsis“Part treatise, part miscellany, unfailingly entertaining.”-The New York Times “A small pearl of a book . . . a great tale of the growth of a modern city as seen through the rise and fall of the lowly oyster.”-Rocky Mountain NewsAward-winning author Mark Kurlansky tells the remarkable story of New York by following the trajectory of one of its most fascinating inhabitants-the oyster.For centuries New York was famous for this particular shellfish, which until the early 1900s played such a dominant a role in the city’s life that the abundant bivalves were Gotham’s most celebrated export, a staple food for all classes, and a natural filtration system for the city’s congested waterways.Filled with cultural, historical, and culinary insight-along with historic recipes, maps, drawings, and photos-this dynamic narrative sweeps readers from the seventeenth-century founding of New York to the death of its oyster beds and the rise of America’s environmentalist movement, from the oyster cellars of the rough-and-tumble Five Points slums to Manhattan’s Gilded Age dining chambers. With The Big Oyster, Mark Kurlansky serves up history at its most engrossing, entertaining, and delicious.“Suffused with [Kurlansky’s] pleasure in exploring the city across ground that hasn’t already been covered with other writers’ footprints.”-Los Angeles Times Book Review“Fascinating stuff . . . [Kurlansky] has a keen eye for odd facts and natural detail.”-The Wall Street Journal“Kurlansky packs his breezy book with terrific anecdotes.” -Entertainment Weekly“Magnificent . . . a towering accomplishment.”-Associated Press

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Book SynopsisFresh, modern and totally original, this book tours some of the most interesting trends in barbecue today. Get ready to savour the latest flavours, go beyond the traditional and get a taste of the new, authentic American barbecue. Featuring places of interest, local experts and history behind the recipes - you''ll feel like you''re taking a road trip across the nation of barbecues. Weber''s All American Barbecue is an exciting, hands-on exploration of how American barbecue is evolving. With over 120 new recipes that reimagine the classics, in-depth instruction on the latest techniques, and a look at how global influences such as Latin America, China and France are shaping what we put on our grill, Weber, the most trusted and authoritative name in grilling, brings contemporary, extraordinary barbecue within reach for everyone.Classics are approached ''three ways'' with a beginner, intermediate and advanced version:Beginner: Easy spareribs

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Book SynopsisDelicious and versatile seafood recipes for pescatarians and fish-lovers alike. Trade Review'If you buy one cookbook this month make it The Flexible Pescatarian by Jo Pratt. This beautiful book is filled with delicious and practical recipes for every lifestyle.' * Great British Food *'From cornish crab pasties to aromatic cured salmon, the recipes are simple and packed with flavour' * Prima *'The Flexible Pescatarian is a must for anyone wanting to eat more fish...it contains scrumptious seafood recipes from around the world, along with umpteen practical tips' * Velvet magazine *

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Book SynopsisHone your grill skills for the barbecue season with Jamie Oliver''s ultimate guide from his Food Tube channel and barbecue expert, DJ BBQ''With the recipes in this book, your barbecue will never be the same again'' Jamie OliverThis is the short and sweet cookbook that''s to the point and super indulgent: containing 50 of the very best recipes that you''ll reach for every time you barbecue.From meat to fish, veg to sides, Jamie will also equip you with a whole load of useful tips and cooking techniques that will appeal to outdoor cooks everywhere - whether you''re already an expert or just starting out.DJ BBQ''s smokin'' hot recipes include:- CHERRY-WOOD smoked chicken- SCALLOPS with CHILLI GARLIC BUTTER- BODACIOUS BURGERS- Classic TEXAS BRISKET- Mouth-watering PULLED PORK- Kick-ass FISH TACOS and GRILLED TOMATO SLABSLearn how to transform your barbecue with all the heat of The BBQ Book<

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Book SynopsisTaku Kondo is a popular YouTuber and former sushi chef who sustainably harvests his own ingredients to create masterful dishes. Focusing mainly on fishing and foraging, he specializes in preparing restaurant-quality meals in the great outdoors. Taku lives in Northern California, where he is often on the water or in the woods, seeking his next big catch or mushroom haul. He frequently travels around the globe to expand his knowledge of fishing and cuisines. Follow his outdoor adventures on YouTube, Instagram, and Facebook: @outdoorcheflife.

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Book SynopsisIn the fifth of the River Cottage Handbook series, John Wright reveals the rich pickings to be had on the seashore - and the team at River Cottage explain how to cook them to perfection.Trade Review'A perfect, and beautiful, book for beginners or intermediate-level shore-foragers' Guy Dimond, Time Out

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Book SynopsisLow in fat and rich in protein, minerals and vitamins, fish and shellfish make a magnificent contribution to good health. This collection of 500 classic and contemporary dishes makes the perfect cookbook for any occasion.

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Book SynopsisMake the most of this delicious shellfish, now enjoying an upsurge in availabiiity and popularity.

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Book SynopsisMore than 60 tasty ways to make the most of trout, whether sea, freshwater or smoked, with tempting ideas for grills, barbecues, bakes, stir-fries, salads, terrines and mousses. An essential cookbook for fish lovers everywhere.

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Book SynopsisThe complete guide to buying, cooking, and enjoying seafood—with more than 200 recipes—from the restaurant that knows it best.Legal Sea Foods’s motto is, “If it isn’t fresh, it isn’t Legal,” and the company has built its stellar reputation on serving only the freshest and safest fish. The Legal Sea Foods restaurant opened in Cambridge, Massachusetts, in 1968, and the business has since expanded to include twenty-six restaurants in seven states along the Eastern Seaboard as well as a mail-order company. In 1998, Bon Appétit named it one of ten classic American restaurants. Featuring the innovative recipes that have been added to Legal’s menu during the past fifteen years (since the first Legal Sea Foods Cookbook was published), this new cookbook covers not only the traditional gold standards (Smoked Bluefish Paté, Clam Chowder) but also contemporary dishes such as Crabmeat with Morel Mushrooms, Spicy Fried G

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Book SynopsisThe vibrant flavors of Baja California inspire home cooks to recreate the flavor forward and passionate cuisine, inspired by the sea, and the land.There’s a line between Northern Baja and Southern California but nature knows no such borders and, neither does food nor the people. Baja’s food culture has long influenced Southern California and vice versa. The fish taco may be San Diego’s signature dish but it comes from Baja and the streets of Tijuana, sport nearly as many takes on the hot dog as on the taco. The Baja region has a wealth of distinctive ingredients from the ocean and the land such as: the fish of Popotla, San Diego’s sea urchins, the wine of the Valle de Guadalupe, California artichokes or the ubiquitous avocados on both sides of the border.,Baja chefs, street stand vendors and home cooks use these ingredients and flavors to create dishes from old homes elsewhere. The mission of this book is to help it be the next big thing oTrade Review"Cali Baja Cuisine explores the vibrant flavors of Baja California." — SPOON UNIVERSITY

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