Cookery / food by ingredient: fish and seafood Books

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Book SynopsisMore than just a cookbook, this beautifully produced volume in three parts promotes a total understanding of British fish, from their natural habitats to what sauce they go best and how to respect their sustainability, in keeping with the River Cottage ethos. The first part is dedicated to understanding fish - Hugh and Nick explain the ins and outs of procuring a good fish, discussing fish farming, aquaculture, sustainability and harvesting issues, how to buy and catch fish in an ethical way, and how to prepare it for the kitchen. Next they open up a whole world of fish cooking - pickling, salting, barbecuing, frying, potting, stewing, smoking and more are explained in depth, each technique followed by classic recipes from gravadlax to kedgeree, from sashimi to chip shop battered cod. Finally, Hugh and Nick present Britain''s best fish by species, giving portraits with notes on seasonality and ecology, as well as listing the relevant recipes from part 2 with alternatives. With a new inTrade ReviewA great big book with lots of simple fish recipes ... It's packed with information and it reminds you that cooking is fun * Independent Fifty Best Cookbooks *Assuredly written and enlightening ... This erudite volume looks likely to become a much-used kitchen fixture for eco-aware cooks * Time Out *

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Book SynopsisAn exciting new cookery book for anyone whose heart sinks at the question: ''What shall we have for dinner tonight?''. In spite of her Hollywood name, Alex is a busy working mum who faces all the usual challenges: not enough time, too much to do, wanting to feed her family good home cooked food but bored by endless food shopping. Sound familiar? Guided by her fuss-free approach to cooking and drawing on the recipes from her popular Twitter feed @hollywood_wife, Cooking Tonight is based around the staple ingredients we all buy in our weekly shop, showing us how to throw them together to create delicious and easy home cooked suppers. These recipes will fit easily into your mid-week meal planning, many of them using up leftovers, and are versatile enough for it not to matter if you don''t have all the right ingredients. Mealtimes should be a time when we sit together, even for a short while, to unwind and relax, and enjoy a good meal. This stress-free cooTrade ReviewSumptuous simple recipes, inspired by Alex's travels and family gatherings * Mary Berry *Home cooking that is perfectly suited for midweek family meals or special occasions with friends. Enjoy it people! * Tom Kerridge *

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Book SynopsisBillingsgate is the UK's largest and most famous inland fish market, offering buyers the opportunity to see the widest selection of fish in the United Kingdom. This unique book celebrates the market's fascinating history, explores market life today, and offers over 80 delicious recipes.Amusing stories from the floor and interesting information about the market's history are combined with CJ Jackson's invaluable advice on selecting fish, sustainability, techniques for fish preparation and cooking dozens of delectable dishes.This London institution is steeped in history and tradition. Its origins can be traced back to 1327 when Edward III granted London's citizens a charter concerning the market rights of the City of London. Today Billingsgate Market is based in London's Docklands where, at 5 a.m. every Monday to Saturday, a bell is tolled and London's "free and open market for all sorts of fish whatsoever" opens for business.Billingsgate Market Fish and Shellfish Cookbook will make engaging reading for anyone with a love of cooking fish and an interest in the history of one of London's greatest markets.

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Book SynopsisPreserve your meat properly and enjoy unparalleled flavor when you’re ready to eat it. This no-nonsense reference book covers all the major meat preserving techniques and how to best implement them. You’ll learn how to corn beef, pickle tripe, smoke sausage, cure turkey, and much more, all without using harsh chemicals. You’ll soon be frying up delicious homemade bacon for breakfast and packing your travel bag with tender jerky for snack time.

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Book SynopsisLearn the best recipe for walleye, the subtlest way to smoke tuna, and a foolproof method for grilling bluefish. Master chef and fisherman John Manikowski presents 150 flavorful recipes for grilling and smoking freshwater and saltwater fish. In addition to tickling your taste buds, Manikowski provides step-by-step instructions for building a smoker of your own — on the grill, a backyard fire pit, or even in the wild. Wrap that smallmouth bass in cornhusks, soak that yellow perch in grapefruit marinade, and bring your appetite.

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Book SynopsisPut on your bib and crack open this collection of 55 mouthwatering lobster recipes. Brooke Dojny provides extraordinary renditions of classics like steamed lobster, lobster bisque, and lobster rolls, as well as inventive new dishes that bring lobster where it’s never been before. Dig into Lobster and Red Bliss Hash, Lobster and Arugula Pizza, and Lobster and Pea Shoot Salad in Toast Cups. Dojny even includes recipes for sides and desserts to round out your lobster meal. Bring your appetite because this is going to be tasty.

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Book SynopsisCooking fish and other seafood at home is much easier than you think! Fresh Fish offers simple step-by-step instructions for all of the essential cooking methods, including baking, pan-frying, braising, broiling, steaming, poaching, roasting, marinating, and grilling — along with 175 mouthwatering recipes that bring out the best in everything from fish fillets and whole fish to shrimp, mussels, lobster, clams, calamari, and more. You’ll also learn how to buy fish (even whole fish) with confidence, how to serve fish raw, how to clean freshly dug clams, and much more. Beautiful photography celebrates both the food and the lazy charm of summers at the beach; this is a delightful read as well as the cookbook you need to easily enjoy your favorite seafood at home.

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Book SynopsisFrom Masterchef: The Professionals quarter-finalist Carla Lamont. This book shares the sensual beauty and bounty of the Isle of Mull through the eyes of restauranteur and MasterChef: The Professionals 2020 quarter-finalist Carla Lamont and photographer Dr Sam Jones. At Ninth Wave Restaurant, an enterprising couple have created one of Scotland’s hidden culinary gems. Multiple winner of Best Restaurant Award – VisitScotland, and two-time Winner of Restaurant of the Year – Highlands & Islands, Carla and her rugged fisherman husband Jonny have put Mull firmly on the food map. After lovingly renovating a granite bothy on their windswept croft, they opened Ninth Wave as the first high-end restaurant on the Ross of Mull. The food is an exhilarating blend of the traditional and modern, using the wonderful natural larder of Mull and influences from exotic cuisines from all over the world. Carla has gathered her experiences in this book full of magical imagery, tantalising recipes and quirky anecdotes about cooking, love, life and the challenges of running a restaurant at the edge of the Hebrides. Gloriously illustrated with atmospheric food and landscape pictures of an award-winning photographer, this memoir and cookbook captures the hedonistic joy of all that is the Ninth Wave experience.Trade Review'unusual and compelling ... a sure-fire winner for those in search of inspiration' * Herald *'The author shares the sensual beauty and bounty of the Hebridean island of Mull in this fine book which is elegantly illustrated by photographer Sam Jones' * Scotland Magazine *

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Book SynopsisForeword by Jean-Christophe Novelli. Fish is high in protein, low in fat - and rich in nutrients. So it is a food we should be eating more of, and including regularly in our meals. The recipes in this book are approachable, flexible and un-complicated, advising on buying, preparation, and freezing as well as cooking. Also included are fish varieties that are often cheaper and less under threat than the most popular fish but offer a delicious alternative, such as pollock, sardines, coley and herring.Contents: Contents; Notes and Conversion Charts; Foreword; Introduction; 1. Soups and Starters; 2. Brunches and Snacks; 3. Cold Lunches and Suppers; 4. Hot Lunches and Suppers; 5. Fish on the Barbecue; 6. Special Occasion Dishes; 7. Accompaniments; Index.Trade Review'Trish Davies is one of the most experienced home economists of today. Her knowledge of food - and the inspiring dishes she produces are outstanding.' Marguerite Patten 'A no-nonsense guide to cooking all manner of fish and shellfish, from selecting your seafood to serving it. The Everyday Fish Cookbook will have you opting for fish as often as possible...' Country and Border Life.Table of ContentsContents; Notes and Conversion Charts; Foreword; Introduction; 1. Soups and Starters; 2. Brunches and Snacks; 3. Cold Lunches and Suppers; 4. Hot Lunches and Suppers; 5. Fish on the Barbecue; 6. Special Occasion Dishes; 7. Accompaniments; Index.

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Book SynopsisA sumptuous cookbook and illustrated guide to identifying, catching, buying, cooking, and savoring more than two hundred species of fish and seafood from the Texas Gulf.Trade ReviewA valuable compendium no matter where you live, Texas Seafood encourages you to explore uncommon varieties from your local fishmonger. * Wall Street Journal *By documenting in such detail what's below the surface in our Texas waters, [Texas Seafood] reveals a treasure. Not just for a local market but beyond: the national and even global market. * Edible Houston *A compendium of just about all the seafood you can eat—and catch—in Texas…an important addition to every local foodie's culinary library. * Edible San Antonio *'Comprehensive' is an understatement for this book…After the insightful fish facts and tips on catching, buying, and prepping seafood, the recipes are a revelation…Texas Seafood proves to be equal parts culinary encyclopedia, environmentalist manifesto, and love letter to the Gulf. * Texas Monthly *From familiar species, such as shrimp, tuna, crab, and red snapper, to the lesser-known (yet delicious) species often overlooked by consumers, Texas Seafood is a celebration of our regional bounty. * The Literary South *A comprehensive volume that guides the reader through hundreds of lesser-known edible species found in the Gulf waters along the Texas Coast...This encyclopedic hardcover is a must have for anyone [interested] in the food and fish of Texas. * Houston Food Finder *From steamed curried crab to chicken-fried ribbonfish, [Texas Seafood's] meals will have readers eating like they're right on the Texas Gulf Coast. * Alcalde *[Texas Seafood is] a must-have for anyone even remotely interested in the bounty the state's waters have to offer…This one's a catch, y'all. Don't miss out. * San Antonio Express-News *Table of Contents Introduction 1. The Gulf and Fishing Fish 2. Inshore Mixed Bag 3. Croakers (Sciaenidae) and Grunts (Haemulidae) 4. Jacks (Carangidae) 5. Great and Small Pelagic Fish: Tunas and Mackerels (Scombridae) and Herrings (Clupeidae) 6. Snappers (Lutjanidae) 7. Groupers and Seabass (Serranidae) 8. Offshore Reef, Rubble, and Rock Fish 9. Deepwater Groundfish 10. Assorted Blue-Water Pelagic Fish 11. On the Subject of Gulf Marine Eels 12. Rays, Skates, and Sharks Invertebrates 13. Bivalves, Gastropods, Cephalopods, and Oddball Invertebrates 14. Shrimp, Crabs, and Other Crustaceans 15. A Few Words about Edible Plants Found Close to the Water’s Edge 16. Some Honorary Freshwater Inclusions Nuts and Bolts 17. Finding, Buying, and Processing Seafood 18. The ABCs 19. Buying and Storing Seafood 20. Cutting Fish, Cleaning Crabs, and Shucking Oysters Recipes 21. Whole Fish 22. Cut Fish 23. Crustaceans 24. Bivalves, Gastropods, and Cephalopods 25. Preserving the Catch 26. Bits and Pieces Acknowledgments Appendix I. Common Seafood Hazards Appendix II. Species Not Described but of Interest Further Reading Recipe Index General Index

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Book SynopsisA cultural icon of Lake Superior cuisine shares its story, recipes, and techniques A port city where shipping, the fur trade, hunting, and fishing—and infamously long, cold winters—have made the preserving and preparing of meat a singular art, Duluth, Minnesota, was uniquely well suited for the Northern Waters Smokehaus when Eric Goerdt launched it in 1998. Fresh off a stint in Sitka, Alaska, where he’d learned a method of smoking fish called kippering, Goerdt set up shop, and soon what had started as a small sandwich counter expanded into a downtown mainstay with a worldwide trade in its signature offerings, all manner of meat and fish smoked and cured on site. A celebration of the Smokehaus’s singular contribution to the region’s cuisine, Smoke on the Waterfront brings two decades of experience to the table, laying out for food-smoking devotees and for home cooks the stories, recipes, and techniques that have made the establishment a beloved fixture of Third Coast culture. The Northern Waters Smokehaus crew shares their many ways of preserving food (smoking, canning, fermenting, charcuterie), including detailed instructions for their kippering process. Smoke on the Waterfront presents recipes that take advantage of the natural bounty of Lake Superior’s north shore and capture the flavor of a port city’s old-world charm—all workable with simple equipment, such as kettle grills, allowing home cooks to bring the delicious flavors of the Northern Waters Smokehaus to their own kitchens. From simple sandwich construction all the way to sausage twisting, these recipes give readers an opportunity to up their game or to savor their own view of the Smokehaus experience: brining, grilling, freezing, pickling, and fermentation; preparing a charcuterie board, with guidance on sausage, confit, rillettes, light butchery, and sourdough; and roasting, smoking, and braising meats. Whitefish smoked or made into a spread or stock; lake trout curried or stuffed with gremolata; pulled pork Minnesota style, smoked wings, and ribs and kimchi with maple sambal; pickled peppers, onions, jalapeños, mushrooms, and, of course, sauerkraut; smoked Polish, Andouille, lamb, and potato sausages; eelpout étouffée, confit duck legs, poultry liver gravy, and pâté; three-day duck poutine, porketta and pasta, braised ruminant, bison pastrami: that’s a sample of the provisions that run from roe and gravy to casseroles, chowder, and ice cream. Featuring beautiful photographs, carefully crafted recipes, and the pithy conversational comments of the restaurant’s veterans, Smoke on the Waterfront evokes the history and the promise of a rich regional culture that endures—and transcends—boundaries. Trade Review "Smoke on the Waterfront is the cookbook for anyone who appreciates regional and seasonal American cooking. Northern Waters Smokehaus owner Eric Goerdt has created a business in which folks want to work and collaborate and learn and explore and celebrate the culinary wonders of Lake Superior and northern Minnesota. And for the rest of us, we get to reap the bounties of these explorations. Divided by season, this cookbook is a love letter dosed with affectionate prose toward the greatest of lakes, structured around tried and true recipes that require care, time, and patience to reap the greatest rewards. Whether you need recipes for entertaining, a quick pickle, or plans for curing meats, this book will have you coming back for more and more and more."—Nyanyika Banda, chef/owner of Martha’s Daughter, cookbook author, and food historian "As a lover of smoked fish and amazing sandwiches, I can say that Northern Waters Smokehaus is doing nothing short of a public service for us in Minnesota. Using the highest quality locally sourced ingredients, with each item crafted with great care and attention, Northern Waters checks every box. Their place is a must-stop for myself and family whenever we travel through Duluth, and I know this book will be treasured by many!"—Sean Sherman, author of The Sioux Chef’s Indigenous Kitchen and founder of The Sioux Chef, Owamni, NĀTIFS, and the Indigeous Food Lab "For hundreds of years in the mountains of Laos, Hmong people have been smoking fish and meats. Fire, smoke, salt, and time have been the elements that our people use to create simple and delicious foods. My soul deeply resonates with Northern Waters Smokehaus because even though I'm thousands of miles away from my parents’ homeland, I feel so close to home when I read this book. Food is a universal language we use to speak to each other regardless of where we come from and what we look like. Food is the common thread that connects our hearts together."—Yia Vang, chef/owner of Union Hmong Kitchen "Eric Goerdt is a talented chef who has written an inspiring book that covers much more than how to smoke fish. He makes me want to head into the kitchen and start cooking. Divided into four seasons, Smoke on the Waterfront offers seasonal recipes for fresh pasta, bread, tempting salads, and desserts."—Beatrice Ojakangas, author of Homemade: Finnish Rye, Feed Sack Fashion, and Other Simple Ingredients from My Life in Food "Listen, the food in here is great, and you’re going to surprise yourself with the amazing things you can make, but the true magic of Northern Waters Smokehaus has always been the people who work there. I’ve been seeing them come and eventually move on for over twenty years. Turns out, if you hire kind people and treat them with dignity, they help make your business better, improve products, foster a positive environment, and make customers realize that they are somewhere special. These recipes will get you there, but it’s love that made them, and if you can also put a little of your love in, I know you will make the magic too."—Alan Sparhawk, Northern Waters Smokehaus customer and musician

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Book SynopsisFrom Old Saybrook to Bar Harbor, the New England coast is home to some of the best lobster pounds and fish markets in the world. The dedicated staff there work to bring in the freshest catches every day, so who better to ask how to cook with them? The New England Seafood Markets Cookbook offers recipes from the best seafood markets in the six-state New England region. Throughout, the recipes are supplemented with profiles of more than thirty of the top seafood markets—their histories, their owners, their specialties—and profiles of some of the more colourful fishing operations along the New England seaboard.

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Book SynopsisSeaweed is delicious, nutritious, and environmentally friendly – `gold from the sea,’ in the words of the authors of Ocean Greens. It’s `one of the world’s most sustainable and nutritious crops’ (The New Yorker) and one of `nature’s climate warriors’ (Atlantic). Now, this all-in-one guide to the incredible variety of seaweeds and sea vegetables is available to us to cook with, including kombu, wakame, sea parsley, sea lettuce, chlorella, dulse, marsh, sea lavender, spirulina, sea spaghetti, nori, hijki, arame, and agar! On the cutting edge of food and sustainability, seaweeds and sea vegetables are good for both you – as they’re positively overflowing with nutrients – and the planet, with the potential to drastically reduce our carbon footprint. Seaweed acts like a sponge, as it absorbs sunlight and nutrients directly from the sea to grow, producing the oxygen we need to breathe in return. It’s rich in protein, full of macro and micro nutrients such as amino acids, iron, and calcium, and a natural source of omega-3 and iodine. Ocean Greens introduces a variety of edible seaweed and sea vegetables – and explains what each is, its nutrient content, how to farm and harvest it, and its various taste sensations. Seaweed in many forms feature in the 50 delicious, nutritious (and all-vegan) recipes that will be irresistible to home cooks who are eager to embrace the next big cuisine.

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Book Synopsis

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Book Synopsis

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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 SynopsisFrom shrimp to shark, this guide to the savory seafood of the northern Gulf will help you enjoy the catch of the day, whatever it may be. More than just a collection of recipes, this book provides directions for selecting, preparing, cleaning, and cooking edible species of fish and shellfish found within the northern Gulf waters. Ranging from quick and easy favorites to gourmet preparations, these recipes, paired with beautiful photographs of plated dishes, are sure to please even the most seasoned fisherman or novice cook.

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Book SynopsisTastes and tales from Mississippi's Gulf Coast. The Mississippi Gulf Coast has long been a place where people and water are intertwined: the residents live, breathe, and eat the bounty of the Gulf. This collection of recipes from local chefs and essays showing the intimate relationship between people, industry, and environment provides a compelling portrait of one of the Gulf Coast's most dynamic regions. Snacks such as Atomic Pelican Beaks, starters including Biloxi Doughnuts, seafood entrees like Shrimp-Stuffed Mirlitons, and more bring the Coast into your kitchen, wherever that may be. Local resources, including marinas, are listed. Accompanied by stunning images and intimate stories, On the Coast: Mississippi Tales and Recipes will transport you to a land that breathes with the rhythm of the Gulf.

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Book SynopsisFor close to 100 years, Seattle''s Pike Place Public Market has been a favorite destination for food-loving locals and tourists alike. Packed with stalls offering the best quality and selection of fish found on the West Coast, restaurants serving up Pacific Northwest cuisine, and culinary shops of every persuasion, the market is a fish-lover''s paradise. In this colorful gift edition cookbook, best-selling author Braiden Rex-Johnson shares shopping tips, cooking techniques, mail-order sources, and more than 50 recipes for fish and shellfish from the chefs, restaurateurs, and fishmongers who represent the market community. Filled with candid, colorful photos, the PIKE PLACE PUBLIC MARKET SEAFOOD COOKBOOK is the perfect gift for any seafood-loving soul and a great souvenir to bring the best of the market home.• A full-color, gift edition seafood cookbook from Seattle''s Pike Place Public Market, including 50 recipes and 50 vibrant photographs of the market''s people, sites, and seafood.• Features information on sustainable fisheries and preservation.• Includes a brief history of the Pike Place Public Market.• Recipe highlights include Broiled Halibut with Sundried Tomato Tapenade; Balsamic Glazed Salmon; Mussels Provençal; Shellfish Risotto; and such simple, tasty sauces as Champagne Sauce, Simple Soy Glaze, and classic Romesco.

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Book SynopsisLobster Shacks is a fun, road-trip-style guide to the 75 or so best shacks in New England, starting in Connecticut and heading north and east through Rhode Island, Massachusetts, New Hampshire, and Maine. Each shack entry features a lively description which includes historical background, biographical portraits of the owners past and present, highlights from the menu, and driving directions. Scattered throughout the guide you will find feature recipes, lobster shack legends and lore, and information on local fishing fleets. Author Mike Urban is a veteran shack aficionado with years of experience searching for the best shacks and he hit the road again in 2015 to update this new edition. In short, whatever fits the lobster shack zeitgeist and spirit will find its way into this unique guide.

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Book SynopsisIn New Orleans, it's often been said that people don't eat to live; they live to eat. Famous for its culinary delights and the pride it takes in its diverse cooking heritage, this is a city of food and a city for food lovers. So, it makes perfect sense that New Orleanians, known for living in and savoring the moment, would glean such a multitude of delicious recipes enjoyed at thousands of dinner tables each night. In addition to dishes from today's best chefs, Wohl has added classic restaurants and establishments no longer with us. The inclusion of these establishments demonstrates how influential they have been and how favorite recipes continue to permeate today's menus, not only in New Orleans, but throughout the country. This gorgeously photographed book celebrates the city's renowned seafood and shares how to make these great recipes. The 45 recipes compiled feature signature dishes, accompanied by history, stories, and photographs to make cooking New Orleans-style just what dining New Orleans-style has always been-an unforgettable, unmatchable experience.

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