Cookery / food by ingredient: fish and seafood Books

Book Synopsis

Read more less

Book SynopsisFrom renowned fishing expert Nick Fisher comes this concise and beautifully illustrated guide to fishing along British coastline. All that''s needed is a beach, pier, harbour, estuary or boat. Nick covers all the basics, such as when and where to go fishing, and then profiles the sea fish that you are likely to catch (each one clearly photographed), covering their conservation status, season, habitat and method of catching. Next he gets down to the nitty gritty, with a guide to tackles, rods, reeds, rigs, knots and bait, and step-by-step advice on all the sea fishing techniques. And for once you''ve made your catch, there are 30 delicious recipes from River Cottage.

Read more less

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 *

Read more less

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 *

Read more less

Book Synopsis

Read more less

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.

Read more less

Book SynopsisRecalling boyhood shrimping expeditions with his father and summoning up the aromas and flavours of a southern shrimp boil or shrimp fry, chef Jay Pierce brings America's favorite shellfish to centre stage with fifty recipes for southern classics, contemporary dishes, and international delicacies.

Read more less

Book SynopsisThis book will give you the knowledge and confidence to choose, prepare, cook and enjoy fresh food and seafood. It explains simply how to gut, clean and fillet fish and how to deal with shellfish and crustaceans such as crab and lobster, and what knives and tools you''ll need for the job.The numerous recipes take into consideration sustainable fishing and advise on which fish can be used instead of those at risk. The book also encourages the use of locally caught produce rather than those shipped around the world.As well as recipes for cooking sea and river fish, shellfish, crustaceans you''ll discover how to preserve fish.

Read more less

Book Synopsis''Initially I was surprised by just how little time it takes to cook fish. Sometimes seconds will do, and you seldom need to spend more than a few minutes when cooking a fillet of fish. Yes, precision is vital to avoid overcooking, but quite honestly there is no great mystery to it.''Originally published in 1998 and shortlisted for the Best Food Book in the 1999 Glenfiddich Food and Drink Awards, FISH has now been fully updated by Sophie Grigson.In FISH, Sophie creates accessible modern-day recipes for both the novice and the experienced cook. From Halibut with Welsh Rarebit Crust and Maryland Crabcakes, to Greek Octopus and Red Wine Stew and Lobster Thermidor, there are recipes for all tastes - plus helpful tips on buying, storing and preparing fish from William Black.This is the only book you will ever need on fish and fish cookery.Trade ReviewIf you love fish but are unsure on how to cook it, then you'll love this book... fully of tasty recipes from all over the world * Rooms & Living *A joy to dip into in and outside of the kitchen... * THE TIMES *This is sure to become one of the mainstays of the kitchen book shelf. * HOUSE & GARDEN *A terrific and inspirational book... * THE MIRROR *

Read more less

Book SynopsisWith an ethos focusing on sustainability, a gorgeous new cookbook putting vegetables at the heart of a small plates menu.Vegetable small plates are the very heart of this mouth-watering debut book from Rob Howell. With a focus on sustainability and using the very best of ingredients, Rob showcases over 100 recipes from the award-wining Bristol waterfront restaurant for you to mix and match at home, creating greedy feasts for family and friends or even just for yourself!Although not central to the book, meat and fish recipes abound to satisfy even the hungriest of carnivores, and the desserts are not to be missed. There is something for everyone within these pages. Recipes include: Welsh rarebit toastsButtermilk fried celeriac Cauliflower bhajis with cashew butter and pickled orangeTempura spring onions with sweet chilli sauce and peanut crumbChicken schnitzel with sauerkrautSpiced monkfish tail with 3 saucesDoughnuts with carrotTrade ReviewFor a long time, the vegetable has been seen as the accompaniment but in this book, beautifully written and put together by Rob Howell, it rightly gains its position as being the centrepiece. Beautiful cookery, fantastic ingredients with a bit of chef technique for everybody to do at home. * Tom Kerridge *Rob Howell has the omnivore’s balance just right – leading with seasonal plants, with a bit of well-chosen meat and fish ‘for special’. And he knows a thing or two about making them all delicious. * Hugh Fearnley-Whittingstall *Playful, inventive, interesting and, most importantly, delicious. I feel so lucky to have an insight into all-things Root and be able to cook Rob Howell’s food at home. * Olia Hercules *So good to see a young cook writing a very inspiring first book. I want to eat the food off the pages; they’re just such delicious recipes. * Angela Hartnett *Fantastic recipes using the very best of ingredients, this book is a stunning celebration of vegetables. Congratulations, Chef. * Niklas Ekstedt *This fabulous restaurant is the best of modern British cooking and in its own, laid-back, unshowy way, provides further proof of just how far British food and cooking has come in the past ten years. Much to be proud of. And proof, in these strange and uncertain times, of the ever-unifying power of serious good food -- Tom Parker-Bowles * The Mail on Sunday *[Rob] transforms his restaurant favourites into simple home dishes that can be completely vegan or vegetarian if you want to tweak them... And while there are plenty of very tasty, utterly healthy dishes to be found, there is also an entire chapter dedicated to cheese. * GQ *You’ll never have vegetables as just a side dish again... Selecting just three recipes out of over 100 glorious feasts for family and friends was hard (the desserts are not to be missed), but let these tasters at least begin to change your mind about the humble veg... * Independent.co.uk *British cuisine isn’t all about ‘meat and two veg’. Rob Howell shows how to create a simple but delicious spring feast starring the UK’s seasonal vegetables. * Great British Food *[Rob] does veg beautifully, imbuing humble green things with delicacy, panache and intrigue. * Scotland on Sunday *A beautifully shot recipe book with the kind of imaginative and just-cheffy-enough recipes that will appeal... Vegetable-led recipes are to the fore, while there are meat and fish supporting acts on display too. It makes me want to head to Howell’s restaurant Root ASAP. * Code Hospitality *Table of ContentsForeword by Josh Eggleton Introduction Snacks Cheese Vegetables Meat, fish and shellfish Desserts Index About the author

Read more less

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

Read more less

Book SynopsisCalling all anglers, hunters, outdoorspeople, and cooks! Essential Fish and Game Cookbook is jam-packed with ways for you to enjoy mouthwatering, wholesome meals, from shore lunches to gourmet dinners using the fish you''ve caught and the wild game you''ve harvested. Recipes are made with locally sourced, seasonal ingredients and are user-friendly with minimal ingredients and preparation steps. Author Scott Leysath, The Sporting Chef, also provides information on preparing fish and game, field care, processing, and storage. Prepare your catch and create delicious meals for you and your family.

Read more less

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.

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

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

Read more less

Book SynopsisNamed one of The Best Cookbooks of 2021 by The New York Times“Excellent. . . . Thanks to McDade’s assured guidance, those curious about this understated pantry staple will have no trouble diving in. Salty and satisfying, these recipes hit the spot.”—Publishers Weekly TINNED FISH IS ONE OF THE WORLD’S GREAT INGREDIENTS: brilliantly versatile, harvested and preserved at the peak of its quality and flavor, more economical than fresh seafood will ever be, as healthy and nutrient-packed as food gets. Focusing on sustainable and easy-to-find anchovies, sardines, mackerel, shellfish, and more, here are 75 recipes that will change the way we think about and cook with tinned fish. Whether it’s creating an addictively delicious Spaghetti con le Sarde, transforming a pork roast with a mackerel-based “tonnato” sauce, elevating mac and cheese with crab, or digging into the simplest and best snack ever—anchovies, bread, and butter—cooking with tinned fish is pure magic.Trade Review“A comprehensive introduction to the original fast food—shelf-stable seafood packed in olive oil. With an eye toward convenience, sustainability and deliciousness, Mr. McDade guides readers through the world of canned seafood options by way of thoughtful recipes and helpful tips for what to look for and expect from each can.”—The New York Times “A must for anyone who has a can of seafood and a box of pasta in their cupboards, and potentially the definitive American cookbook on tinned fish.”—La Cucina Italiana “The Magic of Tinned Fish conjures extraordinarily delicious dishes. . . . The book is an enlightening and very useful compendium. . . . You’ll learn how to clean a salted anchovy; why you should only buy fish packed in oil, not water (much tastier); and why small fish, like anchovies and sardines, are better for the environment (they regenerate faster, in larger numbers, and contain less mercury than the bigger varieties). . . . You’ll discover the anticipatory pleasure of having a fresh new stash of versatile, creative, healthy, sustainable, and easy to prepare ingredients on your shelf, ready to use with the turn of a can-opener. But mostly, The Magic of Tinned Fish will help you learn to love your pantry again.”—Cleveland Plain Dealer “Tap[s] into the versatility and downright sophistication of tinned seafood. From the simplest applications . . . to po’ boys, mussel salads and savory dressings, the cookbook is full of details about each fish. We love the What’s In The Tin feature, which offers a mental picture of what to expect.—Dallas Morning News “Beautiful and informative.”—Montreal Gazette “Tinned fish isn’t only practical; it’s delicious. Chris McDade profiles the versatility of tinned fish that has turned this ardent fisherman into a fan.”—Tom Colicchio, Chef/Owner, Crafted Hospitality “Chef Chris McDade has successfully decoded the beauty of tinned fish, taking the reader on a flavor odyssey of tradition and preservation. This book’s thorough research and classic recipes are simply inspiring in their complex homage to this time-honored process.”—Stuart Brioza and Nicole Krasinski, Chefs/Owners, State Bird Provisions, The Progress, and The Anchovy Bar “Brooklyn chef McDade makes a strong case that tinned fish is the ultimate game-changing protein in his excellent debut, arguing that preserved fish ‘can be just as, if not more, versatile and delicious than their fresh counterparts.” French, Spanish, and U.S. influences inform the collection, which highlights all types of tinned seafood—from sardines and shellfish to squid and octopus—and how best to prepare each (some salted anchovies, for instance, need to first be soaked in cold water). The anchovy is showcased in a simple yet satisfying anchovies, bread, and butter snack, then moves to a ‘supporting role’ in a dish of grilled broccoli, pistachios, and Green Goddess dressing that offers a delightful punch with blended herbs and jalapeno. A celebratory presentation of sardines on a board suggests mixing cans of different-flavored sardines along with various complementary nibbles such as olives, almonds, potato chips, and spicy mustard, and breakfast gets its due with smoked trout and scrambled eggs on an everything bagel with horseradish. Meanwhile, a zesty celery and octopus salad makes a delicious case for branching outside one’s traditional tinned go-tos. Thanks to McDade’s assured guidance, those curious about this understated pantry staple will have no trouble diving in. Salty and satisfying, these recipes hit the spot.”—Publishers Weekly

Read more less

Book SynopsisThis definitive oyster bible and cookbook from expert food writer Nils Bernstein delivers an array of tips, trivia, and history, plus approachable recipes that celebrate the delicious bivalve. Behold the oyster. Delicious, a little decadent, yet one of the healthiest things to eat, and now completely sustainable and easily available. And behold The Joy of Oysters, a smorgasbord of information, recipes, tips, stories, history, and everything else the oyster lover and the oyster curious could want to know. Learn how to select the freshest, tastiest oysters. How to store, clean, shuck, and serve. And why we no longer avoid eating them in months without an r. But best of all, celebrate the joy of eating and cooking with oysters, whether on the half shell-try one of seven sauces to enhance them-to techniques for broiling, frying, roasting, steaming, pickling, and poaching. Here's a classic Oysters Rockefeller, an irresistible Oyster Po'Boy, a delicious Oyster Stew. Plus oyster preparations from around the world, including Japanese Oyster Rice, Irish Beef and Oyster Pie, a Filipino Oyster Kinilaw, and Korean Oyster Fritters. An oyster shooter too. And finally, discover the facts behind the oyster's reputation as an aphrodisiac.Trade Review“They’ve been feeding people forever, but oysters are still intimidating to home cooks. Let’s hope that ends here. The Joy of Oysters not only tells the story of oysters, it also shows you how to shop for them and—most important—gives you the tools and the confidence to use these beautiful bivalves in your own kitchen.”—Brad Leone, New York Times bestselling author and video host“Inside the ruffled, rocklike armor of an oyster’s shell hide endless stories: of biology, of ecology, of history, of art, of flavor, of recipes, and so much more. This book is, miraculously, the same, packed with everything an oyster lover could ever want—or need—to know.”—Daniel Gritzer, culinary director, Serious Eats“The Joy of Oysters is an anthem for the perfect oyster. Whether you’re eating your first oyster (hurry up already!) or are an oyster lover like me, Nils’s book will teach you all you need to know about the oyster, including all the delicious ways to eat them!”—Renee Erickson, chef and owner of the Walrus and the CarpenterTable of ContentsIntroduction How to Buy Oysters The Ultimate Guide to Shucking Oyster KnivesSauces for Raw Oysters 20 One-Ingredient Raw Oyster Toppings That Aren’t Lemon Juice or Tabasco Oysters of the United States Oysters Around the World How to Grow an Oyster Oysters Save the World The Life Cycle of an Oyster The Life Immobile The Strategic Hermaphrodite Beware the Spawn Triploid Oysters Killing the “R“ Rule Pairing Oysters with WineBroiled OystersOysters RockefellerOysters CasinoOysters KilpatrickOysters with Garlic-Herb ButterDeviled OystersCreamy Parmesan OystersOysters with Cider CreamPesto OystersOysters with Creamy FennelOysters with Pickle ButterAngels on Horseback An Extremely Short History of Oysters Thomas Downing, Oyster King of New York Tabby Chic The Bipartisan Bivalve Oyster Plates Oyster Pail The Bard of Bivalve Rumi, the Oyster PhilosopherDeep-Fried OystersPanfried OystersSauces for Fried OystersOyster Po’BoyThe Hangtown Fry Problem(and Four Solutions)Korean Oyster Fritters (Gul Jeon)Korean Oyster Pancakes(Gul Buchimgae)Indian-Inspired Fried OystersRolled OystersGrilled OystersSteaming Oysters Host a RoastPoached OystersPickled Oysters Aphrodisiac? Nacre Makers 10 Random Oyster Paintings Oyster-Shell Nixtamalization Why Do Some Vegans Eat Oysters?Oyster SauceSauteed Oysters with Beurre BlancFresh Oyster DipOyster KinilawMexican Oyster CocktailOyster SpaghettiSteak and Oyster TartareSalmon and Oyster TartareJapanese Oyster Rice(Kaki Meshi)Brazilian Oyster Stew(Moqueca de Ostra)Oyster GumboOyster StewOyster CrackersOyster FricasseeIrish Beef and Oyster PieOyster StuffingBloody MerryGreen Oyster ShooterOyster Tomatini Acknowledgments Resources Index

Read more less

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.

Read more less

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.

Read more less

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.

Read more less

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.

Read more less

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.

Read more less

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.

Read more less

Book SynopsisThis gorgeous cookbook offers more than forty recipes from famous Savannah restaurants, chefs, and caterers, along with photographs, history, musings, and stories. These recipes are knockouts for the eye and the taste buds.

Read more less

Book Synopsis

Read more less

Book Synopsis

Read more less

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.

Read more less

Book Synopsis

Read more less

Book SynopsisA delightful collection of reliable recipes, folk history, and local colour by Cape Cod's best-known and most-admired chef.

Read more less