Cookery / food by ingredient: fish and seafood Books

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 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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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.

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Book SynopsisIntroducing Alaska’s answer to the Pioneer Woman: Two sisters share their remarkable life story as fisherwomen of the Aleutian Islands—plus 50 sustainable seafood recipes that honor the beauty of wild foods. Share in the remarkable and wild lives of Emma Teal Laukitis and Claire Neaton, the Salmon Sisters, who grew up on a homestead in the Aleutians where the family ran a commercial fishing boat in the Alaskan sea. Their book reveals through stories, recipes, and photography this outward-bound lifestyle of natural bounty, the honest work on a boat's deck, and the wholesome food that comes from local waters and land. Here are creative and simple ways to enjoy wild salmon, halibut, and spot prawns, as well as simple crafts and ideas for exploring the natural world. The sisters are committed to sustaining and celebrating the seafaring community in Alaska, and their business of selling products related to and from the ocean donates a can of wild-caught fish to local food banks for each item purchased. “To flip through the pages of Emma Teal Laukities’s and Claire Neaton’s new cookbook . . . is to be whisked away on an adventure in the country’s northernmost state.” —Martha StewartTrade ReviewA Pacific Northwest Booksellers Association Bestseller"To flip through the pages of Emma Teal Laukities's and Claire Neaton's new cookbook...is to be whisked away on an adventure in the country's northernmost state...Part memoir, part guide to resourceful, resilient living, their book showcases how to cook seasonal, sustainable seafood."—Martha Stewart"The Salmon Sisters’ cookbook aims to be an entry point for anyone looking to add more seafood to their diet and support the nation’s small-scale fishermen in the process."—Outside"For a bit of atmospheric escapism to the Aleutian Islands in Alaska, check out The Salmon Sisters, a seafood-centric cookbook by fisherwomen Emma Teal Laukitis and Claire Neaton."—TASTE"[A]n informative, entertaining, and inspiring approach sure to resonate with seafood lovers of all skill levels."—Publishers Weekly"A sound addition to cookbook shelves focusing on fish and the fishing life. Family stories mixed with recipes create a captivating experience."—Library Journal"When not actively working the nets, the [Salmon Sisters do] a lot of the cooking, both on land and boat, learning to cope with dwindling fresh vegetable supplies on weeks-long fishing expeditions. This cookbook replicates the recipes the sisters have developed. They are generally simple, emphasizing the fish’s freshness and complementing with herbs and onions or garlic. Yet they don’t hesitate to branch out with cardamom-date waffles, about as tropically sourced as can be imagined. Alaskan fish species and the means of catching them are laid out with easy-to-understand drawings and text."—Booklist"[The Salmon Sisters] are supporting their community by protecting a way of life and Alaskan salmon."—Civil Eats

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Book SynopsisOpen up the rich pages of Harvest & Heritage and step into another world. A landscape dotted with berries, wildflowers, and moose, an ocean rich with salmon, seafood, and kelp. A place of resilience and cherished traditions. While the landscape is vast, the community is tight-knit. This is the world of the Salmon Sisters and they are inviting you to join them through a year of changing seasons and comforting rituals. And yes, deeply satisfying food. The cookbook is organised by season. In each section, readers will find: Recipes ideal for the home cook Illustrated rituals and traditions. Stories from Alaskan women on living and eating well. A Solstice or Equinox menu to celebrate the seasonal harvest. Expansive and intimate photography. The recipes and projects are delicious and satisfying. For example, forage spruce tips and make Spruce Tip Ice Cream. Jig for a halibut and then make Halibut Burgers with Wild Chimichurri.Trade ReviewTop music and book gifts for 2023 — Seattle Times"No matter how far from Alaska one resides, the Salmon Sisters offer readers a multisensory connection to their wild and wonderful home."Shelf Awareness"Laukitis and Neaton focus on how to enjoy the abundance of nature while practicing stewardship of the land, and protecting all its resources. This important message will resonate with many environmentally conscious-readers, and it is presented alongside recipes that make the most out of ingredients straight out of the wilds of Alaska: foraged herbs, salmon prepared over an open-fire, pickled kelp. It's a cookbook that celebrates abundance, and pays tribute to precious landscapes that offer us such satisfying meals."Food & Wine magazine“One thing we need more in this world is people who truly love every bit of what they do. This book celebrates just that. Emma Teal Laukitis and Claire Neaton make me want to escape to Alaska and go fishing and then cook a gorgeous feast with their recipes. You will too.” —Renee Erickson, chef and co-owner of Sea Creatures Restaurants, author of A Boat, a Whale & a Walrus and Getaway "Open the rich pages of Harvest & Heritage and step into another world. A landscape dotted with berries, wildflowers, and moose, an ocean rich with salmon, seafood, and kelp. . . This is the world of the Salmon Sisters, and they are inviting you to join them through a year of changing seasons and comforting rituals. And yes, deeply satisfying food."The Chuckanut Reader"In exploring and writing about the place that they love, Emma Teal Laukitis and Claire Neaton give us a seat at their Alaskan table ... Harvest & Heritage is as much a cookbook as it is a call to rethink our own relationship to the place we live, the stories we tell, and the people we spend our time with."—Anna Brones, artist, writer, and co-author of Fika: The Art of the Swedish Coffee Break “The Salmon Sisters’ new cookbook is a beautiful celebration of how deeply the seasonal changes of the Alaskan landscape shift and shape what you eat, when, and with whom.”—Julie Pointer Adams, author and photographer of Wabi-Sabi Welcome and Al Fresco "These pages are full of all that is charming, rugged, and delicious about Alaska. The Sisters’ life-earned wisdom translates into a manual for a good life lived anywhere."—Barton Seaver, chef and author of The Joy of Seafood and American Seafood "As an Alaskan, I value not just the outstanding recipes, photographs, and graphics but the attentions to our seasonal round of harvesting and the importance of sustainability and protecting the environment."—Nancy Lord, author of Fishcamp and Early Warming"In their new cookbook, the Salmon Sisters share 60 recipes and 35 traditions that anchor them to the seasonal rhythms of the land and sea of their Alaskan home."—Seattle TimesTable of ContentsIntroduction: Celebrate the Seasons of Alaska with UsSpring Introduction to SpringRecipesSourdough Cinnamon RollsSmoked Salmon Scramble with Caper-Dill Cream on ToastDill Bullwhip Kelp PicklesFancy Spring ButtersSautéed Fiddleheads with Pine Nuts, Lemon, and OreganoWild Nettle GnocchiHalibut Burgers with Wild ChimichurriLemony Clam Pasta with Crushed PistachiosWild Salmon Noodle SoupRhubarb-Cream–Filled DoughnutsGrilled Oysters with Miso Seaweed ButterSpring Equinox FeastSpring Greens and Flower SaladSpring Greens and Sea Salt Sourdough FocacciaMussels with Spring Onions, Sorrel, Cider, and CreamRhubarb-Mint Gin & TonicSpruce-Tip Ice CreamTraditionsGrow Sprouts in a JarHarvest Seaweed for Your GardenPlant an Herb GardenForage FiddleheadsHarvest Wild NettlesJig for a HalibutDig for ClamsTap a Birch TreeMake Your Own Sea SaltForage Spruce Tips Summer Introduction to SummerRecipesSuper Berry MuffinsCast-Iron Baked EggsFancy Toast with Homemade Ricotta and Salmon CaviarCured Salmon with Cucumber and Seaweed Salad in Lemony Cream DressingTinned Octopus, Avocado, and Tomato Salad with Lime-Cilantro DressingRoasted Beets and Carrots with Anchovy Herb ButterFried Oyster ToastTinned Salmon Niçoise SandwichSmoky Citrus, Soy, and Herb Cedar-Plank-Grilled SalmonMiso Salmon and Soba Salad BowlSea Salt Fireweed-Honey PieSummer Solstice FeastSmoked Salmon Panzanella SaladFireweed (Hard) LemonadeAlaska Seafood BoilLemon Olive Oil Cake with Lemony Buttercream Frosting and BlueberriesTraditionsPick Wild BerriesCelebrate the First FishMake Salmon CaviarHarvest Edible SeaweedMake Fish JerkyCook Fish over a FireShare Your Harvest with Your CommunityPress FlowersMake Fish StockEat Wildflowers Fall Introduction to Fall RecipesCrab Omelet with Wild Mushrooms, Caramelized Onion, and BrieSmoked Salmon-Chive Buttermilk BiscuitsPumpkin Spice PancakesApple, Rhubarb, and Cranberry ChutneyCrispy Turmeric Rice with Toasted Almonds and HerbsPan-Seared Scallops with Honey-Cider GlazeTinned Salmon Carbonara with Arugula and Pine NutsGrilled Halibut Tacos with Avocado-Cilantro Crema and Pickled OnionsSockeye Salmon Thai Red Curry with Chili CrispGarlic Butter Wild Alaska Spot Prawns with Stir-Fried NoodlesChocolate Peanut Butter PieFall Equinox FeastHarvest Moon Old FashionedSeafood Charcuterie BoardCreamy Tomato Soup with Basil PestoBlack Cod with Wild Mushrooms and Kale over Creamy GritsOrange and Rosemary Upside-Down CakeTraditionsForage Wild MushroomsLearn the Basics of CanningQuick Pickle Your Garden VegetablesHarvest and Dry HerbsPreserve Your CatchCreate Your Own Seasoning BlendsGather Rose HipsMake Your Own Herbal TeaWinter Introduction to WinterRecipesNutty Cinnamon Banana SmoothieSmoked Salmon Strata with Goat Cheese and DillCreamy Steel-Cut Oats with Maple Applesauce and WalnutsCrispy Smashed Potatoes with Salmon CaviarSmoked Salmon Pesto PizzaFish Pie with Lemon-Dill Cream SauceFancy Crab Mac & CheeseShrimp and Crab GumboSalted Caramel Apple PieWinter Solstice FeastRosemary NegroniRoasted Broccolini and Carrots with Tahini DressingOyster StewSalmon DumplingsChewy Ginger Chocolate CookiesTraditionsGrow Bulbs IndoorsStock Your Pantry with StaplesLight Up the Night with Ice LanternsRelax and Rejuvenate in the SaunaGo Ice FishingMake Winter Bird GarlandsPour Homemade CandlesA Final NoteAcknowledgmentsIndex

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Book SynopsisFor oyster lovers everywhere, this luscious cookbook features recipes, shucking instructions, and the local farming success story of the many delicious oysters from the Pacific Coast. From Hangtown Hash with Fried Eggs to Half-Shell Oysters with Kimchi-Cucumber Relish, this gorgeous cookbook features 30 recipes, ideas for what to drink with oysters, and tips for buying, storing, and shucking to bring out the “oh!” in oysters. Since oysters are grown and harvested in some of the most beautiful environments on earth, the book is brimming with scenic as well as food photography. The delectable oysters grown along the West Coast—which include Pacific, Kumamoto, Olympia, and Eastern and European Flat species--are the stars of this beautiful cookbook celebrating oysters.Trade Review"It’s more a comprehensive study than your standard recipe book, sprinkled with anecdotes to illustrate how oysters have a way of bringing people together"—Seattle Met "From creamy Pacifics to sharp European Flats, Nims takes the reader on a journey up and down the Pacific coast." —TableTalk Northwest"Besides the many recipes, we find all the information we need to know about oysters: their history, biology, oyster hatcheries and growing regions on both coasts."—Tulsa Book Review “Oysters: Recipes that Bring Home a Taste of the Sea provides all the big details on how to grow, select, shuck, slurp and adore Pacific coast oysters. It’s a practical introduction for the oyster-squeamish as well as an inventive resource for the oyster initiate.” —The Herald“Celebrate this tasty bivalve in every way, you’ll be sure to find a new favorite oyster recipe – I know I did!” —Kathy Casey “A simply fantastic specialized cookbook, Oysters is very highly recommended for personal, family, professional, and community library cookbook collections.” —Midwest Book Review“The cover just jumps out to oyster lovers...but like an oyster itself, it’s the inside that really wins you over.” —Tasting Room Radio"Cynthia Nims knows Pacific Northwest cuisine, and her latest book dives into the beautiful and occasionally murky waters of oysters." —Great Northwest Wine“Check out the just-released Oysters: Recipes that Bring Home a Taste of the Sea.”—Wired “You’ll find 30 recipes, ideas for what to drink with oysters, and tips for buying, storing, and shucking. The delectable oysters grown along the West Coast…are the stars of this cookbook.” —Edible East Bay “The best methods of buying, cooking (or not!) and eating.” —Good Stuff NW

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Book SynopsisThe Hamptons is an exceptional enclave, where entertaining at home for small groups has long been a social staple. The Hamptons exerts an influence far beyond New York—its unique mix of luxury and old-world charm, which surrounds the villages, dunes, and beaches, has become synonymous with a coveted American lifestyle. It’s also a foodie paradise where many residents take a back-to-basics approach to dining. They shop their local farmers’ markets, they enjoy fishing, and they keep kitchen gardens. In The Hamptons Kitchen, simple recipes are deliciously paired with local wines and beers to make the most of local East End produce, seafood, meats, and cheeses. Divided into seasonal chapters, these recipes cover small plates, salads, large plates, and desserts. This is a celebration, through recipes and stories, of a beautiful place and a rustic-chic way of life that may be adapted to any local foodshed.Trade Review"An irresistible celebration of the Hamptons for those of us who love to eat and drink and cook." -- Gael Greene, from the foreword"Hillary Davis and Stacy Dermont capture the spirit of cooking and eating simply, seasonally, and locally in the Hamptons." -- Chef Éric Ripert, best-selling author and Daytime Emmy Award-winning host of Avec Eric"Hillary and Stacy have captured the true seasonality of the Hamptons in a beautiful book that evokes the heart and atmosphere of a proper Hamptons home, no matter where your own kitchen might be." -- Chef Alfred Portale of Portale Restaurant"What a beautiful ode to everything local . . . a cookbook that’s not only good for your body, but for your mind and soul as well." -- Chef Laurent Tourondel, James Beard Award-nominated author of Fresh from the Market"The Hamptons Kitchen gathers the growing, fishing, and cooking traditions of eastern Long Island into a recipe collection exemplary of the modern American Kitchen." -- Chef Ian Knauer, author of The Farm: Rustic Recipes for a Year of Incredible Food"The two women behind The Hamptons Kitchen are well placed to bring the soigné and verve of the farm-to-table Hamptons lifestyle alive for the home cook." -- Chef Pamela Morgan, author of Flavors and owner of Flirting with Flavors

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Book SynopsisFor thousands of years, the abundance of fish and shellfish in the Pacific Northwest created a seafood paradise for the Indigenous peoples hunting and gathering along the region’s pristine waterways, and, later, for the Chinese, Scandinavian, Filipino, and Japanese immigrants (along with many others), who have made this region home. Drawing on these diverse influences, the region fostered a cuisine that is as varied as its people, yet which remains specifically Northwestern. Here, food writer Naomi Tomky leads readers through an exploration of this cuisine. She starts with the basics of buying great-tasting and sustainable seafood, surveys the variety of seafood on offer—from stars like halibut and oysters to unsung heroes like lingcod and smelt—and shares 75 delicious recipes reflecting the people who live in the region today, including Red Curry Mussels, IPA-Battered Cod, Dungeness Crab Deviled Eggs, and Pink Scallop Ceviche. From the first cut of salmon, prized for its rich flavor and versatility, to the last crack of the sweet Dungeness crab, Tomky covers grilling, curing, and baking, and shares secrets for tricky tasks like removing pin bones and mussel beards. She explains how flavor-packed spot prawns put other shrimp to shame and why the region’s razor clams are unparalleled. For curious seafood rookies in search of the perfect fool-proof salmon and barnacled fish-cooking veterans looking for a new way to enjoy their favorite catch, The Pacific Northwest Seafood Cookbook is a must-have guide to cooking, and eating, the region. Including recipes from Tom Douglas, Shiro Kashiba, Bonnie Morales, Mutsuko Soma, Ethan Stowell, Jason Stratton, John Sundstrom, and more.Trade Review"Naomi’s book is as beautiful as it is essential. Anyone interested in exploring the bounty of the Northwest’s many rivers, lakes, estuaries and, of course, the Pacific Ocean, should absolutely start here. Beyond the painstakingly thorough and intriguing recipes, The Pacific Northwest Seafood Cookbook is packed with reference material that is an absolute must for novice and professional cooks alike." -- Bonnie Morales, chef and co-owner, Kachka, Portland, and author of Kachka: A Return to Russian Cooking"Eat Wild to Save Wild is shorthand for the importance of building an economy around our precious wild salmon and other PNW seafood. Ready for the next step? Seattle’s ‘homegrown’ author Naomi Tomky is eager to show you how to perfectly and deliciously Cook Wild." -- Tom Douglas, chef and owner, Tom Douglas Seattle Kitchen"As a born-and-bred Atlantic Coaster, the seafood of the Pacific Northwest had always mystified me. The Pacific Northwest Seafood Cookbook, packed with recipes and useful tips, perfectly captures the saltwater through line between the region’s diverse cultural influences, both old and modern, all written with the ease and insight of a Seattle native." -- J. Kenji López-Alt, author of The Food Lab"Naomi does a wonderful job of showcasing the bounty of stellar seafood found in the Pacific Northwest and sharing the culture and food of our region." -- Ethan Stowell, chef and owner, Ethan Stowell Restaurants, Seattle

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Book SynopsisFew dishes conjure as much New England nostalgia as clam chowder. But the northeast coast of America can stir up even more creative soups and stews than this traditional favorite. From forgotten classics like clam chowder’s Portuguese-influenced cousin, and fresh new flavors like Autumn Monkfish Stew, Malty Mussels Soup, and seasonal clam boils, this comprehensive cookbook embraces the locavore movement and sustainable seafood to expand our soup horizons. Complete with easy recipes for seafood broths and stocks, 33 native fish and shellfish profiles, and advice on how to befriend your local fisherman, New England Soups from the Sea will have readers feeling confident in their seafood knowledge and how to invent their own soups from New England’s ocean bounty. Paired with bright photography and the welcoming voice of a local New Englander, food writer Craig Fear boils all the charm of a seaside town into delicious, warming flavors.Trade Review"“New England Seafood Soups from the Sea is a compelling love letter to the tastes and traditions of a unique place. Craig Fear respects history while presenting these recipes with contemporary appeal. I can almost smell sea-fragrant steam rising from these pages like sea smoke rising off a quaint New England harbor.” " -- —Barton Seaver, chef/author of American Seafood"“New England Soups from the Sea is a beautiful representation of what a New England cookbook should be. Understanding and honoring the past of this iconic region's cuisine is vital to its future. Craig does an amazing job of describing the diversity of the New England waters and the cultures that helped shape how we eat on this coast. The book provides the building blocks and steps to make these delicious recipes successful.” " -- —Jeremy Sewall, chef/owner of Row 34, author of The Row 34 Cookbook"“If you want authenticity, New England Soups from the Sea is the cookbook for you, starting with carefully made stocks and broths. This book deserves a place in the collections of all serious cooks and chefs.” " -- —Sally Fallon Morell, president of the Weston A. Price Foundation, author of Nourishing Broth"“In New England Soups from the Sea, Craig Fear unveils a whole world of new soups, stews, bisques, chowders, and seafood boils. I love that I can find recipes for everything from the traditional New England species I grew up with and love, such as lobster, softshell clams, and haddock, to some of my more recent favorites like skate, black sea bass, squid, Jonah crab, and scup! As someone who eats a lot of seafood, I’m always looking for new ways to enjoy it and the recipes in this book are both delicious and easy to follow. Additionally, as someone who also very much cares about sustainability, I appreciate that the book covers this topic and celebrates New England fisheries that have continued to work hard to protect and preserve our seafood resources while feeding so many people.”" -- —Kate Masury, executive director of Eating with the Ecosysytem, author of Simmering the Sea

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Book SynopsisButtery, briny, light, and salty, seafood offers unique flavor profiles to prepare in myriad ways. Although it can feel daunting to achieve the perfect fish and shellfish dish at home, the right guidance can make all the difference. In For the Love of Seafood, former culinary instructor and seafood fanatic Karista Bennett provides 100 irresistible recipes to teach seafood literacy one meal at a time. Organized by difficulty, the three chapters of this book begin with short ingredient lists and steps, featuring recipes like Simple Fish Meuniere and Basic Pan-Cooked Sea Scallops. And as confidence grows, more complicated methods and exciting new ingredients appear in Roasted Salmon with Savory Strawberry Sauce, Grilled Shrimp Tacos, Lobster Rolls, Curried Halibut Cakes, and more. With bright photography and tips on sustainability and flavor pairings, this book is essential reading (and tasting) for anyone looking to improve their seafood game at home.Trade Review"Packed with tips and techniques, a host of traditional and contemporary recipes, and evocative photographs of the sea, For The Love of Seafood is a mouthwatering exploration of all things seafood. With healthy eaters looking to incorporate more seafood into their diets, Karista Bennett delivers a timely and delicious book, including information on sustainability and purchasing. You’ll fall in love with For The Love of Seafood - hook, line, and sinker!" -- Virginia Willis, Seafood Watch Blue Ribbon Task Force Chef and James Beard Award-winning cookbook author"For seafood lovers and people who want to include more in their diet, this book is an excellent resource on how to prepare and work with seafood. The recipes will excite your senses." -- Nik Sharma, James Beard finalist, author and photographer The Flavor Equation and Season"From page one of For The Love of Seafood, you’ll feel confident you can cook fish and cook it well. In addition to beautiful recipes for any occasion, Karista provides simple tips for buying seafood sustainable no matter where you do your shopping." -- Luci Petlack, PhD, sustainable living writer and creator of Luci’s Morsels"In For the Love of Seafood, Karista Bennett demystifies the art of cooking seafood from start to finish. With recipes ranging from weeknight dinners to special-occasion splurges, there is something for everyone in this book. And, the full-color photos of the finished dishes are so beautiful I want to dive in and have a bite! This book would be a welcome addition to any home cook’s library." -- Marie Saba, Chef and Cookbook Author

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Book SynopsisNew title in the same series as bestselling The Stornoway Black Pudding Bible, The Italian Sausage Bible and The Macsween Haggis Bible Salmon can be eaten any time, and makes excellent starters, main courses, breakfasts and snacks, and there suggestions for all of these in this book. Due to its high protein content, omega-3 fatty acids and vitamin D, salmon is one of the most nutritious fish available, with many health specialists recommending that it should be eaten three times a week. In this handy and varied collection of recipes, award-winning chef Claire Macdonald demonstrates the enormous versatility of salmon in forty mouth-watering recipes which show you could eat salmon seven days a week and still never tire of it. Hot-smoked salmon, cold-smoked salmon, salmon fillets and Gravalax (salmon cured with sugar, salt and dill) all feature, together with a huge range of imaginative accompaniments, from beetroot, cheese and cream to bananas,tomatoes, garlic and prosciutto.Trade Review'She radiates a love of cooking and ... a love of eating' * Homes & Gardens *'Claire Macdonald is one of this country's most respected cooks' * Sunday Post *

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Book SynopsisFrom seaweed-wrapped maki rolls to tuna-topped nigiri, dive into this celebration of one of the world's favourite delicacies There are few foods more recognizble than sushi. Originating in Japan, the iconic fluffy white rice that's topped, wrapped or rolled with beautifully prepared fish and vegetables is an art form as much as it is a meal. This handy pocket guide will give you a taste of the following and much more:- Find food for thought with the history of sushi - Learn about different kinds of sushi, from the traditional to the modern, and how to eat it - Whet your appetite with delicate bites of trivia Discover mouth-watering recipes, allowing you to bring Japan to your very own kitchen Whether you are a curious beginner or a seasoned connoisseur, The Little Book of Sushi will be your handy guide to the bite-sized delicacy which has found favour all over the world.

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