175 delicious classic and contemporary fish recipes shown in 220 stunning photographs. This is a fabulous collection of fish and shellfish recipes featuring salmon, trout, tuna, sole, sardines, crab, lobster, squid and much more. It features exciting international cuisine, from delicious grilled Italian and Greek fish, to tangy Asian curries, creamy northern European fish pies and easy to prepare Japanese sushi. The inspiring recipes for every occasion include soups; appetizers and light snacks; mousses, pates and terrines; salads; pasta, noodles and rice dishes; fried and grilled dishes; pies and baked dishes; casseroles, stews and slow-cooked dishes; as well as adaptable sauces. Each recipe has an enticing photograph of the finished dish, is explained with step-by-step instructions and comes with a complete nutritional breakdown. Low in fat and rich in protein, minerals and vitamins, fish and shellfish make a magnificent contribution to a healthy diet. This collection of vibrant, taste-packed dishes is the perfect cookbook for any occasion - from a formal dinner party to a quick and easy supper for two. Here are all the popular classics such as Scallops with Bacon, Poached Salmon with Hollandaise Sauce, Crab Cakes, Moroccan Fish Tagine, and Seared Tuna Steaks with Red Onion Salsa. Inspirational contemporary dishes using less familiar fish include Eels in Green Herb Sauce, Octopus Pasta Bake and Cockle Pie. Fresh, bright and accessible, this beautiful book is filled with 130 dishes from all over the world. With something to please every palate, every season and every type of fish, each recipe has easy-to-follow instructions to help you achieve perfect results every time.

For over 30 years, Harbor Fish Market in Portland, Maine, has been providing the highest quality seafood available. Through its retail store and food service division, it services retail customers, fine restaurants, and institutions. It also reaches thousands of customers through its retail airfreight department, and national wholesale sales department. In addition to its physical reach, Harbor Fish Market has become an iconic destination for tourists and locals alike: it is the authority on Maine seafood. With beautiful displays, knowledgeable family-run staff, and the best seafood around, Harbor Fish is synonomous with Maine's iconic industry. Finally, the family behind the successful business offers up decades worth of recipes and expertise so that you can cook up a delicious dish. From appetizers to soups to entrees, this collection of family-tested recipes is the must-have Maine seafood cookbook.

This is a fiery and delicious collection of chilli-inspired recipes for all occasions, featuring more than 180 photographs. It includes 175 tongue-tingling recipes for chilli-lovers everywhere. There are delicious dishes from all over the world including Thailand, Korea, Mexico, India, Italy, Spain and more. It features exciting and exotic ingredients in innovative recipes: try Rice Seaweed Roll with Spicy Squid, Oxtail in Hot Tangy Sauce, and Serrano Chilli and Spinach Salad. It offers food for any occasion: soups and appetizers; fish and shellfish; chicken, meat and vegetables; rice and noodles; side dishes; and, relishes and pickles. It contains step-by-step instructions, clear photographs and detailed advice to help every cook. It also offers nutritional information for each recipe to help you maintain a balanced diet. Used world-wide for centuries, chillies have become a much-favoured and essential ingredient in modern cooking. This book collects together 175 flaming recipes from across the world, all designed to bring excitement to your cooking. Tantalizing dishes from across the globe are featured in this fiery collection. There are scorching soups from the Mediterranean, spicy shellfish from South-East Asia, red-hot rice from Central America, tempting tagines from North Africa, mouthwatering marinated meat from the Caribbean and many, many more. Whatever the occasion or time of day, you are sure to find something to whet your appetite in this sizzling selection of tried-and-tested recipes. Easy-to-follow step-by-step recipes and colourful final photographs make this the perfect book for any chilli-loving cook. Whether a beginner or more experienced, this is an essential cookbook for anybody who likes their food on the fiery side of spicy.

Fruit is both healthy and delicious, and this wonderful collection of 500 recipes is an absolute must for everyone who wants to enjoy fruit as part of their essential five-a-day. The book celebrates fruit in all its forms: fresh from the orchard, baked in the oven, cooked in cakes and tarts, preserved in jellies and relishes, and blended in drinks. The recipes are all illustrated with photographs of the finished dishes.

This title features over 140 inspirational recipes for all occasions, from simple pasta soups and sauces to more elaborate baked dishes that don't exceed 15g of fat per portion. It includes a useful chart showing the fat and calorie content that lets you monitor your intake at every meal, and suggestions for alternative reduced-fat ingredients. It contains recipes for all tastes, from light vegetable soups and rich, creamy sauces to robust meat dishes and noodles suffused with spicy hot chillies. Make your own pasta using the easy step-by-step instructions, or choose from the extensive variety of dried pasta listed in the useful guide. This practical volume presents a collection of more than 140 sensational recipes that make the most of this universally popular food in soups, main courses and salads that are full of flavour but low in fat. As well as containing recipes found all over Italy, you can also discover regional Italian, Sicilian and Sardinian specialities, and Asian noodle dishes from China, Indonesia and Thailand. Learn how to make quick-and-easy sauces, using simply a few fresh ingredients or store-cupboard items. There is inspiration for cooking with a variety of produce, from vegetables, pulses and aromatic herbs to fish, seafood, poultry and meat. With over 200 superb colour photographs, simple step-by-step instructions and a tempting collection of pasta and noodle recipes, this cookbook is a must-have for pasta lovers who are watching their weight.

Easy Indian Cooking is an excellent collection of authentic and straightforward Indian recipes anyone can make at home! The 100 plus recipes found in Easy Indian Cooking have been modified to suit a modern lifestyle, and all of them can be prepared with ingredients available at any local supermarket or health food store. The preparation and cooking techniques have been simplified to save time without sacrificing any of the flavors of authentic Indian food. This Indian cookbook contains 101 recipes for any occasion. Breakfast, lunch, or dinner, this book is sure to be a winner. Chef Hari Nayak brings the diverse flavors of Indian cuisine right to your table. This Indian cooking book is loaded with detailed photographs so you can make the recipes just like Chef Nayak. A Culinary Institute of America-trained chef, Chef Hari's recipes are so popular you can find them in Whole Foods, where the Chicken Tikka Masala on the hot bar is from a recipe created by Chef Hari. In Easy Indian Cooking, Chef Hari has put together an authentic collection of Indian favorites that are so easy to create and so flavorful you'll wonder why you never tried your hand at cooking Indian at home before! Recipes include such favorites as: Curry Corn Chowder with Roasted Poblanos Basil-infused Crispy Pan Fried Shrimp with Tamarind Glaze Lemon Sage Tandoori Chicken Tikka Cumin Coriander Beef Burger with Plum Tomato Mustard Dip Flamed Crispy Pappadam Chips Sparkling Ginger Lime Cooler Cardamom Brownies

Cheese and wine are a classic combination but many cheeses taste even better with beer or cider. Steve Jones, proprietor of the Portland- based Cheese Bar and Chizu (cheese served sushi- style) has been successfully matching cheeses with alcoholic beverages for more than two decades. Here he shares his knowledge by introducing 75 different cheeses and pairing each with the beverage that brings out the best in both. Jones provides a treasure trove of delectable, often surprising pairings, as well as simple steps for successful experimentation. This guide will function as a crash course for beginners on buying, storing, and serving cheese and alcohol, while offering more seasoned aficionados page after page of cheese-and-beverage combinations to replicate at home. With gorgeous photographs, this book captures the allure, approachability, and, most importantly, the sheer joy of pairing cheese with beer, wine or cider.

This is a complete guide to types, their preparation and cooking techniques, with 100 classic recipes shown step by step in 700 beautiful photographs. It includes tuna, salmon, haddock and oysters, as well as a whole host of unusual varieties, from abalone, tilapia and zander to the deadly - but delicious - fugu fish. It features over 100 inspirational recipes, with easy-to-follow, step-by-step instructions and full nutritional breakdowns. It includes soups, appetizers, mousses, pates and terrines, salads, everyday main courses, light and healthy dishes, and elegant dishes for entertaining. Fish and shellfish are both delicious and nutritious, and this fabulous guide includes essential information about every type, from well-known varieties such as salmon and cod, to unusual shellfish and exotic fish. There are 100 enticing recipes, including classics such as Bouillabaisse, Oysters Rockefeller and Lobster Thermidor, as well as contemporary creations such as Scallops with Samphire and Lime, and Roast Cod with Pancetta and Lima Beans. Combining a fascinating visual guide with exciting and accessible recipes and 700 photographs, this is the only book on identifying, preparing and cooking fish and shellfish that you will ever need.

This is the seventeenth volume of the ongoing series of papers and submissions to the Oxford Symposium on Food & Cookery, the longest running food history conference in the world. The subject this year revolves around milk and milk products, their uses in food and cookery through the ages and, as important, their substitutes. This broad definition gives rise to a very wide range of essays and studies. including: The hierarchy of milk in the Renaissance and Marsilio Ficino on the rewards of old age.; Low-temperature cheese-making, ancient wisdom not outdated; Artisnal and regional cheeses of Greece; Condensed milk and culinary innovation; The art of making Brie de Meaux Fermier; Animal husbandry and other issues in the dairy industry; The origins of the New York dairy industry; The origin and history of the ice-cream cone; Milk and its by-products in ancient Persia and modern Iran; Mother's milk; Milk and its products in ancient Rome; The cheeses of Hokkaido and other milky issues in a ricist society; Cato's Roman cheesecakes; The origins of Bechamel sauce; Medieval Arab dairy products There are upwards of 30 papers by academics from Britain, America and other countries.

This is an inspiring collection of fabulous, fast recipes with only four ingredients. It is a mouthwatering selection of recipes for anyone who loves simple, easy-to-prepare food. You can discover sophisticated yet stress-free dishes such as Avocado Soup, Tofu and Pepper Kebabs, and Duck with Plum Sauce. You can indulge in outrageously simple desserts such as Coconut and Lime Ice, Baked Blueberry and Almond Tart, and Grilled Peaches with Meringues. It includes helpful step-by-step techniques, and basic recipes for making stocks and sauces. It includes recipes for all occasions, from quick midweek lunches to more elaborate creations to serve at dinner parties. This book puts the emphasis on dishes that are quick and easy to prepare, yet that are still tempting and delicious. It teaches you how to make the most of food with simple, yet tasty recipes that use only four ingredients or fewer. Using a limited number of top-quality ingredients allows you to appreciate the aroma, taste and texture of a dish, and saves time on writing lists and shopping for ingredients. It also allows for fuss-free preparation, giving you more time to sit back, relax and enjoy your food.As well as the 25 selected recipes there are also suggestions for variations and cook's tips throughout, making this a great little handbook.

In Super Roots, Tanita de Ruijt showcases over 60 exciting ways to use herbs, spices, roots and barks in the most delicious ways for optimum health. Taking inspiration from the East - predominantly Indonesia, Thailand, Vietnam, Korea, China - Tanita aims to reinvigorate those traditional recipes that have sustained people healthily for centuries.

With chapters exploring the notion of balancing taste and flavour, food as therapy and meals to combat those times when you are feeling tired, bloated, sick or hungover Super Roots offers a new, functional yet delicious approach to food that will leave you feeling restored, satisfied and happy - no diets, just nourishing, flavour-led recipes using everyday ingredients. From the detoxifying Ginger Mapo Tofu to the tangy notes of the Turmeric Flu Busting Broth, these recipes are guaranteed to refresh your mood and brighten your day.

An accessible, expert guide to the age-old craft of preparing meat and fish products by home curing, salting and drying. Shown in clear, step-by-step photographs, the techniques are straightforward to follow: the author describes home charcuterie as an almost magical process, and one to be enjoyed. The air-dried products include hams, lomo, lardo, coppa, bresaola, and salami - Milano, Toscano, Felino, Finnochiona, piccante, venison - as well as chorizo, sobrasada, and kielbasa. There are brine-cured hams, chine, salt beef and pastrami, pressed tongue, confit duck, pates, terrine, haggis, and faggots. There are sausages, of course, including black and white puddings, dry- and brine-cured bacons, guanciale, pancetta, lamb and mutton bacon, and dry-cured rack of lamb. There is jerky and biltong, and cured gravadlax and rollmops, and smoked foods including salmon, bacon and ham.

Anyone who's ever made cheese at home knows that roughly three-quarters of every gallon of milk transforms into a perplexing by product called whey. "Don't throw away your whey!" says cheesemaker Claudia Lucero. In Cooking with Whey, Lucero shares 60 inventive recipes that use whey, which is rich in protein, minerals, and vitamins, and adds creaminess and flavor to foods. Sweet whey, a byproduct of cheesemaking enhances baked goods and smoothies. Acid whey, produced in yogurt- and kefir-making, is ideal for brining meat, kick-starting ferments, and adding tang to main dishes. From Brazilian Limeade and Strawberry Oat Milk to Skillet Cornbread, Broth-Poached Salmon, Honey Caramels, Espresso Martinis, and many more mouth-watering recipes for beverages, soups, breads, desserts, and everyday meals, this book is the key to unlocking a delightfully surprising array of ways to put whey to work!