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Books > Health, Home & Family > Cookery / food & drink etc > General cookery > Cookery by ingredient > Cooking with fish & seafood
Uno dei titoli della collana ''La cucina italiana'', suddivisa per
categorie di alimenti. Come negli altri libri dello stesso autore,
le ricette base vengono accompagnate dai numerevoli dettagli
precisi sulle variazioni e i suggerimenti per l'uso degli
ingredienti facoltativi.
Uno dei titoli della collana ''La cucina italiana'', suddivisa per
categorie di alimenti. Come negli altri libri dello stesso autore,
le ricette base vengono accompagnate dai numerevoli dettagli
precisi sulle variazioni e i suggerimenti per l'uso degli
ingredienti facoltativi.
Uno dei titoli della collana ''La cucina italiana'', suddivisa per
categorie di alimenti. Come negli altri libri dello stesso autore,
le ricette base vengono accompagnate dai numerevoli dettagli
precisi sulle variazioni e i suggerimenti per l'uso degli
ingredienti facoltativi.
First published in 1978, The Original Bluefish Cookbook, celebrates
the versatility of an East Coast favorite. Learn how to bake,
broil, fillet, and poach this tasty, abundant fish like a true
connoisseur! Gourmet cook Greta Jacobs and Emmy Award-winning
actress Jane Alexander compiled tried-and-true recipes from their
own kitchens as well as from their favorite restaurants to create
this one-of-a-kind cookbook. For over sixty years Globe Pequot
Press has been at the forefront of the movement to save local
history for future generations. In doing so we published countless
valuable books on local history, biography, architecture,
genealogy, travel, and much more. Today we return to our roots and
share these wonderful Globe Pequot Vintage books with our New
England readers, with the hope that they will shed new light on our
shared heritage.
This title features 175 delicious and contemporary recipes that are
shown in 220 photographs. It includes recipes for salmon, trout,
tuna, sole, sardines, crab, lobster, squid and much more. It
features exciting international cuisine, from succulent grilled
Italian and Greek fish, to tangy Asian curries, creamy northern
European fish pies and Japanese sushi. The inspiring ideas 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 and stews.
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 great 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. Contemporary dishes include Eels in Green Herb Sauce,
Octopus Pasta Bake and Cockle Pie. In this book you will find
something to please every palate, for every meal, in every season.
Mae T. Adams offers some of her favorite dishes with some recipes
dating back 200 years. She is a native of New Orleans and has been
influenced by many cooking cultures from several nationalities.
German, French, Creole, Italian, and Cajun create the cooking
structure of this book. Adams is of German and Irish ancestry, and
she married a man of Italian-Cajun, French ancestry. She has two
wonderful sons, and three grandsons, thus making her family an
assortment of nationalities. Hence the name Granny's Melting Pot,
which truly describes her family. With over a 100 recipes within
this book these are just a few: Dirty Rice or Cajun Dressing -
Italian Chicken Spaghetti Casserole -Alligator Sauce Piquant - Old
Fashion Italian Meat balls and Spaghetti- Creole Red Rice-Jambalaya
- Cajun Green Beans - Chicken and Sausage Gumbo - Etouffee - Hot
Crab and Cheese Dip - Italian Zucchini Casserole - Shrimp
Fettuccine - Crawfish Pie - Shrimp Pie - Stuffed Green Peppers -
Honey BBQ Chicken - Eggplant Parmesan.
What would the state of southern plate and palate be without
this staple? What is his great appeal? What is his family tree? How
do you hook him? And if so, how do you cook him? But first you have
to clean him, so how do you do that?
This light-hearted book of catfish facts and folklore gives
ample answers to these monumentous questions and to others just as
acute. And cooks wishing to greet their catfish on the stove top
rather than on the riverbank will delight in this book's variety of
award-winning recipes from the National Farm-Raised Catfish Cooking
Contest.
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