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Books > Food & Drink > General cookery > Cookery by ingredient > Cooking with fish & seafood
'An oyster leads a dreadful but exciting life.'
The celebrated American food writer M. F. K. Fisher pays tribute to that most delicate and enigmatic of foods: the oyster. She tells of oysters found in stews and soups, roasted, baked, fried, prepared à la Rockefeller or au naturel and of the pearls sometimes found therein.
As she describes each dish, Fisher recalls her own initiation into the 'strange cold succulence' of raw oysters as a young woman in Marseille and Dijon, and explores both the bivalve's famed aphrodisiac properties and its equally notorious gut-wrenching powers.
Plumbing the 'dreadful but exciting' life of the oyster, Fisher invites readers to share in the comforts and delights that this delicate edible evokes, and enchants us along the way with her characteristically wise and witty prose.
An 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
cookbook will give you new ideas to put the oomph back into your
cooking and pleasure into your eating. Chapters include: Soups;
Chicken; Mince; Pork; Beef; Lamb; Fish; Meat-free; Pasta; Toasties;
Something Sweet
In this book, the tempting 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;
and sauces for fish and shellfish. It features exciting
international cuisine, from Tuna Salad Nicoise and Salmon Teriyaki
to Thai Green Fish Curry and Louisiana Seafood Gumbo. You can enjoy
the very best in classic and contemporary fish cuisine with Truffle
and Lobster Risotto, Trout with Curried Orange Butter, and Fish and
Chermoula Mini Pies. Each recipe is illustrated with an enticing
photograph of the finished dish and includes practical step-by-step
instructions and a full nutritional breakdown, including
carbohydrate, sodium and cholesterol. Low in fat and rich in
protein, minerals and vitamins, fish and shellfish make a
magnificent contribution to good health. Every recipe in this
collection has tried-and-tested instructions, a finished photograph
to ensure perfect results and a complete nutritional analysis.
These easy-to-follow recipes make certain that any standard of cook
will be able to achieve delicious results every time. Included are
popular classics such as Clam Stovies, Seared Scallops with Chive
Sauce, and Salmon with Light Hollandaise and Asparagus as well as
contemporary dishes including Chilli Crab Cakes, Moroccan Fish
Tagine, and Halibut Steaks with Lemon Butter. In this comprehensive
cookbook you can discover recipes from all over the world, with
something to please every palate, for every occasion and every
season of the year.
This is your new go-to companion from the most trusted name in
BBQ-ing. Much more than just a recipe collection, Weber's Barbecue
Bible is an entirely new take on grilling today, with every recipe
step visually depicted in full-colour photography. Weber's Barbecue
Bible is the most comprehensive and visually instructive barbecue
book available. With over 125 all-new, modern, inspirational ideas
for every occasion. Each recipe is beautifully photographed for
easy, at-a-glance understanding, accompanied by expert advice and
over 750 step-by-step photos. Recipes include: Maple-bourbon
Chicken Wings Tarragon-Mustard Prawn Skewers Thai Chicken Skewers
with Peanut Sauce Rotisserie Rib Roast with Melted Onions Tequila
Smoked Salmon with Radish Salsa Pork Souvlaki Marinated Aubergine
with Tahini
Drew Smith's Oyster: A Gastronomic History offers readers a global
view of the oyster, tracing its role in cooking, art, literature
and politics from the dawn up time to the present day. Oysters have
inspired chefs, painters and writers alike, have sustained
communities financially and ecologically, and have loomed large in
legend and history. Using the oyster as the central theme, Smith
has organised the book around time periods and geographical
locations, looking at the oyster's influence through colourful
anecdotes, eye-opening scientific facts and a wide array of
visuals. The book also includes fifty recipes--traditional country
dishes and contemporary examples from some of the best restaurants
in the world. Renowned French chef Raymond Blanc calls Oyster "a
brilliant crusade for the oyster that shows how food has shaped our
history, art, literature, law-making, culture, and of course
love-making and cuisine."
Contemporary, simple-to-prepare lobster recipes will appeal to
cooks who don't want to spend hours preparing Lobster Thermidor or
Homard a L'Americaine. In this title, recipes include Lobster
Cocktails, Seashell Lobster Pasta Salad, Classic Lobster Stew,
Lobster Mac and Cheese, Lobster Fra Diavolo, Lobster and Arugula
Pizza, and Classic Lobster Rolls, as well as sides, salads, and
perfect desserts for topping off a lobster dinner. Sidebars and
small boxes will feature quotations; bits of lobster history;
information on lobstering practices; and tips on buying, storing,
and cooking lobsters.
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Ocean Greens
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Lisette Kreischer, Marcel Schuttelaar
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Shrimp is easily America's favorite seafood, but its very
popularity is the wellspring of problems that threaten the shrimp
industry's existence. Asian-Cajun Fusion: Shrimp from the Bay to
the Bayou provides insightful analysis of this paradox and a
detailed, thorough history of the industry in Louisiana. Dried
shrimp technology was part of the cultural heritage Pearl River
Chinese immigrants introduced into the Americas in the
mid-nineteenth century. As early as 1870, Chinese natives built
shrimp-drying operations in Louisiana's wetlands and exported the
product to Asia through the port of San Francisco. This trade
internationalized the shrimp industry. About three years before
Louisiana's Chinese community began their export endeavors,
manufactured ice became available in New Orleans, and the Dunbar
family introduced patented canning technology. The convergence of
these ancient and modern technologies shaped the evolution of the
northern Gulf Coast's shrimp industry to the present. Coastal
Louisiana's historic connection to the Pacific Rim endures. Not
only does the region continue to export dried shrimp to Asian
markets domestically and internationally, but since 2000 the
region's large Vietnamese immigrant population has increasingly
dominated Louisiana's fresh shrimp harvest. Louisiana shrimp
constitute the American gold standard of raw seafood excellence.
Yet, in the second decade of the twenty-first century, cheap
imports are forcing the nation's domestic shrimp industry to
rediscover its economic roots. "Fresh off the boat" signs and
real-time internet connections with active trawlers are
reestablishing the industry's ties to local consumers. Direct
marketing has opened the industry to middle-class customers who
meet the boats at the docks. This "right off the boat" paradigm
appears to be leading the way to reestablishment of sustainable
aquatic resources. All-one-can-eat shrimp buffets are not going to
disappear, but the Louisiana shrimp industry's fate will ultimately
be determined by discerning consumers' palates.
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.
This cookbook provides recipes for every edible species of fish and
shellfish found from Tampa Bay, Florida, to Mexico. They range from
quick and easy to gourmet preparations. From catfish to snapper to
shark, there are recipes for every palate and techniques for every
level of experience in the kitchen. This guide also provides
information about handling and storing various species, including
local species that usually are not sold commercially. Complete with
a history of northern gulf seafood and universal preparation tips,
this volume is a must-have for any serious seafood cook.
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.
Cooking fish and other seafood at home is much easier than you
think! Fresh Fish offers simple step-by-step instructions for all
of the essential cooking methods, including baking, pan-frying,
braising, broiling, steaming, poaching, roasting, marinating, and
grilling - along with 175 mouthwatering recipes that bring out the
best in everything from fish fillets and whole fish to shrimp,
mussels, lobster, clams, calamari, and more. You'll also learn how
to buy fish (even whole fish) with confidence, how to serve fish
raw, how to clean freshly dug clams, and much more. Beautiful
photography celebrates both the food and the lazy charm of summers
at the beach; this is a delightful read as well as the cookbook you
need to easily enjoy your favourite seafood at home.
Winner of the Kerb Food and Drink Travel Book of the Year and the
Guild of Food Writers International or Regional Cookbook Award!
From acclaimed food writer and world traveler Eleanor Ford comes a
vibrant collection of 100 mouthwatering recipes for Indonesian
cuisine--from the refined cooking of Java to the spicy heart of
Sumatra and the festival foods of Bali. Indonesian food is the
hidden treasure of South East Asian cookery, waiting to be
uncovered, and this wondrous cookbook opens an unexplored culinary
region to food lovers and travellers. It is an unprecedented
culinary celebration of Indonesia, the world's largest
archipelago--a land rich with tropical rainforests, smoking
volcanoes, and silver sand beaches that was also the beating heart
of the spice trade. Today its unforgettable dishes are a
celebration of rice and spice--homegrown clove and nutmeg, ginger
and chilly, coconut, turmeric, peanuts, and more. Through
delightful, easy-to-follow text and instructions, Fire Islands
reveals how to set up an Indonesian kitchen and how to create one
hundred authentic Indonesian recipes--everything from crunchy
snacks and street food to sweet and sticky rice dishes, spicy
noodles, fragrant sauces, tangy broths, rich drinks, and much more.
This bright, beautifully designed package has mouthwatering
photographs of the dishes throughout coupled with original images
from the lush, food paradise.
Foreword 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.
Tempting recipes for every occasion including 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; and sauces for fish and
shellfish. Easy-to-follow recipes mean any standard of cook can
achieve delicious results every time. Each recipe is illustrated
with an enticing photograph of the finished dish and includes
practical step-by-step instructions and a full nutritional
breakdown.
This is the definitive guide to the fish and shellfish of the
world, with more than 700 photographs. It features a photographic
identification guide, with facts about habitat and nutritional
benefits, and essential information about buying, preparing and
cooking. It includes all the well-known fish and shellfish, such as
tuna, salmon, haddock, prawns and oysters, as well as a whole host
of interesting varieties. It offers over 100 inspirational recipes,
each photographed with easy-to-follow, step-by-step instructions.
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