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Books > Food & Drink > General cookery > Cookery by ingredient > Cooking with fish & seafood
Food critic turned farmer and sustainable seafood activist Matthew
Evans, along with his two best chef mates, shows us how seafood
should be cooked. Simple recipes that demystify everything from
abalone to sea urchin, snapper to octopus, as well as inspiration
if you want to catch your own dinner rather than head to the
fishmongers. This is all about the taste of real food fresh from
the sea, cooked with care and respect for the seafood populations
in your part of the world.
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.
Kessinger Publishing is the place to find hundreds of thousands of
rare and hard-to-find books with something of interest for
everyone!
Journalist Richard Schweid first learned the strange facts of the
freshwater eel's life from a fisherman in a small Spanish town just
south of Valencia. ""The eeler who explained the animal's life
cycle to me did so as he served up an eel he had just taken from a
trap, killed, cleaned, and cooked in olive oil in an earthenware
dish,"" writes Schweid. ""I ate it with a chunk of fresh, crusty
bread. It was delicious. I was immediately fascinated."" As this
engaging culinary and natural history reveals, the humble eel is
indeed an amazing creature. Every European and American eel begins
its life in the Sargasso Sea--a vast, weedy stretch of deep
Atlantic waters between Bermuda and the Azores. Larval eels drift
for up to three years until they reach the rivers of North America
or Europe, where they mature and live as long as two decades before
returning to the Sargasso to mate and die. Eels have never been
bred successfully in captivity. Consulting fisherfolk, cooks, and
scientists, Schweid takes the reader on a global tour to reveal the
economic and gastronomic importance of eel in places such as
eastern North Carolina, Spain, Northern Ireland, England, and
Japan. (While this rich yet mild-tasting fish has virtually
disappeared from U.S. tables, over $2 billion worth of eel is still
eagerly consumed in Europe and Asia each year.) The book also
includes recipes, both historic and contemporary, for preparing
eel.
Myrtle Reed (September 27, 1874 - August 17, 1911) was an American
author, poet, journalist, and philanthropist, the daughter of
author Elizabeth Armstrong Reed and the preacher Hiram von Reed.
She wrote a number of bestsellers and even published a series of
cookbooks under the pseudonym Olive Green. -Wikipedia
Looking for simple and mouthwatering recipes for freshwater fish? A
void has been filled with Freshwater Fish Recipes Made Simple by
fisherman and best selling author, George T. Gregory. This cookbook
covers a wide variety of fish pursued by the average recreational
fisherman and easily prepared by the everyday cook. Recipes are
included for: Bass Catfish Crappies Northern Pike Trout Salmon
Walleye Too many people simply resort to purchasing a store bought
batter mix and frying their catch. Not only is this not always the
healthiest choice but it also eliminates the numerous delicious
alternative recipes available. George has accumulated a great
variety of fish recipes over the years covering frying, baking,
grilling, broiling, and soup preparations. This selection of
recipes is sure to please the taste buds of you and your family.
About this Salmon Cookbook: This is the paperback version of the
popular recipe book, "Salmon Cookbook." This book is full of
delicious Salmon Recipes for the family and will please even the
most finicky eaters. Inside you'll find 50 hand picked Salmon
recipes that are made to please everyone. Also included are 50
Delicious Salmon Recipes PLUS Tips to Help You Create The Best
Salmon that will help you make perfect Salmon meals everytime.
You'll also get information on our famous CopyCat Restaurant
Recipes. Save time and money. Get your copy today and begin
enjoying great Salmon recipes while eating more healthy today.
Table of Contents: Tips for Creating the Best Salmon Dishes Angel
Hair Pasta Salmon Apple Juice Broiled Salmon Asparagus Salmon
Skillet Avocado Salmon Roll Baked Barbeque Salmon Fillets Baked
Creamed Salmon Balsamic Salmon Fillets Basil Herbed Salmon Bread
Crumb Salmon Casserole Broiled Salmon Omelet Cheesy Rice Salmon
Citrus Microwave Salmon Creamy Salmon Chowder Crispy Salmon Potato
Patties Cucumber Salmon Sandwiches Dill Salmon Pizza Dutch Oven
Vegetable Salmon Egg and Salmon Bake Herb Salmon Spread Homemade
Salmon Ravioli Honey Dijon Salmon Patties Horseradish Salmon Salad
Italian Vegetable Salmon Salad Lemon Dressed Salmon Pasta Lemon
Grilled Salmon Marinated Glazed Salmon Onion Sauce Salmon Orange
Salmon Plate Parmesan Salmon Sticks Parsley Lemon Salmon Pecan
Honey Baked Salmon Penne Pasta Salmon Salad Pepper Jack Salmon
Melts Pink Salmon Roast Potato Salmon Appetizers Red Onion Salmon
Patties Salmon Ball Munches Salmon Cheese Log Salmon English Muffin
Breakfast Salmon Nibblers Salmon Noodle Casserole Saucy Lemon
Salmon Steaks Sesame Seed Salmon Smoked Salmon Quesadillas Spinach
Salmon Casserole Stuffed Cherry Tomatoes Sweet Pepper Salmon
Sandwich White Rice Vegetable Salmon Wine Sauce Salmon Steaks
Worcestershire Salmon Dip CopyCat Restaurant Recipes Get your copy
today and start enjoying great chicken recipes while eating
healthier today...
This 1975 cookbook from the National Fishery Education Center in
Chicago and the U.S. Dept. of Commerce offers recipes on a wide
range of fresh water and salt water fish, as well as oysters,
lobster, crab, scallops and more.
A word of welcome to the culinary bliss of consuming one of the
world's greatest delicacies. There has never been an oyster
cookbook like this one. Guaranteed. It covers just about everything
an oyster lover would care to learn about this delectable little
devil. A great addition to your seafood cookbook collection
Mouthwatering recipes range from simple grilled or champagne
poached oysters to elegant appetizers and stews, fritters and fry.
Accompanied by delightful and instructive illustrations, this
unusual cookbook is likely to delight the special "oyster lover" in
your life. Oysters have long been acclaimed to have the most
wonderful effects on their consumer; and who are we to state
otherwise. Archeologists are always finding prehistoric kitchen
middens (garbage dumps) littered with oyster shells. One of the
things defining such middens is the presence of oyster shells. I
suppose that even cave men knew what was good for them. In fact,
oysters have been cultivated by man for more than 2000 years. The
continued love for oysters by our fellow men and women might even
be construed to point to a natural selection of oyster eaters over
those who don't eat oystersl ... So where would humanity be today
without oysters? My motto: "Eat Oysters and Love Longer" Oysters
are delicious, especially fresh on the half-shell, but there are
also many mouth-watering dishes you can prepare to increase your
enjoyment even more. After many years happily trying out new
recipes, I was finally persuaded to pass on some of my favorites.
"This cookbook is a reflection of me, here and now, not just me
when I was thirty-something and wrote the first edition, but me as
a sixty year old-and now a long-time fisherman. If a cookbook is
good, has that character, it has gone beyond the primary purpose of
instruction and moved on to entertain and inspire. This is
accomplished by revealing bias, passion, inspiration, humor, and
probably even frailty, those human traits that combine to create an
identity, and which are much more robust now that I'm sixty. And
yes and hurrah, this is done all in a milieu of cooking and eating
wild." So writes Rebecca Gray in the Preface of The New Gray's Fish
Cookbook. Revised and updated from its classic predecessor, this
beautiful and very useful book treats fish cookery with style,
affection and attention to detail. Complete with 67 menus and
hundreds of recipes in enticing and imaginative combinations, The
New Gray's Fish Cookbook sets a standard of thoughtfulness and
quality against which other cookbooks in the field, past and
future, should be measured. No important game species is left out.
Plan now for culinary evenings built around: Inshore Saltwater
Fish; Offshore Saltwater Fish; Fish From the Tropics; Saltwater
Bottom Fish; Shellfish; Stream Freshwater Fish; Walleye and Pike;
Shad, Catfish, and Smelt; Bass and Panfish Each is a separate
chapter in which you'll find complete menus of recipes designed to
match the flavor, nature and timing of the main course at hand.
Finally, in a chapter called "Basics," Rebecca provides exactly
that, and more. Novices and experts alike will find everything they
need in The New Gray's Fish Cookbook.
Kessinger Publishing is the place to find hundreds of thousands of
rare and hard-to-find books with something of interest for
everyone!
Complete Reprint of the Classic Cookbook "101 Oyster Recipes - One
Hundred & One Ways of Serving Oysters" by May Southworth,
originally published in 1907. This work, part of May Southworth's
"One Hundred and One ... " series, provides a huge variety of
preparations for oysters. Oysters should always be fresh and never
used after being long from the shell. If cooked, they should be
just cooked and served instantly, as an overdone oyster or one that
is allowed to stand after cooking is tough. Dedicated as always to
all chefs and food lovers. Feel free to take a look at our complete
Reprint Catalog of Classic Cookbooks, Historic Bartender Books and
Vintage Cocktail Books at: www.VintageCocktailBooks.com
When award-winning Texas food writer Robb Walsh discovers that the
local Galveston Bay oysters are being passed off as Blue Points and
Chincoteagues in other parts of the country, he decides to look
into the matter. Thus begins a five-year journey into the culture
of one of the world's oldest delicacies. Walsh's
through-the-looking-glass adventure takes him from oyster reefs to
oyster bars and from corporate boardrooms to hotel bedrooms in a
quest for the truth about the world's most profitable aphrodisiac.
On the Atlantic, the Pacific, and the Gulf coasts of the U.S., as
well as the Canadian Maritimes, Ireland, England, and France, the
author ingests thousands of oysters--raw, roasted, barbecued, and
baked--all for the sake of making a fair comparison. He also
carefully considers the merits of a wide variety of accompanying
libations, including tart white wines in Paris, Guinness in Galway,
martinis in London, microbrews in the Pacific Northwest, and
tequila in Texas. Along the way, he learns how to shuck, cook, and
identify all five oyster species. And he manages to glean enough
information from each region's scientists to debunk the myths and
marketing malarkey dispensed as gospel in provincial oyster bars.
Sex, Death & Oysters is a record of a gastronomic adventure--a
fascinating collection of the most exciting, instructive, poignant,
and just plain weird experiences on a five-year journey into the
world of the most beloved and most feared of all seafoods.
"This cookbook is a reflection of me, here and now, not just me
when I was thirty-something and wrote the first edition, but me as
a sixty year old-and now a long-time fisherman. If a cookbook is
good, has that character, it has gone beyond the primary purpose of
instruction and moved on to entertain and inspire. This is
accomplished by revealing bias, passion, inspiration, humor, and
probably even frailty, those human traits that combine to create an
identity, and which are much more robust now that I'm sixty. And
yes and hurrah, this is done all in a milieu of cooking and eating
wild." So writes Rebecca Gray in the Preface of The New Gray's Fish
Cookbook. Revised and updated from its classic predecessor, this
beautiful and very useful book treats fish cookery with style,
affection and attention to detail. Complete with 67 menus and
hundreds of recipes in enticing and imaginative combinations, The
New Gray's Fish Cookbook sets a standard of thoughtfulness and
quality against which other cookbooks in the field, past and
future, should be measured. No important game species is left out.
Plan now for culinary evenings built around: Inshore Saltwater
Fish; Offshore Saltwater Fish; Fish From the Tropics; Saltwater
Bottom Fish; Shellfish; Stream Freshwater Fish; Walleye and Pike;
Shad, Catfish, and Smelt; Bass and Panfish Each is a separate
chapter in which you'll find complete menus of recipes designed to
match the flavor, nature and timing of the main course at hand.
Finally, in a chapter called "Basics," Rebecca provides exactly
that, and more. Novices and experts alike will find everything they
need in The New Gray's Fish Cookbook.
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