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.

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...

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.

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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.

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.

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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

"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.

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.