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Mariner's Menu - 30 Years of Fresh Seafood Ideas (Paperback, New edition)
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Mariner's Menu - 30 Years of Fresh Seafood Ideas (Paperback, New edition)
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Since 1973, representatives from home extension clubs in Carteret
County, North Carolina, have met each month in a Morehead City
kitchen to test new ways of handling, storing, and preparing fish
and shellfish caught off the North Carolina coast. Their thirty
years of seafood wisdom are now gathered in this comprehensive
cookbook and guide for cooks who want to know more than just how to
bake or fry fish. Mariner's Menu contains more than 160 original
seafood recipes developed by the dedicated testers and tasters of
the Seafood Lab kitchen. Many of these recipes, such as broiled
tuna Provencal and steamed clams in wine broth, use easily
available ingredients and require little preparation. Separate
chapters instruct cooks on broiling, grilling, frying, and
steaming. Important preparation techniques such as deboning fish,
deveining shrimp, and cracking crab are illustrated in detailed
drawings by Morehead City artist Connie Mason. Photographs by Scott
D. Taylor of Beaufort reflect seafood's vital role in coastal
communities. Packed with images, safety tips, helpful hints, and
mouth-watering recipes, Mariner's Menu is more than a cookbook.
It's a complete resource for handling, storing, preparing, cooking,
and enjoying fresh seafood. |A complete seafood handbook that
reflects 30 years of experience. Here are more than 160 original
recipes for fish and shellfish developed by representatives from
home extension clubs in coastal Carteret County, N.C. In addition
to the recipes, the authors provide instructions for handling,
storing, preparing, and cooking fresh seafood.
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