Download or read book A Gourmet s Book of Shellfish written by Mary Cadogan and published by Salamander Books. This book was released on 1990-01 with total page 120 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book A Gourmet s Guide to Shellfish written by Mary Cadogan and published by Hp Books. This book was released on 1990 with total page 120 pages. Available in PDF, EPUB and Kindle. Book excerpt: For shellfish fans the world over, here's a new addition to the bestselling Gourmet's Guide series. This book features background information on a range of shellfish, from clams and oysters to lobster and squid. About 60 recipes are presented, with easy-to-follow instructions and 280 full-color photographs.

Download or read book The Complete Book of American Fish and Shellfish Cookery written by Elizabeth Bjornskov and published by Alfred A. Knopf. This book was released on 1984 with total page 520 pages. Available in PDF, EPUB and Kindle. Book excerpt: More than 680 recipes, ranging from the classic seafood repertoire to light, easily prepared dishes, cover the full range of fish varieties available in the United States.

Download or read book The Gourmet s Guide to Fish and Shellfish written by Kenneth Anderson and published by . This book was released on 1984 with total page 128 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Gourmet s Guide to Fish and Shellfish written by Kenneth Anderson and published by . This book was released on 1984 with total page 132 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Simply Shellfish written by Leslie Glover Pendleton and published by Harper Collins. This book was released on 2010-04-29 with total page 212 pages. Available in PDF, EPUB and Kindle. Book excerpt: In Simply Shellfish seafood expert and acclaimed cookbook author Leslie Pendleton offers up 125 recipes for shrimp, crab, scallops, clams, mussels, oysters, lobster, and squid. All the dishes are fresh, healthful, and a (sea) breeze to prepare. Shellfish is a near perfect food: packed with good-for-you protein, low in fat and calories, and exceeding quick and easy to prepare. Not to mention flavor—it's doesn't get much better than creamy clam chowder, tender crab cakes, or succulent lobster rolls. In Simply Shellfish Leslie Pendleton shares her best recipes for these favorites. There's Roasted Shrimp on Asparagus Skewers with Brie, Curried Coconut Scallops, Mussels Steamed in Carrot Ginger Broth, and BLLTs (bacon, lobster, lettuce, and tomato sandwiches). Unlike fish fillets or whole fish, shellfish requires minimal prep time and can be on the table in minutes. Leslie's recipes are at once sophisticated and approachable, with supermarket-friendly ingredients, easy instructions, and outstanding results.

Download or read book The Big Book of Fish Shellfish written by Fred Thompson and published by Chronicle Books. This book was released on 2006-04-27 with total page 358 pages. Available in PDF, EPUB and Kindle. Book excerpt: For those who love fishor clams, lobster, scallops, mussels, octopus, oysters, crab, or shrimpbut are in need of a definitive guide to making it at home, here's a Big Book that's a whale of catch. This tell-all volume helps the home cook not only select the fish or shellfish from the market, but also then turn it into a delicious meal in a few easy-to-follow steps. The book is organized by type of seafood, so if, say, snapper is not available that day, a quick substitution can be made with catfish, flounder, or whatever similar fish is freshest. The author's tips for selection, preparation, and cooking techniques (including poaching, steaming, baking, grilling, frying, and roasting) allow the reader to cook with confidence. With more than 250 outstanding recipes, from appetizers and main courses to great classic side dishes, this latest addition to the Big Book series means nobody has to be chicken of the sea.

Download or read book Tin Fish Gourmet written by Barbara-jo McIntosh and published by Arsenal Pulp Press. This book was released on 2014-09-15 with total page 283 pages. Available in PDF, EPUB and Kindle. Book excerpt: As an ingredient, canned seafood often gets short shrift; it's often considered a mundane filler for salads, casseroles, and sandwiches by those in a hurry or on a budget. But while fresh is always best, there's no reason why canned seafood has to be boring. Discover how to transform everyday canned seafood into stylish, delicious dishes in this cookbook that features innovative recipes for not only tinned salmon and tuna but clams, oysters, shrimp, crabmeat, sardines, anchovies, mackerel, and more. Make sophisticated versions of traditional seafood dishes such as Creamy Garlic & Clam Chowder; New England Salmon Cakes; and Apple, Cheddar & Tuna Melt; and try out imaginative new recipes such as Oyster & Artichoke Stew, Sardine & Potato Pancakes, Clam & Fontina Pizza, and Shiitake Mushrooms Stuffed with Crabmeat. This cookbook is perfect for students, those on a budget, or those with time constraints, but it's also a sea-worthy companion for any home cook with a pantry. Elevating canned seafood to new and delectable heights, Tin Fish Gourmet proves that there is life after tuna casserole. The foreword is by Michel Roux, whose restaurant Le Gavroche was the first in the United Kingdom to receive three Michelin stars. Barbara-jo McIntosh is an award-winning food professional with over thirty-five years' experience in the food and hospitality industry. Former proprietor of Barbara-Jo's Elegant Home Cooking, a popular Vancouver eatery, she now owns Barbara-Jo's Books to Cooks, a bookshop in Vancouver dedicated to the culinary arts. Michel Roux is a French-born chef living and working in the United Kingdom. His restaurant Le Gavroche, which he founded with brother Alain in 1967, was the first in the UK to receive three Michelin stars. He is now proprietor of the Waterside Inn, a three-Michelin-starred restaurant in Bray, outside of London.

Download or read book The Gourmet s Guide to Fish and Shellfish written by Anderson, Kenneth and published by Scarborough, Ont. : Prentice-Hall Canada. This book was released on 1984 with total page 128 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The California Seafood Cookbook written by Isaac Cronin and published by Skyhorse Publishing Inc.. This book was released on 2011-10 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents portraits of seventy-five fish and shellfish, describes equipment, cleaning and cutting techniques, and cooking methods, and offers one hundred fifty recipes.

Download or read book Fish Shellfish written by James Peterson and published by Harper Collins. This book was released on 1996-04-15 with total page 275 pages. Available in PDF, EPUB and Kindle. Book excerpt: Every few decades a chef or a teacher writes a cookbook that is so comprehensive and offers such depth of subject matter and cooking inspiration that it becomes a virtual bible for amateur and professional alike. Author James Peterson, who wrote the book Sauces, a James Beard Cookbook of the Year winner, and the incomparable Splendid Soups, once again demonstrates his connoisseurship with Fish & Shellfish, a monumental cookbook that will take its rightful place as the first and last word on seafood preparation and cooking. Fish & Shellfish demonstrates every conceivable method for preparing sumptuous meals of fish and shellfish, from baking, braising, deep-frying, grilling and broiling to poaching, panfrying, marinating, curing and smoking, steaming, and microwaving. Whether your taste runs strictly to shellfish or to everything seafood, Fish & Shellfish offers the equivalent of a complete cookbook on each subject. Within the chapters on finfish you'll learn how to prepare enticing recipes remarkable for their ease of preparation, their versatility, and their originality Here Peterson offers such splendid flavors and textures as succulent Stuffed Striped Bass with Spinach, Shrimp, and Mushrooms; crunchy Halibut Fillets with Curry, Herbs, and Almond Crust; delicate Salmon Fillets A la Nage with Julienned Vegetables; savory Braised Tuna with Vegetables; and fiery Thai-Style Swordfish Satay. If it's shellfish you prefer, there are pages and pages of recipes for baking, frying, steaming, or serving raw everything in a shell, including mussels, clams, oysters, scallops, lobster, shrimp, crab, and crayfish. Peterson explains how to judge freshness and how to prepare shellfish delights, including lemony-flavored Steamed Mussels with Thai Green Curry; aromatic Littleneck Clams in Black BeanScented Broth; a simple and comforting Linguine with Clam Sauce; elegant Hot Oysters with Leeks and White Wine Sauce; rich and savory Braised Scallops with Tomatoes and Fresh Basil; Steamed Lobster with Coconut Milk and Thai Spices; Shrimp with Tomato Sauce, Saffron Aioli, and Pesto; hit-the-spot Sautéed Crab Cakes; and Japanese Style Grilled Squid, to name but a few of the brilliant and vast array of wonderful seafood selections.Fish & Shellfishalso offers techniques for preparing raw, marinated, cured, and smoked fish. As you exploreFish & Shellfish, you'll learn not only the essentials of seafood preparation but everything in between, including how to make a curry sauce, which red wines to cook with, how to fry parsley, and how to make Vietnamese dipping sauces. You'll learn the secrets of a variety of coatings, how to blacken fish, add stuffings, and deglaze the pan for sauces, as well as discover the delights of salsas, chutneys, relishes, mayonnaises, and butters. Here is seafood in every incarnation, from soups, stews, and pastas to mousses, soufflés, and salads. Try everything from pureed Marseilles-Style Fish Soup and Moroccan Swordfish Tagine with Olives and Saffron to Homemade Cuttlefish-Ink Linguine, and Crayfish Stew with Tomatoes, Sorrel, and Vegetables. Jim Peterson has traveled the world and brought back the best international seafood flavors, textures, and techniques. Now you can improvise on your own with Thai marinades, Indian spices and condiments, and Japanese grilling methods, all of which play off more familiar ingredients to produce memorable dishes. At the end of Fish & Shellfish you'll find a complete Finfish Dictionary, where you'll learn all you need to know about more than sixty species of saltwater and freshwater fish. There's also a 32-page section of color photographs that pictures many of the mouthwatering recipes in the book. And the step-by-step pictorials in the color section will show you how to prepare fish and shellfish for cooking. James Peterson's books have been hailed as the most companionable and dependable of cooking guides. Replete with tables, timing charts, advice about equipment, safety preparations, a glossary of foreign ingredients, and an exhaustive index, Fish & Shellfish will give you the power of flexibility and spontaneity as it transforms you into an accomplished seafood cook. Here is a fundamental cookbook that you will come to depend on every time you think seafood-and now you'll be thinking seafood all the time.

Download or read book McCormick Schmick s Seafood Restaurant Cookbook written by William King and published by Arnica Publishing. This book was released on 2005 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt: Freshness. Quality. Elegance. The McCormick & Schmick's Seafood Restaurants have been providing delightful seafood tailored to regional tastes for more than thirty years. Now, diners and chefs can bring home the bold flavors of Grilled Mahi with Rum Butter, the savor of Lobster and Shrimp Cr'pes, and the classic charm of Swordfish Ricotta. This beautiful book contains more than ninety recipes, ranging from the Oyster Po? Boy Sandwich to the Crab, Mango, and Avocado Tower. Fish lovers will delight in over 180 pages of tantalizing fresh seafood recipes, including full-color photography by renowned Northwest photographer, Rick Schafer, and recipe compilation by Chef William King, the executive chef of the McCormick & Schmick's Seafood Restaurants across the country. This cookbook is perfect for the home-cook, whether cooking for entertainment, or just for the family.

Download or read book The Complete 15 Minute Gourmet Seafood written by Paulette Mitchell and published by HarperChristian + ORM. This book was released on 2008-10-05 with total page 251 pages. Available in PDF, EPUB and Kindle. Book excerpt: Easily cook up an assortment of creative gourmet seafood recipes, including soups, salads, sandwiches, and entrees, in just fifteen minutes. You don’t have to sacrifice flavor or nutrition just because your life is hectic. For more than twenty years, Paulette Mitchell has been creating gourmet dishes that can be prepared in fifteen minutes or less. Her speedy meals are sophisticated enough to please the palates of savvy gourmets, yet simple enough that a novice can prepare them. In just fifteen minutes, you could be feasting on: Tuna Salad Niçoise Salmon Ramen Warm Crab Salad Sandwiches Grilled Pesto Shrimp with Israeli Couscous Shrimp Coconut Milk Curry Mahi Mahi with Tomatillo Sauce Whether you crave cuisine with an international flair or want a new spin on a traditional favorite, The Complete 15-Minute Gourmet Seafood has recipes that yield extraordinary results with minimal time and effort. You’ll be amazed by what you can create in just fifteen minutes.

Download or read book The Underwater Gourmet written by Joyce LaFray and published by Trend Book Division. This book was released on 1983 with total page 324 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Underwater Gourmet written by Joyce Lafray and published by Winner Enterprises.. This book was released on 1997-11-01 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Fish Shellfish Grilled Smoked written by Karen Adler and published by Houghton Mifflin Harcourt. This book was released on 2002 with total page 418 pages. Available in PDF, EPUB and Kindle. Book excerpt: Grill experts Karen Adler and Judith Fertig demonstrate just how easy it is for anyone to make delicious, perfectly grilled or smoked fish and shellfish.

Download or read book 300 Ways to Cook and Serve Shellfish 1901 written by Harry Franklyn Hall and published by Kessinger Publishing. This book was released on 2009-06 with total page 116 pages. Available in PDF, EPUB and Kindle. Book excerpt: This scarce antiquarian book is a facsimile reprint of the original. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment for protecting, preserving, and promoting the world's literature in affordable, high quality, modern editions that are true to the original work.