Download or read book Peterson First Guide to Shells of North America written by Jackie Leatherbury Douglass and published by Houghton Mifflin Harcourt. This book was released on 1998-05-11 with total page 134 pages. Available in PDF, EPUB and Kindle. Book excerpt: Describes and illustrates shells found in North America, including gastropods, chitons, and bivalves.
Download or read book Peterson First Guides to Shells and to Fishes written by Jackie L. Douglass and published by . This book was released on 1989-01-01 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Peterson First Guide to Shells of North America written by Jackie Leatherbury Douglass and published by Turtleback. This book was released on 1989-01-01 with total page 128 pages. Available in PDF, EPUB and Kindle. Book excerpt: Describes and illustrates shells found in North America, including gastropods, chitons, and bivalves
Download or read book A Field Guide to Atlantic Coast Fishes written by C. Richard Robins and published by Houghton Mifflin Harcourt. This book was released on 1986 with total page 508 pages. Available in PDF, EPUB and Kindle. Book excerpt: The more than 1,000 species descriptions in this guide include information on range and habitat such as depths, bottom types, water temperatures, and salinity. The almost 1,100 illustrations use the Peterson Identification System for quick, accurate field identification.
Download or read book Peterson First Guide to Shells written by Jackie L. Douglass and published by . This book was released on 1989-04-01 with total page 128 pages. Available in PDF, EPUB and Kindle. Book excerpt: Excellent for the beginning naturalist. The most conspicuous shells of the Atlantic, Pacific, and Gulf coasts are documented in a style just for children. 220 color illustrations.
Download or read book Peterson First Guide to Fishes of North America written by Michael Filisky and published by Houghton Mifflin Harcourt. This book was released on 1998-05-11 with total page 134 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ecology.
Download or read book Peterson First Guide to Fishes of North America written by Michael Filisky and published by Turtleback. This book was released on 1989-01-01 with total page 128 pages. Available in PDF, EPUB and Kindle. Book excerpt: Identifies and describes the most common fishes of North America and offers advice on how to observe fish in the wilds
Download or read book Peterson First Guide to Seashores written by John C. Kricher and published by Houghton Mifflin Harcourt. This book was released on 1998-04-10 with total page 132 pages. Available in PDF, EPUB and Kindle. Book excerpt: This complete guide covers 317 of the most common and conspicuous plants and animals of the seashores, from jellyfish and kelp to clams, gulls, and whales. Species are grouped by habitat so readers know what they can expect to see along sandy beaches, in rocky tide pools, or in mud flats.
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 Essentials of Cooking written by James Peterson and published by Artisan. This book was released on 2003-04-05 with total page 312 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this unrivaled practical guide, one of America's most widely respected cookbook authors distills his vast knowledge and experience into the 100 essential techniques that every cook needs to know. Seven hundred and fifty photographs unravel the mysteries of the method and provide practical application on the spot. Each technique is further explained in terms of how it makes the food taste: What happens, for example, if you cook the fish in butter versus oil? Why does roasting make vegetables taste so good? How do you decide whether you want to make a chicken stew or sautT? Here are answers to just about every cooking question, from the simple to the sublime: how to boil an artichoke or cook a soft-boiled egg, or how to clean soft-shell crabs or even butcher and roast a whole saddle of lamb. Knowing how to execute a technique makes you efficient; knowing why you've chosen that technique makes you a master.
Download or read book What s a Cook to Do written by James Peterson and published by Artisan Books. This book was released on 2007-04-19 with total page 433 pages. Available in PDF, EPUB and Kindle. Book excerpt: From America’s favorite cooking teacher, multiple award-winner James Peterson, an invaluable reference handbook. Culinary students everywhere rely on the comprehensive and authoritative cookbooks published by chef, instructor, and award-winning author Jim Peterson. And now, for the first time, this guru-to-the-professionals turns his prodigious knowledge into a practical, chockablock, quick-reference, A-to-Z answer book for the rest of us. Look elsewhere for how to bone skate or trim out a saddle of lamb, how to sauté sweetbreads or flambé dessert. Look here instead for how to zest a lemon, make the perfect hamburger, bread a chicken breast, make (truly hot) coffee in a French press, make magic with a Microplane. It’s all here: how to season a castiron pan, bake a perfect pie, keep shells from sticking to hardcooked eggs. How to carve a turkey, roast a chicken, and chop, slice, beat, broil, braise, or boil any ingredient you’re likely to encounter. Information on seasoning, saucing, and determining doneness (by internal temperatures, timings, touch, and sight) guarantee that you’ve eaten your last bland and overcooked meal. Here are 500 invaluable techniques with nearly as many color photographs, bundled into a handy, accessible format.
Download or read book Peterson First Guide to Wildflowers of Northeastern and North central North America written by Roger Tory Peterson and published by Houghton Mifflin Harcourt. This book was released on 1998-01-15 with total page 132 pages. Available in PDF, EPUB and Kindle. Book excerpt: A simplified guide to the common wildflowers of northeastern and northcentral North America.
Download or read book Peterson First Guide to Astronomy written by Jay M. Pasachoff and published by Houghton Mifflin Harcourt. This book was released on 1998-07-17 with total page 148 pages. Available in PDF, EPUB and Kindle. Book excerpt: A basic field guide for beginning observers of the night sky, introducing information on the locations, names, and characteristics of stars, constellations, and other bodies in outer space.
Download or read book School of Fish written by Ben Pollinger and published by Simon and Schuster. This book was released on 2014-09-30 with total page 448 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the acclaimed executive chef of a Michelin-starred seafood restaurant comes a comprehensive, beautifully designed guide to cooking fish, for home cooks of all skill levels. School of Fish is an all-encompassing culinary education in one handy—not to mention gorgeously photographed—cookbook. Ben Pollinger, executive chef of upscale Manhattan restaurant Oceana, distills years of experience working in some of the world’s best restaurants in this no-nonsense book that demystifies the art of cooking seafood. With more than 100 recipes organized by technique from the easiest to the most advanced, Pollinger takes you through the ins and outs of baking, roasting, braising, broiling, steaming, poaching, grilling, frying, sautéing, and of course seasoning. In addition, he offers up terrific recipes for basics (like Homemade Hot Sauce and Fish Fumet); dressed fish (from ceviche to tartars); salads, pasta, rice, and sides (such as Salmon Salad with Spinach, Dill, and Mustard Vinaigrette); soups and chowders (including Gazpacho with Seared Scallops); and one-pot meals (like Caribbean Fish Stew and Thai-Style Bouillabaisse). And to round out your seafood education, School of Fish includes a Fish-ionary, a Guide to Unusual Ingredients, and detailed step-by-step photos to complement the 100 photographed recipes. As appealing in its presentation as it is useful, this guide outlines all the skills you need for perfecting your culinary craft. So whether you’re a home cook trying something new or an experienced “afishionado,” School of Fish will turn you into a better cook and an authority on all things seafood.
Download or read book Peterson First Guide to Insects of North America written by Christopher Leahy and published by Houghton Mifflin Harcourt. This book was released on 1998-02-03 with total page 132 pages. Available in PDF, EPUB and Kindle. Book excerpt: A simplified field guide to the common insects of North America.
Download or read book Peterson First Guide to Rocks and Minerals written by Frederick H. Pough and published by Houghton Mifflin Harcourt. This book was released on 1991 with total page 132 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written and designed for the beginner, this book describes and illustrates the most common and interesting rocks and minerals, from simple sandstone to exotic gems. Illustrated with dozens of beautiful color photographs, it tells how these rocks and minerals formed and how to identify them--and includes tips on collecting. 175 color photographs, 12 line drawings.
Download or read book A Field Guide to Freshwater Fishes written by Lawrence M. Page and published by . This book was released on 1991 with total page 554 pages. Available in PDF, EPUB and Kindle. Book excerpt: Field guide of Freshwater fish.
