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Author: Robert G. Howells Publisher: University of Texas Press ISBN: 9781885696106 Category : Nature Languages : en Pages : 228
Book Description
Species. Freshwater mussels are the most rapidly declining group of animals in North America. This guide represents a first-ofits-kind reference to assist both biologists and naturalists in the identification and study of freshwater mussels. Freshwater Mussels of Texas contains 224 pages with 226 black and white photographs, 144 color photographs and 79 line drawings covering all 52 species found in Texas waters. Introductory sections cover basic anatomy, reproduction.
Author: Robert G. Howells Publisher: University of Texas Press ISBN: 9781885696106 Category : Nature Languages : en Pages : 228
Book Description
Species. Freshwater mussels are the most rapidly declining group of animals in North America. This guide represents a first-ofits-kind reference to assist both biologists and naturalists in the identification and study of freshwater mussels. Freshwater Mussels of Texas contains 224 pages with 226 black and white photographs, 144 color photographs and 79 line drawings covering all 52 species found in Texas waters. Introductory sections cover basic anatomy, reproduction.
Author: Wendell R. Haag Publisher: Cambridge University Press ISBN: 0521199387 Category : Nature Languages : en Pages : 523
Book Description
Synthesizes the ecology and natural history of North American freshwater mussels for scientists, natural resource professionals, students and natural history enthusiasts.
Author: Angie Rito Publisher: Clarkson Potter ISBN: 0593138007 Category : Cooking Languages : en Pages : 321
Book Description
IACP AWARD FINALIST • Reimagine Italian-American cooking, with more than 125 recipes rich with flavor and nostalgia from the celebrated husband-and-wife chef team of Michelin-starred Don Angie in New York City. “Every bit of warmth and hospitality that you feel when you walk into Don Angie pours out of every page of this magical book.”—Michael Symon ONE OF THE BEST COOKBOOKS OF THE YEAR: New York Post, Minneapolis Star Tribune, Food52, Epicurious, Taste of Home The words “red sauce” alone conjure images of an Italian-American table full of antipasti, both hot and cold, whisked off to make room for decadent baked pastas topped with molten cheese, all before a procession of chicken parm or pork chops all pizzaiola—and we haven’t even gotten to dessert. It’s old-school cooking beloved by many and imbued with a deep sense of family. In Italian American, Angie Rito and Scott Tacinelli, the chefs of critically acclaimed Don Angie in New York City’s West Village, reinvigorate the genre with a modern point of view that proudly straddles the line between Italian and American. They present family classics passed down through generations side-by-side with creative spins and riffs inspired by influences both old and new. These comforting dishes feel familiar but are far from expected, including their signature pinwheel lasagna, ribs glazed with orange and Campari, saucy shrimp parm meatballs, and a cheesy, bubbling gratin of broccoli rabe and sharp provolone. Full of family history and recipes that will inspire a new generation, Italian American provides an essential, spirited introduction to an unforgettable way of cooking.
Author: Abbie Gascho Landis Publisher: Island Press ISBN: 161091807X Category : Nature Languages : en Pages : 266
Book Description
Abbie Gascho Landis brings readers to a hotbed of mussel diversity, the American Southeast, to seek mussels where they eat, procreate, and, too often, perish. Accompanied often by her husband, a mussel scientist, and her young children, she learned to see mussels on the creekbed, to tell a spectaclecase from a pigtoe, and to worry what vanishing mussels--70 percent of North American species are imperiled--will mean for humans and wildlife alike. Landis shares this journey, traveling from perilous river surveys to dry streambeds and into laboratories where endangered mussels are raised one precious life at a time. Mussels have much to teach us about the health of our watersheds if we step into the creek and take a closer look at their lives. In the tradition of writers like Terry Tempest Williams and Sy Montgomery, Landis gracefully chronicles these untold stories with a veterinarian's careful eye and the curiosity of a naturalist.--
Author: Sarah Hurlburt Publisher: Harvard University Press ISBN: 9780674595422 Category : Cooking Languages : en Pages : 192
Book Description
Tender, plump, and tasty, the blue mussel (Mytiius edulis) is treasured in most of the world's cuisines but strangely ignored in North American cooking. This edible mollusk is naturally abundant on both American coasts and easily cultivated. As over-harvesting makes many other seafoods ever more scarce and expensive, the blue mussel offers an inexpensive and attractive alternative to more costly and wasteful sources of protein. To tempt American palates and draw attention to this remarkably versatile and nutritious seafood, Sarah Hurlburt has written The Mussel Cookbook. In her entertaining introduction, Hurlburt tells about mussels--how they live, how they saved a bridge from collapsing, why barrels of them appeared in American police stations, how they are farmed in Spain, France, and Holland. Then she offers over a hundred recipes. Whether you are a beginning cook or a devotee of haute cuisine, you will find recipes to match your abilities: simple dishes for the out-of-doors, appetizers, soups and stews, salads, casseroles, main dishes from abroad, and elegant party entrees. From Europe Hurlburt brings back paella, cannelloni, and souffle of mussels, among many others. From Asia come curried and stir-fried mussels as well as the delectable midia dolma. There are a dozen quick-and-easy tricks; there are flamed mussels and mussels Rockefeller. She describes how to clean and freeze mussels, and gives tips on how to use them. Sarah Hurlburt in collaboration with her husband, Graham, has spent many years learning about the blue mussel. Together they have studied European methods of mussel farming and begun their own experimental Cultivation project in Massachusetts. Ms. Hurlburt's recipes have been featured in the New York Times, the Boston Globe, the Boston Herald American, and Harvard Magazine. Stories about the Hurlburts' adventures with mussels have appeared in the Washington Post, the Cornell Quarterly, and the Marine Fisheries Review. A discussion of their work has appeared in the Congressional Record.
Author: David L. Strayer Publisher: Univ of California Press ISBN: 0520942523 Category : Science Languages : en Pages : 217
Book Description
Pearly mussels (Unionoidea) live in lakes, rivers, and streams around the world. These bivalves play important roles in freshwater ecosystems and were once both culturally and economically valuable as sources of food, pearls, and mother-of-pearl. Today, however, hundreds of species of these mussels are extinct or endangered. David L. Strayer provides a critical synthesis of the factors that control the distribution and abundance of pearly mussels. Using empirical analyses and models, he assesses the effects of dispersal, habitat quality, availability of fish hosts, adequate food, predators, and parasites. He also addresses conservation issues that apply to other inhabitants of fresh waters around the globe and other pressing issues in contemporary ecology.
Author: Wai Hing Wong Publisher: CRC Press ISBN: 1466595620 Category : Nature Languages : en Pages : 566
Book Description
Biology and Management of Invasive Quagga and Zebra Mussels in the Western United States is a synthesis of the biology and management of invasive mussels from scientists and managers working on invasive quagga and zebra mussels in the western United States. Invasive dreissenid mussels have spread throughout southwestern United States at unprecedented speeds, and present a unique threat to native ecosystems. This book documents the efforts, both successful and unsuccessful, of individuals and agencies after dreissenid mussels invaded the West. Although the book is designed specifically for scientists and managers fighting invasive mussels in western waterbodies, it offers an opportunity for scientists and lake managers worldwide to compare successful strategies relevant to their unique situation. It includes guidance documents and protocols related to early detection, prevention, regulation, monitoring, and control of these invasive pests in the West. It compares quagga and zebra mussels in the western United States with those mussels colonizing the Great Lakes and European waters.
Author: Thomas F. Nalepa Publisher: CRC Press ISBN: 9780873716963 Category : Science Languages : en Pages : 848
Book Description
The introduction and rapid spread of the zebra mussel in North American waters has caused great concern among industrial and recreational users of these waters. This bivalve mollusk is a biofouler that attaches to any firm substrate (e.g. rocks, piers, water intake pipes, boat hulls) and has already created significant problems for raw water users such as water treatment plants and power plants. Zebra Mussels: Biology, Impacts and Control provides essential information regarding the biology of the zebra mussel in North America and Europe, presents case studies of environmental and industrial impacts, and outlines control strategies. Summary articles detail its life history, origins, and morphology. The book also examines techniques used to culture and maintain this organism in the laboratory. Thirty-two color plates illustrate some of the dramatic problems created by the explosive population growth of this species. Zebra Mussels: Biology, Impacts, and Control is an important resource for ecologists, conservationists, environmental consultants, water quality engineers, regulatory officials, power utilities, and libraries.
Author: Jamie Schler Publisher: Gibbs Smith ISBN: 1423646703 Category : Cooking Languages : en Pages : 379
Book Description
Add a little sunshine to every meal with dishes and desserts brightened with the flavor of orange. Jamie Schler offers a collection of sophisticated and sunny recipes using the most versatile of citrus fruits, the orange, in this cookbook beautifully photographed by Ilva Beretta. Schler incorporates the juice, zest, and fruit from many varieties of oranges as well as flavorings, extracts, and liqueurs. These sauces, soups, salads, sides, main dishes, breads, and sweets embody the essence of orange. Indulge yourself and delight your guests with recipes such as: Orange Fig Sauce Mussels Steamed in Orange and Fennel Orange Braised Belgian Endive with Caramelized Onions and Bacon Beef in Bourbon Sauce, Glazed Apple and Orange Braid Orange and Brown Sugar-Glazed Sweet Potatoes Chocolate Orange Marmalade Brownies and many more
Author: Robert G. Howells
Author: Robert G. Howells
Author: Wendell R. Haag
Author: Angie Rito
Author: Abbie Gascho Landis
Author: Sarah Hurlburt
Author: David L. Strayer
Author: Wai Hing Wong
Author: Thomas F. Nalepa
Author: James David Williams
Author: Jamie Schler