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Author: Vic Dunaway Publisher: Florida Sports Press ISBN: 9780936240237 Category : Fishing Languages : en Pages : 0
Book Description
"What is this fish? Is it good to eat? Is it a record? Answers to these common questions, plus many others, are finally answered in this new book by Florida Sportsman Senior Editor Vic Dunaway"--Page 4 of cover.
Author: Vic Dunaway Publisher: Florida Sports Press ISBN: 9780936240237 Category : Fishing Languages : en Pages : 0
Book Description
"What is this fish? Is it good to eat? Is it a record? Answers to these common questions, plus many others, are finally answered in this new book by Florida Sportsman Senior Editor Vic Dunaway"--Page 4 of cover.
Author: Jennifer Trainer Thompson Publisher: Storey Publishing ISBN: 1612123384 Category : Cooking Languages : en Pages : 353
Book Description
Cooking fish and other seafood at home is much easier than you think! Fresh Fish offers simple step-by-step instructions for all of the essential cooking methods, including baking, pan-frying, braising, broiling, steaming, poaching, roasting, marinating, and grilling — along with 175 mouthwatering recipes that bring out the best in everything from fish fillets and whole fish to shrimp, mussels, lobster, clams, calamari, and more. You’ll also learn how to buy fish (even whole fish) with confidence, how to serve fish raw, how to clean freshly dug clams, and much more. Beautiful photography celebrates both the food and the lazy charm of summers at the beach; this is a delightful read as well as the cookbook you need to easily enjoy your favorite seafood at home.
Author: Jennifer Trainer Thompson Publisher: Storey Publishing ISBN: 1612123376 Category : Cooking Languages : en Pages : 353
Book Description
Cooking fish and other seafood at home is much easier than you think! Fresh Fish offers simple step-by-step instructions for all of the essential cooking methods, including baking, pan-frying, braising, broiling, steaming, poaching, roasting, marinating, and grilling — along with 175 mouthwatering recipes that bring out the best in everything from fish fillets and whole fish to shrimp, mussels, lobster, clams, calamari, and more. You’ll also learn how to buy fish (even whole fish) with confidence, how to serve fish raw, how to clean freshly dug clams, and much more. Beautiful photography celebrates both the food and the lazy charm of summers at the beach; this is a delightful read as well as the cookbook you need to easily enjoy your favorite seafood at home.
Author: Laurent Tourondel Publisher: Wiley ISBN: 9780471445944 Category : Cooking Languages : en Pages : 0
Book Description
"I don't cook or fish. This wonderful cookbook makes me regret both those decisions." - Alan Richman "With the publication of Go Fish, we can all learn [Laurent Tourondel's] secrets and gain inspiration from his recipes. This book is essential reading." - Robert Mondavi From swordfish to littleneck clams, exotic sea urchin to succulent monkfish, America's waters are home to a stunningly diverse array of fish and shellfish that are ideal for home cooking. And, as celebrated chef Laurent Tourondel of New York's BLT Steak reveals in Go Fish, creating elegant, mouthwatering seafood at home can be marvelously easy???and faster than you might think. An acknowledged fish fanatic, Tourondel offers a beautiful and easy-to-follow guide to the fine art of preparing restaurant-quality seafood at home. From Salt-Crusted Salmon to Spicy Moroccan Swordfish, Go Fish shows how the mild but nuanced flavors of fish, married with a chef???s palette of herbs and spices, can yield a wide range of dinner-table masterpieces. Go Fish delivers more than 100 seafood recipes infused with flavor, style, and simplicity. Melt-in-your-mouth appetizers, hearty chowders, perfect pastas and risottos, and aromatic main courses are matched with sides and desserts that complete the seafood-centered feast. Whether presenting vibrant adaptations of time-honored classics like New England Clam Chowder or bold signature dishes like Salmon Steak with Ginger Chili Glaze, Tourondel reveals how sophisticated seafood cuisine can be prepared with accessible ingredients and uncomplicated techniques. Along with each main course, Tourondel provides a wine recommendation that perfectly accents the flavors and textures of the meal. Complete with an overview of more than fifty varieties of American fish and shellfish, plus helpful shopping and preparation tips, Go Fish gives home cooks all the tools they need to create memorable meals for family and friends. Featuring a foreword by the legendary Daniel Boulud and two dozen tantalizing photographs, Go Fish is a stylish yet down-to-earth blueprint for exquisite seafood cookery at home. With a bare minimum of hard-to-find ingredients, complex stocks, or painstaking boning chores, these contemporary recipes will become an integral part of your own culinary repertoire.
Author: Ian Dore Publisher: Springer Science & Business Media ISBN: 1475759908 Category : Technology & Engineering Languages : en Pages : 287
Book Description
This book is a completely new edition of Fresh Seafood-The Commer cial Buyer's Guide, which was first published in 1984. There have been many changes in both product and the seafood business in the intervening years. About 70 percent of the material in this book is new, a tribute to the rapid pace of change throughout the industry. The subject of this book is fresh seafood. "Fresh" is defined as product handled under refrigeration (mechanical or ice) from har vester to consumer. This excludes frozen product, canned product and other shelf-stable packaging. Frozen seafoods are covered in the companion volume, The New Frozen Seafood Handbook. Many prod ucts are, of course, handled in both refrigerated and frozen forms. There may be substantial differences, not just in how they are han dled, but in how they are processed, graded and packed. Frozen sea foods are often treated and traded as commodities, with standard descriptions. Marketing and distributing fresh fish and shellfish, which has to be eaten within days of harvest, is necessarily more personal and direct. The contest between refrigerated and frozen seafoods has continued for many years and shows no signs of resolving. Despite massive im provements in the quality of much frozen product, consumers and their retail and restaurant suppliers still tend to believe that "fresh" is bet ter, perhaps simply because the word "fresh" is naturally appealing.
Author: Joe Gurrera Publisher: ISBN: 9780692078587 Category : Languages : en Pages : 256
Book Description
In his debut cookbook, Joe Gurrera, one of New York's most-beloved fishmongers, and owner of the prestigious Citarella markets is on a mission to show us how easy it is to cook seafood. Customers tell Joe again and again that they're afraid to cook fish. They don't know how to buy it, handle it, or prepare it. Enter JOE KNOWS FISH. This book is a roadmap for novices looking to learn the basics of sourcing and cooking fish. With his easy-to-follow recipes and experience-based tips, Joe takes the intimidation out of cooking seafood.
Author: Paul Greenberg Publisher: Penguin ISBN: 0143127438 Category : Nature Languages : en Pages : 322
Book Description
INVESTIGATIVE REPORTERS & EDITORS Book Award, Finalist 2014 "A fascinating discussion of a multifaceted issue and a passionate call to action" --Kirkus From the acclaimed author of Four Fish and The Omega Principle, Paul Greenberg uncovers the tragic unraveling of the nation’s seafood supply—telling the surprising story of why Americans stopped eating from their own waters in American Catch In 2005, the United States imported five billion pounds of seafood, nearly double what we imported twenty years earlier. Bizarrely, during that same period, our seafood exports quadrupled. American Catch examines New York oysters, Gulf shrimp, and Alaskan salmon to reveal how it came to be that 91 percent of the seafood Americans eat is foreign. In the 1920s, the average New Yorker ate six hundred local oysters a year. Today, the only edible oysters lie outside city limits. Following the trail of environmental desecration, Greenberg comes to view the New York City oyster as a reminder of what is lost when local waters are not valued as a food source. Farther south, a different catastrophe threatens another seafood-rich environment. When Greenberg visits the Gulf of Mexico, he arrives expecting to learn of the Deepwater Horizon oil spill’s lingering effects on shrimpers, but instead finds that the more immediate threat to business comes from overseas. Asian-farmed shrimp—cheap, abundant, and a perfect vehicle for the frying and sauces Americans love—have flooded the American market. Finally, Greenberg visits Bristol Bay, Alaska, home to the biggest wild sockeye salmon run left in the world. A pristine, productive fishery, Bristol Bay is now at great risk: The proposed Pebble Mine project could under¬mine the very spawning grounds that make this great run possible. In his search to discover why this pre¬cious renewable resource isn’t better protected, Green¬berg encounters a shocking truth: the great majority of Alaskan salmon is sent out of the country, much of it to Asia. Sockeye salmon is one of the most nutritionally dense animal proteins on the planet, yet Americans are shipping it abroad. Despite the challenges, hope abounds. In New York, Greenberg connects an oyster restoration project with a vision for how the bivalves might save the city from rising tides. In the Gulf, shrimpers band together to offer local catch direct to consumers. And in Bristol Bay, fishermen, environmentalists, and local Alaskans gather to roadblock Pebble Mine. With American Catch, Paul Greenberg proposes a way to break the current destructive patterns of consumption and return American catch back to American eaters.
Author: Vic Dunaway
Author: Vic Dunaway
Author: Jennifer Trainer Thompson
Author: Hans Henrik Huss
Author: Jennifer Trainer Thompson
Author: Laurent Tourondel
Author: United States Price Administration Office
Author: Ian Dore
Author: Joe Gurrera
Author: Paul Greenberg
Author: Massachusetts