Fish and Seafood : From Caviar to Grouper, Mussels, Salmon and Shrimp

Saltwater fish, freshwater fish, and shellfish--all the culinary delights of the sea are represented in this richly illustrated cookbook. The special component of this book is that the varying methods of preparing the foods are emphasized. The gilthead seabream, for example, is steamed, boiled, grilled, and baked in a salt crust. Other types of fish are the crowning touch in a stew, but can also be poached, steamed, or fried with delicious results. Various sophisticated methods of preparation are demonstrated. Detailed instructions are given for each individual step of the process, beginning with cleaning, scaling and fileting the fish through the preparation of lobser, crab, and squid. Recipes for fish broth and classics like lobster- or white-cream sauce round out this varied cookbook.

Go Fish : Fresh Ideas for American Seafood

2005 IACP Award Finalist - Chefs and Restaurants Category Simple recipes for stylish seafood from the chef of New York’s acclaimed new BLT: Steak restaurant At last! Here is the fish cookbook for home cooks looking to create elegant, flavor-rich meals without a lot of fuss. Celebrated chef Laurent Tourondel is renowned for his instinctive knowledge of the best way to prepare fish and shellfish. In Go Fish, he shares a wonderful selection of contemporary dishes that can be made without complicated techniques or hard-to-find ingredients, such as Sea Bass Ceviche with Lemon Verbena Oil and Mussel Soup with Red Curry and Coconut. There are recipes for cold and hot appetizers, soups and chowders, and main courses–plus side dishes and a few very special desserts to complement a fish-based feast.

The Derrydale Fish Cookbook

This is a no-nonsense, practical guide to cooking virtually every kind of game fish and crustacean with everything from simple recipes to gourmet level preparation. The first complete fish cookbook published in the U.S., this book covers everything from trout to pompano to chowders to shellfish. Originally published by Derrydale in the 1930s, it is amazingly comprehensive for a single volume and has only become better with time.

L.L. Bean Game & Fish Cookbook

Contains all the information a cook/hunter/angler needs to prepare hearty game and fish meals in camp or at home. There are detailed and illustrated instructions for all procedures needed to prepare and cook game and fish. Over 800 recipes included.

Better Homes And Gardens Fresh Fish Cookbook

Before you visit the fish market again, check the Fresh Fish Cookbook; it will answer all of your fish-cooking questions. Then, the only question you'll have left will be, Which recipe do I serve tonight?

Fish and Game Cookbook

Included here are dozens of outstanding recipes, many of which have been neglected by standard cookbooks—Venison Moussaka, Shark Tetrazzini, Trout with Cucumber Sauce, Broiled Goose in Mustard Sauce and Curried Fried Squirrel, to name just a few. In addition to tempting options for preparing all manner of game and fish, Sylvia Bashline both educates and amuses us with spirited stories about her own wild cooking experiences. (Have you ever fried venison liver in the midst of a snowstorm or broiled salmon filets on a slab of birchbark?) Also included are instructions for cleaning fish and games, as well as tips on selecting appropriate wine for each dish.

Salmon: The Game & Fish Mastery Library

Savor the grilled salmon slabs of the Irish Kings, the delicate mousselines of Belle Epoque France, and the rough and crunchy pan-fried steaks dished up along Chicago's North Side.

Anton Mosimann's Fish Cuisine

Rich & varied bounty from one of the world's greats. 200+ exquisite recipes. Handsome color photos.

Fish & Shellfish

Child Award! Brilliant text offers an incredible array of superb recipes. Exceptional charts, glossaries, color technique and recipe photos, much more.

Fish : The SmartCook Collection

Written with great authority by one of the world's most original and experienced food writers, each book in the SmartCook series successfully demonstrates how the home cook can easily master the art of preparing delicious meals using fresh, seasonal ingredients, good sense, and a dash of creativity. An accessible library of delicious recipes, grouped by subject. Easy-to-follow instructions and uncomplicated methods are ideal for busy cooks. Beautiful photography and impeccable recipes make each book in the series a classic.

Fish On Friday

From the world's leading writer on archaeology, a new theory of how climate, technology, and the rituals of the medieval Christian Church combined to bring Europeans to the New World What gave Christopher Columbus the confidence in 1492 to set out across the Atlantic Ocean? What persuaded the king and queen of Spain to commission the voyage? It would be convenient to believe that Columbus and his men were uniquely courageous. A more reasonable explanation, however, is that Columbus was heir to a body of knowledge about seas and ships acquired at great cost over many centuries. Fish on Friday tells a new story of the discovery of America. In Brian Fagan's view, that discovery is the product of the long sweep of history: the spread of Christianity and the radical cultural changes it brought to Europe, the interaction of economic necessity with a changing climate, and generations of unknown fishermen who explored the North Atlantic in the centuries before Columbus. The Church's tradition of not eating meats on holy days created a vast market for fish that could not be fully satisfied by fish farms, better boats, or new preservation techniques. Then, when climate change in the thirteenth and fourteenth centuries diminished fish stocks off Norway and Iceland, fishermen were forced to range ever farther to the west-eventually discovering incredibly rich shoals within sight of the Nova Scotia coast. In Ireland in 1490, Columbus could well have heard about this unknown land. The rest is history.

Fish

Fish is a stunning celebration of this continent’s great fish, mostly game fish, with a sprinkling of fun (pumpkin seed sunfish), history (shad), and culinary delights (bluefish). These detailed, never-before-published watercolor portraits, with text by the master of sport fishing, Dean Clarke, combine to make an upscale guide for the naturalist, an aid to the angler, a tool for the educator and conservationist, and an enjoyable read for everyone. It’s part field guide and part angler’s soul, but most of all a feast for the eyes. Every fish has a story, and this book presents 77 incredible tales of hunting, studying, catching, and eating fish. Each portrait is accompanied by tips on bait and habitat. Also included are essays on the state of our oceans, and species conservation efforts. Artist Flick Ford’s watercolors of individual specimens--many of which he caught--are rendered in a unique technique that captures the perfection of the fish at the moment it was pulled from the water. Everyone who fishes longs to land “the big one,” and here it is--the best catch of the season for sport-fishermen and weekend anglers alike.

Cook's Guide to Fish & Shellfish

This fabulous, full-color guide includes essential information on every type of fish and shellfish, from well-known varieties like salmon or cod, to unusual shellfish or exotic fish like sea urchins. There is advice on choosing the freshest and best fish, with information about essential cooking and preparation techniques and the most useful equipment. With the fifty tasty recipes that follow, this beautifully photographed compendium will guide you easily through the complexities of handling and preparing every kind of fish and seafood.

Philosopher Fish

Since the days of the Persian Empire, caviar has trumpeted status, wealth, prestige, and sex appeal. Today it goes for up to one hundred dollars an ounce, and aficionados will go to extraordinary lengths to get their fill of it. According to acclaimed writer Richard Adams Carey, that's just the problem. In this spectacular jaunt, Carey immerses himself in the world of sturgeon, the fish that lays these golden eggs. What he finds is disturbing: Sturgeon populations worldwide have declined 70 percent in the last twenty years, most drastically in the Caspian Sea. The beluga sturgeon, producer of the most coveted caviar, has climbed to number four on the World Wildlife Fund's most-endangered species list. Armed with a novelist's eye for human eccentricity and an investigator's nose for trouble, Carey takes us on an illuminating journey across the globe to uncover the secrets of the sturgeon. On that trek we meet the fascinating real-life characters both profiting from its scarcity and fighting to save it. A high-stakes cocktail of business, diplomacy, technology, and espionage, The Philosopher Fish is, at its heart, the epic story of a 250-million-year-old fish struggling to survive.

Fish & Shellfish, Grilled & Smoked

Never before has fresh fish been more readily available or popular than it is today. In their new cookbook Fish & Shellfish, Grilled & Smoked, grill experts Karen Adler and Judith M. Fertig demonstrate just how easy it is to make delicious, perfectly grilled or smoked fish and shellfish. They start by covering all the basics of equipment, techniques, and fish substitution guidelines, then provide easy-to-follow recipes as simple as Balsamic Smoked Haddock or Tequila-Lime Grilled Shrimp, and as elegant as Oak-Planked Salmon Charmoula or Thai-Style Stir-Grilled Snapper in Lemongrass Marinade. Adler and Fertig round out their collection of recipes with everything the backyard cook needs to complete a perfect meal: marinades, rubs, relishes, and sauces, as well as side dishes made both on and off the grill.