Ultimate Shrimp Book

With more than 700 recipes, this volume feeds America's craving for shrimp. Whether shrimp is fried, baked, grilled, in dips, wraps, or salads, everyone is crazy about it. There are retro favorites like Shrimp thermidor and Shrimp a la King, and modern classics, such as Japanese Maki Rolls and Portuguese Pasta with Chorizo and Clams. Roaming through the world's cuisines (Indian, Brazilian, French, Italian, and Mexican), this is the only book anyone needs to prepare dishes like Vietnamese Sugar Cane Shrimp, Coconut Fried Shrimp, Shrimp Etouffee, and even Shrimp Pizza. In the style of the Ultimate series, each recipe is followed by variations that spice up and reinvent dishes.

From Sea & Stream

Updated version of International Fish Cookery offers great variety, from appetizers & soups to salads & entrees. Illus. 144 pgs. Paper

Sunset: Seafood Cookbook

Discover dozens of ways to prepare nutritious fish and shellfish; timeless classics and delicious new dishes. Add variety to your menu with more than 120 flavorful recipes for seafood appetizers, soups and stews, salads, pasta and rice dishes and main courses.

Consider the Eel

Journalist Richard Schweid first learned the strange facts of the freshwater eel's life from a fisherman in a small Spanish town just south of Valencia. The eeler who explained the animal's life cycle to me did so as he served up an eel he had just taken from a trap, killed, cleaned, and cooked in olive oil in an earthenware dish, writes Schweid. I ate it with a chunk of fresh, crusty bread. It was delicious. I was immediately fascinated. As this engaging culinary and natural history reveals, the humble eel is indeed an amazing creature. Every European and American eel begins its life in the Sargasso Sea--a vast, weedy stretch of deep Atlantic waters between Bermuda and the Azores. Larval eels drift for up to three years until they reach the rivers of North America or Europe, where they mature and live as long as two decades before returning to the Sargasso to mate and die. Eels have never been bred successfully in captivity. Consulting fisherfolk, cooks, and scientists, Schweid takes the reader on a global tour to reveal the economic and gastronomic importance of eel in places such as eastern North Carolina, Spain, Northern Ireland, England, and Japan. While this rich yet mild-tasting fish has virtually disappeared from U.S. tables, over 2 billion worth of eel is still eagerly consumed in Europe and Asia each year. The book also includes recipes, both historic and contemporary, for preparing eel. Richard Schweid was born in Nashville, Tennessee, and now lives in Barcelona, Spain, where he is senior editor of the magazine Barcelona Metropolitan. His popular books include Catfish and the Delta: Confederate Fish Farming in the Mississippi Delta, Hot Peppers: The Story of Cajuns and Capsicum, and The Cockroach Papers: A Compendium of History and Lore.

Bones

2006 James Beard Award Winner! Single Subject Category! Top food stylist and writer Jennifer McLagan has a bone to pick: too often, people opt for boneless chicken breasts, fish fillets, and cutlets, when good cooks know that anything cooked on the bone has more flavor--from fried chicken or spareribs to a rib roast or a whole salmon. In her first book, she offers a collection of recipes for cooking beef, veal, pork, lamb, poultry, fish and game on their bones. Each chapter is divided into five sections: stocks, soups, ribs, legs, and extremities (except for whole fish--they don't have any.) and she's included history and tradition (the Thanksgiving turkey wishbone) about bones.

Salmon

High in omega-3 and low in fat, salmon is the world's healthiest and most popular fish. The best salmon recipes from Whitecap Books are here in one indispensable volume. Salmon: The Cookbook is complete with full color photos and more than 120 recipes that feature both Atlantic and Pacific salmon. Conveniently organized by meal course, this cookbook includes appetizers, soups, salads and entrees, as well as marinades, curing and different cooking methods. The easy-to-follow recipes in Salmon range from simple dishes with few ingredients to the more elaborate, such as: Salmon Pastrami Home-style Salmon Roe Cured with Apple Juice and Sea Salt Salmon Sorrel Chowder Roasted Salmon Fillets with Mango Chili Glaze Cedar Plank Salmon Candied Salmon

Kill It and Grill It

In this cookbook, Ted Nugent shares his favorite recipes for such exotic fare as wild boar, pheasant, buffalo, and venison. Kill It and Grill It is filled with hunting anecdotes, detailed instructions on cleaning and dressing your game, helpful hints for those new to hunting and cooking wild game, nutritional information, and of course, recipes.

Ocean Friendly Cuisine

In an era of depleted oceans and endangered fisheries, noted marine expert and author James O. Fraioli introduces 50 delectable and ethical Best Choice seafoodsthat should be selected when dining out or cooking at home. Per Ocean Friendly Cuisine, these abundant and well-managed species of fresh and saltwater fish, crustaceans and mollusks can be eaten not only with a clean conscience but with culinary delight using 100 gloriously designed and photogrpahed recipes from the world's finest chefs, including Jacques Pepin and Emeril Lagasse. With enthusiasm for seafood cookery at an all-time high and overnight airfreight shrinking the globe, home cooks and professionals alike face an array of choice like never before. What are these fish? Where do they come from? How do I cook them? How and when are they harvested? Most importantly, are they overfished or in danger? Ocean Friendly Cuisine answers these questions and more, including which threatened fish to avoid. This timely and attractive book is endorsed by the Monterey Bay Aquarium whose highly-lauded Seafood Watch program continues to educate millions of consumers and chefs on choosing ethical seafood options.

Wild at the Table

Edited and designed in the spirit of the book Eat Like a Wildman, Wild At The Table is a fascinating history of the development of American wild game and fish cooking from colonial times to contemporary. Featured are the same freshwater fish, seafood, venison, small game, and game birds that gave rise to regional American cooking customs, traditions, and cuisines. Spiced with scores of fascinating stories, sidebars (including Thomas Jefferson’s review of New Brunswick stew), graphics, and over 200 recipes, Wild At The Table is both an invaluable cookbook and highly-readable, historically significant reference. Author S.G.B. Tennant, Jr. has held a life-time interest in food with special emphasis on wild game and fish. He is the author of several cookbooks on these subjects including the Pheasant & Quail, Trout, Ducks & Geese, and Salmon editions of the Game & Fish Mastery Library. He has also served as food editor for Sports Afield and Shooting Sportsman magazines.

Rick Stein's Taste of the Sea

Britain's top seafood chef dispels the myth that cooking fish and shellfish requires esoteric skills. Based on a 14-part PBS series, Rick Stein's new cookbook features fresh seafood recipes that bring the exquisite tastes of fine seafood dining to the home kitchen. Stein and his wife operate The Seafood Restaurant in Padstow, Cornwall. Rick Stein is the high-spirited host of the lively new public television series, Fruits of the Sea. After graduating in English from Oxford, he and his wife Jill opened The Seafood Restaurant in 1975. Located in the tiny Cornish fishing village of Padstow, England, the restaurant has twice been voted the Egon Ronay Restaurant of the Year. Renown for his passion for the sea and its fruits, as well as his prowess in the kitchen, Stein has spent many years exploring the culinary wonders of the sea that surround his seaside community. His travels in pursuit of the ocean's bounty have taken him as far as Australia, America, Indonesia, and the Mediterranean. He lives with his wife and three sons, and a small terrier named Chalky, overlooking the sea in Cornwall.

A Passion For Oysters

Charming guide to world's most famous aphrodisiac; covers different varieties, how to open & prepare them. 25 tempting recipes. Metric/Imperial measures.

Oysters : A Culinary Celebration

From the author of M.F.K. Fisher, Julia Child, and Alice Waters: Celebrating the Pleasures of the Table: The two hundred delectable herein are just the appetizer. Rarely has a cookbook so thoroughly addressed a subject in such charming detail. Joan Reardon has uncovered not only every creative recipe, but every elusive fact and helpful hint. These tidbits make Oysters much more than a cookbook, but a true cooking companion to be savored cover-to-cover. The recipes concentrate on traditional American cuisine but also include adventurous side trips to the Caribbean, Europe and Asia. Appetizers: Beyond nine sauces for the half shell, such classics as Rockefeller and Casino, as well as canapes and finger foods. Soups: A classic bisque, four chowders and twenty others. Salads and Sides: From an intriguing Nicoise update or a traditional mousse to five ways to pair oysters with potatoes. Breads and Pastries: For breakfast, lunch and light dinners, three dozen sandwiches, pancakes, crepes, breads and pastries. Entrees: Croquettes and fritters, stir-fries and sautees; but also dozens of dishes with oyster highlights.

Salmon : A Cookbook

Diane Morgan is hooked on salmon and it shows. From the deck of a commercial fishing boat in Alaska to the fish farms in Scotland, she has traveled the world on a quest to find out everything there is to know about the world's favorite fresh fish. Learn the difference between wild and farmed salmon, discern among the varieties of species, whether Atlantic, Chinook, Coho, or Sockeye, and discover the heart-healthy benefits of including salmon in the diet. The real catch are the recipes. Salmon Hash, Thai Coconut Soup, Salmon Tacos, and a dramatic yet simple whole roasted version show the incredible versatility of salmon—it's perfect morning, noon, and night. It pairs well with an international array of flavors and can be poached, smoked, baked, or grilled. With tips for storing, preparing, filleting, cutting steaks, taking out pin bones, plus gorgeous scenic photographs of famed fishing areas, Salmon is sure to make a big splash in the kitchen.

Off the Hook

Though seafood is enjoying increased popularity on dinner tables across the country, many people are still intimidated by selecting and cooking fish and shellfish. Enter seafood fanatic Roger Fitzgerald, who shares his behind-the-scenes knowledge, gleaned from his years spent researching and reporting on the seafood industry, in Off the Hook, a candid, witty, and thoroughly authoritative guide to the riches of the sea. Each essay is paired with delicious recipes from Susan Volland, including such classic and contemporary dishes as Smoked Salmon Hash, Ginger-Miso Marinated Seabass, Ceviche, and a Warm Bean Salad with Smoked Whitefish and Greens. An insider?s look at seafood, Off the Hook is a delightful read, an invaluable reference, and an inspiration in the kitchen.

Strictly Shrimp

The world loves shrimp, and so does this author! This book serves up the best ways to cook and eat this delicious crustacean, with recipes for shrimp on the grill, shrimp in the boil, in the oven, in the steamer, in the skillet and in the wok, on the skewer and in the stuffing...and still more! Over 125 recipes to satisfy the most ardent shrimp-lovers.