The Crab Lover's Book: Recipes & More

This book consists of two distinctly different, but interwoven, parts. The first-the collection of recipes-grew out of a New Orleanian's love of good food. The second-the more part-comes from a scholar's fascination with the science and lore surrounding crabs. No paper dust jackets.

Big Oyster

New in Paper! Before New York City was the Big Apple, it could have been called the Big Oyster. Now award-winning author Mark Kurlansky tells the remarkable story of New York by following the trajectory of one of its most fascinating inhabitants–the oyster, whose influence on the great metropolis remains unparalleled. For centuries New York was famous for its oysters, which until the early 1900s played such a dominant a role in the city’s economy, gastronomy, and ecology that the abundant bivalves were Gotham’s most celebrated export, a staple food for the wealthy, the poor, and tourists alike, and the primary natural defense against pollution for the city’s congested waterways. Filled with cultural, historical, and culinary insight–along with historic recipes, maps, drawings, and photos–this dynamic narrative sweeps readers from the island hunting ground of the Lenape Indians to the death of the oyster beds and the rise of America’s environmentalist movement, from the oyster cellars of the rough-and-tumble Five Points slums to Manhattan’s Gilded Age dining chambers. Kurlansky brings characters vividly to life while recounting dramatic incidents that changed the course of New York history. Here are the stories behind Peter Stuyvesant’s peg leg and Robert Fulton’s “Folly”; the oyster merchant and pioneering African American leader Thomas Downing; the birth of the business lunch at Delmonico’s; early feminist Fanny Fern, one of the highest-paid newspaper writers in the city; even “Diamond” Jim Brady, who we discover was not the gourmand of popular legend. With The Big Oyster, Mark Kurlansky serves up history at its most engrossing, entertaining, and delicious.

New Legal Sea Foods Cookbook

From the restaurant that knows best when it comes to seafood, a brand-new cookbook that explains how to buy, store, cook, and enjoy every kind of fish. Legal Sea Foods is a Boston-area institution that began as a fish market in Cambridge, Massachusetts, in 1950 and today has more than 26 restaurants in 7 states along the Eastern Seaboard, as well as a mail-order company. In 1998, Bon Appetit named it as one of ten classic American restaurants. The world of seafood itself has changed considerably since Legal Sea Food's first cookbook was published in 1988. More varieties of seafood are available in local markets then ever before, and the health benefits of eating fish have broadened the audience significantly. Featuring the innovative recipes that have been added to Legal's menu during the past 15 years, this cookbook includes not only the traditional gold standards but also contemporary dishes. This new edition also provides an overview of the best techniques for cooking the full range of finfish and shellfish, along with tips on selecting, cleaning, and storing seafood and using leftovers safely. Much more than a cookbook, this is the ultimate sourcebook from America's seafood specialist.

Rick Stein's Complete Seafood

2005 James Beard KitchenAid Cookbook of the Year! 2005 IACP Award Finalist - Single Subject Category The ultimate fast food, fish is the home cook’s no-fuss yet sophisticated weeknight or company dinner. But often even the most nimble cooks are limited to a handful of varieties of fish and shellfish, intimidated away from others despite every fishmonger’s best attempt to dispense cooking directions. What these cooks really need is a color step-by-step guide that shows how to work with the other 90 percent of seafood that’s under the glass. Seafood cooking school proprietor Rick Stein has just the answer in this heavily photographic manual with recipes. Rick Stein’s Seafood shows in detail how to scale and gut round fish for the grill, skin and panfry whole flat fish, fillet small round fish for stuffing, bake whole fish in a salt or pastry casing, hot-smoke fish, prepare live crabs for steaming, clean and stuff squid, and much, much more. More than 200 recipes, such as Sea Bass Baked in a Salt Crust and Stuffed Grilled Mussels, will inspire cooks to put the techniques Stein presents to good use. Extensive charts and color illustrations help cooks tell their mackerel from their monkfish.

Crazy for Crab

Marylanders worship soft-shell, Mainers are loyal to peekytoe, Floridians devour stone crab, Alaskans revel in king crab, and Pacific Northwesterners swear by Dungeness. But the truth is, crab is no longer just a regional dish, or even a seasonal one. Today all of the varieties, and more, are shipped to markets all over the country. And because at least one type of crab is always in season and you can get picked fresh crabmeat, as well as frozen and canned, throughout the year, crab fans never have to go without. In Crazy for Crab Fred Thompson begins with a comprehensive chapter on the basics of crab varieties and how to cook them, then launches into chapters of delectable recipes. His chapter devoted to the glorious variety of crab cakes includes Fred's Pretty Darn Close to Perfect Crab Cakes, with scallions and bell pepper, as well as the more adventurous Thai Crab Cakes with Chili-Garlic Sauce. The chapter on soft-shell crab includes such preparations as Pan-Fried Soft-Shell Crabs with Warm Tomato and Bacon Vinaigrette, while the chapter on hard-shells features multiple versions of crab boils. There are also chapters on salads, soups, appetizers, brunches and light meals, and casseroles. All are accompanied by mouthwatering photos of finished dishes, pictures of famous crab restaurants from plain to fancy, decorative illustrations, and stories of watermen and crabbers from around the country.

Crab Lover's Book: Recipes & More

This book consists of two distinctly different, but interwoven, parts. The first-the collection of recipes-grew out of a New Orleanian's love of good food. The second-the more part-comes from a scholar's fascination with the science and lore surrounding crabs.

How to Cook Shrimp and Other Shellfish

One of a unique collection of seventeen beautifully hardbound, single-topic cookbooks from the publisher of Cook's Illustrated, the magazine with a reputation for fanatical kitchen testing of recipes, ingredients, equipment and culinary techniques. In each slim volume, months of testing are pared down into simple advice on which methods work best to cook the foods everyone loves most. In this volume: Well-tested recipes and techniques take the guesswork out of selecting and preparing fresh shellfish - from lobster tail, soft-shelled crabs and clams, to scallops, mussels, and oysters

.

Seafood Book

Plunge your palate into Asian seas--from velvet prawns to coconut mussels, from Japanesse sashimi to Burmese fish kofta curry.

Crab Lover's Book: Recipes & More

This book consists of two distinctly different, but interwoven, parts. The first-the collection of recipes-grew out of a New Orleanian's love of good food. The second-the more part-comes from a scholar's fascination with the science and lore surrounding crabs.

How to Cook Shrimp and Other Shellfish

One of a unique collection of seventeen beautifully hardbound, single-topic cookbooks from the publisher of Cook's Illustrated, the magazine with a reputation for fanatical kitchen testing of recipes, ingredients, equipment and culinary techniques. In each slim volume, months of testing are pared down into simple advice on which methods work best to cook the foods everyone loves most. In this volume: Well-tested recipes and techniques take the guesswork out of selecting and preparing fresh shellfish - from lobster tail, soft-shelled crabs and clams, to scallops, mussels, and oysters.

Founding Fish

The Founding Fish, John McPhee's twenty-sixth book, is a braid of personal history, natural history, and American history, in descending order of volume. McPhee is a shad fisherman. He waits all year for the short spring season when delicious American shad -- Alosa sapidissima -- leave the ocean in hundreds of thousands and run up rivers heroic distances to spawn. He approaches them with a catch-and-eat philosophy. After all, their specific name means most savory. McPhee presents his obsession in bold and spirited prose, laced with humor. His research illuminates the sometimes surprising relevance of this fish in seventeenth -- and eighteenth -- century America, and its unique appeal to imaginative historians. George Washington was a commercial shad fisherman-in 1771, he caught 7,760 American shad. The fish had a cameo role in the lives of Henry David Thoreau and John Wilkes Booth. Planked shad (shad nailed to a board and broiled before an open fire) was invented by the Colony in Schuylkill, a Philadelphia fishing club founded in 1732, which now considers itself the fourteenth of the fifty-one united states. McPhee fishes with and visits the laboratories of various ichthyologists, including a fish behaviorist and an anatomist of fishes, he takes instruction in the making of shad darts from a master of the art; and he cooks shad and shad roe in a variety of ways, delectably explained at the end of the book. Mostly, though, he goes fishing for shad in various North American rivers -- in Florida, in Maritime Canada, but especially in the Delaware River, nearest his home, where he stands for hours in stocking waders and cleated boots, or seeks pools below riffles and rapids in a canoe. His adventures in pursuit of shad occasion the kind of writing -- expert and ardent -- at which he has no equal. John McPhee is a staff writer for The New Yorker. His previous book, Annals of the Former World, was awarded the Pulitzer Prize for general nonfiction in 1999.

New York Times Seafood Cookbook

From the renowned pages of The New York Times comes this authoritative, varied, and delicious cookbook. Featuring more than 250 recipes for nearly 100 kinds of fish and shellfish, the book includes recipes for appetizers, soups, stews, salads, and main courses, along with essential techniques for poaching, steaming, roasting, frying, sauteing, braising, and making stocks and sauces. Shopping tips are also included, along with sixteen pages of stunning photographs. Recipes come from the Times's veteran food writers, as well as Mario Batali, Tom Colicchio, Dave Pasternack, Mark Militello, Nobuyuki Matsuhisa, and other top chefs. Ranging from simple to sublime, recipes include: Oysters with Asian Dipping Sauce Malaysian-Style Ginger Crab with Chili Sauce Red Snapper with White Asparagus Smoked Eel with warm Potato Salad Classic Fish Chowders Bouillabaisse and man more.

Fish & Shellfish Kitchen Handbook

This beautifully photographed reference book will guide you through the complexities of handling and preparing all kinds of fish and shellfish. The fabulous full color guide includes every type of fish and shellfish from well-known varieties to the more unusual, with information on how to choose the best fish, plus essential cooking and preparation techniques. There are over 200 enticing dishes with illustrated step-by-step instructions. The recipes range from classics such as Lobster Thermidor to contemporary creations such as Scallops with Samphire and Lime. A fascinating visual guide matched with exciting recipes, it is the only book on identifying, preparing and cooking fish and shellfish you will need.

Cooking With Salmon

Known as the king of fish, salmon is one of the most popular, and this book is an essential guide to the best ways of preparing, cooking and enjoying it. A fascinating visual guide shows where the different types come from and how to cook them, and there are tips on choosing the very best fish. This is followed by 100 inspirational recipes, all illustrated in color photographs with step-by-step instructions.

Smoked Salmon

For Chef Max Hansen and smoked salmon, it was love at first bite. Since then, he's been on a personal quest to find the perfect salmon recipes. In Smoked Salmon he shares 60 of his favorites, including a few from some of today's most celebrated chefs. Once only available in gourmet delis or markets, smoked salmon is now easy to find. And this creative cookbook highlights its versatility with great ideas for soups, salads, and main courses. For starters, pass hors d'oeuvres of Smoked Salmon Maki rolls spiked with wasabi cream cheese to impress your guests. Enjoy a dressed-up version of potato salad using smoked salmon and caramelized shallots. Or make smoked salmon the main event by serving it grilled, on a bed of French lentils, and drizzled with bacon-horseradish sauce. Hansen also offers easy instructions for smoking salmon at home and tips for roasting garlic, toasting nuts, and making beautiful salmon roses for garnishes.