Seafood : Williams-Sonoma Collection

Summer just wouldn't be summer without clambakes, fresh trout, shrimp on the barbie--all the food we love to eat when the temperature soars and the grill calls. Now Williams-Sonoma offers a collection of the best seafood recipes for dinners, parties, and casual entertaining. From classics, such as Grilled Salmon, to contemporary Quick Dinners, like on-the-go Garlic Shrimp, the variety of delights here are nearly endless. With dozens of recipes to choose from, readers will find hearty meals made especially for the oven, or outdoor grill, plus soups and stews, and a special chapter devoted to Special Occasions, featuring delicacies as Lobster Risotto and Clams Organta.

Chefs Go Wild

They hunt and fish--and they cook. Here, from some of the country's top professional chefs-many who are also hunters and fishermen--are recipes for every kind of wild game. Packed with interviews and recipes, each entry describes not just the chef 's background-how he came to cook professionally, his training, and his field experiences--but his theories and techniques for cooking wild and farm-raised fish and game. Wayne Nish, co-owner and executive chef of Manhattan's March restaurant, weighs in with recipes for grilled quail and seared squab with persimmon chutney, and a woodcock in the round with a puff pastry. Bighorn River Resorts' Francine Forrester talks about her sagerubbed pheasant and roast garlic sauce, and grilled mallard with cranberry chutney. And from Birmingham, Alabama, Chris Hastings, owner and executive chef of the Hot and Hot Fish Club, provides a menu of rabbit fricassee with roasted summer vegetables and tarragon Dijon sauce. The chefs of Chefs Go Wild are not only extremely skilled, knowledgeable, and creative, but are charming and interesting individuals as well. The author has not only cooked with them, but hunted and fished with them. Bait the hook, set the oven for 350, and go wild.

Caviar: A True Delicacy

Sale! Explore myths & romance behind historic delicacy while savoring 25 delectable recipes. Handsome color photos.

Great Ceviche Book

Ever the innovator, Douglas Rodriguez was the first American chef to give ceviche the attention it deserves, creating such signature dishes as Spicy Shrimp Ceviche with Popcorn and the decadent Squid Ceviche in Black Ink Sauce. His New York restaurant, Chicama, is a temple to the bright, clean flavors of this remarkably simple dish, and patrons crowd around the ceviche bar to marvel at the day’s offerings. In The Great Ceviche Book, Rodriguez presents over 50 traditional and contemporary recipes, as well as extensive information on ingredient basics, food safety issues, and suggestions for pairing ceviche with other dishes.

Salmon Cooking

This outstanding celebration of salmon and trout brings together a fabulous collection of recipes, including soups and starters, snacks, main dinners, rice, noodle and pasta dishes, healthy meals, barbecue foods and ideas for entertaining. There are old favorites such as Salmon Chowder, Scrambled Eggs with Smoked Salmon and Salmon Fish Cakes, and modern classics such as Raw Salmon, and Salmon Risotto with Cucumber. A chapter on accompaniments shows you how to prepare marinades, sauces and dressings to serve with fresh and prepared fish. Salmon is a very versatile fish. Equally delicious hot or cold, it can be made into souffles and mousses, pastries and pasta dishes, sandwiches and salads. Whether it is served raw as sushi, brined as gravlax, poached, steamed, baked or grilled on the barbecue, fresh salmon is delicious, nourishing, and an excellent source of Omega-3 fatty acids that are so important for a healthy heart. Trout, like salmon, belongs to the fish family Salmonidae, but although salmon and trout have much in common, they have their own inimitable flavours. Trout recipes in this collection include Smoked Trout Tartlets, Goat's Cheese and Trout Toasties, Chinese Steamed Trout, and Thai Marinated Sea Trout--showing how this hugely popular fish can be adapted to almost any number of recipes and cooking styles. The book opens with a comprehensive introductory section, which comprises of an identification guide to all types of salmon and trout, practical advice on buying and storing the fresh fish, and details and tips about every kind of preparation and cooking technique. The main section consists of over 150 clearly written step-by-step recipes, illustrated with more than 600 beautiful color photographs. Collectively, this is the ultimate guide to enjoyable, challenging and successful cooking with salmon and trout.

Game in Season

One of the most respected names in outdoor living is ORVIS, and this book represents their expertise in cooking fish and game. Everything from Roast Canada Goose to Smoked Salmon, Quail Hash, and dozens of other extraordinary dishes are featured, following a year of recipes and menus utilizing the fish and game of that season. Also included is an appendix on how to clean, hang, and freeze game. A unique book for all fishing and hunting enthusiasts, and lovers of fine food.

French Delicacies - Fish and Seafood

Introducing the Delices de France series, a collaboration involving many of the preeminent chefs working in France today. Bakers and pastry chefs, chocolatiers, sommeliers and more have come together to paint a glorious picture of the French table. In these lavishly illustrated books, you'll find culinary novelties, regional and exotic specialties and old favorites. The recipes range in difficulty from straightforward to complex, simple to extravagant. They are intended to inspire and delight.

Easy Fish and Seafood

Hachette Cooking Series - These softcover, everyday cookbooks collect the recipes you'll use the most: simple, delicious dishes. Each book includes more than 100 recipes, and introductory section on basic ingredients or techniques, and beautiful color photographs. The ultimate fish cookbook--the only one you will ever need to create tasty fish dishes and healthy, delicious meals. Learn how to identify fish and shellfish, buy and prepare them, experiment with recipes, and select the perfect accompaniments. Includes instructions on proper cooking techniques, freezing and defrosting, getting serving sizes right, and spotting the best and freshest fish at the market. Eggplant with Anchovies Mackerel with Mustard Sauce Tuna in a Spicy Crust Sole Steamed with Seaweed Seafood Paella Shrimps with Cilantro

Roy's Fish & Seafood

Owner of the critically acclaimed Roy's restaurants, public television host and celebrated chef Roy Yamaguchi is considered one of today's greatest seafood chefs and has been credited with reinventing Hawaiian cuisine. In Roy's Fish and Seafood, Chef Yamaguchi explains the uses, flavors, cooking qualities, and specific varieties of 25 key types of seafood, including tuna, mahi-mahi, ehu, opah, sea bass, lobster, squid, and scallops as well as their potential substitutions. Chef Yamaguchi has created incredible recipes for each variety of seafood, such as Roy's Signature Blackened Ahi with Soy-Mustard Sauce, Crab and Potato-Crusted Ono with Creamed Spinach and Bacon, Pan-Seared Butterfish with Coconut Sauce and Kalua Pork Miso, and Spicy Tempura Shrimp with Mango-Avocado Salad. This collection of delicious recipes and indispensable preparation information will inform and inspire any lover of seafood.

Eurodelices: Fish & Seafood

More than 100 chefs at renowned restaurants in seventeen countries share their culinary secrets. Includes over 300 exceptional recipes with lavish color photos and biographical information for each featured chef. Part of a series which is a culinary document of European Culture. Other volumes include Desserts, Cold Appetizers, Hot Appetizers, Meat and Poultry, and Pastry.

DelightfulDeliveries.com English Pub Fish & Chips: Serves 2

Delicious cod portions in a traditional crispy battered coating have that authentic flavor you'd find in an old English pub. We'll add potato wedges. And you can put our tartar sauce and malt vinegar into small dipping cups. Place this in a basket lined with red and white checked cloth and you'll think you're in merry ol' England. It's all ready to eat in just minutes. This complete meal serves 2. Includes: 18 oz. Battered Cod 18 oz. Potato Wedges 3 oz. Tartar Sauce 1 oz. Malt Vinegar