Food - Seafood
Wine Diva cookbooks

Books – Food – Seafood

Books 1 to 20 of 46 – Seafood

Oceans: Recipes and Stories from Australia’s Coastline  by Andrew Dwyer
Oceans: Recipes and Stories from Australia’s Coastline is a must for anyone who loves to cook or feast on seafood, with recipes ranging from abalone to yellowtail kingfish, from open fire to the stove-top, and from bivouac to dinner party. This book tells you how to buy the best seafood, how to store it and exciting ways to prepare it. Andrew Dwyer’s no-fuss, contemporary original recipes are for the novice and the old hand, and show you scores of different ways to prepare successful seafood dishes. Stunning food photography from renowned photographer John Hay and evocative images from our coastline bring this book alive, as well as the seafaring stories of mutiny, murder, piracy, exploration and heroism.

Hardback,  272 pp,  $59.99. Buy now

The Inverawe Smoked Fish Cookbook  by Rosie Campbell-Preston
Since starting the world-famous smokery with her husband Robert, Rosie Campbell-Preston has been devising the most amazing ways to serve all kinds of different smoked fish. Divided into easy-to-use sections, the recipes take you far beyond the traditional way of serving smoked salmon. For something completely, different, there is smoked salmon rosti, delicious creamy smoked salmon carbonara, the lightest of smoked haddock souffles, smoked eel frittatas and many more. These exciting recipes bring a whole new dimension to smoked fish

,  112 pp,  $34.95. Buy now

Rick Stein’s Coast to Coast  by Rick Stein
Rick Stein’s passion for fresh, well-sourced food has taken him from continent to continent, across magnificent shorelines and to the very best produce the coast has to offer. From Fresh grilled cod with shellfish in garlic butter at the tip of St Ives, to Cured red duck breasts with melon, soy and pickled ginger in Sydney Harbour, this collection of over 130 recipes evokes all the pleasure and flavour associated with the coast. Chapters are organised by region: healthy salads inspired by the Californian ocean, sumptuous starters fit for French cuisine, modern light lunches such as Japanese sashimi and Moroccan tagines, and main courses using fresh fruit, vegetables, fish, meat, poultry and game from the most fertile coastal regions in the

,  288 pp,  $59.95. Buy now

Consider the Oyster  by Patrick McMurray
As Mark Kurlanksy writes in his book ‘The Big Oyster’, “Oysters taste like eating the sea.” There is nothing quite as complex in its simplicity as the taste of an oyster. Salty, sweet, freshwater, earthy notes – the flavour changes from country to country, from week to week and according to the season. But how do you know if you’ll enjoy a Wellfleet better than a Fine de Claire? And is it true that oysters always taste better with Guinness? What about opening oysters? Or placing an order at the oyster bar? Champion shucker and oyster expert Patrick McMurray answers all these questions – and more – in this delightful little volume that will appeal to aficionados and aspiring connoisseurs alike.

Hardback,  192 pp,  $27.95. Buy now

Fast Seafood 
Seafood is the perfect fast food the simpler it’s cooked the better it tastes. Fish and shellfish all benefit from quick cooking. This book presents a range of recipes for fish fillets and steaks, prawns and crab, and squid and octopus that can be cooked in minutes. It also includes recipes for canned and smoked fish, oysters and clams, and more

Paperback,  400 pp,  $19.95. Buy now

Young Man and the Sea  by David Pasternack and Ed Levine
Seafood genius Dave Pasternack achieved national fame in 2000, when he served his first plate of pristine raw fish sprinkled with crunchy sea salt and fresh citrus juice, adding the word crudo – Italian-style sushi – to the culinary lexicon. And here is his much anticipated first book, a celebration of the fresh flavours of the sea, Italian-style. The 125 recipes are accompanied by the stories of an impassioned fisherman, the tips and advice of a singularly expert authority, creating a masterpiece in the field.

Hardback,  272 pp,  $48.95. Buy now

River Cafe Pocket Books  by Rose Gray and Ruth Rogers
A collection of fish recipes that brings together some of the best dishes from the River Cafe. With over 100 of their best fish and shellfish recipes to choose from, this work shows you how to grill, roast, poach and cure fish as well as create salads, risottos and soups. It also offers tips and advice

Paperback,  160 pp,  $29.95. Buy now

La Paella  by Jeff Koehler
The most famous dish of the hottest cuisine in town right now, paella is as flavourful as it is festive. Longtime Barcelona resident and Spanish food expert Jeff Koehler fills us in on this cherished rice dish, from its origins to just what it takes to make the perfect one (even without an authentic paella pan). Thirty recipes range from the original paella valenciana, studded with chicken and rabbit, to his mother-in-law’s Saturday shellfish special, to sumptuous vegetarian variations, to surprising soups and sweet takes. Stunning scenic photographs, shots of the finished dishes, plus a source list of unusual ingredients and special equipment round out this gorgeous homage to one of Spain’s national culinary treasures.

Hardback,  144 pp,  $26.95. Buy now

New England Seafood Cookbook  by Jasper White
From finfish to shellfish, chowder to stews, this volume brings together a collection of seafood recipes. Each chapter opens with a photographed dish, a selection of seafood recipes, and a recipe from a celebrated New England chef. It includes recipes like Maine Crabcakes and Fish Gumbo

,  144 pp,  $60.00. Buy now

Rick Stein’s Seafood  by Rick Stein
Divided into three separate sections: Techniques; Recipes and, An A to Z of Fish, this book covers all the main preparation and cooking methods for each type of fish. It includes all the essential basic recipes, such as stocks, sauces, batters etc. It has useful cross references linking all sections

Paperback,  264 pp,  $49.95. Buy now

The Fish Store  by Lindsey Bareham
Contains lists of favourite ways of cooking mackerel, monkfish and sole and how to make mayonnaise to go with the gift of a handsome crab or crayfish. This book also features the author’s recollections and anecdotes, and holiday food

Hardback,  416 pp,  $49.95. Buy now

Big Book of Fish and Shellfish  by Fred Thompson
For those who love fish – or lobster, scallops, mussels, octopus, oysters, or crab – but are in need of a definitive guide to making it at home, here’s a Big Book that’s a whale of a catch. This tell-all volume helps the home cook not only select the fish or shellfish from the market, but also then turn it into a delicious meal in a few easy-to-follow steps. The book is organised by type of seafood, so if, say, snapper is not available that day, a quick substitution can be made with flounder, or whatever similar fish is freshest. The author’s tips for selection, preparation, and cooking techniques (including poaching, steaming, baking, grilling, frying, and roasting) allow the reader to cook with confidence.

Paperback,  352 pp,  $27.95. Buy now

“Good Food” 101 Fish and Seafood Dishes 
Offers a collection of fish and seafood dishes. This work features recipes, from Smoked Salmon and Dill Tartlets to Spicy Singaporean Fish. Each recipe is accompanied by a full-page colour photograph and step-by-step instructions. This work helps you create fish and seafood dishes in your kitchen

Paperback,   $16.95. Buy now

Simply Shellfish  by Leslie Glover Pendleton
Aimed at seafood lovers, this book reviews on food pages/supplements of national newspapers. It offers upto 125 recipes for shrimp, crab, scallops, clams, mussels, oysters, lobster, and squid. These recipes are packed with good-for-you protein, low in fat and calories, and quick and easy to prepare

Hardback,  208 pp,  $34.95. Buy now

The Philosopher Fish  by Richard Adams Carey
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 population 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 ec

Paperback,  352 pp,  $22.95. Buy now

The Bluefish Cookbook, 6th; Delicious Ways to Deal with the Blues, 6th Edition  by Greta Jacobs, Wezi Swift and Jane Alexander and others
This book offers dozens of creative ways to prepare one of the Atlantic”s most delicious–and most abundant–fish. It includes easy, kitchen-tested recipes for chowders, salads, fish cakes, sandwiches, fritters, soups, and even a pate. Old standards, such as Baked Stuffed Bluefish, and more exotic selections, such as Thai-style Blue Satay, will make even the most bluefish-rich household a place of culinary diversity. Also included are a primer on filleting and basic cooking methods, plus instructions on how to smoke bluefish and how to steam fillets in your dishwasher! This sixth edition includes several new recipes, archival photographs, and amusing anecdotes about bluefish and bluefishing. A sampling of recipes: >Pesto Pasta Blues >Bluel

Paperback,  136 pp,  $22.95. Buy now

Fast Fish  by Hugh Carpenter
Features buying, storage, and cooking tips for fish, along with more than 100 easy recipes for catfish, black cod (sablefish), halibut, salmon, snapper, sole, swordfish, trout, and tuna,

Paperback,  112 pp,  $27.95. Buy now

Salmon: A Cookbook  by Diane Morgan
From the deck of a commercial fishing boat in Alaska to the fish farms in Scotland, Diane Morgan has traveled the world on a quest to find out everything there is to know about the world’s favourite 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. Diane Morgan’s recipes show the incredible versatility of salmon: Salmon Hash, Thai Coconut Soup, Salmon Tacos, and a dramatic yet simple whole roasted version. With tips for storing, preparing, filleting, cutting steaks, taking out pin bones, plus photographs of famed fishing areas, Salmon is sure to make a splash in the kitchen.

Paperback,   $34.95. Buy now

Doyle’s Fish Cook Book  by Alice Doyle
A cookbook that encapsulates the spirit of Sydney’s famous seafood restaurant: simple, vibrant and creative. First published in 1979, Alice Doyle’s seafood cookbook has become a classic. In this lavish update with its fresh and natural photography, Alice’s passion for cooking and for life shines out of her unbeatable seafood recipes. You’ll find the well-loved Doyle’s restaurant recipes – paella, garlic prawns, seafood chowder, bouillabaisse and lobster salad – exciting new ones, like tempura of garfish and asparagus, and blue swimmer crab with vodka and chilli, and the old-fashioned family dishes cooked by Alice and her mother and grandmother before her. Alice puts on paper the kitchen secrets of a lifetime’s fish cookery.

Paperback,  282 pp,  $34.95. Buy now

The Salmon Cookbook: Delicious Ways with Salmon and Trout  by M O’Shea
This outstanding celebration of salmon and trout brings together a fabulous collection of recipes, including soups, snacks, main dinners, healthy meals, and ideas for entertaining. There are old favourites such as Salmon Chowder and Salmon Fish Cakes, and modern classics such as Raw Salmon. The book opens with a comprehensive introductory section, which comprises 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.

Hardback,  256 pp,  $45.00. Buy now