Books - Food - Fish
Books 21 to 32 of 32 - Fish |
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English Seafood Cookery by Rick Stein
This is the philosophy of Rick Stein, restaurateur and innovative chef, whose television series have shown us how to create inspired dishes with high quality local produce from British coastal waters. Fish is becoming increasingly popular with the British who are learning to appreciate its enormous variety, versatility and its value as an essential part of a healthy diet.
Paperback, 288 pp, $22.95. Buy
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The Seafood Kitchen by Vikki Wild
Modern Australian seafood recipes with flair A practical method-based cookbook with flair, Seafood Kitchen is divided into 'Steaming and Poaching', 'Barbecuing and Grilling', 'Roasting and Baking', 'Curing and Marinating', and 'Panfrying, Deepfrying and Stirfrying'. Vicki Wild is an expert on the subject of seafood. She has provided a selection of sophisticated but easy-to-prepare recipes. Advice on buying, storing and preparing seafood is also given. The feel of the design is kitchen - and equipment-based, highlighting the shape, colour and brilliance of seafood and the steel of the cooking equipment - the design will stand apart from any other books. The photos of the seafood are fantastic.
Paperback, 230 pp, $24.95. Buy
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Cod by Mark Kurlansky
The Cod. Wars have been fought over it, revolutions triggered by it, economies and livelihoods have depended on it. This book spans 1,000 years, from the Vikings to Clarence Birdseye, and introduces the explorers, chefs and fishermen whose lives have been interwoven with this fish.
Paperback, 304 pp, $24.95. Buy
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Jane Grigson's Fish Book by Jane Grigson
Jane Grigson's book on fish cookery takes the reader through the alphabet from anchovies to zander giving recipes and historical, geographical and culinary information. The text also gives advice about the preparation and cooking of fish.
Paperback, 576 pp, $26.95. Buy
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Complete Fish and Game Cookbook by A.D. Livingston
This cookbook offers no-fuss recipes and easy-to-follow instructions to help bring your catch to the table. Recipes include: fish, alligator, frog, quail, pheasant, duck, goose, javelina, rabbit, venison, caribou, moose, bear, woodchuck, muskrat and rattlesnake.
Hardback, 464 pp, $66.00. Buy
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Don Holm's Book of Food Drying, Pickling and Smoke Curing by Don Holm and Myrtle Holm
You can learn the EASY way to dry, smoke, pickle any meat, fruit, or fish with the easy-to-follow directions in this food preservation cookbook. There also is information about the type of equipment needed plus delicious and unusual recipes, including jerky and pemmican.
, 131 pp, $25.95. Buy
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Southeastern Wildlife Cookbook: A Collection of Recipes for Sea and Freshwater Food, Large and Small Game, and Savory Oddities from by South Carolina Wildlife Magazine
Featuring more than 300 recipes for wild game, and fresh and saltwater fish, the Southeastern Wildlife Cookbook is perfect for the outdoorsman or for those who simply want to learn the art of cooking and serving wild foods
Paperback, 224 pp, $26.95. Buy
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Southeastern Wildlife Cookbook: A Collection of Recipes for Sea and Freshwater Food, Large and Small Game, and Savory Oddities from by South Carolina Wildlife Magazine
Featuring more than 300 recipes for wild game, and fresh and saltwater fish, the Southeastern Wildlife Cookbook is perfect for the outdoorsman or for those who simply want to learn the art of cooking and serving wild foods
Paperback, 224 pp, $28.95. Buy
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Gourmet Cooking for Free by Bradford Angier
First published in 1970, Gourmet Cooking for Free is a collection of over 300 of Angier's unique and delicious recipes for preparing wild game, fish, and wild plants. Includes recipes for big game (venison, bear, moose, buffalo, caribou), game birds (grouse, duck, partridge, quail, pheasant, goose, turkey), small game (beaver, rabbit, squirrel), fish (trout, Atlantic salmon, bass, pickerel, eels), shellfish (clams, oysters, crabs, crayfish, mussels, turtle), edible wild plants (wild rice, water cress, nettle, wild onion, mustard, dandelion, cattail, plantain, fiddleheads), and wild fruit (blackberries, elderberries, currants, raspberries, cranberries). Anyone who savors new taste sensations using out-of-the-ordinary ingredients will want to
Paperback, 223 pp, $20.95. Buy
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Roy's Fish and Seafood by John Harrison
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
Hardback, 224 pp, $48.95. Buy
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Fish: Recipes from a Busy Island by Sara Paston-Williams
Hardback, $65.00. Buy
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Fish, Indian Style by Atul Kochhar
Includes fish recipes with spices and flavors from India. This book presents the author's take on battered fish with mushy peas which he prepared for the "Great British Menu". It features photography by David Loftus
Paperback, 224 pp, $39.95. Buy
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