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    RecipesManiac.com   >   By Ingredients Cookbooks   >   Meat, Poultry & Seafood   >   Seafood

       
     

    Seafood Cookbooks and Recipes


    Shrimp Fish and seafood dishes are very popular in many countries around the world. Some popular seafood recipes include:
    • Arbroath smokie - This is one of British cuisine's (or more precisely Scottish cuisine's) most famous dishes. It originates from Arbroath in Scotland, and is a lightly smoked haddock.

    • Bouillabaisse - This fish stew is a popular dish in French cuisine, and originates from the city of Marseille. The stew is made from a variety of different fish and shellfish, to which are added celery, leeks, onions and tomatoes. The vegetables and fish are prepared separately, the cooked stewed vegetables being poured over French bread seasoned with bread crumbs, olive oil and chili peppers ("rouille").

    • Calamari - Squid, usually cut into rings, and then deep-fried in batter.

      Calamari

    • Caldeira - This a stew from Portuguese cuisine. It is made from fis (and sometimes shellfish), with onion, potato and tomatoes. Spices are also added, the exact choice depending on the region and chef, and may include allspice, cloves, curry powder, ginger, nutmeg, and saffron.

    • Ceviche - This seafood salad is one of Peruvian cuisine's most famous dishes. It is made from raw fish with sliced onions, with lemon juice, lime or bitter orange (naranja agria).

    • Clam chowder - This is a soup made from milk or cream, with clams, onions, potato, and sometimes bacon. Perhaps most famous version of the recipe is that from New England cuisine, which is known outside its home region as "New England clam chowder" or "Boston clam chowder". In New York city, a different version of the recipe is produced, which also has tomatoes added, and is known as "Manhattan clam chowder".

      New England clam chowder

    • Crab cakes - Patties made from crab meat and breadcrumbs, which are cooked by baking or frying. They are usually flavored with seasoning, sometimes herbs as well, and often a little Worcestershire sauce or mustard. There are many different variations on the basic recipe, and crab cakes are particularly popular in Southern cuisine ("Maryland crab cakes") and New England cuisine.

    • Fish and chips - This is one of British cuisine's most famous dishes. It is made from by dipping cod or plaice in batter and then deep frying. The fish is served with thickly cut French fries ("chips"), with mushy peas (a paste made from mashing cooked green peas), and is traditionally flavored with salt and vinegar.

    • Garlic Chilli Shrimp - Shrimp cooked with garlic and chilli.

    • Hákal - This is a very famous dish from Icelandic cuisine, but it is not to everyone's taste. It is made from fermenting the meat of basking shark for several weeks, and has a strong ammonia smell.

    • Lutfisk - This is a dish from Swedish cuisine. It contains stockfish (air-dried white fish), and is prepared using a very complicated process involving soda lye (a caustic soda solution).

      Lutfisk (on the left) with various accompaniments

    • Paella - This rice dish from Valencia is one of Spanish cuisine's most famous recipe. Apart from rice, it contains rice, saffron and olive oil, and the dish is usually garnished with meat, seafood, and vegetables.

    • Salt fish and ackee - This dish is a famous dish from Jamaican cuisine. It is considered one of island's national dishes, and is particularly popular as a breakfast. The salted cod is washed and rehydrated. Ackee, which is a type of fruit, is prepared separately by boiled - note: ackee must ripe, and carefully and properly prepared, as if this is not done correctly, it can be poisonous. Finally the cod and ackee and sautéed together with peppers, tomatoes, and spices.

    • Sannakji - This is a famous dish from Korean cuisine. It is made from a live small octopus, cut in pieces, lightly seasoned and served. It should be so fresh, that the octopus pieces are still moving when served!

    • Sushi - This is one of Japanese cuisine's most famous dish. It is made from vinegared rice which can be topped with fish, seafood, meat or vegetables. Raw fish (sashimi) is sometimes used as the topping.
    Sushi



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    Seafood Cooking DVDs

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    Great Chefs: Seafood Sampler

    Directed by John Beyer

    Janson Media
    Released: 2017-07-07
    Prime Video (Food and Wine)

    Great Chefs: Seafood Sampler
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    8 Chefs Compete (Part One)

    Directed by Mark W. Roden

    FilmRise
    Prime Video (Reality TV)
     

    13 Chefs Compete

    Directed by Mark W. Roden

    FilmRise
    Prime Video (Reality TV)
     

    7 Chefs Compete (Part One)

    Directed by Mark W. Roden

    FilmRise
    Prime Video (Reality TV)
     

    11 Chefs Compete

    Directed by Mark W. Roden

    FilmRise
    Prime Video (Reality TV)
     


    Seafood Cookbooks

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    The Big Book of Ketogenic Diet Cooking: 200 Everyday Recipes and Easy 2-Week Meal Plans for a Healthy Keto Lifestyle

    By Jen Fisch

    Rockridge Press
    Released: 2018-09-04
    Paperback (320 pages)

    The Big Book of Ketogenic Diet Cooking: 200 Everyday Recipes and Easy 2-Week Meal Plans for a Healthy Keto Lifestyle
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    Product Description:

    The Big Book of Ketogenic Diet Cooking is the ultimate bible to maintain a healthy keto lifestyle with the biggest selection of recipes, meal plans, nutritional information, and more!

    The biggest thing to happen to the ketogenic diet since fat bombs, The Big Book of Ketogenic Diet Cooking is an unmatched reference with the largest collection of recipes and meal plans yet for keeping up with the ketogenic diet.

    For beginners and seasoned ketogenic dieters alike, The Big Book of Ketogenic Diet Cooking offers an essential introduction to the ketogenic diet, plus 2-week meal plans that target your individual weight loss goals and kick-start ketosis. Complete with 200 tasty recipes, The Big Book of Ketogenic Diet Cooking includes everything you need for a lifetime on the ketogenic diet.

    The Big Book of Ketogenic Diet Cooking is the only book that fills the needs of every keto kitchen with:

    • 200 simple, everyday ketogenic diet recipes that are both practical and satisfying for breakfast, lunch, dinner, dessert and more
    • 3 meal plans customized to fit your specific needs that are designed to encourage weight loss and take the guesswork out of choosing what to eat
    • An informative overview of ketogenic diet cooking that will help you prep your pantry and understand the basics of keto
    • Helpful advice and quick tips for adopting and maintaining a healthy ketogenic diet lifestyle

    Go big on keto with recipes, guidance, meal plans, nutritional information, tips and tricks from The Big Book of Ketogenic Diet Cooking.

    The Complete Electric Smoker Cookbook: Over 100 Tasty Recipes and Step-by-Step Techniques to Smoke Just About Everything

    By Bill West

    Rockridge Press
    Released: 2017-09-26
    Paperback (198 pages)

    The Complete Electric Smoker Cookbook: Over 100 Tasty Recipes and Step-by-Step Techniques to Smoke Just About Everything
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    Product Description:

    The ultimate guide to a smokin’ good BBQ―The Complete Electric Smoker Cookbook heats the party up for you.

    Electric smokers make it easier than ever to perfect the age-old art of smoking meat, but how do you figure out the right timing, temperature, and wood pairings? Packed with expert tips and over 100 mouthwatering recipes for your preferred brand of electric smoker, The Complete Electric Smoker Cookbook is all you need to master the A-Zs of BBQ.

    The Complete Electric Smoker Cookbook contains:

    • Expert Techniques―for every electric smoker including temperatures, times, wood types, rack placement, and more
    • Over 100 Finger Lickin’ Recipes―specifically designed for your brand of electric smoker, from popular meat and seafood recipes to side dishes and dessert
    • Handy Guides―for the perfect BBQ from start to finish with menus, recipe pairings, and whiskey recommendations

    The Complete Electric Smoker Cookbook includes recipes such as: Buffalo Chipotle Wings, Smoked Beer Can Chicken, Hickory-Smoked Pork Loin, Fireball Whiskey Meatballs, Bourbon-Marinated Beef Roast, Cajun Shrimp, Peppercorn Tuna Steaks, Smoked Mac and Cheese, Smoked Brie with Brown Sugar and Pecans, and much more!

    Get ready to have a smokin’ good time with The Complete Electric Smoker Cookbook.

    The Ultimate Wood Pellet Grill Smoker Cookbook: 100+ Recipes for Perfect Smoking

    By Bill West

    Rockridge Press
    Released: 2018-10-30
    Paperback (220 pages)

    The Ultimate Wood Pellet Grill Smoker Cookbook: 100+ Recipes for Perfect Smoking
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    The Ultimate Wood Pellet Grill Smoker Cookbook is the backyard bible for perfect smoking with over 100 classic BBQ recipes and a user-friendly reference to popular pellet grills.

    Succulent meats, sizzling sides, and smokin’ good flavor―you don’t need to be a pro to barbecue like one. For the backyard cook who wants to bring more heat to their grilling game, The Ultimate Wood Pellet Grill Smoker Cookbook gives you everything you need to master wood pellet smoking.

    This smoker cookbook gets things fired up with a fool-proof guide on how to use your wood pellet grill, including pellet pairing advice to get the best wood-fired flavor for every cut of meat. With 110 downright delicious recipes for classic and modern favorites like Baby Back Ribs and Smoke-Fried Chicken, The Ultimate Wood Pellet Grill Smoker Cookbook is your go-to reference for great grilling made easy.

    The Ultimate Wood Pellet Grill Smoker Cookbook brings sweet and savory wood-fired flavor to your table, with:

    • A how-to guide that covers everything from buying your wood pellet grill to preparing for some seriously savory barbecue action.
    • 100 + recipes that include classic and new BBQ favorites for poultry, pork, beef, fish and seafood, vegetables, sides, cheese, nuts, breads, desserts, rubs and sauces.
    • Handy charts that help guide timing and temperature, pellet pairing for flavor, plus diagrams of popular beef and pork cuts.

    For game days, holidays, or everyday grilling with family or friends, The Ultimate Wood Pellet Grill Smoker Cookbook makes mouthwatering BBQ easy for everyone to enjoy.

    Chef Paul Prudhomme's Louisiana Kitchen

    By Paul Prudhomme

    William Morrow Company
    Released: 1984-04-17
    Hardcover (352 pages)

    Chef Paul Prudhomme s Louisiana Kitchen
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    • William Morrow Company
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    Here for the first time, the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background.

    Chef Prudhomme's incredibly good food has brought people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother's kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account.

    So here, in explicit detail, are recipes for the great traditional dishes--gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun "Popcorn," Crawfish Etouffee, Pecan Pie, and dozens more--each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods.

    Chef Paul Prudhomme's Louisiana Kitchen is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme--these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking.

    For Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years.

    Sushi: The Beginner's Guide

    By Aya Imatani

    Imatani, Aya/ Cohen, Moshe (PHT)
    Released: 2009-08-01
    Hardcover (128 pages)

    Sushi: The Beginner s Guide
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    Now, anyone can go from sushi novice to sushi samurai--slicing, filleting, and making rolls like a master!

    Never before have the techniques of this most popular Asian cuisine been as attractively presented, as easy to follow, and as temptingly photographed as they are in this beginner's guide. With the help of an unbelievable number of close-up photos, expert Aya Imatani virtually takes would-be chefs by the hand, leading them through every delectable step of the process. She discusses all the tools, foods, and paraphernalia; lays out the methods for making vinegars and sauces; and demonstrates how to make sashimi creations so special they aren't even found in many sushi bars. The menu of sushi recipes is expansive, encompassing hosomaki, saimaki, and all-vegetarian varieties. You will even learn all the right Japanese names for each dish. And everything seems wonderfully doable.

    The big finish: Aya's specials, the kind of dishes you'll never find in sushi bars--such as Sushi Cake (Chicken &Teriyaki) and Temarizushi (made of tuna, salmon, and avocado)--but that a Japanese mother or grandmother would make for her own family.

    The Complete Guide to Sushi and Sashimi: Includes 625 step-by-step photographs

    By Jeffrey Elliot

    Robert Rose
    Hardcover (306 pages)

    The Complete Guide to Sushi and Sashimi: Includes 625 step-by-step photographs
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    • Robert Rose
    Product Description:

    These easy-to-follow recipes come from two of the leading experts in North America, who explain everything there is to know about sushi and knives.

    Sushi isn't tricky to make so long as you have the right utensils and instructions, and have the patience to get acquainted with the various techniques. All it takes is some practice and in no time at all, you'll be making sumptuous sushi that will wow family and friends.

    This incredible book provides all the information needed to get started--from ingredients and knives, to equipment, fish butchery, and plating techniques, making perfect rice and so much more.

    With full color throughout, lots of recipes, a very user-friendly concealed wiro-bound hardcover binding, 500 photos and hundreds of tips and techniques, this sushi book is sure to become the go-to guide for sushi and sashimi lovers, novice and experienced alike.

    You'll learn about how vitally important knives are along with the differences between Japanese and Western equivalents and substitutes. Ingredients certainly take center stage and here Robby Cook shares his extensive experience whether he's sharing his expertise about Fluke (Hirame), Octopus (Tako) or Red Snapper (Tai).

    Sushi, maki, sashimi, nigiri, oshizushi--it's all here. From the California and Dragon Rolls we're all familiar with, to tantalizing clam and sea urchin recipes.

    Cod: A Biography of the Fish that Changed the World

    By Mark Kurlansky

    Penguin Books
    Released: 1998-07-01
    Multicolor Paperback (294 pages)

    Cod: A Biography of the Fish that Changed the World
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    • Penguin Books
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    An unexpected, energetic look at world history on sea and land from the bestselling author of Salt and The Basque History of the World

    Cod
    ,
    Mark Kurlansky’s third work of nonfiction and winner of the 1999 James Beard Award, is the biography of a single species of fish, but it may as well be a world history with this humble fish as its recurring main character. Cod, it turns out, is the reason Europeans set sail across the Atlantic, and it is the only reason they could. What did the Vikings eat in icy Greenland and on the five expeditions to America recorded in the Icelandic sagas? Cod, frozen and dried in the frosty air, then broken into pieces and eaten like hardtack. What was the staple of the medieval diet? Cod again, sold salted by the Basques, an enigmatic people with a mysterious, unlimited supply of cod. As we make our way through the centuries of cod history, we also find a delicious legacy of recipes, and the tragic story of environmental failure, of depleted fishing stocks where once their numbers were legendary. In this lovely, thoughtful history, Mark Kurlansky ponders the question: Is the fish that changed the world forever changed by the world's folly?

    “Every once in a while a writer of particular skill takes a fresh, seemingly improbable idea and turns out a book of pure delight. Such is the case of Mark Kurlansky and the codfish.” –David McCullough, author of The Wright Brothers and 1776

    The Pescatarian Cookbook: The Essential Kitchen Companion

    By Cara Harbstreet MS RD LD

    Rockridge Press
    Released: 2018-11-20
    Paperback (182 pages)

    The Pescatarian Cookbook: The Essential Kitchen Companion
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    Product Description:

    The Pescatarian Cookbook is the definitive kitchen companion to the pescatarian diet with fundamental information, recipes, and healthy meal plans.

    Rich in fish and seafood, hearty vegetables, and wholesome grains―pescatarianism is a varied and balanced diet. The Pescatarian Cookbook is a complete reference to reap all benefits of this naturally nutritious diet with essential information, recipes, and healthy meal plans.

    From Zucchini Pancakes with Smoked Salmon for breakfast to Grilled Swordfish with Chimichurri and Roasted Vegetables for dinner, this pescatarian cookbook offers perfectly portioned pescatarian plates for every meal. Complete with 3 weeks’ worth of meal plans―that include shopping lists and tips for meal prep―The Pescatarian Cookbook is your go-to reference to make the pescatarian diet a sustainable and satisfying lifestyle.

    The Pescatarian Cookbook is a recipe for good health and great taste with:

    • An essential introduction that explains everything you need to know to follow the pescatarian diet, including the health benefits, pantry staples and cooking equipment, plus shopping and storage tips.
    • 75 recipes for breakfasts, soups and salads, vegetable mains, seafood mains, sides and snacks, and dessert!
    • 3 one-week meal plans that take the guesswork out of what you should eat and when, and provides shopping lists to do the rest of the heavy lifting.

    There’s more to the pescatarian diet than eating seafood. Get a healthy dose of vitamins and minerals from both the land and sea with the recipes and meal plan from The Pescatarian Cookbook.

    American Seafood: Heritage, Culture & Cookery From Sea to Shining Sea

    By Barton Seaver

    Sterling Epicure
    Released: 2017-11-07
    Hardcover (520 pages)

    American Seafood: Heritage, Culture & Cookery From Sea to Shining Sea
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    Product Description:
    "Barton Seaver's American Seafood is a comprehensive and inspirational exploration of lesser known species and rekindles an awareness of the people, places, and histories of our oceans." --Eric Ripert, Chef & Co-Owner of Le Bernardin

    *WINNER: 2018 IACP (International Association of Culinary Professionals) PEOPLE'S CHOICE AWARD*

    With the growing trend to reintroduce US-caught seafood into our culinary lexicon, this trustworthy reference from prestigious writer, chef, and sustainability advocate Barton Seaver will be the go-to source for home cooks, culinary students, professional chefs, and anyone fascinated by American food culture. American Seafood looks at maritime history, including Native American fisheries; fishing technology (including aquaculture); the effect of imports on our diet, economy, and the health of our seas; the biology of taste; and the evolution of seafood cuisine, from Pine Bark Stew, red and white chowder, Po' Boys, and Clam Bakes, to Baltimore Crab Cakes, Planked Salmon, Oysters Rockefeller, and Sushi. And although this is not a cookbook, Barton Seaver presents invaluable information on traditional culinary arts and his favorite ideas for taste pairings and preferred methods for cooking seafood. An index of species--with common, regional, and accepted names, all alphabetized--rounds out this must-have volume.

    Fish & Shellfish: The Cook's Indispensable Companion

    By James Peterson

    William Morrow Cookbooks
    Released: 1996-04-15
    Hardcover (418 pages)

    Fish & Shellfish: The Cook s Indispensable Companion
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    Product Description:

    Every few decades a chef or a teacher writes a cookbook that is so comprehensive and offers such depth of subject matter and cooking inspiration that it becomes a virtual bible for amateur and professional alike. Author James Peterson, who wrote the book Sauces, a James Beard Cookbook of the Year winner, and the incomparable Splendid Soups, once again demonstrates his connoisseurship with Fish & Shellfish, a monumental cookbook that will take its rightful place as the first and last word on seafood preparation and cooking.

    Fish & Shellfish demonstrates every conceivable method for preparing sumptuous meals of fish and shellfish, from baking, braising, deep-frying, grilling and broiling to poaching, panfrying, marinating, curing and smoking, steaming, and microwaving. Whether your taste runs strictly to shellfish or to everything seafood, Fish & Shellfish offers the equivalent of a complete cookbook on each subject. Within the chapters on finfish you'll learn how to prepare enticing recipes remarkable for their ease of preparation, their versatility, and their originality Here Peterson offers such splendid flavors and textures as succulent Stuffed Striped Bass with Spinach, Shrimp, and Mushrooms; crunchy Halibut Fillets with Curry, Herbs, and Almond Crust; delicate Salmon Fillets A la Nage with Julienned Vegetables; savory Braised Tuna with Vegetables; and fiery Thai-Style Swordfish Satay.

    If it's shellfish you prefer, there are pages and pages of recipes for baking, frying, steaming, or serving raw everything in a shell, including mussels, clams, oysters, scallops, lobster, shrimp, crab, and crayfish. Peterson explains how to judge freshness and how to prepare shellfish delights, including lemony-flavored Steamed Mussels with Thai Green Curry; aromatic Littleneck Clams in Black BeanScented Broth; a simple and comforting Linguine with Clam Sauce; elegant Hot Oysters with Leeks and White Wine Sauce; rich and savory Braised Scallops with Tomatoes and Fresh Basil; Steamed Lobster with Coconut Milk and Thai Spices; Shrimp with Tomato Sauce, Saffron Aioli, and Pesto; hit-the-spot Sautéed Crab Cakes; and Japanese Style Grilled Squid, to name but a few of the brilliant and vast array of wonderful seafood selections.Fish & Shellfishalso offers techniques for preparing raw, marinated, cured, and smoked fish.

    As you exploreFish & Shellfish, you'll learn not only the essentials of seafood preparation but everything in between, including how to make a curry sauce, which red wines to cook with, how to fry parsley, and how to make Vietnamese dipping sauces. You'll learn the secrets of a variety of coatings, how to blacken fish, add stuffings, and deglaze the pan for sauces, as well as discover the delights of salsas, chutneys, relishes, mayonnaises, and butters.

    Here is seafood in every incarnation, from soups, stews, and pastas to mousses, soufflés, and salads. Try everything from pureed Marseilles-Style Fish Soup and Moroccan Swordfish Tagine with Olives and Saffron to Homemade Cuttlefish-Ink Linguine, and Crayfish Stew with Tomatoes, Sorrel, and Vegetables.

    Jim Peterson has traveled the world and brought back the best international seafood flavors, textures, and techniques. Now you can improvise on your own with Thai marinades, Indian spices and condiments, and Japanese grilling methods, all of which play off more familiar ingredients to produce memorable dishes.

    At the end of Fish & Shellfish you'll find a complete Finfish Dictionary, where you'll learn all you need to know about more than sixty species of saltwater and freshwater fish. There's also a 32-page section of color photographs that pictures many of the mouthwatering recipes in the book. And the step-by-step pictorials in the color section will show you how to prepare fish and shellfish for cooking.

    James Peterson's books have been hailed as the most companionable and dependable of cooking guides. Replete with tables, timing charts, advice about equipment, safety preparations, a glossary of foreign ingredients, and an exhaustive index, Fish & Shellfish will give you the power of flexibility and spontaneity as it transforms you into an accomplished seafood cook. Here is a fundamental cookbook that you will come to depend on every time you think seafood-and now you'll be thinking seafood all the time.

    Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.

    American Seafood: Heritage, Culture & Cookery From Sea to Shining Sea

    By Barton Seaver

    Sterling Epicure
    Released: 2017-11-07
    Hardcover (520 pages)

    American Seafood: Heritage, Culture & Cookery From Sea to Shining Sea
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    Product Description:
    "Barton Seaver's American Seafood is a comprehensive and inspirational exploration of lesser known species and rekindles an awareness of the people, places, and histories of our oceans." --Eric Ripert, Chef & Co-Owner of Le Bernardin

    *WINNER: 2018 IACP (International Association of Culinary Professionals) PEOPLE'S CHOICE AWARD*

    With the growing trend to reintroduce US-caught seafood into our culinary lexicon, this trustworthy reference from prestigious writer, chef, and sustainability advocate Barton Seaver will be the go-to source for home cooks, culinary students, professional chefs, and anyone fascinated by American food culture. American Seafood looks at maritime history, including Native American fisheries; fishing technology (including aquaculture); the effect of imports on our diet, economy, and the health of our seas; the biology of taste; and the evolution of seafood cuisine, from Pine Bark Stew, red and white chowder, Po' Boys, and Clam Bakes, to Baltimore Crab Cakes, Planked Salmon, Oysters Rockefeller, and Sushi. And although this is not a cookbook, Barton Seaver presents invaluable information on traditional culinary arts and his favorite ideas for taste pairings and preferred methods for cooking seafood. An index of species--with common, regional, and accepted names, all alphabetized--rounds out this must-have volume.

    Fish & Shellfish: The Cook's Indispensable Companion

    By James Peterson

    William Morrow Cookbooks
    Released: 1996-04-15
    Hardcover (418 pages)

    Fish & Shellfish: The Cook s Indispensable Companion
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    Product Description:

    Every few decades a chef or a teacher writes a cookbook that is so comprehensive and offers such depth of subject matter and cooking inspiration that it becomes a virtual bible for amateur and professional alike. Author James Peterson, who wrote the book Sauces, a James Beard Cookbook of the Year winner, and the incomparable Splendid Soups, once again demonstrates his connoisseurship with Fish & Shellfish, a monumental cookbook that will take its rightful place as the first and last word on seafood preparation and cooking.

    Fish & Shellfish demonstrates every conceivable method for preparing sumptuous meals of fish and shellfish, from baking, braising, deep-frying, grilling and broiling to poaching, panfrying, marinating, curing and smoking, steaming, and microwaving. Whether your taste runs strictly to shellfish or to everything seafood, Fish & Shellfish offers the equivalent of a complete cookbook on each subject. Within the chapters on finfish you'll learn how to prepare enticing recipes remarkable for their ease of preparation, their versatility, and their originality Here Peterson offers such splendid flavors and textures as succulent Stuffed Striped Bass with Spinach, Shrimp, and Mushrooms; crunchy Halibut Fillets with Curry, Herbs, and Almond Crust; delicate Salmon Fillets A la Nage with Julienned Vegetables; savory Braised Tuna with Vegetables; and fiery Thai-Style Swordfish Satay.

    If it's shellfish you prefer, there are pages and pages of recipes for baking, frying, steaming, or serving raw everything in a shell, including mussels, clams, oysters, scallops, lobster, shrimp, crab, and crayfish. Peterson explains how to judge freshness and how to prepare shellfish delights, including lemony-flavored Steamed Mussels with Thai Green Curry; aromatic Littleneck Clams in Black BeanScented Broth; a simple and comforting Linguine with Clam Sauce; elegant Hot Oysters with Leeks and White Wine Sauce; rich and savory Braised Scallops with Tomatoes and Fresh Basil; Steamed Lobster with Coconut Milk and Thai Spices; Shrimp with Tomato Sauce, Saffron Aioli, and Pesto; hit-the-spot Sautéed Crab Cakes; and Japanese Style Grilled Squid, to name but a few of the brilliant and vast array of wonderful seafood selections.Fish & Shellfishalso offers techniques for preparing raw, marinated, cured, and smoked fish.

    As you exploreFish & Shellfish, you'll learn not only the essentials of seafood preparation but everything in between, including how to make a curry sauce, which red wines to cook with, how to fry parsley, and how to make Vietnamese dipping sauces. You'll learn the secrets of a variety of coatings, how to blacken fish, add stuffings, and deglaze the pan for sauces, as well as discover the delights of salsas, chutneys, relishes, mayonnaises, and butters.

    Here is seafood in every incarnation, from soups, stews, and pastas to mousses, soufflés, and salads. Try everything from pureed Marseilles-Style Fish Soup and Moroccan Swordfish Tagine with Olives and Saffron to Homemade Cuttlefish-Ink Linguine, and Crayfish Stew with Tomatoes, Sorrel, and Vegetables.

    Jim Peterson has traveled the world and brought back the best international seafood flavors, textures, and techniques. Now you can improvise on your own with Thai marinades, Indian spices and condiments, and Japanese grilling methods, all of which play off more familiar ingredients to produce memorable dishes.

    At the end of Fish & Shellfish you'll find a complete Finfish Dictionary, where you'll learn all you need to know about more than sixty species of saltwater and freshwater fish. There's also a 32-page section of color photographs that pictures many of the mouthwatering recipes in the book. And the step-by-step pictorials in the color section will show you how to prepare fish and shellfish for cooking.

    James Peterson's books have been hailed as the most companionable and dependable of cooking guides. Replete with tables, timing charts, advice about equipment, safety preparations, a glossary of foreign ingredients, and an exhaustive index, Fish & Shellfish will give you the power of flexibility and spontaneity as it transforms you into an accomplished seafood cook. Here is a fundamental cookbook that you will come to depend on every time you think seafood-and now you'll be thinking seafood all the time.

    Provincetown Seafood Cookbook

    By Howard Mitcham

    Seven Stories Press
    Released: 2018-06-18
    Paperback (288 pages)

    Provincetown Seafood Cookbook
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    A delightful collection of classic recipes, folk history, and original drawings by Cape Cod's most-admired chef. With a new Introduction by Anthony Bourdain

    "It's a true classic, one of the most influential of my life." --Anthony Bourdain, from the new introduction

    "Provincetown ... is the seafood capital of the universe, the fishiest town in the world. Cities like Gloucester, Boston, New Bedford, and San Diego may have bigger fleets, but they just feed the canneries. Provincetown supplies fresh fish for the tables of gourmets everywhere." --Howard Mitcham

    Provincetown's best-known and most-admired chef combines delectable recipes and delightful folklore to serve up a classic in seafood cookbooks.
         Read about the famous (and infamous!) Provincetown fishing fleet, the adventures of the fish and shellfish that roam Cape Cod waters, and the people of Provincetown--like John J. Glaspie, Lord Protector of the Quahaugs.
         Then treat yourself to Cape Cod Gumbo, Provincetown Paella, Portuguese Clam Chowder, Lobster Fra Diavolo, Zarzuela, and dozens of other Portuguese, Creole, and Cape Cod favorites. A list of fresh and frozen seafood substitutes for use anywhere in the country is a unique feature of this lively book.
         You'll learn the right way to eat broiled crab and the safe way to open oysters. You'll even learn how to cook a sea serpent!

    Ultimate Pescetarian Cookbook: Reveals 550 New, Delicious, Seafood And Vegetarian Diet Recipes For Your Skillet, Dutch Oven, Sheet Pan And One Pot Meals - Inspired By Mediterranean Lifestyle

    By Jane Zimmerman

    Released: 2018-11-08
    Kindle Edition (100 pages)

    Ultimate Pescetarian Cookbook: Reveals 550 New, Delicious, Seafood And Vegetarian Diet Recipes For Your Skillet, Dutch Oven, Sheet Pan And One Pot Meals - Inspired By Mediterranean Lifestyle
     
    Product Description:
    Learn These 550 New, Stress Free, Healthy and Delicious Pescetarian Meal Recipes – Seafood + Vegetarian – For You Skillet, Convection And Dutch Oven, Sheet Pan; All in One Pot - Inspired By Mediterranean Cooking Style – Both for Healthy Living and Effective Weight Loss Goal

    Ultimate Pescetarian Cookbook - Reveals 550 New, Delicious, Seafood And Vegetarian Diet Recipes For Your Skillet, Dutch Oven, Sheet Pan And One Pot Meals - Inspired By Mediterranean Lifestyle For Effective Weight Loss Plan. This cookbook is an ultimate kitchen companion for any mum, chef or cook who wish to learn how to cook new healthy.


    Are you wondering what the word PESCETARIAN is all about? The word originated from 2 common words: “Pisces” meaning fish or seafood and “Vegetarian” (Vegetables - discarding the prefix). This simply entails the proportionate combination of seafood and vegetarian diets to promote a healthy lifestyle and weight loss plan. You might also see another variation in spelling like PESCATARIAN. Either spellings or variations imply the same thing.

    Pescetarian meals help you enjoy the benefits of 2 different sources of nutrients; that is land nutrients (from vegetables) and sea nutrients (from sea foods). One advantage of pescetarian meal lifestyle is that the diet style is very flexible. You combine seafood and vegetables the way you like. You may also combine a fish recipe with a salad recipe. The choice is all yours! Also, the ingredients of pescatarian meals can be easily found in your local markets, you can even grow the vegetables in your garden! Even if you have a tight work schedule, you will discover some delicious recipes in this cookbook which take not more than 25 minutes of your time to prepare and cook.


    The Recipes in this Pescatarian cookbook are categorized into the following:

    • Special Fish Recipes - Walleye Vegetarian Delight, Citrus Marinated Fish Fillets, Southern Bass Chowder, Baked Fillets of Northern Pike, Mid-Western Fish Stew, Fillet Almondine, etc.

    • Other Seafood Recipes - Garlic Lemon Scallops, Shrimp with Cilantro and Lime, One Pan Baked Teriyaki Salmon, Skinny Southern BBQ Shrimp, Honey Glazed Salmon with Wasabi, etc.

    • Vegetarian Main Dishes + Appetizers and Desserts - Mediterranean Vegetable Omelet, Semolina Dessert, Bulgarian Baked Beans, Turkish Green Beans, Rice and Cabbage Stew, etc.

    • Vegetarian Soups - Mediterranean Chickpea and Tomato Soup, Moroccan Lentil Soup, Beet and Carrot Soup, Mushroom, Barley and Lentil Soup, Blue Cheese Soup with Zucchini and Broccoli, etc.

    • Vegetarian Salads - Mediterranean Buckwheat Salad, Baby Spinach Salad, Kale Salad with Creamy Tahini Dressing, Turkish Beet Salad with Yogurt, Tasty Tabbouleh, etc.

    • How to cook delicious and healthy meals with minimum cost and effort


    Here Are Things You Gain From This Ultimate Pescetarian Recipe Cookbook:

    • Pescetarian Diet Beginner Tips – Benefits of Pescatarian Diet lifestyle, Foods that burn Belly fats

    • Seafood Tips/Advice – Seafood shopping and storage guides

    • Dutch Oven Tips – First use advice, oven cleaning/maintenance guide

    • Instant Pot Tips – How to use and maintain your instant pot electric pressure cooker, including first time setup guide

    • Vegetarian Diet Guides

    • How to cook delicious and healthy pescetarian meals with minimum cost and effort, etc.


    Are you ready to start eating healthy and easy to cook healthy Seafood + Vegetarian diets with your Skillet, Convection and Dutch Oven, Sheet Pan – All in One Pot without spending much? Then scroll up and hit the BUY Button now!

    - Jane Zimmerman cares!

    Cooking with the Seafood Steward

    By Gary Ranier Puetz

    Arnica Publishing
    Released: 2008-09-29
    Kindle Edition (198 pages)

    Cooking with the Seafood Steward
     
    Product Description:
    Gary Puetz, the Seafood Steward, brings his fun, irreverent style to Cooking with the Seafood Steward, an accessible, easy-to-use kitchen manual that demystifies fish for the home cook. From Smoked Salmon Pâté to Shrimp Quesadillas, Caribbean Seafood Stew to Scallop and Salmon Ceviche, and from Northwest Fisherman’s Sundae to King Crab Carbonara, these recipes bring global inspiration home in a simple, easy format. There’s even dessert! Who can resist sweets like homemade Ginger and Lime Ice Cream? Interspersed with tips to simplify seafood preparation, the book includes how-to photos, suggestions for cooking tools, alternative recipe items, and wine pairings. Cooking with the Seafood Steward presents a fresh take on seafood that honors the pleasures of the family table by offering deliciously simple solutions. Enjoy!

    Seafood Cookbook : 50 Most Delicious of Seafood Recipes (Seafood Cookbook, Seafood Recipes, Seafood Cook, Seafood Cooking, Healthy Seafood Recipes, Seafood Cookbooks For Beginners, Seafood Meals)

    By Denny Levin

    50 Most Delicious of Seafood Recipes - Free Download with Kindle Unlimited
    Released: 2015-04-09
    Kindle Edition (48 pages)

    Seafood Cookbook : 50 Most Delicious of Seafood Recipes (Seafood Cookbook, Seafood Recipes, Seafood Cook,  Seafood Cooking, Healthy Seafood Recipes, Seafood Cookbooks For Beginners, Seafood Meals)
     
    Product Description:

    Seafood Cookbook


    Get this Kindle book now for $2.99 and read on your PC, Mac, smart phone, tablet or any Kindle device


    If you are anything like most home cooks, the idea of preparing fresh seafood in your home kitchen is a little intimidating at best, and terrifying at worst. Many seafood dishes require more skill and preparation than meals based around simpler proteins, like beef, poultry or pork, often because the seafood itself requires shelling, deveining, removing scales and skin, and more.
    The sea provides so many natural sources of mouthwatering and extremely healthy food, it is a mistake to avoid preparing seafood dishes merely because they are unfamiliar or seem to difficult. This collection of 50 seafood recipes specializes in presenting recipes that require fewer ingredients and prep time, and provide maximum health benefits. These recipes attempt to simplify the confusing and complicated recipes that often include seafood items, so you can focus on the delicious and inspired flavors that these foods provide.
    Because there are so many different protein options in your grocer’s seafood counter, we have collected recipes featuring a wide array of options, including many varieties of fish and shellfish (including shrimp, scallops, lobster, crab and mussels). No matter what your favorite seafood item is, you will find recipes in this collection that will guide you towards preparing tasty versions in your own kitchen.
    Seafood options are great for parties and get together, either as the main entrée or as an option for those who prefer the taste of fresh seafood, or for those whose diets require they not consume meet. Pesco-Vegetarianism, a way of eating that has become popular in recent years, permits the vegetarian to consume fish and seafood while maintaining a mainly plant-based diet. This way of eating provides the vegetarian with more flexibility than a diet consisting solely of vegetables , legumes and grains, and can help provide essential nutrients like protein and omega-3 fatty acids.

    Gulf Coast Cooking: Seafood from the Florida Keys to the Yucatan Peninsula

    By Virginia T. Elverson

    Brand: Shearer Pub
    Hardcover (215 pages)

    Gulf Coast Cooking: Seafood from the Florida Keys to the Yucatan Peninsula
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    • Easy to follow recipes
    • Gulf Coast Sea Food Cooking
    Product Description:
    Sea food cooking book loaded with receipts and great pictures.

    Mussels: Preparing, Cooking and Enjoying a Sensational Seafood

    By Alain Bosse

    imusti
    Released: 2014-07-29
    Paperback (196 pages)

    Mussels: Preparing, Cooking and Enjoying a Sensational Seafood
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    • Whitecap Books Ltd.
    Product Description:

    The story of Mussels starts with "the humble mussel, a shellfish so unassuming that the impact it had on the two of us was quite unexpected," as the authors -- the "Kilted Chef" Alain Bosse and his good friend "Mussel Mama" Linda Duncan -- of this book say. When these two met, they discovered they shared an identical passion: to get the word about this sensational seafood out to as many people as possible, as quickly as possible. This cookbook, Mussels, is the satisfying result. It includes 77 recipes for using mussels in every type of dish, from where you would expect them -- in appetizers, salads and mains -- to where they are a delightful, whimsical surprise -- in pickles, pies and cocktails. Mussel Strudel, anyone?

    Mussels is for anyone who is passionate about mussels and looking for new ways to cook and eat them. This mighty mollusc has long been a staple on restaurant menus but many people still hesitate to cook mussels at home. This book shows how easy it is to choose, store and cook this healthy and tasty seafood. Everyone who wants to can now cook mussels with confidence.

    Mukoita II, Cutting Techniques: Seafood, Poultry, and Vegetables (The Japanese Culinary Academy's Complete Japanese Cuisine)

    By Japanese Culinary Academy

    Shuhari Initiative
    Released: 2018-10-30
    Hardcover (224 pages)

    Mukoita II, Cutting Techniques: Seafood, Poultry, and Vegetables (The Japanese Culinary Academy s Complete Japanese Cuisine)
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    The latest volume in the definitive Japanese Culinary Academy's Complete Japanese Cuisine series offers high-level, authoritative instructions for mastering traditional Japanese knife skills.

    Mukoita II, Cutting Techniques: Seafood, Poultry, and Vegetables covers the subject in depth, with precise text and detailed, step-by-step instructional photos and diagrams. The authors address every aspect of filleting many different kinds of small and long fish as well as shellfish, including lobsters, crabs, clams, octopus, eel, and more. There's a section on filleting chicken, duck, and small birds like quail; and a chapter on vegetable carving which explains both basic cuts and the intricate art of Japanese decorative vegetable carving. Recipes using the various ingredients are featured throughout.

    Joe Knows Fish: Taking the Intimidation Out of Cooking Seafood

    By Joe Gurrera

    Citarella Press
    Hardcover (256 pages)

    Joe Knows Fish: Taking the Intimidation Out of Cooking Seafood
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    Product Description:
    In his debut cookbook, Joe Gurrera, one of New York's most-beloved fishmongers, and owner of the prestigious Citarella markets, is on a mission to show us how easy it is to cook seafood. Customers tell Joe again and again that they're afraid to cook fish. They don't know how to buy it or prepare it. Enter JOE KNOWS FISH. This book is a roadmap for novices looking to learn the basics of sourcing and cooking fish. With his easy-to-follow recipes and experience-based tips, Joe takes the intimidation out of cooking seafood.

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