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Seafood Cookbooks and Recipes
Fish and seafood dishes are very popular in many countries around the world.
Here are some seafood recipes:
- 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.
- 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".
- 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.
- 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).
- 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.
Here are some seafood cookbooks:
These web sites may also be of interest:
Related pages on this web site:
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RYKODISC
Released: 2009-09-29
DVD
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Click Here | - BRAVO CHEF: FISH & SEAFOOD (DVD MOVIE)
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Stoney Wolf Productions
Released: 2008-08-26
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DVD |
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Directed by Peter Brown
Film Ideas, Inc.
Released: 2008-05-05
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Now released on DVD and VHS this popular cooking series features everyone's favorite Italian Chef, Nick Stellino. The series featured nationally on PBS includes all the style, stories, and of course great dishes that Nick creates, making this delectable presentation a cook's delight. Seafood Pasta & Baked Ice Cream Cake: Shrimp, scallops and pasta are especially flavorful cooked in an aluminum foil pouch, followed by easy and delicious baked ice cream cake.This product is manufactured on demand using DVD-R recordable media. Amazon.com's standard return policy will apply. |
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Film Ideas, Inc.
Released: 2008-06-30
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Now released on DVD, this popular cooking series features everyone's favorite Italian Chef, Nick Stellino. The series featured nationally on PBS includes all the style, stories, and of course great dishes that Nick creates, making this delectable presentation a cook's delight. Shrimp, scallops and pasta are especially flavorful cooked in an aluminum foil pouch, followed by easy and delicious baked ice cream cake. This product is manufactured on demand using DVD-R recordable media. Amazon.com's standard return policy will apply. |
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By Mark Kurlansky
Walker & Company
Hardcover (304 pages)
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A history of the fish that has led to wars, stirred revolutions, sustained economies and diets, and helped in the settlement of North America features photographs, drawings, and recipes, as well as the natural history of this much sought after fish." |
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By Judi Strada
For Dummies
Paperback (288 pages)
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Click Here | - ISBN13: 9780764544651
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Product Description:
Demystify the sushi bar experience Stuffed with tips and tricks -- you’ll roll, press, and mold sushi like a pro! From rolling sushi properly to presenting it with pizzazz, this book has everything you need to know to impress your friends with homemade maki-sushi (rolls) and nigiri-sushi (individual pieces). You’ll find over 55 recipes from Tuna Sushi Rice Balls to Rainbow Rolls, plus handy techniques to demystify the art of sushi making -- and make it fun! Discover how to: - Find the right equipment and ingredients
- Understand the special language of sushi
- Make fragrant sushi rice
- Prepare vegetarian and fish-free recipes
- Dish up sushi-friendly drinks and side dishes
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By Rick Moonen
Houghton Mifflin Harcourt
Hardcover (448 pages)
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Click Here | - ISBN13: 9780618531196
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Product Description:
Comprehensive. Friendly. Indispensable. With more than 250 simple and delicious recipes.
No doubt about it, fish is a cook’s dream. Fast. Low in fat, versatile, and healthful, it’s even brain food. No other fish cookbook contains such a comprehensive selection of approachable, contemporary recipes. It’s written by a pair of experts: a nationally known three-star seafood chef whose true passion is teaching home cooks, and an award-winning writer and sought-after food authority. Arranged for the cook’s complete convenience, Fish without a Doubt encompasses chapters on all the techniques of fish cookery—from poaching to grilling to sautéing—as well as on all the most popular seafood dishes—from appetizers, to soups and salads, to burgers and pasta.
The recipes range from updated versions of classics (Trout Almondine, Linguine with Clams, Jumbo Lump Crab Cakes) to the latest favorites (Steamed Black Bass with Sizzling Ginger,Tuna Burgers with Cucumber Relish, Thai-Style Mussels). It includes slews of quickies for weeknight specials (Broiled Fillets with Butter and Herbs) and centerpieces for splashier occasions (A Big Poached Char). Featuring only seafood that is not overfished, Fish without a Doubt provides the latest information for the eco-conscious cook about our last wild frontier. |
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By Mark Kurlansky
Random House Trade Paperbacks
Released: 2007-01-09
Paperback (336 pages)
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Product Description:
“Part treatise, part miscellany, unfailingly entertaining.”
–The New York Times
“A small pearl of a book . . . a great tale of the growth of a modern city as seen through the rise and fall of the lowly oyster.”
–Rocky Mountain News
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.
For centuries New York was famous for this particular shellfish, which until the early 1900s played such a dominant a role in the city’s life that the abundant bivalves were Gotham’s most celebrated export, a staple food for all classes, and a natural filtration system 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 seventeenth-century founding of New York to the death of its 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. With The Big Oyster, Mark Kurlansky serves up history at its most engrossing, entertaining, and delicious.
“Suffused with [Kurlansky’s] pleasure in exploring the city across ground that hasn’t already been covered with other writers’ footprints.”
–Los Angeles Times Book Review
“Fascinating stuff . . . [Kurlansky] has a keen eye for odd facts and natural detail.”
–The Wall Street Journal
“Kurlansky packs his breezy book with terrific anecdotes.”
–Entertainment Weekly
“Magnificent . . . a towering accomplishment.”
–Associated Press
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By Myrtle Reed
BiblioBazaar
Paperback (318 pages)
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Other fish who have just been weaned and are beginning to notice solid food will repeatedly take a hook too large to swallow and be dragged into the boat literally by the skin of the teeth. |
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By Hideo Dekura & Ryuichi Yoshii
Periplus Editions
Hardcover (240 pages)
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The Complete Book of Sushi is the definitive collection of traditional, contemporary and innovative recipes for lovers of this Japanese cuisine. Fresh and delicious, sushi is one of the healthiest foods you can eat, as it's low in fat and high in essential vitamins and minerals. Aesthetically pleasing, sushi is also surprisingly simple to make. This practical book will show you how to create beautiful and elegant sushi dishes with ease.
Featuring a wide variety of recipes for:
Planning and preparing a sushi meal
Sushi rolls
Nigiri-sushi
Molded sushi
Hand-Rolled sushi
Vegetarian sushi
Chirashi-sushi
Wrapped sushi
Sushi rice in fried tofu bags
Sushi in a bowl
New sushi
Drinks, sauces and side dishes |
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By James Peterson
William Morrow Cookbooks
Released: 1996-04-15
Hardcover (418 pages)
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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. |
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By Sasha Issenberg
Gotham
Released: 2007-05-03
Hardcover (352 pages)
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From the sea to your plate, the first international tour of sushi’s journey in the global marketplace
One generation ago, sushi’s narrow reach ensured that sports fishermen who caught tuna in most of the world sold the meat for pennies as cat food. Today, the fatty cuts of tuna known as toro are among the planet’s most coveted luxury foods, worth hundreds of dollars a pound and capable of losing value more quickly than any other product on earth. So how has one of the world’s most popular foods gone from being practically unknown in the U.S. to being served in towns all across America, and in such a short span of time? Sushi aficionados and newcomers alike will be surprised to learn the true history, intricate business, and international allure behind this fascinating food.
A riveting combination of culinary biography, behind-the-scenes restaurant detail, and a unique exploration of globalization’s dynamics, journalist Sasha Issenberg traces sushi’s journey from Japanese street snack to global delicacy. THE SUSHI ECONOMY takes you through the stalls of Tokyo’s massive Tsukiji market, where the auctioneers sell millions of dollars of fish each day, and to the birthplace of modern sushi--in Canada. He then follows sushi’s evolution in America, exploring how it became LA’s favorite food. You’re taken behind the sushi bar with the chef Nobu Matsuhisa, whose distinctive travels helped to define the flavors of global sushi cuisine, and with a unique sushi chef blazing a path in Texas. Issenberg also delves into the complex economics of the fish trade, following the ups and downs of the hunt for bluefin off New England, the tuna cowboys on the southern coast of Australia who invented the art of tuna ranching, and uncovering the mysterious underworld of pirates, smugglers, and the tuna black market.
Few businesses reveal the complex dynamics of globalization as acutely as the tuna’s journey from the sea to the sushi bar. After traversing the pages of THE SUSHI ECONOMY, you’ll never see the food on your plate — or the world around you — quite the same way again. |
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By Carol M. Newman
Bristol Publishing Enterprises
Paperback (80 pages)
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Easy-roll recipes, some traditional and many innovative, are easier to construct than you think. While you are rolling, learn a little about Japanese etiquette and phrases. |
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By Trevor Corson
HarperCollins
Released: 2007-05-29
Hardcover (384 pages)
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Everything you never knew about sushi—its surprising origins, the colorful lives of its chefs, the bizarre behavior of the creatures that compose it—is revealed in this entertaining documentary account by the author of the highly acclaimed The Secret Life of Lobsters. When a twenty-year-old woman arrives at America's first sushi-chef training academy in Los Angeles, she is unprepared for the challenges ahead: knives like swords, instructors like samurai, prejudice against female chefs, demanding Hollywood customers—and that's just the first two weeks. In this richly reported story, journalist Trevor Corson shadows several American sushi novices and a master Japanese chef, taking the reader behind the scenes as the students strive to master the elusive art of cooking without cooking. With the same eye for drama and humor that Corson brings to the exploits of the chefs, he delves into the biology and natural history of the creatures of the sea. He illuminates sushi's beginnings as an Indo-Chinese meal akin to cheese, describes its reinvention in bustling nineteenth-century Tokyo as a cheap fast food, and tells the story of the pioneers who brought it to America. He shows how this unlikely meal is now exploding into the American heartland just as the long-term future of sushi may be unraveling. The Zen of Fish is a compelling tale of human determination as well as a delectable smorgasbord of surprising food science, intrepid reporting, and provocative cultural history. |
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By Editors of Woman's Day
Filipacchi
Paperback (96 pages)
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The fifth title in this series of Woman's Day cookbooks that are destined to become an essential resource for every cook. The user-friendly cookbooks undertake one type of food for every night of the week; Friday night is seafood dinner. All of the recipes are easy to make and include cooking time, serving size, nutritional information, handy tips to make cooking easier, and "FYI": helpful facts that every cook should know.
While the health benefits to eating fish and seafood have been highly publicized, with nutrition buzz words like Omega-3's, Vitamin D and iron, how can you get your family to eat and enjoy a seafood dinner? By trusting the experts in the Woman's Day test kitchen to offer you a variety of recipes that you know will be healthy, time and budget conscious and will bring your family to the dinner table on a Friday night!
Targeted to the cook who's short on time, many of the dishes can be prepared in 30 minutes or less. Sample recipes featuring salmon, halibut, tilapia, catfish and shrimp to bring the health benefits of fish to your family dinners. In such an affordable, easy-to-reference format, no cook will be able to resist a delicious Friday night seafood dinner |
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By Mark Bittman
Wiley
Paperback (544 pages)
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Fish: The Complete Guide to Buying and Cooking is a book that simplifies, once and for all, the process of preparing fish. Organized in an easy-reference, A-Z format, Fish gives you the culinary lowdown on seventy kinds of fish and shellfish commonly found in American supermarkets and fish stores. Each entry describes how the fish is sold (fillets, steaks, whole, salted), other names it goes by, how the fish should look, and buying tips. Fish begins with general guidelines on how to store, prepare, and cook fish, whether sautéing, frying, grilling, or smoking, and you will find easy-to-follow illustrations of such important basics as how to gut and fillet a fish. Fish also includes up-to-the-minute information on the health benefits of fish in our diet. In addition, there are more than five hundred recipes and variations, all of which use low-fat, high-flavor ingredients to accent the intrinsic natures of the individual fish rather than mask them. And the vast majority of the recipes are ready in less than thirty minutes. |
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By Cooking Light
Oxmoor House
Paperback (144 pages)
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When it comes to preparing quick, great-tasting entrees that are low in fat and calories, fish and shellfish are hard to beat. This new addition to the Cooking Light series includes over 170 delicious recipes for selecting, preparing, storing, serving, and enjoying seafood. In addition to special sections on outdoor cooking and superfast entrees, Cooking Light Fish & Shellfish includes five complete menus and `No-Fail` instructions in an easy-to-follow format. What`s more, customers can cook decadent seafood entrees, and still get in and out of the kitchen in a hurry. |
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By Virginia T. Elverson
Shearer Publishing
Hardcover (215 pages)
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By Earl Hiers; Polly Powers Stramm
Simon & Schuster
Released: 2007-05-15
Hardcover (192 pages)
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People travel from far and wide to taste the fresh and delicious seafood served at Uncle Bubba s Oyster House in Savannah, but now you can stay home and let chef and owner Earl Bubba Hiers treat you to his famous Southern hospitality. His first-ever cookbook tells you how to prepare both the dishes that made his restaurant famous and the home cooking that he and his older sister, Food Network star Paula Deen, grew up eating in their Granny Paul s kitchen.
Learn how to make the finger-lickin , Dixieland favorites like Low Country Boil, Lip-Smackin -Good Chicken Casserole, Salmon and Grits, and Oyster Stew. Right off the restaurant s menu are dishes like BBQ Shrimp, Gumbo, and Shrimp and Grits. And because good cooking seems to run in Bubba s family, recipes like Raised Biscuits, Kathy s Dig Deep Salad, and Cheesy Squash Casserole come straight from the recipe boxes in the authentic Southern kitchens of Bubba s grannies, aunts, and friends.
Desserts are Bubba s favorite, and there s no shortage. Try Aunt Glennis s version of the classic Dixie staple, Red Velvet Cake, or the Lemon Cheese Cake, which true Southerners know is not a cheesecake at all. There s also Chocolate Almond Pie, Butterscotch Pound Cake, Bourbon Chocolate Pecan Pie, and three recipes for truly scrumptious desserts that are Paula s gift to her baby brother. Plus, along with the recipes, you ll get family stories and photographs that bring Bubba and Paula s Georgia childhood to life.
Like his restaurant, Bubba s recipes are casual perfect for summer cookouts and picnics where paper napkins and plastic forks are just fine, and the card playing and story swapping begins when the Chargrilled Oysters are put on the table and doesn t end until long after the last bite of Georgia Peach Cake is cleaned from the plate. Soon, just like Bubba, you ll be spending long afternoons around the grill, bragging on your barbecue and waiting for the Beer Rolls to come out of the oven.
EARL BUBBA HIERS is the chef and co-owner of Uncle Bubba s Oyster House in Savannah, Georgia. Before joining his sister, Paula Deen, in the restaurant business, he operated a highly successful landscaping and grounds-keeping company in his hometown, Albany, Georgia. In 1999, Bubba got his start when he moved to Savannah to help Paula and her sons, Jamie and Bobby, renovate a historic downtown building as a new home for their popular restaurant, The Lady & Sons. Bubba lives with his family in Savannah.
POLLY POWERS STRAMM is a native of Savannah, Georgia. Her articles have appeared in magazines and regional newspapers and her weekly column, Polly s People, runs in the Morning News. She lives with her family in Savannah. |
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By Barbara Seelig Brown
American Diabetes Association
Paperback (184 pages)
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Meals that are naturally delicious, low-fat, and diabetes-friendly!
Naturally low in fat and packed with protein and healthy omega-3 fats, seafood is a perfect choice for fresh meals that fit well into a diabetes meal plan. Unfortunately, most seafood cookbooks on the market take what’s naturally a healthy ingredient and add heavy cream sauces, fatty oils, or fried batters. The results are unhealthy meals packed with fat and cholesterol that could potentially wreck a diabetes self-care plan. With The Diabetes Seafood Cookbook, author Barbara Seelig-Brown has put together over 100 meals that deliver seafood’s nutrition-dense benefits without skimping on taste. Brown has refined the art of coaxing delicious meals from healthy ingredients, while keeping the process simple and approachable. |
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By Aliza Green
Quirk Books
Paperback (384 pages)
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There's more to seafood than lobster tails and fried calamari. Today's supermarkets are stocked with a bounty of delicious and delightful choices everything from salmon and snow crabs to oysters, barnacles, and even sea cucumbers! But you don't need a degree in marine biology to make sense of it all just Field Guide to Seafood. Award-winning chef Aliza Green explains everything you need to know about different kinds of seafood, fish, and prepared fish: how to select them, prepare them, serve them, and more, with a recipe for every one. Beautiful full-color photography depicts carp, catfish, clams, eel, squid, and more than 100 other swimmers. Don't buy seafood without it! |
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By The Editors of Seafood Business
Wiley
Spiral-bound (288 pages)
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Click Here | - ISBN13: 9780470404164
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description:
Updated to include a number of new species not previously featured, Seafood Handbook, Second Edition remains the only professional seafood reference guide. Easy to use and comprehensive, this book covers the sourcing, cooking, nutrition, product forms, names, and global supply information for more than 100 types of finfish and shellfish, with two oversized posters for quick reference. Professionals in the foodservice industry who need to make menu selections or purchase fish, and seafood buyers will benefit from this in-depth guide. |
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By Jerald Horst
Pelican Publishing
Released: 2010-02-11
Hardcover (224 pages)
 | List Price: $25.00*
Lowest New Price: $16.41*
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Click Here | - ISBN13: 9781589807693
- Notes: Brand New from Publisher. No Remainder Mark.
Product Description:
This compendium of crawfish information offers biological facts and scores of home-style recipes. The Louisiana seafood industry--past and present--is discussed and a fascinating essay about a day in the life of a crawfisher is included. Jerald Horst has worked in the seafood industry and he and his wife have collected and tested crawfish recipes for decades. From the birth of the crawfish industry in the 1800s to present-day obstacles to commercial fishing, this encyclopedic cookbook provides an abundance of history as well as recipes, health information, and Louisiana culture. Highlights include the mudbug's popularity explosion in the 1950s, an illustrated guide to peeling the crustacean, and "Four Star" recipes for Crawfish Omelets and Delta Crispy Crawcakes. |
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By Pierre Franey
Times Books, a division of Random House Inc.
Released: 1986-10-12
Hardcover (296 pages)
 | List Price: $29.95*
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Click Here | Product Description:
In this unique, essential cookbook, Pierre Franey, author of The 60-Minute Gourmet, goes beyond standard recipes to reinvent fish cooking for the eighties. In The Seafood Cookbook: Classic to Contemporary, master chef Franey and New York Times food critic and feature writer Bryan Miller have created more than three hundred original recipes that combine classic techniques, modern taste trends, and unrivaled convenience. The combination of Franey's skills and invention and Miller's knowledge of the current food scene as a professional critic have resulted in a book that melds the fundamentals of classic cuisine with the movement in America toward lighter, quickly prepared dishes.Every, aspect of The Seafood Cookbook reveals the authors' intention to remove the cloak of mystery that surrounds buying and preparing seafood. Chapters are organized by cooking techniques since any one technique can apply to a variety of fish. Each chapter -- on baking, sauteing, deep-frying, grilling, poaching, and braising -- offers recipes for commonly available fish in American markets. In keeping with Franey's 60-Minute Gourmet philosophy, 70 percent of these recipes can be made in an hour, a third of them can be made in thirty minutes. This lighter, faster, fresher approach carries over to the later chapters on sauces, stocks, vegetables, salads, and side dishes. From classics like Oyster Stew and Salmon Mousse to the best synthesis of French techniques and the new light cuisine -- deliciously realized in such dishes as Fillets of Flounder with Parsley and Mustard Sauce, and Carpaccio of Tuna with Ginger and Lime Dressing -- the recipes in The Seafood Cookbook are as quick and easy as they are innovative. The introductory chapters give clear instructions on how to buy and store the freshest fish and shellfish. One hundred and fourteen original line drawings beautifully illustrate the various species and basic techniques such as cleaning shrimp and squid and forming quenelles. The final chapter, offering a common-sense formula for pairing wine and seafood, is more helpful than any wine list. Once a food that intimidated many cooks, fish is now, thanks to Pierre Franey and Bryan Miller, faster and easier to prepare, and more delicious than ever before. Pierre Franey is the author of The New York Times 60-Minute Gourmet, The New York Times More 60-Minute Gourmet, and Pierre Franey's Low-Calorie Gourmet. Formerly the head chef of the famed Le Pavillion restaurant in New York City, he has written for The Times since 1976. He lives in East Hampton, New York. Bryan Miller is the restaurant critic and feature food and wine writer for The New York Times. He is the author of the forthcoming The New York Times Guide to Restaurants in New York City. He lives in Manhattan. |
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