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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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    Legal Sea Foods


    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)
     

    7 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)
     

    11 Chefs Compete

    Directed by Mark W. Roden

    FilmRise
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    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
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    • An informative overview of ketogenic diet cooking that will help you prep your pantry and understand the basics of keto
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    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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    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.

    Essential Ketogenic Diet Pressure Cooking: Low-Effort, Big-Flavor Keto Recipes for Any Pressure Cooker or Multicooker

    By Jane Downes

    Rockridge Press
    Released: 2018-09-11
    Paperback (190 pages)

    Essential Ketogenic Diet Pressure Cooking: Low-Effort, Big-Flavor Keto Recipes for Any Pressure Cooker or Multicooker
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    "Healthy, tasty, and easy are exactly what this book is all about, and Jane is the ingenious master of bringing them all together in one cohesive and delicious cookbook."―Maria Emmerich, ketogenic diet expert and bestselling author

    Pressure cooking and the ketogenic diet are a match made for constant ketosis. To make cooking for the ketogenic diet easy, Essential Ketogenic Diet Pressure Cooking applies the simplicity and speed of your pressure cooker to keto recipes that are low on effort but big on flavor.

    This ketogenic diet cookbook enables you to make hearty keto recipes with little time and effort using your Instant Pot, Power Pressure Cooker XL, or any brand of pressure cooker or multicooker. With 75 recipes for every meal―including nutritional information to keep macros balanced―Essential Ketogenic Diet Pressure Cooking makes it easy to stay on track with the ketogenic diet.

    From Bacon Brussels Sprouts to Philly Cheesesteak, Essential Ketogenic Diet Pressure Cooking makes go-to ketogenic diet recipes faster and more flavorful with:

    • Keto pressure cooking 101 provides a basic overview of the ketogenic diet, plus need-to-know information on how to choose and utilize your pressure cooker
    • 75 favorite recipes that are written for any brand of pressure cooker, and include a variety of options for breakfast, vegetables and sides, soups and stews, fish, poultry, beef and pork, and dessert dishes
    • Nutritional information for every recipe, with macro percentages to keep you on track with your daily goals on the ketogenic diet

    Nutrition is not a one-size-fits-all approach, but easy recipes are. Essential Ketogenic Diet Pressure Cooking serves up all of the flavor of ketogenic diet recipes with none of the effort.

    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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    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

    Ketogenic Diet: The Complete How-To Guide For Beginners: Ketogenic Diet For Beginners: Step By Step To Lose Weight And Heal Your Body (Volume 1)

    By Robert Wilson

    CreateSpace Independent Publishing Platform
    Paperback (228 pages)

    Ketogenic Diet: The Complete How-To Guide For Beginners: Ketogenic Diet For Beginners: Step By Step To Lose Weight And Heal Your Body (Volume 1)
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    Want to bid goodbye to that stubborn fat around the waist and say hello to a slim, fit physique you have always wanted? How about snipping off the dreaded chains of diabetes and obesity while getting your blood glucose and cholesterol levels optimized?

     

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    The Ketogenic Diet sounds really good, so how do you start?

    This book will give you the actionable tips and ways to get you started on the ketogenic diet, providing you not only with the why but more importantly, the how to kick off this ketogenic diet program. Through this structured program, get yourself access to inches in reduction off body measurements, enjoy and maintain a better mood, as well as improve your overall health and wellness step by step.

    With this book Ketogenic Diet: The Complete How-To Guide For Beginners, you will enjoy

    • A detailed step by step program on how to get you started on the Ketogenic journey
    • Easy to use daily meal plans to get you familiar with the Ketogenic Diet
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    • How to structure your own meal plans to better serve you going Ketogenic
    • A list of Ketogenic Diet FAQs answered for You
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    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!

    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.

    Real BBQ: The Ultimate Step-By-Step Smoker Cookbook

    By Will Budiaman

    Rockridge Press
    Paperback (172 pages)

    Real BBQ: The Ultimate Step-By-Step Smoker Cookbook
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    Prep, smoke, and savor meat with Real BBQ—the ultimate step-by-step smoker cookbook.

    Everyone loves a good cookout, but finding a tried-and-true formula to smoke mouthwatering barbecue can be challenging. With this smoker cookbook, mastering your smoker just became a whole lot easier. Packed with insider advice from recipe developer Will Budiaman, step-by-step guidelines, and plenty of barbecue lore and wisdom, Real BBQ demystifies the art of smoking meat. With over 95 recipes to start cooking up your very own brisket, ribs, pulled pork, and other incredibly delicious barbecue, this smoker cookbook is the only guide you'll need for a smokin' good BBQ.

    More than just a smoker cookbook, Real BBQ contains

    • Over 95 Recipes for Every Level Cook labelling beginner, intermediate, and advanced recipes
    • A BBQ Overview covering everything you need to know to get started with your smoker, including types of smokers, wood flavors, and regional styles
    • Pitmaster Tips including techniques, shopping advice, and even beer and whiskey pairings

    Recipes in this smoker cookbook include: Beer Can Chicken, Hickory-Smoked Pork Belly, "All Day Long" Smoked Beef Brisket, Beach Barbecue Lobster Tails, Coffee-Rubbed Buffalo Steak, and so much more!

    Whether you are just breaking in your new smoker or looking to go beyond the basics, this smoker cookbook will give you the tools and tips you need to start smoking some brag-worthy 'cue.

    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.

    Ship to Shore: Straight Talk from the Seafood Counter

    By John Bil

    Ambrosia
    Released: 2018-10-16
    Hardcover (304 pages)

    Ship to Shore: Straight Talk from the Seafood Counter
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    Perfect for beginners and experts alike, John Bil’s Ship to Shore: Straight Talk from the Seafood Counter pulls back the curtain on the fish business to give seafood lovers the information and confidence they need to make smart decisions about the fish they consume. Why does halibut cost what it does? Were those shrimp responsibly farmed? How do you clean an octopus? And what’s the best way to prepare those delicious clams when you get them home? Organized by size, beginning with shellfish (clams, oysters, lobster), small fish (anchovies, mackerel, herring), medium fish (trout, cod, catfish), and large fish (halibut, salmon, tuna), Ship to Shore features over fifty easy-to-follow recipes accompanied by mouth-watering, full-colour photography that will have you racing down to your local fish counter.

    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.

    Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization

    By Culinary Institute of America

    Cengage Learning
    Hardcover (352 pages)

    Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication and Utilization
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    Product Description:
    Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication, and Utilization is the definitive guide to purchasing and fabricating fish and shellfish for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of the CIA's new Kitchen Pro Series focusing on kitchen preparation skills, this invaluable resource features helpful storage information, basic preparation methods, and recipes that will allow professional and home chefs to fabricate well-prepared fish and seafood. Throughout this lavishly illustrated text, The Culinary Institute of America's Chef Mark Ainsworth offers readers a satisfying alternative to meat by educating them about how to purchase and prepare healthy and delicious fish and seafood dishes.

    Pasta Recipe Book: Simple Pasta Recipes and Lessons for Dinner Nights

    By Gordon Rock

    Released: 2018-09-07
    Kindle Edition (65 pages)

    Pasta Recipe Book: Simple Pasta Recipes and Lessons for Dinner Nights
     
    Product Description:
    If you have ever had the desire to make homemade pasta, this is your chance. This is a pasta recipe book that is specifically designed to teach you how to make homemade pasta dishes completely from scratch.

    Inside of this pasta recipe book, you will discover how to prepare popular pasta dishes such as:

    • Penne Alla Vodka Sauce
    • Garlic and Parmesan Shrimp Scampi
    • Ranch Chicken and Bacon Penne
    • Chicken Florentine
    • Four Cheese Garlic Spaghetti
    • Lemon and Garlic Chicken Pasta
    • Swedish Meatball Pasta
    • Chicken Fajita Pasta
    • and even more!

    So, what are you waiting for?

    Grab a copy of this pasta recipe book and prepare the most delicious pasta recipes today!


    ==> BUY THIS BOOK TODAY AND GET BONUS COOKBOOK INSIDE!! <==

    The Best-Ever Fish & Shellfish Cookbook: 320 Classic Seafood Recipes From Around The World Shown Step By Step In 1500 Photographs

    By Kate Whiteman

    Southwater
    Paperback (512 pages)

    The Best-Ever Fish & Shellfish Cookbook: 320 Classic Seafood Recipes From Around The World Shown Step By Step In 1500 Photographs
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    Product Description:
    An illustrated guide to the world's fish and shellfish followed by hundreds of appetizing recipes.

    Field Guide to Seafood: How to Identify, Select, and Prepare Virtually Every Fish and Shellfish at the Market

    By Aliza Green

    Brand: Quirk Books
    Released: 2007-03-01
    Paperback (384 pages)

    Field Guide to Seafood: How to Identify, Select, and Prepare Virtually Every Fish and Shellfish at the Market
    List Price: $15.95*
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    Product Description:
    At last, a field guide to identifying and selecting seafood from around the world, including barramundi, lobsterette, wahoo, and more!
     
    With the daunting array of fish and shellfish available in today’s market, Field Guide to Seafood is a must-have for every seafood consumer!
     
    This helpful guide offers a comprehensive look at seafood, covering more than 100 different kinds of fish and shellfish, plus preserved fish, fish sauces, and caviar. Learn to differentiate between Arctic char and salmon or between snow crabs and stone crabs with the in-depth descriptions and full-color photographs. Each entry contains a list of alternate names, characteristics, and suggested preparation, including directions on when to remove or leave the skin. Step-by-step instructions explain how to identify, store, and cook the item.
     
    Whether your fish is store-bough or just caught, this guide includes selection tips, suggested recipes, and complementary flavors. You’ll never feel overwhelmed by the wide variety of seafood with this handy guide — don’t go shopping without it!

    Seafood Basics: 86 Recipes Illustrated Step by Step (My Cooking Class)

    By Abi Fawcett

    Brand: Firefly Books
    Paperback (256 pages)

    Seafood Basics: 86 Recipes Illustrated Step by Step (My Cooking Class)
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    Product Description:

    This series of stripped-down pictorials worth a thousand words is the missing link between elementally vague text-based cookbooks and video instruction you can't slow down enough or take into the kitchen. Elegant design you can't help but devour. Highly recommended for all experience levels.
    --Library Journal (starred review)

    Cooking fish and seafood is not the place to make mistakes. Inferior taste, a waste of expensive ingredients and even contamination can be the consequence. Seafood Basics ensures the best results. Step-by-step photographs demonstrate how to prepare fish and seafood using chef's skills. Tutorials demonstrate basic techniques, such as filleting a cooked round fish and butterflying shrimp, and concise instructions remind cooks of the do's and don'ts of handling fish and seafood.

    Seafood Basics is divided into eight chapters:

    • Basics
    • Raw and Cured
    • Soups and Stews
    • Whole Fish
    • Fast Fish
    • Baked and Shallow-fried Fish
    • Seafood Starters
    • Seafood Main Courses.

    The 86 original recipes include Tuna Carpaccio, Bouillabaisse, Crab Bisque, Moroccan Fish Tagine, Louisiana Seafood Gumbo, Saltencrusted Sea Bass, Sole with Beurre Noisette, Razor Clams in Garlic, Quick Monkfish Curry, Maryland Crab Cakes, Lobster with Cayenne, Stuffed Baked Squid and Spanish Seafood Paella.

    Cooks with experience will enjoy these imaginative recipes, while those intimidated by cooking fish and seafood will discover that with a few basic skills, seafood can be a tasty regular on the menu.

    Everyday Seafood: From the Simplest Fish to a Seafood Feast, 100 recipes for Home Cooking

    By Nathan Outlaw

    QUADRILLE
    Released: 2017-02-07
    Hardcover (224 pages)

    Everyday Seafood: From the Simplest Fish to a Seafood Feast, 100 recipes for Home Cooking
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    • QUADRILLE
    Product Description:
    In Everyday Seafood, Nathan Outlaw offers 100 brand-new recipes for all kinds of fish and shellfish. Economical and healthy, good-quality fresh seafood is also fast and easy to cook.

    Nathan's recipes range from soups and stews, through to seafood salads, and oven-baked and barbecued fish. There are suggestions for light snacks, dips, and nibbles as well as tasty cures, pickles, and ceviche, plus ideas for desserts to round off a fish-based meal.

    With tips on what to look out for when buying seafood, which fish are sustainable, and how to plan your menus, Nathan's fabulous recipes will ensure that you make seafood part of your everyday cooking.

    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.

    Cooking Seafood

    By Tiffany Haugen

    Brand: Frank Amato Publications
    Paperback (168 pages)

    Cooking Seafood
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    • Frank Amato Publications Cooking Seafood - H-BWL1840-6
    • Brand: Frank Amato Publications
    Product Description:
    The Haugens have decades of cooking experience acquired from trips taken around the world. The recipes they share in this newest cookbook are surprisingly easy and cover a range of cooking methods. Includes Sauces, Rubs & Marinades; Cleaning & Preserving Seafood; Canning Salmon & Tuna; Plank Cooking. Lobster mac & cheese, pad Thai, white clam pizza, crab cakes, oyster stew, scallop ceviche, grilled shrimp - there is something for everyone, whether you're a novice or die-hard foodie!

    Legal Sea Foods

     
     


     
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