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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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    Hunting, Gathering, and Stone Age Cooking

    The Great Courses
    Released: 2014-11-01
    Amazon Video (Nonfiction - Educational)

    Hunting, Gathering, and Stone Age Cooking
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    Seafood Cookbooks

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    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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    Product Description:
    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.

    Cod: A Biography of the Fish that Changed the World

    By Mark Kurlansky

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

    Cod: A Biography of the Fish that Changed the World
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    • Penguin Books
    Product Description:

    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 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.

    Our Grillaholics Stuffed Burger Press Recipe Book: 99 Amazing Recipes for Your Grilling BBQ Hamburger Patty Maker (Discover & Taste New Enormous, ... Stuffed Burgers Every Time!) (Volume 1)

    By Richard Erwin

    CreateSpace Independent Publishing Platform
    Paperback (188 pages)

    Our Grillaholics Stuffed Burger Press Recipe Book: 99 Amazing Recipes for Your Grilling BBQ Hamburger Patty Maker (Discover & Taste New Enormous, ... Stuffed Burgers Every Time!) (Volume 1)
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    Product Description:

    There’s something amazingly new on the menu...and it's called "Stuffed Burgers!"

    This ain’t your ordinary recipe cookbook

    This book was designed to take burger making experience to the highest level! We will show you why this safe, non stick Stuffed Burger Press will be the new tool in your kitchen for years to come! This book will quickly give you the expertise you need to fully enjoy the benefits of burgers in a way that you’ve never seen before! Written with quick, short and easy to explain paragraphs and easy-to-understand instructions. With over 99 delicious and popular recipes at your for you to experiment with, you’ll always have Great Tasting, Enormous, Mouth Watering Burgers ready to share for guests and family. In this book you will also learn: Why this book is beneficial to your kitchen and Cooking Lifestyle, All of the benefits of having this Burger Press, How to properly use this Burger Press Technology, Pro-tips to help you elevate those Burgers to another level and of course…over 99 ways to make some of the best , largest, juiciest, mouth watering, succulent burgers you’ve ever seen! Some of our Burger Categories such as Beef Burgers, Poultry Burgers, Pork Burgers, Fish Burgers, Veggie and Vegan Burgers, Healthy Burgers, Insane Burgers, Insane Burgers, Mixed Meat Burgers and Fruit Stuffed Burgers! BONUS! We show you how marinating burgers is just as important as marinating solid meats…so we’ve included a “Bonus Section” for those who like a good smack in the mouth flavor in every burger bite! “These mouth watering, high flavored, meat soaking marinades are amazing! A taste that you will truly love and enjoy, will give that meat the flavor it deserves! ! "Now “Dive on into these Mountain High, Stuff Packed Burgers and let see how much fun grilling and coking can be again! Impress your friends and family, and enjoy all of the bragging rights!" Remember to always be creative and Enjoy! Start enjoying your new “Ultra Non-Stick Cooking Lifestyle Experience NOW! FREE SHIPPING for Prime members! 100% Money-back guarantee. To order, just scroll back up and click the BUY button!

    A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game

    By Wilbur F. Eastman

    LEM
    Paperback (192 pages)

    A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game
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    • Storey Books
    Product Description:
    Preserve your meat properly and enjoy unparalleled flavor when you’re ready to eat it. This no-nonsense reference book covers all the major meat preserving techniques and how to best implement them. You’ll learn how to corn beef, pickle tripe, smoke sausage, cure turkey, and much more, all without using harsh chemicals. You’ll soon be frying up delicious homemade bacon for breakfast and packing your travel bag with tender jerky for snack time. 

    The Essential Oyster: A Salty Appreciation of Taste and Temptation

    By Rowan Jacobsen

    Bloomsbury USA
    Released: 2016-10-04
    Hardcover (304 pages)

    The Essential Oyster: A Salty Appreciation of Taste and Temptation
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    Product Description:

    From Rowan Jacobsen, America’s go-to expert, the author of the trailblazing A Geography of Oysters, comes the ultimate oyster guide--a gorgeous, full-color, must-have book.

    A decade ago, Rowan Jacobsen wrote a book called A Geography of Oysters that celebrated the romance of oysters, the primal rush of slurping a raw denizen of the sea, and the mysteries of molluscan terroir. The book struck a chord, and American oyster culture has been on a gravity-defying trajectory ever since.

    With lavish four-color photos throughout by renowned photographer David Malosh, The Essential Oyster is the definitive book for oyster-lovers everywhere, featuring stunning portraits, tasting notes, and backstories of all the top oysters, as well as recipes from America’s top oyster chefs and a guide to the best oyster bars. Spotlighting more than a hundred of North America's greatest oysters--the unique, the historically significant, the flat-out yummiest--The Essential Oyster introduces the oyster culture and history of every region of North America, as well as overseas. There is no coastline from British Columbia to Baja, from New Iberia to New Brunswick, that isn’t producing great oysters. For the most part, these are deeper cupped, stronger shelled, finer flavored, and more stylish than their predecessors. Some have colorful stories to tell. Some have quirks. All have character. The Essential Oyster will help you find the best, and help you to cherish them better. That is what’s captured--and celebrated--in these pages.

    Sea and Smoke: Flavors from the Untamed Pacific Northwest

    By Blaine Wetzel

    Running Press
    Released: 2015-10-27
    Hardcover (272 pages)

    Sea and Smoke: Flavors from the Untamed Pacific Northwest
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    Product Description:
    2016 GOURMAND AWARDS NATIONAL WINNER: FISH


    2015 JAMES BEARD WINNER BEST CHEF: NORTHWEST


    Sea and Smoke is a travelogue chronicling the plucky ambition of a young chef determined to create a world class dining destination in an unlikely place. A native of the Pacific Northwest, two-time James Beard winning chef Blaine Wetzel saw Lummi Island, with fewer than 1,000 residents, as the perfect vehicle for his brand of hyperlocalism: a culinary celebration of what is good and nearby and flavorful. Now, a reservation at The Willows Inn is one of the most sought-after in the world.


    The smokehouse, the fishermen, and the farmer yield the ingredients for unforgettable meals at The Willows, reflecting the foggy, sea-salty coast that surrounds the island. The tale of the restaurant's rise to the top is told by award-winning journalist Joe Ray, who immersed himself in life on Lummi Island for a year, documenting how it all comes together to make The Willows Inn one of the world's great destination restaurants.


    Upstream: Searching for Wild Salmon, from River to Table

    By Langdon Cook

    Ballantine Books
    Released: 2017-05-30
    Hardcover (336 pages)

    Upstream: Searching for Wild Salmon, from River to Table
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    • Ballantine Books
    Product Description:
    From the award-winning author of The Mushroom Hunters comes the story of an iconic fish, perhaps the last great wild food: salmon.

    For some, a salmon evokes the distant wild, thrashing in the jaws of a hungry grizzly bear on TV. For others, it’s the catch of the day on a restaurant menu, or a deep red fillet at the market. For others still, it’s the jolt of adrenaline on a successful fishing trip. Our fascination with these superlative fish is as old as humanity itself. Long a source of sustenance among native peoples, salmon is now more popular than ever. Fish hatcheries and farms serve modern appetites with a domesticated “product”—while wild runs of salmon dwindle across the globe. How has this once-abundant resource reached this point, and what can we do to safeguard wild populations for future generations?

    Langdon Cook goes in search of the salmon in Upstream, his timely and in-depth look at how these beloved fish have nourished humankind through the ages and why their destiny is so closely tied to our own. Cook journeys up and down salmon country, from the glacial rivers of Alaska to the rainforests of the Pacific Northwest to California’s drought-stricken Central Valley and a wealth of places in between. Reporting from remote coastlines and busy city streets, he follows today’s commercial pipeline from fisherman’s net to corporate seafood vendor to boutique marketplace. At stake is nothing less than an ancient livelihood.

    But salmon are more than food. They are game fish, wildlife spectacle, sacred totem, and inspiration—and their fate is largely in our hands. Cook introduces us to tribal fishermen handing down an age-old tradition, sport anglers seeking adventure and a renewed connection to the wild, and scientists and activists working tirelessly to restore salmon runs. In sharing their stories, Cook covers all sides of the debate: the legacy of overfishing and industrial development; the conflicts between fishermen, environmentalists, and Native Americans; the modern proliferation of fish hatcheries and farms; and the longstanding battle lines of science versus politics, wilderness versus civilization.

    This firsthand account—reminiscent of the work of John McPhee and Mark Kurlansky—is filled with the keen insights and observations of the best narrative writing. Cook offers an absorbing portrait of a remarkable fish and the many obstacles it faces, while taking readers on a fast-paced fishing trip through salmon country. Upstream is an essential look at the intersection of man, food, and nature.

    Praise for Upstream

    “Passionate . . . Cook deftly conveys his love of nature, the beauty of the Pacific Northwest, and the delectable eating provided by fresh caught wild salmon.”Library Journal

    “Insightful . . . this work is a great place to learn what needs to done—and an entertaining view on the positive and negative connections humans have with the natural environment.”Publishers Weekly

    “Langdon Cook delivers a beautifully written portrait of the iconic salmon that blends history, biology, contentious politics, and the joy of fishing into a captivating and thought-provoking tale.”—Eric Jay Dolin, author of Brilliant Beacons

    “Salmon are the essence of the Pacific Northwest, and as Langdon Cook shows so powerfully, they are the key to its future."—Rowan Jacobsen, author of The Essential Oyster

    “In this fresh tale of an ancient wonder, Langdon Cook takes us on an inspired journey of discovery through the heart and soul of salmon country.”—David R. Montgomery, author of King of Fish and Growing a Revolution

    The Poke Cookbook: The Freshest Way to Eat Fish

    By Martha Cheng

    CLARKSON POTTER
    Released: 2017-01-24
    Hardcover (96 pages)

    The Poke Cookbook: The Freshest Way to Eat Fish
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    • CLARKSON POTTER
    Product Description:
    Poke, the traditional Hawaiian snack of raw fish seasoned with soy sauce and sesame oil, has hit the mainland. On the islands, it’s the casual dish that brings everyone together—but now you can bring these flavors into your own kitchen with 45 recipes for traditional poke, modern riffs, bases, bowls, and other local-style accompaniments. From classic Shoyu Ahi to creative Uni, Lychee, and Coconut to vegetarian Mango and Jicama, poke is delicious, simple, and endlessly customizable.

    The Big Oyster: History on the Half Shell

    By Mark Kurlansky

    Kurlansky, Mark
    Released: 2007-01-09
    Paperback (336 pages)

    The Big Oyster: History on the Half Shell
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    • The Big Oyster History on the Half Shell
    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
    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.

    Savory & Sweet Sauces, Marinades, Condiments & Gravies: 500 Recipes for Meats, Pasta, Seafood, Vegetables & Desserts! (Southern Cooking Recipes Book 34)

    By S. L. Watson

    Released: 2016-03-12
    Kindle Edition (555 pages)

    Savory & Sweet Sauces, Marinades, Condiments & Gravies: 500 Recipes for Meats, Pasta, Seafood, Vegetables & Desserts! (Southern Cooking Recipes Book 34)
     
    Product Description:
    Included in this southern collection of 500 recipes are a huge variety of sweet and savory sauces, marinades, condiments and gravies. Recipes include barbecue sauces, meat and vegetable marinades, gravies, savory sauces for beef, pork, poultry, lamb, fish, seafood, potatoes, rice, vegetables and pasta. Also included are numerous recipes for home style gravies, condiments, salsas and relishes. Family favorite dessert sauces for cakes, yogurt, doughnuts, ice cream, cookies, pancakes and waffles.

    You can easily buy any condiment you can dream of in the grocery store. I like freshly made condiments. The taste is fresh and I receive great satisfaction from making easy condiments. My family loves fresh salsa. Included are numerous recipes for most any salsa to pair with any meal or snack. Fresh fruits and vegetables make salsa extra special.

    Flavored mayonnaise can easily be made to your taste. Why serve plain mayonnaise on sandwiches or spreads, when these easy flavors will taste great.

    Chutneys and relishes add extra flavor to a great meal. They are easy to make and require no special equipment. Included are our favorite easy to make chutneys and relishes. When your garden is in full swing, chutneys, salsas and relishes are a great way to use your abundance.

    Easy Seafood Cookbook: Seafood Recipes for Tilapia, Salmon, Shrimp, and All Types of Fis

    By BookSumo Press

    CreateSpace Independent Publishing Platform
    Paperback (166 pages)

    Easy Seafood Cookbook: Seafood Recipes for Tilapia, Salmon, Shrimp, and All Types of Fis
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    Product Description:

    Discover the most delicious seafood recipes!



    So are you ready for a delicious Seafood adventure? Preparing delicious Seafood is so simple you absolutely must learn these unique ways of cooking it.

    This cookbook is over 50 delicious seafood recipes!

    You will learn everything is there is know about Seafood. Shrimp, Salmon, Halibut, Tilapia, Trout, Chowders, Fried Snapper. If you love Seafood, your love will increase so much more when you learn and try these recipes.

    Remember this cookbook is about easy and unique cooking. So these recipes will be quick to prepare. Good cooking is effortless. If you are tired of having the same old baked Tilapia. Then it's time to try some new things like Brazilian Style Tilapia or maybe Apricot and Coconut Tilapia.

    Remember these recipes are unique but taste amazing!

    Here is a Preview of the Recipes You Will Learn:

    • Italian Ranch Tilapia
    • Shrimp Scampi
    • Ginger Sesame Salmon
    • Easy Little Fish Tacos
    • Indian Style Tandoori Catfish
    • Much, much more!


    Related Searches: Seafood cookbook, Seafood recipes, fish cookbook, fish recipes, salmon recipes, salmon cookbook, shrimp recipes

    A Tasty Seafood Cookbook: Recipes from the Sea

    By Gordon Rock

    CreateSpace Independent Publishing Platform
    Paperback (84 pages)

    A Tasty Seafood Cookbook: Recipes from the Sea
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    Product Description:
    A collection of fresh seafood ingredient recipes – recipes straight from the sea. This cookbook is a must for the seafood lover.

    Fresh and Inspiring recipes that will have you off to the local fishmongers in minutes.

    Seafood for Dinner Cookbook: Delicious Seafood Recipes for Fun Weeknight Dinners

    By BookSumo Press

    CreateSpace Independent Publishing Platform
    Paperback (144 pages)

    Seafood for Dinner Cookbook: Delicious Seafood Recipes for Fun Weeknight Dinners
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    Product Description:

    How About Some Delicious Seafood for Dinner?



    Get your copy of the best and most unique Seafood Dinner recipes from BookSumo Press!

    Come take a journey with us into the delights of easy cooking. The point of this cookbook and all our cookbooks is to exemplify the effortless nature of cooking simply.

    In this book we focus on cooking with easy weeknight cooking with only seafood. The Seafood Dinner Cookbook is a complete set of simple but very unique Seafood recipes. You will find that even though the recipes are simple, the tastes are quite amazing.

    So will you join us in an adventure of simple cooking?

    Here is a Preview of the delicious Seafood recipes you will learn:

    • Mushroom Mascarpone and Scallops
    • California Pea Pod Primavera
    • Seafood Stroganoff
    • Artisanal One Pot Dinner
    • Authentic New England Style Clam Chowder
    • Salmon & Veggie Parcel
    • Fettuccini Shrimp & Scallions
    • Massachusetts Style Mushrooms
    • Classical Cape Cop Macaroni Bake
    • Rhode Island Clam Fries
    • Spicy Garlic Tilapia
    • Lime and Mushrooms Tilapia
    • Romano Seafood Scampi
    • Elegant Risotto
    • Seafood Gratin
    • Much, much more!


    Again remember these recipes are unique so be ready to try some new things. Also remember that the style of cooking used in this cookbook is effortless. So even though the recipes will be unique and great tasting, creating them will take minimal effort!

    Related Searches: Seafood Dinner cookbook, Seafood Dinner recipes, seafood cookbok, seafood recipes, weeknight dinner cookbook, weeknight dinner recipes, fish recipes cookbook

    Seafood Cooking Secrets

    By David Cannan

    Released: 2017-06-03
    Kindle Edition

    Seafood Cooking Secrets
     
    Product Description:
    Seafood must be a frequent guest on the table. No balanced, healthy diet without them cannot do. Seafood helps the human body to get all the necessary vitamins, amino acids, and minerals. Despite the fact that the dishes with seafood are very nutritious, they are easily digested and contain very few calories.
    On their basis, you can cook almost any dish such as salads, risotto, pasta, soups, pizza, toast, pâté. It is not only useful but also delicious. Knowing the small tricks of cooking seafood, you will get delicious meals.

    The Fishmonger's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Seafood, Taught by the Masters

    By Aliza Green

    Brand: Quarry Books
    Flexibound (208 pages)

    The Fishmonger s Apprentice: The Expert s Guide to Selecting, Preparing, and Cooking a World of Seafood, Taught by the Masters
    List Price: $24.99*
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    Lowest Used Price: $5.14*
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    • Used Book in Good Condition
    Product Description:

    An ocean of fish and seafood preparation techniques at your fingertips!

    In The Fishmonger’s Apprentice, you get insider access to real life fishermen, wholesale markets, fish buyers, chefs, and other sources—far away from the supermarket, and everywhere the fish go well before they make it to the table. This book is a handbook for enjoying fish and seafood—from fishing line to filleting knife and beyond—and gives you instructional content like no other book has before.

    Inside, you'll find:

    - Hundreds of full-color, detailed step-by-step photographs teach you filleting, skinning, boning, harvesting roe, shucking oysters, and more

    - Extensive interviews with seafood experts as they share their old-world, classic skills

    - Tips on eating and buying more sustainably, using the whole fish, head to tail, and making the most of your local fishmonger—good for foodies and chefs alike

    - A bonus Online content featuring 12 video tutorials of preparing fish, plus 32 downloadable recipes from master chefs

    Whether you're a casual cook or devoted epicure, you'll learn new ways to buy, prepare, serve, and savor all types of seafood with The Fishmonger's Apprentice!

    Delightful seafood recipes. Cookbook: 25 recipes.

    By Daniel Hall

    Ingramcontent
    Paperback (58 pages)

    Delightful seafood recipes. Cookbook: 25 recipes.
    List Price: $8.75*
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    • Delightful Seafood Recipes Cookbook 25 Recipes
    Product Description:
    Seafood is being to consume widely all over the world. It is the most favorite food of anyone. The juiciness and softness of seafood make it loveable and tongue tingling for its zealous consumers. It can be eaten either steamed, roasted, baked, grilled, or fried. Due to its unique and delightful taste, everyone enjoys while eating.

    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 (50 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.

    COOKING LIGHT Fast & Easy Recipes: Fresh Ideas for Chicken, Seafood, Pasta, and More

    By The Editors Of Cooking Light

    COOKING LIGHT
    Released: 2017-06-23
    Paperback (96 pages)

    COOKING LIGHT Fast & Easy Recipes: Fresh Ideas for Chicken, Seafood, Pasta, and More
    List Price: $11.99*
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    Product Description:
    85 weeknight meals—on the table in a flash!

    It’s not just fast food—it’s good food! In just 30 minutes (give or take), anyone can make great weeknight meals with 85 of the best recipes from the pages of Cooking Light. Try Chicken Thighs with Ginger-Sesame Glaze . . . Creamy Linguine with Peas, Carrots, and Proscuitto . . . Shortcut Shrimp Paella . . . even Crunchy-Chewy Salted Chocolate Chunk Cookies. Whether you’re cooking for two or feeding a family, this cookbook features dozens of great lunch and dinner ideas that will satisfy everyone. Step-by-step recipes for meat, seafood, chicken, veggies, pasta, and even desserts, along with glowing photos, cooking times, and nutritional information, make Cooking Light Fast & Easy Recipes the practical guide to weeknight and weekend cooking you’ll turn to again and again.

    Easy Scallop Cookbook: A Seafood Cookbook Filled with 50 Delicious Scallop Recipes

    By BookSumo Press

    CreateSpace Independent Publishing Platform
    Paperback (154 pages)

    Easy Scallop Cookbook: A Seafood Cookbook Filled with 50 Delicious Scallop Recipes
    List Price: $9.99*
    Lowest New Price: $9.99*
    Usually ships in 24 hours*
    *(As of 23:40 Pacific 26 Jun 2017 More Info)


    Click Here
    Product Description:

    How to cook with Scallops.



    Get your copy of the best and most unique Scallop recipes from BookSumo Press!

    Come take a journey with us into the delights of easy cooking. The point of this cookbook and all our cookbooks is to exemplify the effortless nature of cooking simply.

    In this book we focus on cooking with Scallops. The Easy Scallop Cookbook is a complete set of simple but very unique Scallop recipes. You will find that even though the recipes are simple, the tastes are quite amazing.

    So will you join us in an adventure of simple cooking?

    Here is a Preview of the delicious recipes you can make with Scallops as an ingredient:

    • Romano Seafood Scampi
    • Buttery Citrus Scallops
    • Stovetop Scallops and Ramen
    • Elegant Risotto
    • Seafood Gratin
    • Friday Night Couscous Dinner
    • Mushroom Mascarpone and Scallops
    • California Pea Pod Primavera
    • Seafood Stroganoff
    • Creamy Crackery Scallops
    • Orange Lime Scallops
    • Smoky Scallops
    • 4 Ingredient Scallop Skillet
    • Much, much more!


    Again remember these recipes are unique so be ready to try some new things. Also remember that the style of cooking used in this cookbook is effortless. So even though the recipes will be unique and great tasting, creating them will take minimal effort!

    Related Searches: Scallop cookbook, Scallop recipes, fish books, seafood books, easy seafood cookbook, seafood recipes, seafood cookbook


     
     


     
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