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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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    Great Chefs: Seafood Sampler

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    Released: 2017-07-07
    Amazon Video (Food and Wine)

    Great Chefs: Seafood Sampler
     


    Seafood Cookbooks

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

    By Bill West

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

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

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

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

    The Complete Electric Smoker Cookbook contains:

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

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

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

    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.

    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. 

    Cod: A Biography of the Fish that Changed the World

    By Mark Kurlansky

    Mark Kurlansky
    Released: 1998-07-01
    Paperback (294 pages)

    Cod: A Biography of the Fish that Changed the World
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    • Cod A Biography of the Fish That Changed the World
    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

    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.

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

    By Jeffrey Elliot

    Elliot Jeffrey
    Hardcover (306 pages)

    The Complete Guide to Sushi and Sashimi: Includes 625 step-by-step photographs
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    • The Complete Guide to Sushi and Sashimi Includes 625 Step By Step Photographs
    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.

    Chef Paul Prudhomme's Louisiana Kitchen

    By Paul Prudhomme

    Harpercollins
    Released: 1984-04-17
    Hardcover (352 pages)

    Chef Paul Prudhomme s Louisiana Kitchen
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    • Great product!
    Product Description:

    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.

    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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    • BLOOMSBURY USA
    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.

    The Pescetarian Plan: The Vegetarian + Seafood Way to Lose Weight and Love Your Food

    By Janis Jibrin

    Janis Jibrin
    Released: 2014-03-11
    Hardcover (384 pages)

    The Pescetarian Plan: The Vegetarian + Seafood Way to Lose Weight and Love Your Food
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    • The Pescetarian Diet
    Product Description:
    With more than 100 mouthwatering recipes, switching to a vegetable- and seafood-based diet has never been easier, healthier—or more delicious!
     
    You can go vegetarian to slim down, help reduce your risk for cancer and cardiovascular disease, feel great, and probably live longer. Or you can eat fish to help protect your heart, quell appetite, stay sharp, be happier, and even have better skin. (You read that right!) Better yet, you can enjoy the best of both worlds with The Pescetarian Plan—a delicious, easy-to-follow, one-of-a-kind program for weight loss and optimal physical and mental well-being.
     
    Inspired by the traditional Mediterranean way of eating (“pesce” is the Italian word for “fish,” and “pesca” is Spanish for “fishing,” thus the alternate spelling “pescatarian”), veteran nutritionist Janis Jibrin, M.S., R.D., offers step-by-step portion- and meal-planning instructions, including a wide variety of quick and easy breakfast, lunch, and dinner recipes to help you meet your weight-loss and health goals. She shares her deep knowledge of the science behind the healthiest diet on the planet, deftly explaining the amazing potential benefits of eating the pescetarian way—including whittling your waist, reducing chronic inflammation, preventing arterial plaque, and possibly warding off Alzheimer’s. She also breaks down the latest information about mercury, overfishing, and the environmental impact of your ingredient choices.
     
    With Chef Sidra Forman’s expert guidance, you’ll become confident in the kitchen—fish and other types of seafood are much easier to prepare (and much harder to mess up!) than you may think. And the mouthwatering recipes and photos—including Broiled Trout with Preserved Lemon and Thyme, Grilled Shrimp with Peach BBQ Sauce, Roasted Chick Pea Snacks, Blueberries Baked with Sweet Cream, and Chocolate Cupcakes with Mint Icing—give you options the whole family will love.
     
    Quite Possibly the Healthiest Eating Style on the Planet!
     
    On the Pescetarian Diet you will:
    • See inches around the waist disappear
    • Feel more active and productive
    • Fill your plate with the best, most nutritious food
    • Stop counting calories—it’s all in the portions
    • Go at your own pace: start slowly or dive right in
    • Really enjoy your food and its many benefits

    Praise for The Pescetarian Plan
     
    “The [recipes] in this book are designed to leverage both science and satisfaction.”The Washington Post

    “Informative and inspiring . . . [includes] 100 approachable recipes.”Publishers Weekly

    “Great for your overall health, longevity, and waistline!”—Bob Greene, author of The Best Life Diet
     
    “This life-changing diet will help improve your health and longevity. The easy-to-follow recipes and step-by-step instructions make adopting the plan simple and delicious. It is a must-read if you are committed to embracing a healthier lifestyle.”—Rebecca Reeves, Dr.P.H., former president of the Academy of Nutrition and Dietetics
     
    “Better sex through diet? Yes! In addition to weight loss and brain and heart health, that’s one of the impressive benefits of this vegetarian-plus-seafood diet. Furthermore, it’s well-researched, approachable, sustainable, and delicious!”—Brandi Koskie, director of publishing at DietsInReview.com

    Fish & Shellfish: The Cook's Indispensable Companion

    By James Peterson

    James Peterson
    Released: 1996-04-15
    Hardcover (418 pages)

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

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

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

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

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

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

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

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

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

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

    Fish & Shellfish: The Cook's Indispensable Companion

    By James Peterson

    James Peterson
    Released: 1996-04-15
    Hardcover (418 pages)

    Fish & Shellfish: The Cook s Indispensable Companion
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    • Fish Shellfish
    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.

    Fish Without a Doubt: The Cook's Essential Companion

    By Rick Moonen

    Finamore, Roy/ Moonen, Rick
    Released: 2008-04-29
    Hardcover (448 pages)

    Fish Without a Doubt: The Cook s Essential Companion
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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.

    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!

    Easy All-Natural Cooking - Fish & Seafood and Sweet & Savory Breads Cookbook: Easy Healthy Recipes Made With Natural Ingredients

    By Easy All-Natural Cooking

    CreateSpace Independent Publishing Platform
    Paperback (132 pages)

    Easy All-Natural Cooking - Fish & Seafood and Sweet & Savory Breads Cookbook: Easy Healthy Recipes Made With Natural Ingredients
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    Product Description:
    Easy All-Natural Cooking - 2 Book Pack Today, it is hard to walk a few feet in the grocery store without passing by a display filled with sugary, processed, unhealthy foods. It has even become generally accepted that this is what food should look like. However, it couldn’t be further from the truth. Real food is what our bodies were designed to eat. This compilation of delicious recipes will convince you that you don’t need processed junk in order to serve a quick and easy meal to your dinner guests. Each one of these recipes is filled with healthy, all-natural ingredients. Try them today!

    Williams-Sonoma Collection: Fish

    By Shirley King

    Free Press
    Released: 2002-06-05
    Hardcover (120 pages)

    Williams-Sonoma Collection: Fish
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    Product Description:
    From delicate fillets of sole sauced with butter and lemon to flavorful salmon paired with apple and fennel, the variety of fish dishes is nearly endless. And even with so many different ways to prepare it—sautéed on the stove top, braised in the oven, or grilled over an open fire—the fresh, clean taste and delicate texture of fish always shine through. Quick and easy to cook, fish is an excellent choice for any occasion.

    Williams-Sonoma Collection Fish offers more than 40 recipes, including classic fare as well as exciting new ideas. Inside, you'll find simple dishes for quick suppers, intriguing recipes for serving guests, and hearty main courses for satisfying meals. There's even a chapter devoted entirely to other seafood besides fish, including scallops, shrimp, and lobster, rounding out the delicious array of choices.

    Full-color photographs of each recipe make it easy to decide which to prepare, and each dish is accompanied by a photographic side note that highlights a key ingredient or cooking technique, making Fish much more than just a simple collection of recipes. An informative basics section and extensive glossary fill in everything you need to know to add delicious fish to your cooking repertoire.

    Lean, healthful, and quick to cook, fish plays an important role in the modern kitchen. Whether you are in the mood for salmon on the grill, traditional trout amandine, or a rustic bouillabaisse, there is always a distinctive and delicious way to prepare any type of fish.

    Williams-Sonoma Collection Fish offers more than 40 easy-to-follow recipes, including both familiar classics and tempting new ideas. In these pages, you'll find appealing fish dishes for any occasion—from a casual weeknight supper to a more formal affair. This beautifully photographed, full-color recipe collection will quickly become an essential addition to your kitchen bookshelf.

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

    By Virginia Elverson

    Brand: Shearer Pub
    Hardcover (215 pages)

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

    Fresh Fish: A Fearless Guide to Grilling, Shucking, Searing, Poaching, and Roasting Seafood

    By Jennifer Trainer Thompson

    Thompson Jennifer Trainer
    Paperback (352 pages)

    Fresh Fish: A Fearless Guide to Grilling, Shucking, Searing, Poaching, and Roasting Seafood
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    • Fresh Fish A Fearless Guide to Grilling Shucking Searing Poaching and Roasting Seafood
    Product Description:
    Cooking fish and other seafood at home is much easier than you think! Fresh Fish offers simple step-by-step instructions for all of the essential cooking methods, including baking, pan-frying, braising, broiling, steaming, poaching, roasting, marinating, and grilling — along with 175 mouthwatering recipes that bring out the best in everything from fish fillets and whole fish to shrimp, mussels, lobster, clams, calamari, and more. You’ll also learn how to buy fish (even whole fish) with confidence, how to serve fish raw, how to clean freshly dug clams, and much more. Beautiful photography celebrates both the food and the lazy charm of summers at the beach; this is a delightful read as well as the cookbook you need to easily enjoy your favorite seafood at home.

    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.

    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
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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.

    The New Legal Sea Foods Cookbook: 200 Fresh, Simple, and Delicious Recipes from Appetizers to Desserts

    By Roger Berkowitz

    Brand: Clarkson Potter
    Released: 2003-05-13
    Hardcover (320 pages)

    The New Legal Sea Foods Cookbook: 200 Fresh, Simple, and Delicious Recipes from Appetizers to Desserts
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    • Used Book in Good Condition
    Product Description:
    The complete guide to buying, cooking, and enjoying seafood—with more than 200 recipes—from the restaurant that knows it best.
    Legal Sea Foods’s motto is, “If it isn’t fresh, it isn’t Legal,” and the company has built its stellar reputation on serving only the freshest and safest fish. The Legal Sea Foods restaurant opened in Cambridge, Massachusetts, in 1968, and the business has since expanded to include twenty-six restaurants in seven states along the Eastern Seaboard as well as a mail-order company. In 1998, Bon Appétit named it one of ten classic American restaurants.
    Featuring the innovative recipes that have been added to Legal’s menu during the past fifteen years (since the first Legal Sea Foods Cookbook was published), this new cookbook covers not only the traditional gold standards (Smoked Bluefish Paté, Clam Chowder) but also contemporary dishes such as Crabmeat with Morel Mushrooms, Spicy Fried Grouper with Jalapeño Mayonnaise, and Bluefish in Kale and Tomato Sauce. Regional specialties, such as Hog Snapper Pepe (from the Boca Raton branch) and Baltimore Crab Cakes, are also included.
    In addition to the vast selection of main dishes, there are appetizers (Spicy Crab Cakes, Smoky Mackerel Spread, Mussels au Gratin), salads (Shrimp Tabbouleh, Crabmeat and Mango Salad, Lobster and Israeli Couscous Salad), pasta and rice dishes (Linguine with Littlenecks; Salmon with Asparagus and Ravioli; Risotto with Shrimp, Celery, and Peppers), soups and sandwiches (Shellfish Gumbo, Fish Chowder, Grilled Swordfish Tacos), vegetables and side dishes (Speckled Butter Bean Casserole, Onion Strings, Chipotle Sweet Potato Mash), and desserts (Key Lime Pie, Blueberry and Peach Crumble, Mango and Strawberry Shortcake).
    The New Legal Sea Foods Cookbook also provides an overview of the full range of fin fish and shellfish (from bass to wolffish, clams to squid) available today and the best cooking techniques for each type—whether it is baking, broiling, frying, poaching, sauteing, grilling, oven-steaming, or microwaving—as well as how to distinguish wild from farm-raised fish. There is complete advice on how to tell if fish is fresh, how to store it once you bring it home, how to prepare it, and how to make safe and delicious use of the leftovers. Much more than a cookbook, this is the ultimate sourcebook from America’s seafood specialists.


     
     


     
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