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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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    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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    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.

    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 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.

    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 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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    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.


    Ceramic Titanium Cookbook: 125 Delicious Non Stick Recipes for Your Copper Square Frying Pan, Fryer Basket, Steamer Tray & Crisper Cookware Set! ... for Nutritious Stove Top Cooking) (Volume 1)

    By Sasha Hassler

    CreateSpace Independent Publishing Platform
    Paperback (250 pages)

    Ceramic Titanium Cookbook: 125 Delicious Non Stick Recipes for Your Copper Square Frying Pan, Fryer Basket, Steamer Tray & Crisper Cookware Set! ... for Nutritious Stove Top Cooking) (Volume 1)
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    Complete Recipes for the Copper Square or Round Frying Pan, Crisper, Fryer Basket, & Steamer Tray! Now with a New Bonus Sections Added!

    Popular and Easy-To-Make Recipes For This Non Stick / Ultra Non Stick Pan/Skillet and its Accessories !

    SAFE NON STICK COOKWARE IS THE ONLY COOKWARE YOU SHOULD HAVE IN YOUR KITCHEN! If you’ve recently purchased a non stick titanium skillet or frying pan, then this book can quickly give you the expertise you need to fully enjoy the benefits of non stick cuisine. My Ceramic Titanium Frying Pan Lifestyle Handbook was written for today’s reader — quick, short paragraphs with plenty of illustrations and easy-to-understand instructions. And, with over 125 delicious and popular recipes at your fingertips, you’ll always have a healthy meal ready for guests and family. Who is this book for? Anyone with a ceramic titanium or copper non-stick frying pan, square pan, copper chef, t-fal non stick pan, induction bottom non stick pan, aluminum non stick pan, nu wave non stick pan, viking pro non stick pan, kitchen aid, cuisinart pan, orgreenic non stick pan, green pan non stick pan, cook n home non stick pan or any other type of non-stick pan or skillet. What’s in the book: How to choose the best non stick skillet. How to clean your non stick cookware How to season your non-stick skillets and pans A history of non-stick pan cookware Pro-tips, over 125 popular and deliciously healthy recipes! Here’s a Quick Peek of Some of the Recipes in the book for your Copper Square or Round Frying Pan, Crisper, Fryer Basket & Steamer Tray: “New Deli Indian Curry Skillet, Sizzling Southwest Sherry Filet Mignon, Garlic And Mushroom Ground Beef Stroganoff, Big Texas Bean And Bacon Burgers, Tender Teriyaki Braised Beef & Broccoli, Juicy Marinated Dijon Quarter Loin, Succulent Pan-Seared Garlic Tenderloin, Thick Stacked Sizzling Burgers On The Stovetop, No Mas Tortilla Burritos, Pan-Fried Bayou Garlic Catfish, Savory Basil Shrimp And Cheesy Gnocchi, Seared Jalapeño Salmon Snap Pea Slaw, Tantalizing Tilapia In Garlic And Fresh Tomatoes, Pan-Fried Garlic Parmesan Tuna Cakes, Zesty Basil Crusted Chicken , Grilled Cowboy Cornbread Chicken, Sizzling Southwestern Cheddar Chicken, Sonoma Mushroom And Wine Chicken, Simply Italian Mushroom Chicken Ravioli, Creamy Thick And Hearty Shepherd’s Pi, Sweet And Savory Potato Pizza, Squash And Garlic Eggplant Lasagna, California Meatless Cilantro Quesadillas, No-Sugar Honey Apple Flipped Upside Down Cake, The All American Honey Apple Pie In A Skillet, Milk Dipping Chocolate Chip Cookie, Summer Sweet Berry Ecstasy Delight, Sweet Tart Brown Sugar Pear Pie, Heavenly Orange Vanilla Angel’s Food Cake, Warm Backyard S’more Brownies”! We have also added a bonus marinade section with our 10 favorite hand selected marinades that we pulled out of “Our Play Book” just for you! Every pulsating taste of bliss that you’ll every want on your meat is right here at your fingertips! "Now...take your meal and “Dive in Head First” to these delicious meat soaking juices! ;)" 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 Treasury of Great Recipes, 50th Anniversary Edition: Famous Specialties of the World's Foremost Restaurants Adapted for the American Kitchen (Calla Editions)

    By Vincent Price

    Dover Publications
    Released: 2015-08-14
    Hardcover (512 pages)

    A Treasury of Great Recipes, 50th Anniversary Edition: Famous Specialties of the World s Foremost Restaurants Adapted for the American Kitchen (Calla Editions)
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    • Includes a dust jacket
    Product Description:

    "A collectible classic. With his cookbook in print again, Vincent Price lives on." — NPR
    "The rare cookbook that is still relevant." — Zanne Early Stewart, former editor, Gourmet
    "I think the recipes in this cookbook are classic and still resonate with Americans today." — Chef Thomas Keller, Per Se and Bouchon restaurants
    "The Proust in all of us will relish the profiles of ghosts like Le Pavillon and the Forum of the Twelve Caesars in New York, the original La Pyramide in France and Bali in Amsterdam." — The New York Times
    "Good cooking is where you find it," according to the authors of this unique collection, whose international smorgasbord ranges from the haute cuisine of Europe's finest restaurants to the juicy hot dogs at Dodger Stadium. In perhaps the first celebrity cookbook, famed actor Vincent Price and his wife, Mary, present mouthwatering recipes from around the world in simplified, unpretentious forms that anyone can make and enjoy. Selected from London's The Ivy, Madrid's Palace Hotel, New York's Sardi's, and other legendary establishments, the recipes are accompanied by witty commentaries, while color photos and atmospheric drawings by Fritz Kredel make this one of the most beautiful books of its kind. Includes a Retrospective Preface by the couple's daughter, Victoria Price, and a new Foreword by Wolfgang Puck.
    "A perfectly preserved snapshot of food culture in 1965. Price used his considerable resources to collect extraordinary dining experiences across the U.S., Mexico, and Europe, and then documented and opined like a madman." — Saveur
    "The real joy of A Treasury of Great Recipes is the way it transports you to another world." — The New York Journal Review of Books


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

    By Janis Jibrin

    imusti
    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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    • Ballantine Books
    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 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.
    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.

    Cooking and Enjoying As Many Shrimp Recipes As You Can: We Are Confident You Will When Using Our Book!

    By Gordon Rock

    CreateSpace Independent Publishing Platform
    Paperback (86 pages)

    Cooking and Enjoying As Many Shrimp Recipes As You Can: We Are Confident You Will When Using Our Book!
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    Product Description:
    You can find many sizes of shrimps, and you can eat them cold or warm. You can definitely use shrimps in many dishes, with other seafoods such as crabs, lobsters or scallops. Sushi rolls are also often made of shrimps. We will help you find your next favorite recipe amongst these amazing Shrimp Recipes proposed in this cookbook. Let’s start cooking these shrimps, you can buy them fresh or frozen and make your whole family happy!

    Shrimps come in a variety of sizes which can be eaten cold or warm. They can be used in many dishes with other seafoods like crabs, lobsters or scallops. Sushi rolls are also often made of shrimps. In this cookbook, we will help you find your next favorite recipe amongst these amazing Shrimp Recipes proposed. Let’s start cooking these shrimps which you can buy fresh or frozen and make your whole family happy!

    Eat Fish! Best seafood recipes for your table.

    By Mia Syndella

    CreateSpace Independent Publishing Platform
    Paperback (48 pages)

    Eat Fish! Best seafood recipes for your table.
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    Product Description:
    You can find a lot of “How to” and “Top recipes” seafood cookbooks, but they are all the same – heat the pan, oil the pan and put the fish. In my book, you will find not the basic fish recipes but something new and fresh. Are you in need of main dish or want to complement your meals with something special? Savory baked fish, fragrant shrimps with spices and delicious grilled oysters can bring a new life to your table. Your family, friends, and loved ones – you can satisfy everyone with my seafood recipes! I selected tasty and savory recipes from various cuisines around the world and collected them in one book so you can enjoy the best that ocean can offer. You will learn delicious recipes without much effort and complicated techniques with easy to follow instructions and photos. I picked the most interesting and tasteful dishes that everyone can make. Do not hesitate! Buy this seafood cookbook and begin your journey from appetizing shrimps to mouth-watering fish dishes!

    Easy Seafood Soup Cookbook: 50 Delicious Seafood Soup Recipes

    By BookSumo Press

    BookSumo Press
    Released: 2017-03-28
    Kindle Edition

    Easy Seafood Soup Cookbook: 50 Delicious Seafood Soup Recipes
     
    Product Description:

    Seafood Soups 101.


    Get your copy of the best and most unique Seafood Soup 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 Seafood Soups. The Easy Seafood Soup Cookbook is a complete set of simple but very unique Seafood Soup 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 Seafood Soup Recipes You Will Learn:

    • Shrimp's Roots Soup
    • Herbed Seafood Soup
    • Classic Wine Seafood Soup
    • Fancy Artichoke and Seafood Soup
    • Tropical Pineapple Seafood Soup
    • Nutty Shrimp Soup
    • Hoisin Noodles Soup
    • Vermicelli Seafood Soup
    • French Fancy Shrimp Soup
    • Black Seafood Soup
    • Creamy Seafood Soup
    • Potato Cod Soup
    • Milky Lobster Soup
    • Tentacles’ Halloween Soup
    • Tigers Seafood Soup
    • Seafood Jungle Soup
    • Creamy Seafood Bay Soup
    • Late Night Seafood Soup
    • Seafood Dole Soup
    • Filipino Style Tilapia
    • 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!

    Old South Cajun Creole Cookbook: Down Home Southern Recipes! (Southern Cooking Recipes Book 50)

    By S. L. Watson

    Released: 2016-12-18
    Kindle Edition (497 pages)

    Old South Cajun Creole Cookbook: Down Home Southern Recipes! (Southern Cooking Recipes Book 50)
     
    Product Description:
    Some of the finest southern cooking comes from the deep south. Fresh meats, home grown vegetables and fresh from the water seafood makes hearty and delicious meals. Old South Cajun and Creole is a cookbook of popular and old recipes in the South. Loaded with main dish recipes, gumbos, jambalaya’s, vegetables, sourdough bread, dessert and seafood recipes. Over 230 old fashioned home cooking recipes! This cookbook is a companion book to the best selling "Southern Lovin": Old Fashioned From Scratch Southern Favorites cookbook.

    The recipes use everyday ingredients with the vegetables grown in our southern gardens. In this day of everything gourmet, homemade from scratch cooking still makes the best meals. Side dishes are important to any meal. These old southern dishes will bring an authentic taste to your table. Most breads in the South are associated with biscuits and cornbread but sourdough bread is used extensively in the south. Desserts are the perfect end to a delicious and hearty southern meal. Served with coffee or a glass of iced tea, dessert is always welcome in my home. Included are some of my favorite cake, pie, cobbler and cookie recipes. These old fashioned recipes will become cherished favorites in your family.


    Southern Seafood: Crab, Shrimp, Fish, Crawfish, Oysters & More! (Southern Cooking Recipes Book 6)

    By S. L. Watson

    Released: 2015-04-16
    Kindle Edition (188 pages)

    Southern Seafood: Crab, Shrimp, Fish, Crawfish, Oysters & More! (Southern Cooking Recipes Book 6)
     
    Product Description:
    We all love good seafood! Seafood is not only healthy but it is easy to cook if you follow a few simple steps. This cookbook includes over 125 Southern favorites. Heat up your cast iron skillet and grab the cornmeal. You are in for a Southern feast!

    Along the Gulf Shores are the finest seafood and recipes you will find. I have included seafood recipes that are famous all over the South. If you are an avid fisherman, you will find numerous recipes to cook up your beautiful catch. If you love creole cooking and gumbo, this cookbook includes all our favorites.

    While this cookbook is primarily main dish seafood recipes, I've also included homemade recipes for popular Southern seafood sauces and dips. Sample of recipes included are Catfish Etouffee, Shrimp Jambalaya, Baked Stuffed Red Snapper, Creole Fillets, Stuffed Lobster Tails, Seafood Salad, Crab Stuffed Artichokes, Shrimp Stuffed Bell Peppers, Shrimp, Crab and Crawfish Boil, Seafood Gumbo, Pickled Shrimp and New Orleans Shrimp Sauce.

    Fresh recipes with salmon.: Cookbook: 25 delicious dishes with salmon: smoked, barbecue, salads, snacks, pies.

    By Daniel Hall

    CreateSpace Independent Publishing Platform
    Paperback (54 pages)

    Fresh recipes with salmon.: Cookbook: 25 delicious dishes with salmon: smoked, barbecue, salads, snacks, pies.
    List Price: $9.99*
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    Product Description:
    Salmon is also well-known as oily fish, and it is most popular food all over the world. It was pack with protein, omega 3, and vitamin D. it is a good source of cholesterol as well. Salmon can be consumed in many ways according to customs and traditions of each country. Gravlax dish is made up with the process or curing raw salmon using salt, parsley, and sugar; it was present as an appetizer. Lomi salmon is the salad bowl with salmon and fresh tomatoes that were a season with chili paper. Smoked salmon is also the cured form of raw food and is well known as lox. Fresh salmon is served with soy sauce dip of wasabi and is known as salmon sashimi. Salmon sushi is also famous around the world, in which raw salmon is rolled out in rice, and it was dipped into soy sauce while eating.

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

    By Jennifer Trainer Thompson

    Storey Books
    Paperback (352 pages)

    Fresh Fish: A Fearless Guide to Grilling, Shucking, Searing, Poaching, and Roasting Seafood
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    • Storey Books
    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: Twice a Week

    By Evie Hansen

    National Seafood Educators
    Paperback (244 pages)

    Seafood: Twice a Week
    List Price: $14.95*
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    Product Description:
    Did your doctor tell you to eat Seafood Twice a Week? Have you wanted to put more seafood into your diet? Then this is the book for you. Inside you'll find easy, quick recipes (most can be prepared in 15 minutes or less); tasty meals that are low in fat, cholesterol and calories; and inexpensive, budget conscious favorites.

    Seafood Handbook: The Comprehensive Guide to Sourcing, Buying and Preparation

    By The Editors of Seafood Business

    Wiley
    Spiral-bound (288 pages)

    Seafood Handbook: The Comprehensive Guide to Sourcing, Buying and Preparation
    List Price: $70.95*
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    Product Description:
    Updated to include a number of new species not previously featured, Seafood Handbook, Second Edition remains the only professional seafood reference guide. Easy to use and comprehensive, this book covers the sourcing, cooking, nutrition, product forms, names, and global supply information for more than 100 types of finfish and shellfish, with two oversized posters for quick reference. Professionals in the foodservice industry who need to make menu selections or purchase fish, and seafood buyers will benefit from this in-depth guide.

    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.



     
     


     
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