Kategoria BISAC: Cooking >> Specific Ingredients - Seafood

Part travelogue, part cookbook, this colorful collection captures the unique charm of New England s seafood cuisine. Brooke Dojny takes you on a tour of family-owned and -operated clam shacks from Connecticut to Maine and offers dozens of simple recipes for rich and buttery lobster, fried clams, creamy chowders, and much more. Whether you re looking to plan a tasty weekend road trip up the coast or host a backyard lobster bake, you ll find everything you need in this deliciously salty collection.

Tender, plump, and tasty, the blue mussel (Mytiius edulis) is treasured in most of the world's cuisines but strangely ignored in North American cooking. This edible mollusk is naturally abundant on both American coasts and easily cultivated. As over-harvesting makes many other seafoods ever more scarce and expensive, the blue mussel offers an inexpensive and attractive alternative to more costly and wasteful sources of protein. To tempt American palates and draw attention to this remarkably versatile and nutritious seafood, Sarah Hurlburt has written The Mussel...

In this passionate, playful, and indispensable guide, oyster aficionado Rowan Jacobsen takes readers on a delectable tour of the oysters of North America. Region by region, he describes each oyster's appearance, flavor, origin, and availability, as well as explaining how oysters grow, how to shuck them without losing a finger, how to pair them with wine (not to mention beer), and why they're one of the few farmed seafoods that are good for the earth as well as good for you. Packed with fabulous recipes, maps, and photos, plus lists of top oyster restaurants, producers, and festivals, A...

Praise for Durham's Tracklements & Smokery

"Best of the best in twenty years of tasting."
---Marion Burros, New York Times

"Salmon just doesn't get any better than this."
---Sylvia Rector, Detroit Free Press

"A delectably moist, lightly smoked salmon that literally melts in your mouth . . . the most succulent to pass our lips."
---Diversion magazine

"A gastronomic jewel."
---Amherst Bulletin

"Truly extraordinary . . . a magnificent job."
---Joan Hamburg, WOR Radio, New York

"Creamy texture and full, rounded...

Full of delicious recipes focusing on the bounty of Alaska and the Pacific Northwest, this cookbook also contains funny and sometimes harrowing stories by Alaska's commercial fisherwomen whose work ranges from crabbing in the Bering Sea to tendering salmon in Southeast Alaska. Included: Tips on preparing seafood and useful information about sustainability, fishing fashions, and how to pair wine with seafood.

Other than that it tastes delicious with butter, what do you know about the knobbily-armoured, scarlet creature staring back at you from your fancy dinner plate? Food writer Elisabeth Townsend herecharts the global rise of the lobster as delicacy.

Part of the EdibleSeries, Lobster: A Global History explores the use and consumption of the lobster from poor man s staple to cultural icon. From coastal fishing in the Middle Ages to the Industrial Revolution and modern times, Townsend describes the social history of the consumption of lobsters around the world. As well, the book...