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- Storey Publishing, LLC 2012; US$ 16.95
Master fisherman and chef John Manikowski offers seafood lovers 150 succulent recipes for cooking just about anything that swims, including freshwater fish, ocean fish, and shellfish, as well as fish-friendly condiments, sauces, side dishes, and desserts. He even suggests beers and wines that pair well with his dishes. In addition to recipes, you'll... more...
- Random House Struik 2012; US$ 17.00
This book bridges the gap between catching your fish and bringing it to the table. It tackles the slippery problem of how to care for your catch from the moment you haul it in, how to keep it fresh, how to scale, clean and cut it up, and then how to cook it. more...
- HarperCollins 2009; US$ 13.99
Savor the flavor of America's favorite seafood in The Ultimate Shrimp Book. Dive into this collection of more than 650 shrimp recipes. Whether you love shrimp fried, steamed, baked, broiled, or grilled, in mole sauce, cream sauce, cocktail sauce, peanut sauce, or garlic sauce, crispy, crunchy, tender, hot, or cold, you're about to fall in love with... more...
- University of Minnesota Press 2004; US$ 57.00
This book contains Brenda Langton?s most requested recipes, including Miso and Herb Pâté, Poached Rainbow Trout, and Burgundy Mushroom Stew. Desserts, like Almond-Hazelnut Tart and Chocolate Carrot Cake, feature reduced amounts of dairy products and natural sweeteners. The Cafe Brenda Cookbook brings the tastiest secrets of one of Minneapolis?s best-loved... more...
- HarperCollins 2009; US$ 12.99
Everything you never knew about sushi?its surprising origins, the colorful lives of its chefs, and the bizarre behavior of the creatures that compose it Trevor Corson takes us behind the scenes at America's first sushi-chef training academy, as eager novices strive to master the elusive art of cooking without cooking. He delves into the biology... more...
- The University of North Carolina Press 2010; US$ 20.00
Journalist Richard Schweid first learned the strange facts of the freshwater eel's life from a fisherman in a small Spanish town just south of Valencia. "The eeler who explained the animal's life cycle to me did so as he served up an eel he had just taken from a trap, killed, cleaned, and cooked in olive oil in an earthenware dish," writes Schweid.... more...
- Reaktion Books 2010; US$ 15.95
Served up with a mother of pearl spoon and alongside a crystal flute of champagne, caviar is the ultimate culinary symbol of wealth, luxury, and decadence. But how did tiny fish eggs—which many might regard as an unwanted, throwaway food—become such an international delicacy? In Caviar: A Global History , renowned food writer Nichola... more...