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- Sasquatch Books 2013; US$ 29.95
If Ivar's isn't a landmark, it ought to be. Serving local seafood--salmon, oysters, clams, halibut--for 75 years, it is one of the most successful restaurants in the Pacific Northwest. With their first cookbook, they serve up home-cooking recipes from the restaurant's extensive repertoire of seafood dishes. But what else would you expect from the folks... more...
- Crown Publishing Group 2013; US$ 30.00
Ben Sargent, the host of Hook, Line & Dinner on Cooking Channel, shares his love of the open waters with adventure stories and seafood recipes that will entice you with their simple flavor. An avid fisherman, home cook, and veteran surfer, Ben Sargent has been mesmerized by fishing since childhood, and he catches almost everything he eats.... more...
- University of Chicago Press 2013; US$ 21.00
Until recently, seaweed for most Americans was nothing but a nuisance, clinging to us as we swim in the ocean and stinking up the beach as it rots in the sun. With the ever-growing popularity of sushi restaurants across the country, however, seaweed is becoming a substantial part of our total food intake. And even as we dine with delight on maki,... more...
- Penguin Group US 2013; US$ 11.99
Seattle?s Pike Place Fish Market?the country?s top fish market?reels in the world?s best seafood recipes in this cookbook with friendly tips and a sustainability approach that every home cook can master Forget the Space Needle. The true thrill of Seattle lies in Pike Place Market, where the world-famous, must-see, salmon-tossing Fish... more...
- Ten Speed Press 2013; US$ 35.00
Owner of the critically acclaimed Roy?s restaurants, public television host and celebrated chef Roy Yamaguchi is considered one of today?s greatest seafood chefs and has been credited with reinventing Hawaiian cuisine. In ROY?S FISH AND SEAFOOD, Chef Yamaguchi explains the uses, flavors, cooking qualities, and specific varieties of 25 key types of... more...
- De Vecchi Ediciones 2013; US$ 2.97
Este libro le ayudará a conocer las características de las diferentes especies que se pueden encontrar en las costas y ríos españoles, así como las temporadas de cada pescado. Encontrará también indicaciones prácticas y claras sobre cómo se limpian, escaman, despellejan, cortan, fríen, asan, rebozan, gratinan, etc. los diferentes tipos de pescado.... more...
- Crown Publishing Group 2012; US$ 35.00
As his millions of fans know from watching him on Food Network, Tyler likes to rock the kitchen with big, bold flavors and sophisticated yet accessible fare. Whether you?re dishing up a family favorite like spaghetti and meatballs or pulling out all the stops with a succulent tenderloin steak topped with spicy crab salad, Tyler Florence believes every... 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...
- 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...