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Seafood

Most popular at the top

  • Field Guide to Seafoodby Aliza Green

    Quirk Books 2015; US$ 15.95

    At last, a field guide to identifying and selecting seafood from around the world, including barramundi, lobsterette, wahoo, and more!   With the daunting array of fish and shellfish available in today?s market,  Field Guide to Seafood  is a must-have for every seafood consumer!   This helpful guide offers a comprehensive look at seafood, covering... more...

  • Long Island Seafood Cookbookby J. George Frederick; Jean Joyce

    Dover Publications 2012; US$ 19.95

    Probably the best American seafood cookbook. Hundreds of recipes. All varieties of fish and seafood amply represented. more...

  • Our Favorite Fish & Seafood Recipes Cookbookby Gooseberry Patch

    Gooseberry Patch 2013; US$ 5.99

    More than 60 of our best seafood and fish recipes and simple tips and shortcuts to make dinner time a breeze! more...

  • Oystersby Cynthia Nims

    Sasquatch Books 2016; US$ 19.95

    For oyster lovers everywhere, this luscious cookbook features recipes, shucking instructions, and the local farming success story of the many delicious oysters from the Pacific Coast. From Hangtown Hash with Fried Eggs to Half-Shell Oysters with Kimchi-Cucumber Relish, this gorgeous cookbook features 30 recipes, ideas for what to drink with oysters,... more...

  • Fresh Fishby Jennifer Trainer Thompson

    Storey Publishing, LLC 2016; US$ 15.95

    More and more people want to add fish to their diets ? it's good for you, and a fish dinner can be on the table in minutes ? but many are unsure how to handle the cooking. New England-based cookbook author Jennifer Trainer Thompson takes the fear out of cooking fish with her simple but delicious recipes for baking, pan-frying, and grilling fish fillets,... more...

  • The Grand Central Oyster Bar and Restaurant Cookbookby Sandy Ingber

    Abrams 2013; US$ 35.00

    In any discussion of New York City landmark restaurants, the Grand Central Oyster Bar & Restaurant stands in a class by itself. From its unique position in the Terminal?s lower level, with the famous Whispering Gallery? at its entrance, waiters have been serving up platters of the freshest seafood for a century. Here are more than 100 of the restaurant?s... more...

  • Consider the Eelby Richard Schweid

    The University of North Carolina Press 2010; US$ 19.99

    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...

  • Shrimpby Jay Pierce

    The University of North Carolina Press 2015; US$ 17.99

    Recalling boyhood shrimping expeditions with his father and summoning up the aromas and flavors of a southern shrimp boil or shrimp fry, chef Jay Pierce brings America's favorite shellfish to center stage with fifty recipes for southern classics, contemporary dishes, and international delicacies. Pierce's lively introduction focuses on the South's... more...

  • Crabs and Oystersby Bill Smith

    The University of North Carolina Press 2015; US$ 18.99

    Crabs and oysters take center stage as Chef Bill Smith conveys his passion for preparing these sumptuous shellfish long associated with southern coastlines. Smith's sensibilities as a North Carolinian born and raised down east are vibrantly on display as he recalls the joy of growing up catching crabs and shucking oysters. Smith traveled the coastline,... more...

  • Catfishby Angela Knipple; Paul Knipple

    The University of North Carolina Press 2015; US$ 18.99

    While many fish, from bream and crappie to bass, trout, and shad, are popular in the South, none of them has settled as thoroughly in southern culture as the humble, bewhiskered, bottom-dwelling catfish. For Memphis natives Paul and Angela Knipple, enjoying "that steamy sweet white meat encased in golden crisp cornmeal was just a part of our childhoods."... more...