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Seafood

  • Abalone King of Monterey, Theby Tim Thomas

    Arcadia Publishing Inc. 2014; US$ 12.99

    In 1908, "Pop" Ernest Doelter was crowned the Abalone King. In the kitchen of his Alvarado Street restaurant in Monterey, California, Pop transformed rubbery gastropods into an epicurean delight. Working with red abalone collected by Monterey's community of Japanese divers, Pop dipped the foot in egg wash, added a secret ingredient, rolled it in cracker... more...

  • Australian Fish and Seafood Cookbookby John Susman; Anthony Huckstep; Sarah Swan; Stephen Hodges

    Allen & Unwin 2016; US$ 38.18

    The definitive guide to cooking great fish. more...

  • British Seafoodby Outlaw Nathan

    Quadrille Publishing Ltd 2012; US$ 18.81

    Recently awarded two coveted Michelin stars for his eponymous fish restaurant in Rock, Cornwall, Nathan Outlaw is one of the most exciting upcoming chefs in Britain today. British seafood is his passion. His style of cooking is unique and simple, allowing the individual flavours of the ingredients to shine through. Sourcing sustainable fish and local... more...

  • Cafe Brenda Cookbookby Brenda Langton; Margaret Stuart

    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...

  • The California Seafood Cookbookby Isaac Cronin; Paul Johnson; Jay Harlow; Rick Moonen

    Skyhorse Publishing 2011; US$ 24.95

    First published in 1983, The California Seafood Cookbook has sold 128,000 copiesand counting! This beautiful encyclopedic guide to seafood cooking is complete with 150 recipes emphasizing simplicity, fresh ingredients, and ethnic and regional tastes, as well as an innovative approach to the infinite possibilities of this popular cuisine. The seventy-five... more...

  • The Catchby Ben Sargent; Peter Kaminsky

    Potter/TenSpeed/Harmony 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...

  • Catch It, Cook It in Southern Africaby Hennie Crous

    Penguin Random House South Africa 2012; US$ 15.00

    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...

  • Catfishby Angela Knipple; Paul Knipple

    The University of North Carolina Press 2015; US$ 14.99

    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...

  • Catfish Ponds & Lily Padsby Louise Riotte

    Storey Publishing, LLC 2012; US$ 15.95

    In this entertaining guide, Louise Riotte tells you everything you need to know to create a productive pond on your own land, from siting the pond to maintaining water quality and stocking the pond with fish. She also includes plenty of old-time fishing lore and scrumptious recipes for freshly caught fish. more...

  • Caviarby Nichola Fletcher

    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 Fletcher answers... more...