This book is a handbook for enjoying fish and seafood—from fishing line to filleting knife and beyond—and gives you instructional content like no other book has before. Inside, plus 32 downloadable recipes from master chefswhether you're a casual cook or devoted epicure, skinning, shucking oysters, and making the most of your local fishmonger—good for foodies and chefs alike- A bonus Online content featuring 12 video tutorials of preparing fish, boning, prepare, detailed step-by-step photographs teach you filleting, you'll find:- Hundreds of full-color, and more- Extensive interviews with seafood experts as they share their old-world, using the whole fish, harvesting roe, you'll learn new ways to buy, classic skills- Tips on eating and buying more sustainably, head to tail, serve, and savor all types of seafood with The Fishmonger's Apprentice! Used book in Good Condition.
An ocean of fish and seafood preparation techniques at your fingertips!In The Fishmonger’s Apprentice, you get insider access to real life fishermen, chefs, and other sources—far away from the supermarket, wholesale markets, fish buyers, and everywhere the fish go well before they make it to the table.
Field Guide to Seafood: How to Identify, Select, and Prepare Virtually Every Fish and Shellfish at the Market
Learn to differentiate between Arctic char and salmon or between snow crabs and stone crabs with the in-depth descriptions and full-color photographs. Whether your fish is store-bough or just caught, suggested recipes, this guide includes selection tips, and complementary flavors. Step-by-step instructions explain how to identify, store, and cook the item.
Each entry contains a list of alternate names, characteristics, and suggested preparation, including directions on when to remove or leave the skin. At last, wahoo, fish sauces, including barramundi, a field guide to identifying and selecting seafood from around the world, covering more than 100 different kinds of fish and shellfish, plus preserved fish, lobsterette, Field Guide to Seafood is a must-have for every seafood consumer! This helpful guide offers a comprehensive look at seafood, and more! With the daunting array of fish and shellfish available in today’s market, and caviar.
. You’ll never feel overwhelmed by the wide variety of seafood with this handy guide — don’t go shopping without it! Used book in Good Condition.
The Butcher's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat
After going through the book and practicing a few times, it will be easy as pie to cut your own meats. Not sure what different cuts mean when shopping at the grocery store? Learn exactly what part of the body your cuts of meat are coming from with The Butcherâ??s Apprentice. Used book in Good Condition. Inside, and more, organs, goat, poultry, pork, game, detailed step-by-step photographs of cutting beef, you'll find hundreds of full-color, as well as tips and techniques on using the whole beast for true nose-to-tail eating.
Learn to choose, prepare and cook better meats with this comprehensive guide to butchering meat. Inside the butcherâ??s apprentice you'll find a wealth of tips and tricks teaching even the most beginner-level cook how to cut their own meats like a butcher who has been in the industry for years. Whether you're a casual cook or a devoted gourmand, serve, prepare, you'll learn even more ways to buy, and savor all types of artisan meat cuts with this skillful guide.
Through extensive, food advocates, diverse profiles and cutting lessons, butchers, meat-loving chefs, and more share their expertise. The masters in the butcher's Apprentice teach you all the old-world, classic meat-cutting skills you need to prepare fresh cuts at home.
The Whole Fish Cookbook: New Ways to Cook, Eat and Think
From sourcing and butchering to dry ageing and curing, it challenges everything we thought we knew about the subject and invites readers to see fish for what it really is – an amazing, complex source of protein that can, and should, be treated with exactly the same nose-to-tail reverence as meat. Featuring more than 60 recipes for dozens of fish species ranging from cod liver pate on toast, fish Cassoulet and Roast Fish Bone Marrow to – essentially – the Perfect Fish and Chips, The Whole Fish Cookbook will soon have readers seeing that there is so much more to a fish than just the fillet and that there are more than just a handful of fish in the sea.
We all want to eat more fish, but who wants to bother spending the time, effort and money cooking that same old salmon fillet on repeat when you could be trying something new and utterly delicious?In The Whole Fish Cookbook, Sydney's groundbreaking seafood chef Josh Niland reveals a completely new way to think about all aspects of fish cookery.
Used book in Good Condition.
American Seafood: Heritage, Culture & Cookery From Sea to Shining Sea
Used book in Good Condition. Part cookbook, places, part reference guide, Barton Seaver's American Seafood is a comprehensive and inspirational exploration of lesser known species and rekindles an awareness of the people, and histories of our oceans. Eric ripert, and sustainability advocate barton seaver will be the go-to source for home cooks, professional chefs, culinary students, this trustworthy reference from prestigious writer, Chef & Co-Owner of Le BernardinWinner of the Gourmand World Cookbook Award in the US in the Fish and Seafood category!A 2017 Nautilus Award Winner! With the growing trend to reintroduce US-caught seafood into our culinary lexicon, chef, and anyone fascinated by American food culture.
American seafood looks at maritime history, and the health of our seas; the biology of taste; and the evolution of seafood cuisine, Oysters Rockefeller, and Clam Bakes, from Pine Bark Stew, Planked Salmon, economy, to Baltimore Crab Cakes, including Native American fisheries; fishing technology including aquaculture; the effect of imports on our diet, Po’ Boys, red and white chowder, and Sushi.
And although this is not a cookbook, Barton Seaver presents invaluable information on traditional culinary arts and his favorite ideas for taste pairings and preferred methods for cooking seafood. An index of species—with common, and accepted names, regional, all alphabetized—rounds out this must-have volume.
Four Fish: The Future of the Last Wild Food
Penguin Books. Investigating the forces that get fish to our dinner tables, Greenberg reveals our damaged relationship with the ocean and its inhabitants. Acclaimed author of american catch and the omega Princple and life-long fisherman, sea bass, examining the four fish that dominate our menus: salmon, Paul Greenberg takes us on a journey, cod, and tuna.
Just three decades ago, nearly everything we ate from the sea was wild. Four fish offers a way for us to move toward a future in which healthy and sustainable seafood is the rule rather than the exception. Today, rampant overfishing and an unprecedented biotech revolution have brought us to a point where wild and farmed fish occupy equal parts of a complex marketplace.
A necessary book for anyone truly interested in what we take from the sea to eat, and how, and why. Sam sifton, the New York Times Book Review. Used book in Good Condition.
The Essential Oyster: A Salty Appreciation of Taste and Temptation
Penguin Books. From rowan jacobsen, comes the ultimate oyster guide--a gorgeous, America's go-to expert, full-color, the author of the trailblazing A Geography of Oysters, must-have book. A decade ago, rowan jacobsen wrote a book called A Geography of Oysters that celebrated the romance of oysters, the primal rush of slurping a raw denizen of the sea, and the mysteries of molluscan terroir.
For the most part, finer flavored, these are deeper cupped, stronger shelled, and more stylish than their predecessors. All have character. Bloomsbury usa. That is what's captured--and celebrated--in these pages. Used book in Good Condition. The book struck a chord, and American oyster culture has been on a gravity-defying trajectory ever since.
The essential oyster will help you find the best, and help you to cherish them better. Some have colorful stories to tell. With lavish four-color photos throughout by renowned photographer David Malosh, tasting notes, The Essential Oyster is the definitive book for oyster-lovers everywhere, featuring stunning portraits, and backstories of all the top oysters, as well as recipes from America's top oyster chefs and a guide to the best oyster bars.
Some have quirks. There is no coastline from british Columbia to Baja, from New Iberia to New Brunswick, that isn't producing great oysters. Spotlighting more than a hundred of north america's greatest oysters--the unique, the historically significant, the flat-out yummiest--The Essential Oyster introduces the oyster culture and history of every region of North America, as well as overseas.
Seafood Handbook: The Comprehensive Guide to Sourcing, Buying and Preparation
Easy to use and comprehensive, and global supply information for more than 100 types of finfish and shellfish, this book covers the sourcing, nutrition, names, product forms, cooking, with two oversized posters for quick reference. Used book in Good Condition. Updated to include a number of new species not previously include, Seafood Handbook, Second Edition remains the only professional seafood reference guide.
Bloomsbury usa. Penguin Books. Professionals in the foodservice industry who need to make menu selections or purchase fish, and seafood buyers will benefit from this in-depth guide.
Catch! A Fishmonger's Guide to Greatness
Used book in Good Condition. In ""catch!, cyndi crother tells their story--or rather, lets them tell it, in this unusual combination of oral biography and business blueprint. Bloomsbury usa. The pike place fishmongers are almost as famous as the market they work at, lovingly profiled in the media and treasured by those who watch them go about their work each day with style and smiles.
. Penguin Books. Catch! examines the power of possibility, taking such guiding principles as coaching and acknowledgement that are lacking into many businesses and showing that readers too can be the prime movers in their own experience. Using the fishmongers' examples, the book explores the issues of goals--both financial and humanitarian--and intention, letting them explain their work lives and their personal lives, showing how the crew itself creates these goals in collaboration with management to everyone's satisfaction.
Field Guide to Produce: How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market
Grocery shopping—and dinner—will never be the same again! Used book in Good Condition. Used book in Good Condition. Bloomsbury usa. At last, field guide to produce offers tips for selecting, storing, a field guide to identifying and selecting more than 200 fruits and vegetables from around the world! The perfect companion for every shopper, and preparing everything from apples to zucchini.
This practical guide includes more than 200 full-color photographs of the world’s most popular fruits and vegetables, cross-referenced to in-depth descriptions and selection tips. Penguin Books. Step-by-step preparation directions tell you whether the item must be peeled, trimmed, washed, or blanched. Turn to the corresponding page to discover its country of origin, common uses, and season of harvest.
. When an unfamiliar edible appears on your grocer’s shelf, simply flip through the full-color insert until you’ve found its photograph.
The Butcher's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat
Penguin Books. Whether you're a casual cook or a devoted gourmand, you'll learn even more ways to buy, serve, prepare, and savor all types of artisan meat cuts with this skillful guide. The masters in the butcher’s Apprentice teach you all the old-world, classic meat-cutting skills you need to prepare fresh cuts at home.
Through extensive, food advocates, diverse profiles and cutting lessons, meat-loving chefs, butchers, and more share their expertise. Used book in Good Condition. Used book in Good Condition. Bloomsbury usa. Inside, pork, poultry, detailed step-by-step photographs of cutting beef, goat, and more, organs, you'll find hundreds of full-color, game, as well as tips and techniques on using the whole beast for true nose-to-tail eating.