Five Hundred Ways to Cook California Sea Food PDF Download

Author: California. State Fish Exchange
Publisher:
ISBN:
Category : Cooking (Fish)
Languages : en
Pages : 128

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Author: Ben Sargent
Publisher: Clarkson Potter
ISBN: 0307985539
Category : Cooking
Languages : en
Pages : 258

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Book Description
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. Whether you fish or not, The Catch is the perfect book for cooking simple, delicious fish and shellfish. These 100 recipes will teach you how to stuff, grill, sauté, fry, roast, smoke, bake, and fillet to perfection, from classic ways to prepare salmon, shrimp, and clams to chowders using snakehead and blackfish. Enjoy Ben’s signature lobster rolls as well as a chapter on fresh vegetable and grain sides. Organized by type of seafood, The Catch features recipes such as Catfish Sandwich with Dill Rémoulade and Sliced Jalapeños ( a recipe Ben made from his first catch); Mahi Ceviche with Grapefruit, Toasted Coconut, and Roasted Peanuts (inspired by the flavors of Central America); Striped Bass Chowder with Broccoli Rabe Pesto (which makes enough to share with friends); Oyster Pan Roast with Garlic Butter Toasts (the perfect dish for two); and Flounder in Grape Leaves (grilled whole over an open fire). Alongside stunning photos from the bountiful waters of Brooklyn to the Caribbean coast, Ben’s take on sustainable seafood will become your go-to recipes when you want to savor fish and seafood in your home kitchen.

Author: Trinh Quang Phu
Publisher: Ukiyoto Publishing
ISBN: 9357702083
Category : Fiction
Languages : en
Pages : 238

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Book Description
"The Journals of the farway lands" that are in the hands of readers is Trinh Quang Phu’s latest work at his “rare” matured age, but his pen is still strong, and his flow of writing is still powerful. Journal is his forte. His writing is simply natural, yet thoroughly and deeply. We see the glimpse of Paustovsky when the writer describes the beautiful scenery of Moscow in the golden autumn then the birch forest was in its changing season “a bright yellow 3-dimensional space as if to lift up the human soul ", or the scene”. And the beauty of Mount Fuji of the land of cherry blossoms is as if in the painting of Levitan, appearing in front of the reader.” (The writer NGUYEN TRUONG Director, Editor-in-Chief of Thanh Nien Publishing House)

Author: David Page
Publisher: Mango Media Inc.
ISBN: 1642505870
Category : Antiques & Collectibles
Languages : en
Pages : 214

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Whet Your Appetites for A Fascinating History of American Food "Terrific food journalism. Page uncovers the untold backstories of American food. A great read." —George Stephanopoulos, Good Morning America, This Week and ABC News’ Chief Anchor #1 New Release in History Humor David Page changed the world of food television by creating, developing, and executive-producing the groundbreaking show Diners, Drive-Ins and Dives. Now from the two-time Emmy winner David Page comes the book Food Americana, an entertaining mix of food culture, pop culture, nostalgia, and everything new on the American plate. The remarkable history of American food. What is American cuisine? What national menu do we share? What dishes have we chosen, how did they become “American,” and how are they likely to evolve from here? David Page answers all these questions and more. Food Americana is engaging, insightful, and often humorous. The inside story of how Americans have formed a national cuisine from a world of flavors. Sushi, pizza, tacos, bagels, barbecue, dim sum―even fried chicken, burgers, ice cream, and many more―were born elsewhere and transformed into a unique American cuisine. Food Americana is a riveting ride into every aspect of what we eat and why. From a lobster boat off the coast of Maine to the Memphis in May barbecue competition. From the century-old Russ & Daughters lox and bagels shop in lower Manhattan to the Buffalo Chicken Wing Festival. From a thousand-dollar Chinese meal in San Francisco to birria tacos from a food truck in South Philly. Meet incredibly engaging characters and legends including: • The owner of a great sushi bar in an Oklahoma gas station • The New Englander introducing Utah to lobster rolls • Alice Waters • Daniel Boulud • Jerry Greenfield of Ben & Jerry’s • Mel Brooks If you enjoyed captivating food history books like A History of the World in 6 Glasses, On Food and Cooking, or the classic Salt by Mark Kurlansky, you’ll love Food Americana.

Author: Elizabeth Driver
Publisher: University of Toronto Press
ISBN: 1442690607
Category : Cooking
Languages : en
Pages : 1326

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Book Description
Culinary Landmarks is a definitive history and bibliography of Canadian cookbooks from the beginning, when La cuisinière bourgeoise was published in Quebec City in 1825, to the mid-twentieth century. Over the course of more than ten years Elizabeth Driver researched every cookbook published within the borders of present-day Canada, whether a locally authored text or a Canadian edition of a foreign work. Every type of recipe collection is included, from trade publishers' bestsellers and advertising cookbooks, to home economics textbooks and fund-raisers from church women's groups. The entries for over 2,200 individual titles are arranged chronologically by their province or territory of publication, revealing cooking and dining customs in each part of the country over 125 years. Full bibliographical descriptions of first and subsequent editions are augmented by author biographies and corporate histories of the food producers and kitchen-equipment manufacturers, who often published the books. Driver's excellent general introduction sets out the evolution of the cookbook genre in Canada, while brief introductions for each province identify regional differences in developments and trends. Four indexes and a 'Chronology of Canadian Cookbook History' provide other points of access to the wealth of material in this impressive reference book.

Author: Dave DeWitt
Publisher: University of New Mexico Press
ISBN: 0826363520
Category : Cooking
Languages : en
Pages : 296

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Book Description
The Mexican Chile Pepper Cookbook is the first book to explore the glories of Mexican regional cooking by focusing on this single, but endlessly variable, ingredient. Authors Dave DeWitt and José C. Marmolejo feature more than 150 recipes that celebrate the role of chiles across appetizers, soups and stews, tacos, enchiladas, tamales, moles, and vegetarian dishes. Comprehensive glossaries of Mexican chiles, cheeses, and food terminology are also included. Savor the history, culture, and recipes of Mexican regional home cooking highlighted in this unique, full-color cookbook and explore the various chile peppers showcased in this spicy trek south of the border. The only thing left to do is decide which recipe to try next!

Author: Elena Kostioukovitch
Publisher: Farrar, Straus and Giroux
ISBN: 1429935596
Category : Cooking
Languages : en
Pages : 477

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Book Description
Italians love to talk about food. The aroma of a simmering ragú, the bouquet of a local wine, the remembrance of a past meal: Italians discuss these details as naturally as we talk about politics or sports, and often with the same flared tempers. In Why Italians Love to Talk About Food, Elena Kostioukovitch explores the phenomenon that first struck her as a newcomer to Italy: the Italian "culinary code," or way of talking about food. Along the way, she captures the fierce local pride that gives Italian cuisine its remarkable diversity. To come to know Italian food is to discover the differences of taste, language, and attitude that separate a Sicilian from a Piedmontese or a Venetian from a Sardinian. Try tasting Piedmontese bagna cauda, then a Lombard cassoela, then lamb ala Romana: each is part of a unique culinary tradition. In this learned, charming, and entertaining narrative, Kostioukovitch takes us on a journey through one of the world's richest and most adored food cultures. Organized according to region and colorfully designed with illustrations, maps, menus, and glossaries, Why Italians Love to Talk About Food will allow any reader to become as versed in the ways of Italian cooking as the most seasoned of chefs. Food lovers, history buffs, and gourmands alike will savor this exceptional celebration of Italy's culinary gifts.

Author: Becky Selengut
Publisher: Sasquatch Books
ISBN: 1570618216
Category : Cooking
Languages : en
Pages : 609

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Book Description
It can be intimidating to shop for seafood. You wonder if it's healthy for you, you worry about whether it's overfished and whether it's caught in ways that harm other species or the environment. Making smart seafood choices has never been more confusing or more important for the planet and our health. Chef and seafood advocate Becky Selengut knows from good fish, and in a voice that's informed but down-to-earth, she untangles the morass surrounding seafood today. From shellfish to finfish to littlefish, fifteen good fish are featured, and the accompanying seventy-five recipes will appeal to a wide range of home cooks: from beginners, to busy parents trying to put a healthy weeknight meal on the table, to the more adventurous who want to create special-occasion dishes. Sommelier April Pogue provides wine pairings for each recipe. Good Fish is an invaluable resource for anyone living on the Pacific Coast. Chef Becky Selengut is an advocate for seafood sustainability and seasonal, regional cuisine. Her writing has been featured in Seattle Homes and Lifestyles and Edible Seattle magazines. She lives in Seattle.

Author: Evan Kleiman
Publisher: William Morrow
ISBN: 9780688099169
Category : Cooking
Languages : en
Pages : 344

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Book Description
Provides more than 225 recipes including fish soups and stews, pasta and rice dishes, and salads.

Author: Sharon Seitz
Publisher: The Countryman Press
ISBN: 1581578865
Category : Travel
Languages : en
Pages : 347

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Book Description
“A well-written and comprehensive tale . . . a lively history of the people and events that forged modern-day New York City.”—The Urban Audubon Experience a seldom-seen New York City with journalists and NYC natives Sharon Seitz and Stuart Miller as they show you the 42 islands in this city’s diverse archipelago. Within the city’s boundaries there are dozens of islands—some famous, like Ellis, some infamous, like Rikers, and others forgotten, like North Brother, where Typhoid Mary spent nearly 30 years in confinement. While the spotlight often falls on the museums, trends, and restaurants of Manhattan, the city’s other islands have vivid and intriguing stories to tell. They offer the day-tripper everything from nature trails to military garrisons. This detailed guide and comprehensive history will give you a sense of how New York City’s politics, population, and landscape have evolved over the last several centuries through the prism of its islands. Full of practical information on how to reach each island, what you’ll see there, and colorful stories, facts, and legends, The Other Islands of New York City is much more than a travel guide.