• 101 Ways to Prepare Hard Shell Clams

    By Herb Errickson

    Our Price: $15.99
    • Format: Paperback
    • ISBN-13: 9781462888672
    • Publisher: Author Solutions
    • Published: June 2011
  • 200 Best Canned Fish and Seafood Recipes: For Salmon, Tuna, Shrimp, Crab, Lobster, Oysters and More

    By Susan Sampson

    Our Price: $24.95
    • Format: Paperback
    • ISBN-13: 9780778804154
    • Publisher: Robert Rose
    • Published: July 2012
    Tasty and innovative recipes that show just how creative a home cook can be with a simple can of fish. Canned seafood is ready when you are. It's a quick alternative to fast food and it's generally lean, healthful and convenient. A lot of cans are also interchangeable, so you can substitute what you have on hand which is something you can't do with fresh seafood. And the best part is that you need look no further than your kitchen cupboard for the beginnings of a fantastic dish. This book includes traditional and updated recipes, new creations and canned twists on classic fish dishes. The key to cooking with canned seafood is that it has to be treated as a different species from fresh fish -- its flavors and textures are different. These delicious and creative recipes work with these differences and elevate canned seafood into something sublime. The recipes feature canned seafood that can found in virtually any supermarket across America: tuna, crab, salmon, mackerel, cod, sardines, sprats, kippers, anchovies, roe, shrimp, clams, oysters, mussels, squid and octopus. Although canned fish is perceived as economical, depending on your budget and taste, you can buy high-end ones at high-end prices -- you can upscale or downscale your recipes depending on what seafood you choose. This flexibility is yet another bonus when cooking with canned seafood. There are a number of icons identifying recipes that are: Fast = if a dish takes less than half an hour, it's been noted Kid-Friendly = chances are there are plenty of kids who will like it Healthy = dishes that includes lots of veggies or fiber and little fat except for a reasonable amount of olive oil Brown Bag = pack it for lunch and avoid fast food Entertain = special occasion food And along with all the recipes, Susan has included interesting product, historical, consumer and nutritional information on each ingredient, making the shopping choices less confusing.
  • 500 Fish and Shellfish Dishes: The Only Compendium of Fish and Shellfish Dishes You'll Ever Need

    By Judith M. Fertig

    Our Price: $16.95
    • Format: Hardcover
    • ISBN-13: 9781416206217
    • Publisher: Sellers Publishing
    • Published: February 2011
    500 Fish & Shellfish Dishes contains everything you need to know in order to choose, prepare, cook, and enjoy seafood of all kinds. Chapters cover the full scope of preparations - steaming, simmering, frying, baking, grilling, planking, roasting, and smoking - and a final chapter on sauces and sides finish the flavors off nicely. Readers will also find a full range of dishes, from show-stopping appetizers and salads to savory stews, fantastic sandwiches, elegant dinners, and more.
  • Basic Fish Cooking Methods

    By Renee T. Shelton

    Our Price: $7.95
    • Format: Paperback
    • ISBN-13: 9781456492991
    • Publisher: Createspace
    • Published: November 2011
    There are many varieties of fish out there to choose from, whether you catch your own or purchase it from your favorite market. But no matter where it's caught, all fish and seafood are cooked by the same basic methods and techniques. Everyone knows incorporating fish and seafood in the diet is good for health reasons, but using the proper techniques will make it easier to eat fish and seafood on a regular basis. Why? Because fish and seafood tastes better when prepared properly. You'll learn: dry heat and moist cooking methods, guidelines for purchasing fish, and basic procedures for baking, oven broiling, sautéing, pan frying and searing, deep fat frying, simmering, and poaching. This is a no-frills guide for purchasing, preparing, and cooking fresh fish and seafood. You'll learn what to look for when purchasing fish, the basic differences between dry and moist heat methods, and all the step by step methods for the procedures needed to prepare any catch. This handy book is perfect for taking with you to the fish market, or reading while cooking in the kitchen. No fancy techniques, just the basics of fish cookery.
  • Blue Water Cafe Seafood Cookbook

    By Frank Pabst

    Our Price: $20.00
    • Format: Hardcover
    • ISBN-13: 9781553653684
    • Publisher: Douglas & McIntyre
    • Published: July 2009
    Blue Water Cafe + Raw Bar is situated in the trendy Yaletown neighborhood and was named one of the top 100 restaurants worldwide by the Robb Report in 2008. Chefs Frank Pabst and Yoshihiro Tabo are proponents of the Monterey Bay Aquarium's Seafood Watch program, so in writing 'Blue Water Cafe Seafood Cookbook,' they seized the opportunity to shed light on environmentally responsible seafood selection. The opening text for each section champions different fish and shellfish clarifying the circumstances that make each sustainable and the features that make it a culinary delight. With more than 120 illustrations to accompany this bevy of delicious recipes, seafood will never taste the same.
  • C Food

    By Robert Clark

    Our Price: $40.00
    • Format: Oversize Hardcover
    • ISBN-13: 9781770500044
    • Publisher: Whitecap
    • Published: October 2009
  • The California Seafood Cookbook: A Cook's Guide to the Fish and Shellfish of California, the Pacific Coast and Beyond

    By Isaac Cronin

    Our Price: $24.95
    • Format: Hardcover
    • ISBN-13: 9781616083441
    • Publisher: Skyhorse Publishing
    • Published: October 2011
    Presents portraits of seventy-five fish and shellfish, describes equipment, cleaning and cutting techniques, and cooking methods, and offers one hundred fifty recipes.
  • Chef's Guide to Meat-poultry- Seafood

    By Inc. Barcharts

    Our Price: $4.95
    • Format: Paperback
    • ISBN-13: 9781572229334
    • Publisher: Barcharts Inc
    • Published: September 2005
  • The Complete Book of Sushi

    By Hideo Dekura

    Our Price: $29.95
    • Format: Oversize Hardcover
    • ISBN-13: 9780794603168
    • Publisher: PERIPLUS EDITIONS
    • Published: October 2004
    The definitive collection of traditional, contemporary and innovative recipes for lovers of this Japanese cuisine. Fresh and delicious, sushi is one of the healthiest foods you can eat, being low in fat and high in essential vitamins and minerals. Aesthetically pleasing, sushi is also surprisingly simple to make. This practical book will show you how to create beautiful and elegant sushi dishes with ease. Featuring a wide variety of recipes for: sushi rolls, Nigiri-zushi, molded sushi, and Chirashi-zushi.
  • The Complete Guide to Northern Gulf Seafood

    By Tom Bailey

    Our Price: $29.95
    • Format: Hardcover
    • ISBN-13: 9781455618484
    • Publisher: Pelican Pub Co Inc
    • Published: October 2013
    In the late nineteenth century, the commercial seafood industry in the Gulf of Mexico skyrocketed. Today, the Gulf Coast has solidified its reputation for producing high-quality fresh seafood. This cookbook by author Tom Bailey provides more than 150 recipes tailored specifically to the various types of fish and other tasty sea creatures found within the northern gulf.Featuring enticing photographs of plated dishes, this work details the proper way to purchase, prepare, and cook edible species of fish and shellfish based upon specifics such as fat content and cut of meat. Before delving into recipes, Bailey provides a thorough explanation of everything you need to know to maximize your seafood experience, from how to handle frozen seafood to how to clean a fish once you've caught it. This guide is as practical as it is necessary in the home of any seafood lover.With a wide assortment of dishes adapted from fishermen, coastal dwellers, and seafood preservation organizations, the recipes found within this book are as well-rounded as they are delicious. Recipe instructions are straight-forward and accessible to any home cook. Whether you're craving tuna, lobster, shrimp, or shark, this combination seafood guide and cookbook provides it all and will spark the imagination and taste buds of the most seasoned or novice cook.Tom Bailey is the author of nine books about seafood cooking, fishing, diving, and beach combing. He has more than four decades of experience as a writer and editor for books, magazines, and newspapers. He received a BS in business administration from Jacksonville State University and has earned numerous awards from organizations such as the Associated Press and Sigma Delta Chi. An avid scuba diver and deep-sea fisherman, Bailey lives with his wife in Hoover, Alabama. Celeste Ward is a food blogger and photographer. Searching for inspiration to emerge from a cooking rut, she started a food blog in 2007 as a way to organize recipes. Since then, Ward's passion for cooking has led her to be featured in Southern Living, the Cooking Channel Web site, Fox 6 News's Good Day Alabama, and HuffPost Taste. Ward attributes her inspiration for cooking in part to the late renowned chef Julia Child. She lives with her husband in Birmingham, Alabama.
  • Consider the Oyster : A Shucker's Field Guide

    By Patrick McMurray

    Our Price: $10.00
    • Format: Hardcover
    • ISBN-13: 9780312377366
    • Publisher: THOMAS DUNNE BOOKS
    • Published: December 2007
    While oysters are by far the most delicious food to come out of the ocean, few people know the history, lore, and beauty that surrounds this delicacy. In this new book, champion oyster shucker Patrick McMurray takes gastronomesinto the world of the oyster and presents them with not only history, but practical tips on buying, opening, and preparing the wonderful oyster. Highlighting the over fifty varieties of oysters, the world's finest oyster bars, and someof the most talented shuckers to ever exist, 'Consider the Oyster' is more than a simple food book, it is a brilliant exploration of a cultural phenomenon.
  • Crab: Buying, Cooking, Cracking

    By Andrea Froncillo

    Our Price: $14.99
    • Format: Hardcover
    • ISBN-13: 9781580088602
    • Publisher: Ten Speed Press
    • Published: October 2007
    Every single year an estimated one and a half million tons of crab are consumed around the globe. Nearly 4,000 species have been identified, with the majority considered to be edible. Widely available and wildly popular, crab is universally viewed as a special treat and decadent indulgence to be savored on rare occasions. In addition to being a handy primer on how to select, clean, prepare, and store crab, this delightful book features 35 deliciousrecipes for crab soups, salads, small plates, and entrees. From Crab Chowder in a Sourdough Bread Bowl to Crab Rockefeller, this new book contains a delicious dish to satisfy every crab lover.
  • Creole Gumbo and All That Jazz: A New Orleans Seafood Cookbook

    By Howard Mitcham

    Our Price: $16.95
    • Format: Paperback
    • ISBN-13: 9780882898704
    • Publisher: Pelican Publishing Company
    • Published: May 1992
    A celebration of New Orleans cookery offers three hundred seafood recipes and includes anecdotes and folklore that trace the development of Cajun and Creole cooking
  • Delightful Seafood Recipes. Cookbook: 25 Recipes.

    By Daniel Hall

    Our Price: $30.00
    • ISBN-13: 9781540663344
    • Publisher: Createspace Independent Publishing Platform