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    RecipesManiac.com   >   By Ingredients Cookbooks   >   Meat, Poultry & Seafood   >   Seafood

       
     

    Seafood Cookbooks and Recipes


    Shrimp Fish and seafood dishes are very popular in many countries around the world. Some popular seafood recipes include:
    • Arbroath smokie - This is one of British cuisine's (or more precisely Scottish cuisine's) most famous dishes. It originates from Arbroath in Scotland, and is a lightly smoked haddock.

    • Bouillabaisse - This fish stew is a popular dish in French cuisine, and originates from the city of Marseille. The stew is made from a variety of different fish and shellfish, to which are added celery, leeks, onions and tomatoes. The vegetables and fish are prepared separately, the cooked stewed vegetables being poured over French bread seasoned with bread crumbs, olive oil and chili peppers ("rouille").

    • Calamari - Squid, usually cut into rings, and then deep-fried in batter.

      Calamari

    • Caldeira - This a stew from Portuguese cuisine. It is made from fis (and sometimes shellfish), with onion, potato and tomatoes. Spices are also added, the exact choice depending on the region and chef, and may include allspice, cloves, curry powder, ginger, nutmeg, and saffron.

    • Ceviche - This seafood salad is one of Peruvian cuisine's most famous dishes. It is made from raw fish with sliced onions, with lemon juice, lime or bitter orange (naranja agria).

    • Clam chowder - This is a soup made from milk or cream, with clams, onions, potato, and sometimes bacon. Perhaps most famous version of the recipe is that from New England cuisine, which is known outside its home region as "New England clam chowder" or "Boston clam chowder". In New York city, a different version of the recipe is produced, which also has tomatoes added, and is known as "Manhattan clam chowder".

      New England clam chowder

    • Crab cakes - Patties made from crab meat and breadcrumbs, which are cooked by baking or frying. They are usually flavored with seasoning, sometimes herbs as well, and often a little Worcestershire sauce or mustard. There are many different variations on the basic recipe, and crab cakes are particularly popular in Southern cuisine ("Maryland crab cakes") and New England cuisine.

    • Fish and chips - This is one of British cuisine's most famous dishes. It is made from by dipping cod or plaice in batter and then deep frying. The fish is served with thickly cut French fries ("chips"), with mushy peas (a paste made from mashing cooked green peas), and is traditionally flavored with salt and vinegar.

    • Garlic Chilli Shrimp - Shrimp cooked with garlic and chilli.

    • Hákal - This is a very famous dish from Icelandic cuisine, but it is not to everyone's taste. It is made from fermenting the meat of basking shark for several weeks, and has a strong ammonia smell.

    • Lutfisk - This is a dish from Swedish cuisine. It contains stockfish (air-dried white fish), and is prepared using a very complicated process involving soda lye (a caustic soda solution).

      Lutfisk (on the left) with various accompaniments

    • Paella - This rice dish from Valencia is one of Spanish cuisine's most famous recipe. Apart from rice, it contains rice, saffron and olive oil, and the dish is usually garnished with meat, seafood, and vegetables.

    • Salt fish and ackee - This dish is a famous dish from Jamaican cuisine. It is considered one of island's national dishes, and is particularly popular as a breakfast. The salted cod is washed and rehydrated. Ackee, which is a type of fruit, is prepared separately by boiled - note: ackee must ripe, and carefully and properly prepared, as if this is not done correctly, it can be poisonous. Finally the cod and ackee and sautéed together with peppers, tomatoes, and spices.

    • Sannakji - This is a famous dish from Korean cuisine. It is made from a live small octopus, cut in pieces, lightly seasoned and served. It should be so fresh, that the octopus pieces are still moving when served!

    • Sushi - This is one of Japanese cuisine's most famous dish. It is made from vinegared rice which can be topped with fish, seafood, meat or vegetables. Raw fish (sashimi) is sometimes used as the topping.
    Sushi



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    Legal Sea Foods


    Seafood Cooking DVDs

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    Great Chefs: Seafood Sampler

    Directed by John Beyer

    Janson Media
    Released: 2017-07-07
    Amazon Video (Food and Wine)

    Great Chefs: Seafood Sampler
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    11 Chefs Compete

    Directed by Mark W. Roden

    FilmRise
    Amazon Video (Reality TV)
     

    13 Chefs Compete

    Directed by Mark W. Roden

    FilmRise
    Amazon Video (Reality TV)
     

    7 Chefs Compete (Part One)

    Directed by Mark W. Roden

    FilmRise
    Amazon Video (Reality TV)
     

    8 Chefs Compete (Part One)

    Directed by Mark W. Roden

    FilmRise
    Amazon Video (Reality TV)
     


    Seafood Cookbooks

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    The Complete Electric Smoker Cookbook: Over 100 Tasty Recipes and Step-by-Step Techniques to Smoke Just About Everything

    By Bill West

    Rockridge Press
    Released: 2017-09-26
    Paperback (198 pages)

    The Complete Electric Smoker Cookbook: Over 100 Tasty Recipes and Step-by-Step Techniques to Smoke Just About Everything
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    Product Description:

    The ultimate guide to a smokin’ good BBQ―The Complete Electric Smoker Cookbook heats the party up for you.

    Electric smokers make it easier than ever to perfect the age-old art of smoking meat, but how do you figure out the right timing, temperature, and wood pairings? Packed with expert tips and over 100 mouthwatering recipes for your preferred brand of electric smoker, The Complete Electric Smoker Cookbook is all you need to master the A-Zs of BBQ.

    The Complete Electric Smoker Cookbook contains:

    • Expert Techniques―for every electric smoker including temperatures, times, wood types, rack placement, and more
    • Over 100 Finger Lickin’ Recipes―specifically designed for your brand of electric smoker, from popular meat and seafood recipes to side dishes and dessert
    • Handy Guides―for the perfect BBQ from start to finish with menus, recipe pairings, and whiskey recommendations

    The Complete Electric Smoker Cookbook includes recipes such as: Buffalo Chipotle Wings, Smoked Beer Can Chicken, Hickory-Smoked Pork Loin, Fireball Whiskey Meatballs, Bourbon-Marinated Beef Roast, Cajun Shrimp, Peppercorn Tuna Steaks, Smoked Mac and Cheese, Smoked Brie with Brown Sugar and Pecans, and much more!

    Get ready to have a smokin’ good time with The Complete Electric Smoker Cookbook.

    The Big Book of Ketogenic Diet Cooking: 200 Everyday Recipes and Easy 2-Week Meal Plans for a Healthy Keto Lifestyle

    By Jen Fisch

    Rockridge Press
    Released: 2018-09-04
    Paperback (320 pages)

    The Big Book of Ketogenic Diet Cooking: 200 Everyday Recipes and Easy 2-Week Meal Plans for a Healthy Keto Lifestyle
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    The Big Book of Ketogenic Diet Cooking is the ultimate bible to maintain a healthy keto lifestyle with the biggest selection of recipes, meal plans, nutritional information, and more!

    The biggest thing to happen to the ketogenic diet since fat bombs, The Big Book of Ketogenic Diet Cooking is an unmatched reference with the largest collection of recipes and meal plans yet for keeping up with the ketogenic diet.

    For beginners and seasoned ketogenic dieters alike, The Big Book of Ketogenic Diet Cooking offers an essential introduction to the ketogenic diet, plus 2-week meal plans that target your individual weight loss goals and kick-start ketosis. Complete with 200 tasty recipes, The Big Book of Ketogenic Diet Cooking includes everything you need for a lifetime on the ketogenic diet.

    The Big Book of Ketogenic Diet Cooking is the only book that fills the needs of every keto kitchen with:

    • 200 simple, everyday ketogenic diet recipes that are both practical and satisfying for breakfast, lunch, dinner, dessert and more
    • 3 meal plans customized to fit your specific needs that are designed to encourage weight loss and take the guesswork out of choosing what to eat
    • An informative overview of ketogenic diet cooking that will help you prep your pantry and understand the basics of keto
    • Helpful advice and quick tips for adopting and maintaining a healthy ketogenic diet lifestyle

    Go big on keto with recipes, guidance, meal plans, nutritional information, tips and tricks from The Big Book of Ketogenic Diet Cooking.

    Cod: A Biography of the Fish that Changed the World

    By Mark Kurlansky

    Penguin Books
    Released: 1998-07-01
    Multicolor Paperback (294 pages)

    Cod: A Biography of the Fish that Changed the World
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    An unexpected, energetic look at world history on sea and land from the bestselling author of Salt and The Basque History of the World

    Cod
    ,
    Mark Kurlansky’s third work of nonfiction and winner of the 1999 James Beard Award, is the biography of a single species of fish, but it may as well be a world history with this humble fish as its recurring main character. Cod, it turns out, is the reason Europeans set sail across the Atlantic, and it is the only reason they could. What did the Vikings eat in icy Greenland and on the five expeditions to America recorded in the Icelandic sagas? Cod, frozen and dried in the frosty air, then broken into pieces and eaten like hardtack. What was the staple of the medieval diet? Cod again, sold salted by the Basques, an enigmatic people with a mysterious, unlimited supply of cod. As we make our way through the centuries of cod history, we also find a delicious legacy of recipes, and the tragic story of environmental failure, of depleted fishing stocks where once their numbers were legendary. In this lovely, thoughtful history, Mark Kurlansky ponders the question: Is the fish that changed the world forever changed by the world's folly?

    “Every once in a while a writer of particular skill takes a fresh, seemingly improbable idea and turns out a book of pure delight. Such is the case of Mark Kurlansky and the codfish.” –David McCullough, author of The Wright Brothers and 1776

    The Omega Principle: Seafood and the Quest for a Long Life and a Healthier Planet

    By Paul Greenberg

    Penguin Press
    Released: 2018-07-10
    Hardcover (304 pages)

    The Omega Principle: Seafood and the Quest for a Long Life and a Healthier Planet
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    By the bestselling author of Four Fish and American Catch, an eye-opening investigation of the history, science, and business behind omega-3 fatty acids, the "miracle compound" whose story is intertwined with human health and the future of our planet

    Omega-3 fatty acids have long been celebrated by doctors and dieticians as key to a healthy heart and a sharper brain. In the last few decades, that promise has been encapsulated in one of America's most popular dietary supplements. Omega-3s are today a multi-billion dollar business, and sales are still growing apace--even as recent medical studies caution that the promise of omega-3s may not be what it first appeared. 

    But a closer look at the omega-3 sensation reveals something much deeper and more troubling. The miracle pill is only the latest product of the reduction industry, a vast, global endeavor that over the last century has boiled down trillions of pounds of marine life into animal feed, fertilizer, margarine, and dietary supplements. The creatures that are the victims of that industry seem insignificant to the untrained eye, but turn out to be essential to the survival of whales, penguins, and fish of all kinds, including many that we love to eat.

    Behind these tiny molecules is a big story: of the push-and-pull of science and business; of the fate of our oceans in a human-dominated age; of the explosion of land food at the expense of healthier and more sustainable seafood; of the human quest for health and long life at all costs. James Beard Award-winning author Paul Greenberg probes the rich and surprising history of omega-3s--from the dawn of complex life, when these compounds were first formed; to human prehistory, when the discovery of seafood may have produced major cognitive leaps for our species; and on to the modern era, when omega-3s may point the way to a bold new direction for our food system. With wit and boundless curiosity, Greenberg brings us along on his travels--from Peru to Antarctica, from the Canary Islands to the Amalfi Coast--to reveal firsthand the practice and repercussions of our unbalanced way of eating.

    Rigorously reported and winningly told, The Omega Principle is a powerful argument for a more deliberate and forward-thinking relationship to the food we eat and the oceans that sustain us.

    Ketogenic Diet: The Complete How-To Guide For Beginners: Ketogenic Diet For Beginners: Step By Step To Lose Weight And Heal Your Body (Volume 1)

    By Robert Wilson

    CreateSpace Independent Publishing Platform
    Paperback (228 pages)

    Ketogenic Diet: The Complete How-To Guide For Beginners: Ketogenic Diet For Beginners: Step By Step To Lose Weight And Heal Your Body (Volume 1)
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    Product Description:

    Want to bid goodbye to that stubborn fat around the waist and say hello to a slim, fit physique you have always wanted? How about snipping off the dreaded chains of diabetes and obesity while getting your blood glucose and cholesterol levels optimized?

     

    Achieve all these and more with a way that doesn’t leave you hungry and listless all the time!

     

    Come on over and hop into the world of the Ketogenic Diet!

    Benefits You Will Get From The Ketogenic Diet

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    • Rapid weight loss within weeks that really stays lost
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    • Be in the Party that gets to eat savoury food and still lose weight! And Much More!

    The Ketogenic Diet sounds really good, so how do you start?

    This book will give you the actionable tips and ways to get you started on the ketogenic diet, providing you not only with the why but more importantly, the how to kick off this ketogenic diet program. Through this structured program, get yourself access to inches in reduction off body measurements, enjoy and maintain a better mood, as well as improve your overall health and wellness step by step.

    With this book Ketogenic Diet: The Complete How-To Guide For Beginners, you will enjoy

    • A detailed step by step program on how to get you started on the Ketogenic journey
    • Easy to use daily meal plans to get you familiar with the Ketogenic Diet
    • Over 80 Delicious Ketogenic Diet recipes that will leave you wanting for more!
    • A walk through of what is ketosis to reinforce how the Ketogenic Diet can benefit you
    • How to structure your own meal plans to better serve you going Ketogenic
    • A list of Ketogenic Diet FAQs answered for You
    • A Useful troubleshooting guide to get you over those humps and bumps
    • Knowledge on what to expect during the initial phase of going Ketogenic
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    Sushi: The Beginner's Guide

    By Aya Imatani

    Imatani, Aya/ Cohen, Moshe (PHT)
    Released: 2009-08-01
    Hardcover (128 pages)

    Sushi: The Beginner s Guide
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    Now, anyone can go from sushi novice to sushi samurai--slicing, filleting, and making rolls like a master!

    Never before have the techniques of this most popular Asian cuisine been as attractively presented, as easy to follow, and as temptingly photographed as they are in this beginner's guide. With the help of an unbelievable number of close-up photos, expert Aya Imatani virtually takes would-be chefs by the hand, leading them through every delectable step of the process. She discusses all the tools, foods, and paraphernalia; lays out the methods for making vinegars and sauces; and demonstrates how to make sashimi creations so special they aren't even found in many sushi bars. The menu of sushi recipes is expansive, encompassing hosomaki, saimaki, and all-vegetarian varieties. You will even learn all the right Japanese names for each dish. And everything seems wonderfully doable.

    The big finish: Aya's specials, the kind of dishes you'll never find in sushi bars--such as Sushi Cake (Chicken &Teriyaki) and Temarizushi (made of tuna, salmon, and avocado)--but that a Japanese mother or grandmother would make for her own family.

    Real BBQ: The Ultimate Step-By-Step Smoker Cookbook

    By Will Budiaman

    Rockridge Press
    Paperback (172 pages)

    Real BBQ: The Ultimate Step-By-Step Smoker Cookbook
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    Product Description:

    Prep, smoke, and savor meat with Real BBQ—the ultimate step-by-step smoker cookbook.

    Everyone loves a good cookout, but finding a tried-and-true formula to smoke mouthwatering barbecue can be challenging. With this smoker cookbook, mastering your smoker just became a whole lot easier. Packed with insider advice from recipe developer Will Budiaman, step-by-step guidelines, and plenty of barbecue lore and wisdom, Real BBQ demystifies the art of smoking meat. With over 95 recipes to start cooking up your very own brisket, ribs, pulled pork, and other incredibly delicious barbecue, this smoker cookbook is the only guide you'll need for a smokin' good BBQ.

    More than just a smoker cookbook, Real BBQ contains

    • Over 95 Recipes for Every Level Cook labelling beginner, intermediate, and advanced recipes
    • A BBQ Overview covering everything you need to know to get started with your smoker, including types of smokers, wood flavors, and regional styles
    • Pitmaster Tips including techniques, shopping advice, and even beer and whiskey pairings

    Recipes in this smoker cookbook include: Beer Can Chicken, Hickory-Smoked Pork Belly, "All Day Long" Smoked Beef Brisket, Beach Barbecue Lobster Tails, Coffee-Rubbed Buffalo Steak, and so much more!

    Whether you are just breaking in your new smoker or looking to go beyond the basics, this smoker cookbook will give you the tools and tips you need to start smoking some brag-worthy 'cue.

    Provincetown Seafood Cookbook

    By Howard Mitcham

    Seven Stories Press
    Released: 2018-06-18
    Paperback (288 pages)

    Provincetown Seafood Cookbook
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    Product Description:
    A delightful collection of classic recipes, folk history, and original drawings by Cape Cod's most-admired chef. With a new Introduction by Anthony Bourdain

    "It's a true classic, one of the most influential of my life." --Anthony Bourdain, from the new introduction

    "Provincetown ... is the seafood capital of the universe, the fishiest town in the world. Cities like Gloucester, Boston, New Bedford, and San Diego may have bigger fleets, but they just feed the canneries. Provincetown supplies fresh fish for the tables of gourmets everywhere." --Howard Mitcham

    Provincetown's best-known and most-admired chef combines delectable recipes and delightful folklore to serve up a classic in seafood cookbooks.
         Read about the famous (and infamous!) Provincetown fishing fleet, the adventures of the fish and shellfish that roam Cape Cod waters, and the people of Provincetown--like John J. Glaspie, Lord Protector of the Quahaugs.
         Then treat yourself to Cape Cod Gumbo, Provincetown Paella, Portuguese Clam Chowder, Lobster Fra Diavolo, Zarzuela, and dozens of other Portuguese, Creole, and Cape Cod favorites. A list of fresh and frozen seafood substitutes for use anywhere in the country is a unique feature of this lively book.
         You'll learn the right way to eat broiled crab and the safe way to open oysters. You'll even learn how to cook a sea serpent!

    Chef Paul Prudhomme's Louisiana Kitchen

    By Paul Prudhomme

    William Morrow Company
    Released: 1984-04-17
    Hardcover (352 pages)

    Chef Paul Prudhomme s Louisiana Kitchen
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    • William Morrow Company
    Product Description:

    Here for the first time, the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background.

    Chef Prudhomme's incredibly good food has brought people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother's kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account.

    So here, in explicit detail, are recipes for the great traditional dishes--gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun "Popcorn," Crawfish Etouffee, Pecan Pie, and dozens more--each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods.

    Chef Paul Prudhomme's Louisiana Kitchen is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme--these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking.

    For Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years.

    The Big Oyster: History on the Half Shell

    By Mark Kurlansky

    Random House Trade
    Released: 2007-01-09
    Paperback (336 pages)

    The Big Oyster: History on the Half Shell
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    • Random House Trade
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    “Part treatise, part miscellany, unfailingly entertaining.”
    –The New York Times

    “A small pearl of a book . . . a great tale of the growth of a modern city as seen through the rise and fall of the lowly oyster.”
    –Rocky Mountain News

    Award-winning author Mark Kurlansky tells the remarkable story of New York by following the trajectory of one of its most fascinating inhabitants–the oyster.
    For centuries New York was famous for this particular shellfish, which until the early 1900s played such a dominant a role in the city’s life that the abundant bivalves were Gotham’s most celebrated export, a staple food for all classes, and a natural filtration system for the city’s congested waterways.

    Filled with cultural, historical, and culinary insight–along with historic recipes, maps, drawings, and photos–this dynamic narrative sweeps readers from the seventeenth-century founding of New York to the death of its oyster beds and the rise of America’s environmentalist movement, from the oyster cellars of the rough-and-tumble Five Points slums to Manhattan’s Gilded Age dining chambers. With The Big Oyster, Mark Kurlansky serves up history at its most engrossing, entertaining, and delicious.

    “Suffused with [Kurlansky’s] pleasure in exploring the city across ground that hasn’t already been covered with other writers’ footprints.”
    Los Angeles Times Book Review

    “Fascinating stuff . . . [Kurlansky] has a keen eye for odd facts and natural detail.”
    The Wall Street Journal

    “Kurlansky packs his breezy book with terrific anecdotes.”
    Entertainment Weekly

    “Magnificent . . . a towering accomplishment.”
    Associated Press
    Disclosure: Products details and descriptions provided by Amazon.com. Our company may receive a payment if you purchase products from them after following a link from this website.

    American Seafood: Heritage, Culture & Cookery From Sea to Shining Sea

    By Barton Seaver

    Sterling Epicure
    Released: 2017-11-07
    Hardcover (520 pages)

    American Seafood: Heritage, Culture & Cookery From Sea to Shining Sea
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    Product Description:
    "Barton Seaver's American Seafood is a comprehensive and inspirational exploration of lesser known species and rekindles an awareness of the people, places, and histories of our oceans." --Eric Ripert, Chef & Co-Owner of Le Bernardin

    *WINNER: 2018 IACP (International Association of Culinary Professionals) PEOPLE'S CHOICE AWARD*

    With the growing trend to reintroduce US-caught seafood into our culinary lexicon, this trustworthy reference from prestigious writer, chef, and sustainability advocate Barton Seaver will be the go-to source for home cooks, culinary students, professional chefs, and anyone fascinated by American food culture. American Seafood looks at maritime history, including Native American fisheries; fishing technology (including aquaculture); the effect of imports on our diet, economy, and the health of our seas; the biology of taste; and the evolution of seafood cuisine, from Pine Bark Stew, red and white chowder, Po' Boys, and Clam Bakes, to Baltimore Crab Cakes, Planked Salmon, Oysters Rockefeller, 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, regional, and accepted names, all alphabetized--rounds out this must-have volume.

    Fish & Shellfish: The Cook's Indispensable Companion

    By James Peterson

    William Morrow Cookbooks
    Released: 1996-04-15
    Hardcover (418 pages)

    Fish & Shellfish: The Cook s Indispensable Companion
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    Product Description:

    Every few decades a chef or a teacher writes a cookbook that is so comprehensive and offers such depth of subject matter and cooking inspiration that it becomes a virtual bible for amateur and professional alike. Author James Peterson, who wrote the book Sauces, a James Beard Cookbook of the Year winner, and the incomparable Splendid Soups, once again demonstrates his connoisseurship with Fish & Shellfish, a monumental cookbook that will take its rightful place as the first and last word on seafood preparation and cooking.

    Fish & Shellfish demonstrates every conceivable method for preparing sumptuous meals of fish and shellfish, from baking, braising, deep-frying, grilling and broiling to poaching, panfrying, marinating, curing and smoking, steaming, and microwaving. Whether your taste runs strictly to shellfish or to everything seafood, Fish & Shellfish offers the equivalent of a complete cookbook on each subject. Within the chapters on finfish you'll learn how to prepare enticing recipes remarkable for their ease of preparation, their versatility, and their originality Here Peterson offers such splendid flavors and textures as succulent Stuffed Striped Bass with Spinach, Shrimp, and Mushrooms; crunchy Halibut Fillets with Curry, Herbs, and Almond Crust; delicate Salmon Fillets A la Nage with Julienned Vegetables; savory Braised Tuna with Vegetables; and fiery Thai-Style Swordfish Satay.

    If it's shellfish you prefer, there are pages and pages of recipes for baking, frying, steaming, or serving raw everything in a shell, including mussels, clams, oysters, scallops, lobster, shrimp, crab, and crayfish. Peterson explains how to judge freshness and how to prepare shellfish delights, including lemony-flavored Steamed Mussels with Thai Green Curry; aromatic Littleneck Clams in Black BeanScented Broth; a simple and comforting Linguine with Clam Sauce; elegant Hot Oysters with Leeks and White Wine Sauce; rich and savory Braised Scallops with Tomatoes and Fresh Basil; Steamed Lobster with Coconut Milk and Thai Spices; Shrimp with Tomato Sauce, Saffron Aioli, and Pesto; hit-the-spot Sautéed Crab Cakes; and Japanese Style Grilled Squid, to name but a few of the brilliant and vast array of wonderful seafood selections.Fish & Shellfishalso offers techniques for preparing raw, marinated, cured, and smoked fish.

    As you exploreFish & Shellfish, you'll learn not only the essentials of seafood preparation but everything in between, including how to make a curry sauce, which red wines to cook with, how to fry parsley, and how to make Vietnamese dipping sauces. You'll learn the secrets of a variety of coatings, how to blacken fish, add stuffings, and deglaze the pan for sauces, as well as discover the delights of salsas, chutneys, relishes, mayonnaises, and butters.

    Here is seafood in every incarnation, from soups, stews, and pastas to mousses, soufflés, and salads. Try everything from pureed Marseilles-Style Fish Soup and Moroccan Swordfish Tagine with Olives and Saffron to Homemade Cuttlefish-Ink Linguine, and Crayfish Stew with Tomatoes, Sorrel, and Vegetables.

    Jim Peterson has traveled the world and brought back the best international seafood flavors, textures, and techniques. Now you can improvise on your own with Thai marinades, Indian spices and condiments, and Japanese grilling methods, all of which play off more familiar ingredients to produce memorable dishes.

    At the end of Fish & Shellfish you'll find a complete Finfish Dictionary, where you'll learn all you need to know about more than sixty species of saltwater and freshwater fish. There's also a 32-page section of color photographs that pictures many of the mouthwatering recipes in the book. And the step-by-step pictorials in the color section will show you how to prepare fish and shellfish for cooking.

    James Peterson's books have been hailed as the most companionable and dependable of cooking guides. Replete with tables, timing charts, advice about equipment, safety preparations, a glossary of foreign ingredients, and an exhaustive index, Fish & Shellfish will give you the power of flexibility and spontaneity as it transforms you into an accomplished seafood cook. Here is a fundamental cookbook that you will come to depend on every time you think seafood-and now you'll be thinking seafood all the time.

    Cooking Seafood

    By Tiffany Haugen

    Brand: Frank Amato Publications
    Paperback (168 pages)

    Cooking Seafood
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    • Frank Amato Publications Cooking Seafood - H-BWL1840-6
    • Brand: Frank Amato Publications
    Product Description:
    The Haugens have decades of cooking experience acquired from trips taken around the world. The recipes they share in this newest cookbook are surprisingly easy and cover a range of cooking methods. Includes Sauces, Rubs & Marinades; Cleaning & Preserving Seafood; Canning Salmon & Tuna; Plank Cooking. Lobster mac & cheese, pad Thai, white clam pizza, crab cakes, oyster stew, scallop ceviche, grilled shrimp - there is something for everyone, whether you're a novice or die-hard foodie!

    Fish Without a Doubt: The Cook's Essential Companion

    By Rick Moonen

    Finamore, Roy/ Moonen, Rick
    Released: 2008-04-29
    Hardcover (448 pages)

    Fish Without a Doubt: The Cook s Essential Companion
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    Product Description:
    Comprehensive. Friendly. Indispensable. With more than 250 simple and delicious recipes.

    No doubt about it, fish is a cook’s dream. Fast. Low in fat, versatile, and healthful, it’s even brain food. No other fish cookbook contains such a comprehensive selection of approachable, contemporary recipes. It’s written by a pair of experts: a nationally known three-star seafood chef whose true passion is teaching home cooks, and an award-winning writer and sought-after food authority. Arranged for the cook’s complete convenience, Fish without a Doubt encompasses chapters on all the techniques of fish cookery—from poaching to grilling to sautéing—as well as on all the most popular seafood dishes—from appetizers, to soups and salads, to burgers and pasta.

    The recipes range from updated versions of classics (Trout Almondine, Linguine with Clams, Jumbo Lump Crab Cakes) to the latest favorites (Steamed Black Bass with Sizzling Ginger,Tuna Burgers with Cucumber Relish, Thai-Style Mussels). It includes slews of quickies for weeknight specials (Broiled Fillets with Butter and Herbs) and centerpieces for splashier occasions (A Big Poached Char). Featuring only seafood that is not overfished, Fish without a Doubt provides the latest information for the eco-conscious cook about our last wild frontier.

    Louisiana Seafood Bible, The: Crabs

    By Jerald Horst

    Pelican Publishing
    Released: 2010-09-03
    Hardcover (224 pages)

    Louisiana Seafood Bible, The: Crabs
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    Product Description:

    This compendium of crab information offers biological facts and scores of home-style recipes. The Louisiana seafood industry--past and present--is discussed and a fascinating essay about a day in the life of a crabber is included. Jerald Horst has worked in the seafood industry, and he and his wife have collected and tested crab recipes for decades.

    Japanese Cooking: A Simple Art

    By Shizuo Tsuji

    Kodansha International
    Released: 2012-02-17
    Hardcover (508 pages)

    Japanese Cooking: A Simple Art
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    Product Description:
    When it was first published, Japanese Cooking: A Simple Art changed the way the culinary world viewed Japanese cooking, moving it from obscure ethnic food to haute cuisine.


    Twenty-five years later, much has changed. Japanese food is a favorite of diners around the world. Not only is sushi as much a part of the Western culinary scene as burgers, bagels and burritos, but some Japanese chefs have become household names. Japanese flavors, ingredients and textures have been fused into dishes from a wide variety of other cuisines. What hasn’t changed over the years, however, are the foundations of Japanese cooking. When he originally wrote Japanese Cooking: A Simple Art, Shizuo Tsuji, a scholar who trained under famous European chefs, was so careful and precise in his descriptions of the cuisine and its vital philosophies, and so thoughtful in his choice of dishes and recipes, that his words—and the dishes they help produce—are as fresh today as when they were first written.


    The 25th Anniversary edition celebrates Tsuji’s classic work. Building on M. F. K. Fisher’s eloquent introduction, the volume now includes a thought-provoking new Foreword by Gourmet Editor-in-Chief Ruth Reichl and a new Preface by the author’s son and Tsuji Culinary Institute Director, Yoshiki Tsuji. Beautifully illustrated with eight pages of new color photos and over 500 drawings, and containing 230 traditional recipes as well as detailed explanations of ingredients, kitchen utensils, techniques and cultural aspects of Japanese cuisine, this edition continues the Tsuji legacy of bringing the Japanese kitchen within the reach of Western cooks.

    Seafood Cooking for Dummies

    By Leslie Bloom

    John Wiley & Sons Inc
    Paperback (352 pages)

    Seafood Cooking for Dummies
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    Product Description:
    Presents a guide to various types of fish and seafood that includes tips on safety, cooking techniques, and recipes

    Fish: The Complete Guide to Buying and Cooking

    By Mark Bittman

    Houghton Mifflin Harcourt
    Released: 1999-01-26
    Yellow Paperback (544 pages)

    Fish: The Complete Guide to Buying and Cooking
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    Product Description:
    Fish: The Complete Guide to Buying and Cooking is a book that simplifies, once and for all, the process of preparing fish. Organized in an easy-reference, A-Z format, Fish gives you the culinary lowdown on seventy kinds of fish and shellfish commonly found in American supermarkets and fish stores. Each entry describes how the fish is sold (fillets, steaks, whole, salted), other names it goes by, how the fish should look, and buying tips. Fish begins with general guidelines on how to store, prepare, and cook fish, whether sauteing, frying, grilling, or smoking, and you will find easy-to-follow illustrations of such important basics as how to gut and fillet a fish. Fish also includes up-to-the-minute information on the health benefits of fish in our diet. In addition, there are more than five hundred recipes and variations, all of which use low-fat, high-flavor ingredients to accent the intrinsic natures of the individual fish rather than mask them. And the vast majority of the recipes are ready in less than thirty minutes.

    Joe Knows Fish: Taking the Intimidation Out of Cooking Seafood

    By Joe Gurrera

    Citarella Press
    Hardcover (256 pages)

    Joe Knows Fish: Taking the Intimidation Out of Cooking Seafood
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    Product Description:
    In his debut cookbook, Joe Gurrera, one of New York's most-beloved fishmongers, and owner of the prestigious Citarella markets, is on a mission to show us how easy it is to cook seafood. Customers tell Joe again and again that they're afraid to cook fish. They don't know how to buy it or prepare it. Enter JOE KNOWS FISH. This book is a roadmap for novices looking to learn the basics of sourcing and cooking fish. With his easy-to-follow recipes and experience-based tips, Joe takes the intimidation out of cooking seafood.

    Seafood Recipes: Ultimate Seafood Soups Under 200 Calories (Seafood Cooking, Soup recipes, Seafood soups, Healthy seafood recipes)

    By Hanna M Krem

    CreateSpace Independent Publishing Platform
    Paperback (52 pages)

    Seafood Recipes: Ultimate Seafood Soups Under 200 Calories (Seafood Cooking, Soup recipes, Seafood soups, Healthy seafood recipes)
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    Product Description:
    Delicious and Healthy Seafood Soup Recipes All Under 200 Calories! Seafood Soups Are a Great Source of omega-3 Fats And Provide Dozens Of Health Benefits Seafood Recipes From Around The World: Delicious Seafood Soups Under 200 Calories is the second book in a series of meatless cookbooks containing hearty and low-calorie dishes. Seafood soups are a great way to get the necessary omega-3 fats in your diet. This book contains 18 delicious and healthy recipes that help maintain a healthy lifestyle. Some The Delicious Seafood Recipes Inside Fresh Seafood Stock Miyeokguk - Korean Seaweed Soup with mussels Hot And Sour Soup With Shrimp with lemongrass Brazilian Shrimp Soup Manhattan Clam Chowder Easy Coconut lime Tofu Soup Shrimp Wonton Soup Thai Coconut Curry Shrimp Soup Tom Yum Goong With Shrimp Soup Chunky and Delicious Lobster Bisque Soup Crab Bisque Soup - France Cioppino - From San Francisco Hungarian Fish Soup - Halászlé Spicy Korean Seafood Soup – Jjamppong Triple Broth Russian Fish Soup "Uha" Simple Fish Ball And Rice Soup Plus Many More Delicious Recipes!!!

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