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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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    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
     

    Hunting, Gathering, and Stone Age Cooking

    The Great Courses
    Released: 2014-11-01
    Amazon Video (Nonfiction - Educational)

    Hunting, Gathering, and Stone Age Cooking
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    Seafood Cookbooks

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    Cod: A Biography of the Fish that Changed the World

    By Mark Kurlansky

    Mark Kurlansky
    Released: 1998-07-01
    Paperback (294 pages)

    Cod: A Biography of the Fish that Changed the World
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    • Cod A Biography of the Fish That Changed the World
    Product Description:

    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

    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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    Product Description:
    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 It, Smoke It, Savor It - A Start-to-Finish Meat Smoking Guide  
     
    There is no tried-and-true formula to smoke mouthwatering barbecue, which is part of the fun and part of the challenge. Don't be fooled, though. With Real BBQ, mastering your smoker may take time and patience, but it won't be complicated. Insider advice from celebrated pitmasters, step-by-step guidelines, and plenty of barbecue lore and wisdom demystify 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 trusty guide also boasts:
    • Handy smoker illustrations and dozens of invaluable tips for smoking beef, pork, poultry, seafood, and other meats
    • Beginner, intermediate, and advanced recipe labels so that you can start simple and work your way to a challenge
    • Inspired ideas for amazing barbecue sides to round out your meals, including Summer Bean Salad, Dijon Potato Salad, and Southern-Style Collard Greens
    • All the sauces, rubs, brines, and marinades you need to move beyond a recipe
    • A closer look at the regional barbecue styles of Texas, the Carolinas, Memphis, and Kansas City
    Whether you are just breaking in your new smoker or looking to go beyond the basics, Real BBQ will give you the tools and tips you need to start smoking some brag-worthy 'cue.
     
    Recipes include: Beer Can Chicken, Hickory-Smoked Pork Belly, "All Day Long" Smoked Beef Brisket, Beach Barbecue Lobster Tails, Coffee-Rubbed Buffalo Steak

    A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game

    By Wilbur F. Eastman

    LEM
    Paperback (192 pages)

    A Guide to Canning, Freezing, Curing & Smoking Meat, Fish & Game
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    • Storey Books
    Product Description:
    Preserve your meat properly and enjoy unparalleled flavor when you’re ready to eat it. This no-nonsense reference book covers all the major meat preserving techniques and how to best implement them. You’ll learn how to corn beef, pickle tripe, smoke sausage, cure turkey, and much more, all without using harsh chemicals. You’ll soon be frying up delicious homemade bacon for breakfast and packing your travel bag with tender jerky for snack time. 

    Chef Paul Prudhomme's Louisiana Kitchen

    By Paul Prudhomme

    Harpercollins
    Released: 1984-04-17
    Hardcover (352 pages)

    Chef Paul Prudhomme s Louisiana Kitchen
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    • Great product!
    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 Complete Guide to Sushi and Sashimi: Includes 625 step-by-step photographs

    By Jeffrey Elliot

    Elliot Jeffrey
    Hardcover (306 pages)

    The Complete Guide to Sushi and Sashimi: Includes 625 step-by-step photographs
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    • The Complete Guide to Sushi and Sashimi Includes 625 Step By Step Photographs
    Product Description:

    These easy-to-follow recipes come from two of the leading experts in North America, who explain everything there is to know about sushi and knives.

    Sushi isn't tricky to make so long as you have the right utensils and instructions, and have the patience to get acquainted with the various techniques. All it takes is some practice and in no time at all, you'll be making sumptuous sushi that will wow family and friends.

    This incredible book provides all the information needed to get started--from ingredients and knives, to equipment, fish butchery, and plating techniques, making perfect rice and so much more.

    With full color throughout, lots of recipes, a very user-friendly concealed wiro-bound hardcover binding, 500 photos and hundreds of tips and techniques, this sushi book is sure to become the go-to guide for sushi and sashimi lovers, novice and experienced alike.

    You'll learn about how vitally important knives are along with the differences between Japanese and Western equivalents and substitutes. Ingredients certainly take center stage and here Robby Cook shares his extensive experience whether he's sharing his expertise about Fluke (Hirame), Octopus (Tako) or Red Snapper (Tai).

    Sushi, maki, sashimi, nigiri, oshizushi--it's all here. From the California and Dragon Rolls we're all familiar with, to tantalizing clam and sea urchin recipes.

    Upstream: Searching for Wild Salmon, from River to Table

    By Langdon Cook

    Ballantine Books
    Released: 2017-05-30
    Hardcover (336 pages)

    Upstream: Searching for Wild Salmon, from River to Table
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    • Ballantine Books
    Product Description:
    From the award-winning author of The Mushroom Hunters comes the story of an iconic fish, perhaps the last great wild food: salmon.

    For some, a salmon evokes the distant wild, thrashing in the jaws of a hungry grizzly bear on TV. For others, it’s the catch of the day on a restaurant menu, or a deep red fillet at the market. For others still, it’s the jolt of adrenaline on a successful fishing trip. Our fascination with these superlative fish is as old as humanity itself. Long a source of sustenance among native peoples, salmon is now more popular than ever. Fish hatcheries and farms serve modern appetites with a domesticated “product”—while wild runs of salmon dwindle across the globe. How has this once-abundant resource reached this point, and what can we do to safeguard wild populations for future generations?

    Langdon Cook goes in search of the salmon in Upstream, his timely and in-depth look at how these beloved fish have nourished humankind through the ages and why their destiny is so closely tied to our own. Cook journeys up and down salmon country, from the glacial rivers of Alaska to the rainforests of the Pacific Northwest to California’s drought-stricken Central Valley and a wealth of places in between. Reporting from remote coastlines and busy city streets, he follows today’s commercial pipeline from fisherman’s net to corporate seafood vendor to boutique marketplace. At stake is nothing less than an ancient livelihood.

    But salmon are more than food. They are game fish, wildlife spectacle, sacred totem, and inspiration—and their fate is largely in our hands. Cook introduces us to tribal fishermen handing down an age-old tradition, sport anglers seeking adventure and a renewed connection to the wild, and scientists and activists working tirelessly to restore salmon runs. In sharing their stories, Cook covers all sides of the debate: the legacy of overfishing and industrial development; the conflicts between fishermen, environmentalists, and Native Americans; the modern proliferation of fish hatcheries and farms; and the longstanding battle lines of science versus politics, wilderness versus civilization.

    This firsthand account—reminiscent of the work of John McPhee and Mark Kurlansky—is filled with the keen insights and observations of the best narrative writing. Cook offers an absorbing portrait of a remarkable fish and the many obstacles it faces, while taking readers on a fast-paced fishing trip through salmon country. Upstream is an essential look at the intersection of man, food, and nature.

    Praise for Upstream

    “Invigorating . . . Mr. Cook is a congenial and intrepid companion, happily hiking into hinterlands and snorkeling in headwaters. Along the way we learn about filleting techniques, native cooking methods and self-pollinating almond trees, and his continual curiosity ensures that the narrative unfurls gradually, like a long spey cast. . . . With a pedigree that includes Mark Kurlansky, John McPhee and Roderick Haig-Brown, Mr. Cook’s style is suitably fluent, an occasional phrase flashing like a flank in the current. . . . For all its rehearsal of the perils and vicissitudes facing Pacific salmon, Upstream remains a celebration.”The Wall Street Journal

    “Passionate . . . Cook deftly conveys his love of nature, the beauty of the Pacific Northwest, and the delectable eating provided by fresh caught wild salmon.”Library Journal

    “Insightful . . . this work is a great place to learn what needs to done—and an entertaining view on the positive and negative connections humans have with the natural environment.”Publishers Weekly

    The Pescetarian Plan: The Vegetarian + Seafood Way to Lose Weight and Love Your Food

    By Janis Jibrin

    imusti
    Released: 2014-03-11
    Hardcover (384 pages)

    The Pescetarian Plan: The Vegetarian + Seafood Way to Lose Weight and Love Your Food
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    • Ballantine Books
    Product Description:
    With more than 100 mouthwatering recipes, switching to a vegetable- and seafood-based diet has never been easier, healthier—or more delicious!
     
    You can go vegetarian to slim down, help reduce your risk for cancer and cardiovascular disease, feel great, and probably live longer. Or you can eat fish to help protect your heart, quell appetite, stay sharp, be happier, and even have better skin. (You read that right!) Better yet, you can enjoy the best of both worlds with The Pescetarian Plan—a delicious, easy-to-follow, one-of-a-kind program for weight loss and optimal physical and mental well-being.
     
    Inspired by the traditional Mediterranean way of eating (“pesce” is the Italian word for “fish,” and “pesca” is Spanish for “fishing,” thus the alternate spelling “pescatarian”), veteran nutritionist Janis Jibrin, M.S., R.D., offers step-by-step portion- and meal-planning instructions, including a wide variety of quick and easy breakfast, lunch, and dinner recipes to help you meet your weight-loss and health goals. She shares her deep knowledge of the science behind the healthiest diet on the planet, deftly explaining the amazing potential benefits of eating the pescetarian way—including whittling your waist, reducing chronic inflammation, preventing arterial plaque, and possibly warding off Alzheimer’s. She also breaks down the latest information about mercury, overfishing, and the environmental impact of your ingredient choices.
     
    With Chef Sidra Forman’s expert guidance, you’ll become confident in the kitchen—fish and other types of seafood are much easier to prepare (and much harder to mess up!) than you may think. And the mouthwatering recipes and photos—including Broiled Trout with Preserved Lemon and Thyme, Grilled Shrimp with Peach BBQ Sauce, Roasted Chick Pea Snacks, Blueberries Baked with Sweet Cream, and Chocolate Cupcakes with Mint Icing—give you options the whole family will love.
     
    Quite Possibly the Healthiest Eating Style on the Planet!
     
    On the Pescetarian Diet you will:
    • See inches around the waist disappear
    • Feel more active and productive
    • Fill your plate with the best, most nutritious food
    • Stop counting calories—it’s all in the portions
    • Go at your own pace: start slowly or dive right in
    • Really enjoy your food and its many benefits

    Praise for The Pescetarian Plan
     
    “The [recipes] in this book are designed to leverage both science and satisfaction.”The Washington Post

    “Informative and inspiring . . . [includes] 100 approachable recipes.”Publishers Weekly

    “Great for your overall health, longevity, and waistline!”—Bob Greene, author of The Best Life Diet
     
    “This life-changing diet will help improve your health and longevity. The easy-to-follow recipes and step-by-step instructions make adopting the plan simple and delicious. It is a must-read if you are committed to embracing a healthier lifestyle.”—Rebecca Reeves, Dr.P.H., former president of the Academy of Nutrition and Dietetics
     
    “Better sex through diet? Yes! In addition to weight loss and brain and heart health, that’s one of the impressive benefits of this vegetarian-plus-seafood diet. Furthermore, it’s well-researched, approachable, sustainable, and delicious!”—Brandi Koskie, director of publishing at DietsInReview.com

    The Essential Oyster: A Salty Appreciation of Taste and Temptation

    By Rowan Jacobsen

    BLOOMSBURY USA
    Released: 2016-10-04
    Hardcover (304 pages)

    The Essential Oyster: A Salty Appreciation of Taste and Temptation
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    • BLOOMSBURY USA
    Product Description:

    From Rowan Jacobsen, America’s go-to expert, the author of the trailblazing A Geography of Oysters, comes the ultimate oyster guide--a gorgeous, full-color, 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. The book struck a chord, and American oyster culture has been on a gravity-defying trajectory ever since.

    With lavish four-color photos throughout by renowned photographer David Malosh, The Essential Oyster is the definitive book for oyster-lovers everywhere, featuring stunning portraits, tasting notes, 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. 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. There is no coastline from British Columbia to Baja, from New Iberia to New Brunswick, that isn’t producing great oysters. For the most part, these are deeper cupped, stronger shelled, finer flavored, and more stylish than their predecessors. Some have colorful stories to tell. Some have quirks. All have character. The Essential Oyster will help you find the best, and help you to cherish them better. That is what’s captured--and celebrated--in these pages.

    The Big Oyster: History on the Half Shell

    By Mark Kurlansky

    Mark Kurlansky
    Released: 2007-01-09
    Paperback (336 pages)

    The Big Oyster: History on the Half Shell
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    • The Big Oyster History on the Half Shell
    Product Description:
    “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.

    Fish & Shellfish: The Cook's Indispensable Companion

    By James Peterson

    James Peterson
    Released: 1996-04-15
    Hardcover (418 pages)

    Fish & Shellfish: The Cook s Indispensable Companion
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    • Fish Shellfish
    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 LIGHT Fast & Easy Recipes: Fresh Ideas for Chicken, Seafood, Pasta, and More

    By The Editors Of Cooking Light

    COOKING LIGHT
    Released: 2017-06-23
    Paperback (96 pages)

    COOKING LIGHT Fast & Easy Recipes: Fresh Ideas for Chicken, Seafood, Pasta, and More
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    Product Description:
    85 weeknight meals—on the table in a flash!

    It’s not just fast food—it’s good food! In just 30 minutes (give or take), anyone can make great weeknight meals with 85 of the best recipes from the pages of Cooking Light. Try Chicken Thighs with Ginger-Sesame Glaze . . . Creamy Linguine with Peas, Carrots, and Proscuitto . . . Shortcut Shrimp Paella . . . even Crunchy-Chewy Salted Chocolate Chunk Cookies. Whether you’re cooking for two or feeding a family, this cookbook features dozens of great lunch and dinner ideas that will satisfy everyone. Step-by-step recipes for meat, seafood, chicken, veggies, pasta, and even desserts, along with glowing photos, cooking times, and nutritional information, make Cooking Light Fast & Easy Recipes the practical guide to weeknight and weekend cooking you’ll turn to again and again.

    The Beach House Cookbook

    By Barbara Scott-Goodman

    Chronicle Books
    Hardcover (156 pages)

    The Beach House Cookbook
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    Product Description:
    A great day at the beach calls for great foodespecially delicious, quick dishes that leave time for fun in the sun. Barbara Scott-Goodman serves up more than 75 recipes for sensational meals for those spending a weekend at the coast or for whom the seaside is home. Recipes for appetizers, soups, sandwiches, main courses, salads, desserts, and cocktails feature farmstand fruits and vegetables, fresh fish and shellfish, and meats for the grill that celebrate summer's bounty. Steamed Mussels in Tomato-Fennel Broth and Chicken & Soba Noodle Salad with Spicy Asian Peanut Sauce make for delightful post-beach fare. Fire up the barbecue for Grilled Swordfish with Mango Salsa andvoil!instant backyard beach party. For dessert, Strawberry-Rhubarb Pie or Brownie Sundaes with Raspberry Sauce are guaranteed to please. With photos that capture the beauty of both the coast and the cuisine, The Beach House Cookbook offers all the right ingredients for fabulous diningwith an ocean view.

    Seafood Handbook: The Comprehensive Guide to Sourcing, Buying and Preparation

    By The Editors of Seafood Business

    Wiley
    Spiral-bound (288 pages)

    Seafood Handbook: The Comprehensive Guide to Sourcing, Buying and Preparation
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    Product Description:
    Updated to include a number of new species not previously featured, Seafood Handbook, Second Edition remains the only professional seafood reference guide. Easy to use and comprehensive, this book covers the sourcing, cooking, nutrition, product forms, names, and global supply information for more than 100 types of finfish and shellfish, with two oversized posters for quick reference. Professionals in the foodservice industry who need to make menu selections or purchase fish, and seafood buyers will benefit from this in-depth guide.

    Microwaving Poultry and Seafood (Microwave Cooking Library)

    By Barbara Methven

    Prentice Hall
    Hardcover

    Microwaving Poultry and Seafood (Microwave Cooking Library)
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    Product Description:
    Barbara Methven 1986

    Instant Pot Fish & Seafood Cookbook: 77 Healthy&Delicious Instant Pot Recipes for Your Family

    By Alex Baker

    Independently published
    Paperback (140 pages)

    Instant Pot Fish & Seafood Cookbook: 77 Healthy&Delicious Instant Pot Recipes for Your Family
    List Price: $7.99*
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    Product Description:

    Are you always looking for new and healthy cooking methods? Are you interested in discovering new kitchen appliances that can make your cooking in the kitchen seamless and a lot easier? Are you one of the people who love seafood dishes, but never get them well prepared?

    If your answers to the above questions are in the affirmative, then this is the cookbook you need. This is because, this cookbook will help shine light on your path to discovering a magnificent tool that will allow you prepare delicious and very healthy fish and seafood dishes for you and all your loved ones!

    You want to know more? Let’s get started.

    This great cookbook will become your new best friend in the kitchen. You will adore it! This sounds promising and really great, doesn’t it?

    “Instant Pot Fish & Seafood Cookbook: 77 Healthy& Delicious Instant Pot Recipes for Your Family” is much more than a recipe collection. It’s a cooking journal that teaches you everything you need to know about cooking fish and other kinds of seafood using instant pots. In this cookbook, you will discover why you should consider eating more fish and seafood, and also learn more about instant pots and the best ways to use them.

    So, don’t hesitate! Get your hands on this special cookbook and start cooking!

    “Instant Pot Fish & Seafood Cookbook: 77 Healthy& Delicious Instant Pot Recipes for Your Family” was specially developed to suit all that you need in making that delicious meal and to provide you with all the help you need in the kitchen when it comes to trending, instant and delicious meals! It will be so much fun all the way! You only need to trust us!

    Gulf Coast Cooking: Seafood from the Florida Keys to the Yucatan Peninsula

    By Virginia Elverson

    Brand: Shearer Pub
    Hardcover (215 pages)

    Gulf Coast Cooking: Seafood from the Florida Keys to the Yucatan Peninsula
    List Price: $34.95*
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    • Easy to follow recipes
    • Gulf Coast Sea Food Cooking
    Product Description:
    Sea food cooking book loaded with receipts and great pictures.

    A Tasty Seafood Cookbook: Recipes from the Sea

    By Gordon Rock

    CreateSpace Independent Publishing Platform
    Paperback (84 pages)

    A Tasty Seafood Cookbook: Recipes from the Sea
    List Price: $12.99*
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    Product Description:
    A collection of fresh seafood ingredient recipes – recipes straight from the sea. This cookbook is a must for the seafood lover.

    Fresh and Inspiring recipes that will have you off to the local fishmongers in minutes.

    Easy Seafood Cookbook: Seafood Recipes for Tilapia, Salmon, Shrimp, and All Types of Fis

    By BookSumo Press

    CreateSpace Independent Publishing Platform
    Paperback (166 pages)

    Easy Seafood Cookbook: Seafood Recipes for Tilapia, Salmon, Shrimp, and All Types of Fis
    List Price: $9.99*
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    Product Description:

    Discover the most delicious seafood recipes!



    So are you ready for a delicious Seafood adventure? Preparing delicious Seafood is so simple you absolutely must learn these unique ways of cooking it.

    This cookbook is over 50 delicious seafood recipes!

    You will learn everything is there is know about Seafood. Shrimp, Salmon, Halibut, Tilapia, Trout, Chowders, Fried Snapper. If you love Seafood, your love will increase so much more when you learn and try these recipes.

    Remember this cookbook is about easy and unique cooking. So these recipes will be quick to prepare. Good cooking is effortless. If you are tired of having the same old baked Tilapia. Then it's time to try some new things like Brazilian Style Tilapia or maybe Apricot and Coconut Tilapia.

    Remember these recipes are unique but taste amazing!

    Here is a Preview of the Recipes You Will Learn:

    • Italian Ranch Tilapia
    • Shrimp Scampi
    • Ginger Sesame Salmon
    • Easy Little Fish Tacos
    • Indian Style Tandoori Catfish
    • Much, much more!


    Related Searches: Seafood cookbook, Seafood recipes, fish cookbook, fish recipes, salmon recipes, salmon cookbook, shrimp recipes

    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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