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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

    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.

    Great Chefs: Seafood Sampler

    Directed by John Beyer

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

    Great Chefs: Seafood Sampler
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    Seafood Cookbooks

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    The Whole Fish Cookbook: New Ways to Cook, Eat and Think

    By Josh Niland

    Hardie Grant
    Released: 2019-09-17
    Hardcover (256 pages)

    The Whole Fish Cookbook: New Ways to Cook, Eat and Think
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    Product Description:
    We all want to eat more fish, but who wants to bother spending the time, effort and money cooking that same old salmon fillet on repeat when you could be trying something new and utterly delicious?

    In The Whole Fish Cookbook, Sydney's groundbreaking seafood chef Josh Niland reveals a completely new way to think about all aspects of fish cookery. From sourcing and butchering to dry ageing and curing, it challenges everything we thought we knew about the subject and invites readers to see fish for what it really is – an amazing, complex source of protein that can, and should, be treated with exactly the same nose-to-tail reverence as meat.

    Featuring more than 60 recipes for dozens of fish species ranging from Cod Liver Pate on Toast, Fish Cassoulet and Roast Fish Bone Marrow to – essentially – the Perfect Fish and Chips, The Whole Fish Cookbook will soon have readers seeing that there is so much more to a fish than just the fillet and that there are more than just a handful of fish in the sea.

    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:

    Become a smokin' hot electric pit master with this all-in-one BBQ bible.

    Here’s some shocking news for you: electric-smoked meats taste great. The Complete Electric Smoker Cookbook is your ultimate guide to turning out mouthwatering smoked meals using the power of electricity.

    Whether you’re a brand-new pit master or a pro smoker looking to try electric, this electric smoker cookbook teaches you everything you need to know. From what kind of smoker to get to the perfect wood to smoking times, The Complete Electric Smoker Cookbook has all the answers and plenty of hot tips―plus more than 100 savory and sumptuous recipes.

    The Complete Electric Smoker Cookbook includes:

    • Full beginner’s guide―Start your journey off right as you learn how to pick the right electric smoker, master its controls, stock up on smoking necessities, and more.
    • Master expert techniques―This electric smoker cookbook shows you how to get the perfect smoke and lip-smackin’ flavors, every single time.
    • 100+ smokin’ hot recipes―Buffalo Chipotle Wings, Cajun Shrimp, Bourbon-Marinated Beef Roast, Hickory-Smoked Pork Loin…prove it doesn’t take charcoal to smoke good meat.

    Discover the most current way to make the hottest barbeque with The Complete Electric Smoker Cookbook. Get cooking!

    Aloha Kitchen: Recipes from Hawai'i [A Cookbook]

    By Alana Kysar

    Ten Speed Press
    Released: 2019-03-26
    Hardcover (240 pages)

    Aloha Kitchen: Recipes from Hawai i [A Cookbook]
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    From a Maui native and food blogger comes a gorgeous cookbook of 85 fresh and sunny recipes reflects the major cultures that have influenced local Hawaiʻi food over time: Native Hawaiian, Chinese, Japanese, Portuguese, Korean, Filipino, and Western.

    NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR AND LIBRARY JOURNAL

    In Aloha Kitchen, Alana Kysar takes you into the homes, restaurants, and farms of Hawaiʻi, exploring the cultural and agricultural influences that have made dishes like plate lunch and poke crave-worthy culinary sensations with locals and mainlanders alike. Interweaving regional history, local knowledge, and the aloha spirit, Kysar introduces local Hawaiʻi staples like saimin, loco moco, shave ice, and shoyu chicken, tracing their geographic origin and history on the islands. As a Maui native, Kysar’s roots inform deep insights on Hawaiʻi’s multiethnic culture and food history. In Aloha Kitchen, she shares recipes that Hawaiʻi locals have made their own, blending cultural influences to arrive at the rich tradition of local Hawaiʻi cuisine. With transporting photography, accessible recipes, and engaging writing, Kysar paints an intimate and enlightening portrait of Hawaiʻi and its cultural heritage.

    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

    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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    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.

    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.

    Feast of the Seven Fishes: A Brooklyn Italian's Recipes Celebrating Food and Family

    By Daniel Paterna

    powerHouse Books
    Released: 2019-11-05
    Hardcover (256 pages)

    Feast of the Seven Fishes: A Brooklyn Italian s Recipes Celebrating Food and Family
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    Daniel Paterna's Feast of the Seven Fishes: A Brooklyn-Italian's Recipes Celebrating Food and Family is a timely reminder that a shared memory of food draws upon and enriches our souls.

    In Feast of the Seven Fishes: A Brooklyn Italian's Recipes Celebrating Food and Family, Daniel Paterna takes you on magical journey into a hidden world. Through recipes handed down in his family, stunning photos taken by the author himself, and three-generations of memories, Paterna reveals the soulful, humorous, and always delicious history of Italian-Americans in Brooklyn.

    Paterna is the real deal, a second-generation Italian-American, whose family has preserved their culture from the shores of Naples to the streets of Bensonhurst. He'll show you how to make long-forgotten recipes like stuffed calamari and he'll take you to the stores, restaurants, and bakeries where artisans are still doing things the old way.

    This is an intensely personal book that powerfully illustrates the essence of the American experience: the ways food, family, and memory are preserved and changed by the immigrants who brought them to our shores, and the children of those immigrants who keep the flame alive.

    The Ultimate Wood Pellet Grill Smoker Cookbook: 100+ Recipes for Perfect Smoking

    By Bill West

    Rockridge Press
    Released: 2018-10-30
    Paperback (220 pages)

    The Ultimate Wood Pellet Grill Smoker Cookbook: 100+ Recipes for Perfect Smoking
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    The Ultimate Wood Pellet Grill Smoker Cookbook is the backyard bible for perfect smoking with over 100 classic BBQ recipes and a user-friendly reference to popular pellet grills.

    Succulent meats, sizzling sides, and smokin’ good flavor―you don’t need to be a pro to barbecue like one. For the backyard cook who wants to bring more heat to their grilling game, The Ultimate Wood Pellet Grill Smoker Cookbook gives you everything you need to master wood pellet smoking.

    This smoker cookbook gets things fired up with a fool-proof guide on how to use your wood pellet grill, including pellet pairing advice to get the best wood-fired flavor for every cut of meat. With 110 downright delicious recipes for classic and modern favorites like Baby Back Ribs and Smoke-Fried Chicken, The Ultimate Wood Pellet Grill Smoker Cookbook is your go-to reference for great grilling made easy.

    The Ultimate Wood Pellet Grill Smoker Cookbook brings sweet and savory wood-fired flavor to your table, with:

    • A how-to guide that covers everything from buying your wood pellet grill to preparing for some seriously savory barbecue action.
    • 100 + recipes that include classic and new BBQ favorites for poultry, pork, beef, fish and seafood, vegetables, sides, cheese, nuts, breads, desserts, rubs and sauces.
    • Handy charts that help guide timing and temperature, pellet pairing for flavor, plus diagrams of popular beef and pork cuts.

    For game days, holidays, or everyday grilling with family or friends, The Ultimate Wood Pellet Grill Smoker Cookbook makes mouthwatering BBQ easy for everyone to enjoy.

    The Easy 5-Ingredient Pescatarian Cookbook: Simple Recipes for Delicious, Heart-Healthy Meals

    By RD Andy DeSantis

    Rockridge Press
    Released: 2019-09-24
    Paperback (154 pages)

    The Easy 5-Ingredient Pescatarian Cookbook: Simple Recipes for Delicious, Heart-Healthy Meals
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    Pescatarian heart health made fast and easy.

    The Easy 5-Ingredient Pescatarian Cookbook is a collection of 75 delicious recipes that only require about 5 main ingredients, meaning you can prepare them inexpensively and in a flash. “Pescatarian” describes a diet based on fish, along with other nutritional powerhouses like vegetables and grains. It’s especially healthy for your heart, and even associated with a longer lifespan when you adopt it for the long term.

    This pescatarian cookbook makes it easy, bringing you the science-based knowledge you need to develop a delicious and comprehensive pescatarian diet the right way, instead of just “eating more fish.” The recipes are fast, simple, and satisfying, so it’s no trouble at all to whip up weeknight specialties that your whole family will love.

    Dive into a pescatarian cookbook featuring:

    • Fresh or frozen―Lots of these dishes can be made with frozen and canned seafood so it’s easy to accommodate your time and budget.
    • Staples and essentials―A pescatarian cookbook for a pescatarian kitchen; learn about stocking all the right tools and ingredients (and how to use them).
    • Beyond the sea―This pescatarian cookbook includes an array of recipes that don’t include fish at all, exclusively featuring the tasty benefits of legumes, nuts, seeds, and fruit.

    The Easy 5-Ingredient Pescatarian Cookbook is the answer to making better, healthier eating easy.

    Cooking with the Lodge Cast Iron Skillet Cookbook: Essential Family Meals and My Easy at Home Non Stick Oven Pan Recipes for You to Enjoy (Best Cast Iron Cooking)

    By A.J. Luigi

    CreateSpace Independent Publishing Platform
    Paperback (98 pages)

    Cooking with the Lodge Cast Iron Skillet Cookbook: Essential Family Meals and My Easy at Home Non Stick Oven Pan Recipes for You to Enjoy (Best Cast Iron Cooking)
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    Product Description:
    ▶▶Early Bird Summer Pricing Continued!"... Limited Time Only!▶▶

    Cast Iron Deliciousness - Simple to Follow Recipes, Best Pro Tips, and Easy Care Instructions for Your Lodge Cast Iron Skillet

    We would like to let you know that this book was inspired by some of the most famous high end restaurants in the world. We’ve taken some of those and made them our own by enhancing the eating experience of deliciousness.
    This book is very easy to read with simple instructions to put you on your way to gourmet greatness! We are sure with your experience using this magical cookbook that you will come up with some of your own master of four creations that you can log in the back of this book. We even made a section in the back of the book for you to do this.

      Giving You More to Enhance Your Cooking Experience

    • “BONUS” Marinade Section for Meats & Veggies!
    • Metric Volume Conversions Chart
    • Metric Weight Conversion Chart
    • Temperature Conversion Chart

    • Just Some of these Easy to Make Delicious Home Cooked Meals Include:

      Best Beef
    • Cast Iron Oven Baked Beef Stew
    • Montana Style Cowboy Skillet Steak
    • Beefy, Cheesy Skillet Lasagna

    • Pulsating Poultry
    • Sweet Potato and Savory Ground Turkey Skillet
    • Chicken Sausage with Basil and Gnocchi
    • Prosciutto Wrapped Skillet Seared Chicken

    • Fantastic Fish
    • Buttery Tarragon Encrusted Seared Salmon
    • Zesty Shrimp and Crab Bake
    • Korean Tuna Cakes

    • Perfected Pork
    • One Skillet Pork Cacciatore
    • Pork Tenderloin with Vegetable Medley
    • Slow Roasted Skillet Pork Roast

    • Very Vegetarian
    • Tomato Basil Skillet Pizza
    • Tomato and Caprese Grilled Cheese
    • Cast Iron Skillet Brussels Sprouts Orecchiette

    • Succulent Sides
    • Spinach and Potato Hash
    • Creamy Chicken Soup Mac & Cheese
    • Skillet Garlic Sweet Potatoes

    • Bring Home Breakfast
    • Egg and Tater Tot Breakfast Pizza
    • Cinnamon-Vanilla French toast
    • Hearty Breakfast Casserole

    • Delicious Desserts
    • One Stop Skillet S’mores Graham Cracker Dip
    • Gooey Chocolatey Texas Skillet Cake
    • Brown Sugar and Butterscotch Skillet Pumpkin Pie

    Get your copy of this one of a kind book

    ▶▶ORDER YOUR COPY NOW!▶▶

    FREE Two-Day Shipping for Amazon Prime Members!
    DISCLAIMER: This book is independently published by, and is not affiliated with, sponsored by, or endorsed by any of the products mentioned in this book. All other company and product names are the trademarks of their respective owners.
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    Williams-Sonoma Collection: Seafood

    By Carolyn Miller

    Free Press
    Released: 2005-06-09
    Hardcover (120 pages)

    Williams-Sonoma Collection: Seafood
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    Savory crab cakes, panfried to a crisp golden brown. Succulent sea bass roasted on a bed of fennel. Tender lobster meat cloaked in drawn butter. When it comes to fish and shellfish, there is no end to the variety of dishes both flavorful and quick-cooking that can grace your table.

    In the pages of William-Sonoma Collection Seafood, you'll find more than 40 recipes for innovative appetizers and entrées as well as updated renditions of all the time-honored classics, from aromatic mussels marinière to hearty seafood paella. Whether you want to whip up a simple supper of Cajun-spiced catfish served with greens or present an elegant dish of lobster risotto drizzled with white truffle oil to hungry guests, here are ideas to suit every occasion.

    The recipes are accompanied with colorful photos and helpful sidebars on ingredients and cooking techniques, making each dish easy to envision and simple to prepare. A glossary and basics section round out everything you need to know to handle seafood with success, from skinning fillets and removing pin bones to testing for doneness. An essential addition to the kitchen bookshelf, Seafood will inspire the busy cook to prepare and enjoy a healthful and delicious fish or shellfish dish on any night of the week.

    The Joy of Seafood: The All-Purpose Seafood Cookbook with more than 900 Recipes

    By Barton Seaver

    Sterling Epicure
    Hardcover (496 pages)

    The Joy of Seafood: The All-Purpose Seafood Cookbook with more than 900 Recipes
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    Product Description:
    From award-winning chef and sustainable food advocate Barton Seaver comes the most comprehensive seafood reference available for home cooks, featuring more than 900 recipes for nearly 100 fish and shellfish species.

    “Comprehensive and easily retrievable information on all sorts of seafood cookery.” —Booklist (Starred review)
    This superb collection conveys Seaver’s experience, enthusiasm, and creativity.“ —Publishers Weekly

    With 900+ recipes and all the essentials of preparation, this is the cookbook every seafood lover MUST have. Inspired by American regional cuisine and classic preparations, these thoroughly modern dishes are curated to give home cooks complete confidence with a wide variety of seafood. The crowd-pleasing fare—ranging from Citrus-Crusted Fried Halibut, Clam Risotto, and Cod Cakes to Smoked Trout Quiche, New Orleans BBQ Shrimp, and Hot Smoked Salmon—uses fresh, natural ingredients and well-understood culinary techniques, from broiling and grilling to poaching and roasting; it also covers an abundance of flavored butters, sauces, spice mixes, chowders, soups, and stews. With nearly 100 fresh- and saltwater species in myriad preparations, this exciting collection will be a welcome addition to every cook’s bookshelf and the go-to source for great seafood recipes for decades to come.

    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.

    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

    Good Fish: 100 Sustainable Seafood Recipes from the Pacific Coast

    By Becky Selengut

    Sasquatch Books
    Released: 2018-03-13
    Paperback (336 pages)

    Good Fish: 100 Sustainable Seafood Recipes from the Pacific Coast
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    Product Description:
    It can be intimidating to shop for seafood! Let this deliciously smart cookbook lure you to Pacific coast seafood that's good for your health and good for the planet.

    Chef and seafood advocate Becky Selengut helps simplify sustainable seafood choices for consumers in this fully revised and expanded edition that now includes lingcod, Pacific cod, wahoo (or ono), mahi-mahi, and herring. From shellfish to finfish to “littlefish” (think sardines), there are 100 recipes for 20 varieties of “good fish” (plus even more recipes for salmon!). There are also cooking techniques (such as how to sear a scallop perfectly), practical tips for buying and caring for seafood, and the most current sustainability information. Seattle sommelier April Pogue provides wine pairings for each recipe. Good Fish is a bible for Pacific coast sustainable seafood. 

    Included are recipes for: Clams, mussels, oysters, Dungeness crab, shrimp, scallops, wild salmon, Pacific halibut, black cod, lingcod, rainbow trout, albacore tuna, Pacific cod, Arctic char, mahimahi, wahoo (or ono), sardines, herring, squid, and caviar.

    The Big 10 Fish & Seafood Cookbook: 10 Seafood, 80 Recipes, 240 Variations

    By Terri Dien

    Rockridge Press
    Released: 2020-01-07
    Paperback (198 pages)

    The Big 10 Fish & Seafood Cookbook: 10 Seafood, 80 Recipes, 240 Variations
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    Product Description:

    A virtual sea of cooking possibilities for the 10 most essential fish.

    A surplus of options with lower saturated fat content than beef or chicken. Bursting with heart-healthy omega-3 fatty acids, seafood is one of the best protein sources you can add to your diet. Yet, most people are intimidated by experimenting outside of their favorite one or two fish cookbook recipes. The Big 10 Fish & Seafood Cookbook will give you the know-how to expand a lackluster seafood repertoire into 80 creative and delicious recipes, with additional variations for up to 240.

    From Spicy Tuna Poke to Fire Roasted Salmon with Herbs, break free of the usual fish cookbook worries, like knowing how to buy sustainably, or when it is appropriate to use fresh, frozen, and canned. You’ll be amazed at how quick, inexpensive, and delicious it can be to incorporate more fish into your diet with this convenient fish cookbook.

    This fish cookbook is packed with useful information like:

    • Variety on tap―Follow these 80 fish cookbook recipes or with a small change, such as new aromatic herb or flavoring, create an all-new dish.
    • Sustainable and budget-friendly―Recipes that embrace fresh, frozen, even canned fish to fit a wide range of budget needs.
    • Built in convenience―This fish cookbook contains ingredients that are easy to find in most grocery stores.

    If you are looking to enrich your diet with a bounty of new, healthy, delicious seafood, this fish cookbook should be on your countertop.

    Ivar's Seafood Cookbook: The O-fish-al Guide to Cooking the Northwest Catch

    By The Crew at Ivar's

    Sasquatch Books
    Released: 2013-09-03
    Hardcover (272 pages)

    Ivar s Seafood Cookbook: The O-fish-al Guide to Cooking the Northwest Catch
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    • Sasquatch Books
    Product Description:
    If Ivar's isn't a landmark, it ought to be. Serving local seafood--salmon, oysters, clams, halibut--for 75 years, it is one of the most successful restaurants in the Pacific Northwest. With their first cookbook, they serve up home-cooking recipes from the restaurant's extensive repertoire of seafood dishes. But what else would you expect from the folks whose motto is "keep clam?" Ivar's has a lively history of creative self-promotion, from their wild, giant dancing clams ads to their announced plan to introduce the iSpoon in 2015. The cookbook contains 60 of Ivar's best recipes, tantalizing photography, and a gathering of anecdotes and ephemera from three-quarters of a century of restaurant adventures, marketing feats and  pranks, and dedication to serving its customers.

    Find out more at www.ivars.com

    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.

    Slow Cooker: Slow Cooker Recipes and Slow Cooker Cookbook: 30 Simple Grain-free Seafood Slow Cooker Recipes for Beginners

    By J.S. West

    CreateSpace Independent Publishing Platform
    Paperback (42 pages)

    Slow Cooker: Slow Cooker Recipes and Slow Cooker Cookbook: 30 Simple Grain-free Seafood Slow Cooker Recipes for Beginners
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    Product Description:

    After reading this book you will learn all about Paleo Seafood Slow Cooker meals!

    The Health and Wellness Benefits Will Be Incredible!

    If you are a beginner to cooking and don’t know how to begin preparing delicious seafood recipes you won’t be embarrassed to share with your friends and family, then this is the book for you! Alternately, if you have been cooking for a long time but just never have had the nerve to branch out and attempt cooking seafood recipes, look no further than the ones included in this book! Whatever your reason, you are about to find yourself surrounded by 30 of the most incredible and ultra simple seafood slow cooker recipes you have ever seen. And the best part is, they are grain-free and paleo, which makes them excellent for helping you lose weight and stay fit! If you have been looking for delicious fish, shrimp, crab, and lobster recipes to help expand your paleo diet, you have come to the right place. This book is chock full of recipes that will help you utilize these very versatile and tasty protein sources in your daily life. Some people might not even consider seafood as a viable way to get protein, but it is in fact a great option and can be prepared in very healthy ways. It is one of the least fattening food groups available to you, so again, if you are trying to lose weight these recipes are going to help you get there! The first chapter of this book explains why eating seafood is so good for you, and how it can fit fluidly into a paleo style diet. The following chapters will outline the thirty amazing recipes in easy to understand, step-by-step directions that beginners can follow with no trouble. The ingredients used can all be easily found in your local market or, in some cases, international grocery store. In no time at all, you will be cooking seafood with the best of them! Take a look through the included recipes in this book, pick your favorite, and give it a try!

    This is A Preview Of What You'll Learn…

    • why eating seafood is a great way to lose weight
    • how seafood fits in to the paleo diet
    • thirty delicious seafood slow cooker recipes
    • and much, much more!
    Would You Like To Know More? Download your copy today! Take action NOW and download "Slow Cooker Recipes and Slow Cooker Cookbook: 30 Simple Grain-free Seafood Slow Cooker Recipes for Beginners” for a limited time discount of only $2.99! Available on PC, Mac, smart phone, tablet or Kindle device. © 2014 All Rights Reserved Tags: Paleo, Paleo Slow Cooker, Paleo Seafood Slow Cooker, Clean Eating, Whole Food, Low Carb, Wheat Belly

    Scrumptious Seafood Recipes: Instant Pot Cookbook (Instant Pot Cooking)

    By David Maxwell

    Independently published
    Paperback (499 pages)

    Scrumptious Seafood Recipes: Instant Pot Cookbook (Instant Pot Cooking)
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    Product Description:
    The instant pot is one of the most popular kitchen gadgets at present. The instant pot is gaining popularity today because it is easy to use, and does EVERYTHING! It can slow cook a recipe over several hours, or prepare the same recipe in less than ten minutes!
    Scrumptious Seafood Recipes: Instant Pot Cookbook offers:
    • 110 Easy Seafood Recipes that are ready in 60 min or less and require minimal ingredients
    • Bonus: 140 Chicken, Turkey, and Duck Recipes with the Instant Pot
    • Bonus: 100 Easy Ketogenic Breakfast Recipes with the Instant Pot
    • Detailed Nutritional Info after Every Recipe!
    • Tried and Tested Guidance from experienced nutritionists and Instant Pot professionals alike
    • Basic information for beginners to help them get started with the Instant Pot

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