Author: Matthew Dolan
Publisher: Skyhorse Publishing, Inc.
Release Date: 2017-05-16
The frequency of eating fish and seafood has grown worldwide due to the rising interest in healthy living and the desire to add more variety to our diets. Simply Fish explores a wide range of recipes, techniques, and secrets to delivering a restaurant-quality experience in your own home, simply through cooking fish! Chef Matthew Dolan offers his own collection of stories and delicious fish and seafood recipes for a great variety of appetizers, main courses, sauces, side dishes, and desserts—even adding a scattering of wine pairing suggestions along the way. In Simply Fish, you will learn how to cook healthy and delicious fish for every season, from casual and quick get-togethers to the adventurous larger gatherings. Recipes in this helpful guide include: Almond Milk Poached Local Cod Barbecued Oysters Seared Bay Scallop Fish Tacos Beer Steamed Mussels And more!
Learn the best recipe for walleye, the subtlest way to smoke tuna, and a foolproof method for grilling bluefish. Master chef and fisherman John Manikowski presents 150 flavorful recipes for grilling and smoking freshwater and saltwater fish. In addition to tickling your taste buds, Manikowski provides step-by-step instructions for building a smoker of your own — on the grill, a backyard fire pit, or even in the wild. Wrap that smallmouth bass in cornhusks, soak that yellow perch in grapefruit marinade, and bring your appetite.
From crab cakes in a New York eatery, to moules mariniere in a French bistro, or salty fish and chips on a windy boardwalk, seafood is deliciously at home anywhere. Today, caviar is a costly extravagance, and fish is a highlight on pricey restaurant menus; so, it is hard to imagine that seafood was once poor man's fare. But our tastes and values have changed, and now fresh seafood enjoys respect and popularity all around the world.
To many, Imen McDonnell’s life reads as a modern fairytale. Happily going about her business as a young American woman embarking upon a successful career in broadcast production, she was introduced to a dashing Irish farmer and fell instantly in love. In short order, Imen found herself leaving behind her work, her country, and her family and friends to start a life from scratch on a centuries-old family dairy farm in County Limerick. The Farmette Cookbook is more than just a cookbook, it’s a chronicle of Imen’s journey, embracing her new identity as a farmer’s wife, discovering new tastes, feeding her family, and finding her way around the Irish kitchen, where traditional cooking trumps quick and convenient. Here, Imen shares her tried-and-true classic Irish recipes, infused with a contemporary American twist: from her Best Brown Bread, Fish-’n’-Chip Pie, and Richard’s "Proper" Irish Coffee to Farmhouse Buttermilk Beignets, Hot-Smoked Burren Salmon Tacos, and an Irish Hedgerow Shandy. Highlighting farmhouse skills (such as butter and cheese making) and the use of local, wholesome ingredients, Imen invites us into her kitchen and her world, through stories and recipes, for a taste of the Irish countryside.
Fish Market provides readers with everything they need to know about selecting, cleaning, preparing, and cooking healthful fish and shellfish. Featuring 120 creative yet manageable recipes, flavor affinities, and a bit of history for each dish, Fish Market takes the mystery out of seafood. Complete with an array of helpful detailed illustrations on how to select, clean, skin, bone, cut, and cook all types of fish and shellfish, this approachable cookbook shows the reader how to create luxurious specialty seafood dishes with confidence. Fish Market explains which fish taste rich and beefy or mild and delicate and explains how to please picky diners while providing them with a healthy dose of omega-3 fatty acids and other nutrients. Sharing insights into what textures and tastes go well with each fish, complementing side dish offerings provide the reader with the perfect accompaniments to round off their meal.
Features recipes on grilling sustainable, fresh, organic produce, fish, beef, and poultry, including grilled potato salad, grilled sardines with lime-almond dressing, and charred leg of lamb with garlic and lemon.
The only book widely available on Estonian food and cooking, 'Estonian Tastes and Traditions' completes Hippocrenes coverage of the cuisines of the Baltic region. Estonian food is simple, based on such staples as potatoes, pork, sauerkraut, preserved fish, and dark bread. This comprehensive volume contains 165 traditional recipes for such dishes as Sweet and Sour Red Cabbage (Magushapu Punane Kapsas), Beer Soup (Õllesupp), and Honey Candy (Meekompvekid). Chapters covering basics such as meats, vegetables, and breads are supplemented with chapters on turnovers, pancakes, and preserves. Also included is extensive cultural and historical information and an Estonian-English food glossary.
The Massachusetts seacoast is as varied as the coast of France. Built on whaling oil and hauls of cod, fishing villages from New Bedford to Rockport emerged as distinctively different cultures––different accents, different customs, different recipes––like strewn pearls along the tidal marshes and granite promontories that make up the Massachusetts shore. When people think of dock-side dining in Massachusetts they imagine buttery toasted lobster rolls, steaming bowls of creamy fish chowder, and alabaster-white slabs of baked cod piled with bread crumbs, but its rich and varied cuisine reflects all who have come to call these seaports home. Cultures––including, Sicilian, Portuguese, Finnish, and Irish––that fished and worked the granite quarries there a century ago were so tightly bound that generations have stayed and continue to leave their culinary mark on coastline. Their culinary influence shows in the sweet smells coming from the bakeries and restaurants. It’s a cuisine almost frozen in time, but ever reflecting the Atlantic Ocean. In Cod We Trust features over 175 recipes that celebrate the area’s unique place in the culinary world, and is a photographic journey for both people who love the area and those who hope to visit one day.
As anyone who has spent time in Napa Valley knows, Mustards Grill is an institution in the wine country—the friendly restaurant where locals first started going for a full plate of fabulous food and a glass of Napa's finest. Chef-owner Cindy Pawlcyn, founding chef of San Francisco's original Fog City Diner, put down her roots in Napa over 15 years ago, bringing her midwestern sensibility and flair for reinventing American food to the valley. Ever since then, Mustards has been affectionately known as the fancy rib joint with way, way too many wines. Gorgeous full-color food photography from Saveur photographer Laurie Smith. Awards: 2002 James Beard Award Winner "Mustards is universally loved by local residents and tourists alike for its smoky, tender, spicy baby back ribs; cornmeal-coated fried green tomatoes; tasty Asian-marinated flank steak; Chinese chicken noodle salad; and, of course, Mustards' always-crisp tangle of deep-fried onion threads. The enduring vitality of this place comes from the fact [that Cindy Pawlcyn] put all the dishes she loved on the menu: country dishes transformed by her sprightly offbeat style and sparkle." —FOOD LOVER'S GUIDE TO SAN FRANCISCO From the Hardcover edition.
From the definitive name in grilling comes an all-new, unmatched collection celebrating the rich history as well as new techniques and innovations in American barbecue from low-and-slow Southern ribs cooked in decades-old BBQ pits to new techniques and flavors from its largest urban centers "
Hereâ€™s the ideal hands-on guidebook for self-sufficient farmers, ranchers, and hunters with step-by-step instructions on butchering beef, venison, pork, lamb, poultry, and goats. Time-tested advice on how to cure the meat by smoking or salting helps you preserve your harvest. A final section explains how to make sausages. Numerous mouth-watering recipes are included.
As a leading organic maple syrup on the market, Crown Maple produces top-quality syrups. Its syrups are so good that they’re not only carried by a host of gourmet food markets, but also used in the world’s best kitchens, including NoMad, Eleven Madison Park, Bouchon, Lincoln, and more. The Crown Maple Guide to Maple Syrup is the ultimate guide to maple syrup, with 65 sweet and savory recipes, instructions on tapping and evaporating, and an overview of the fascinating history of maple syrup in the United States. Crown Maple owner Robb Turner offers a comprehensive look into the world of maple syrup, complete with archival images and tutorials on the process. After you learn everything you need to know about maple syrup, move into the kitchen with recipes inspired by Robb and his wife Lydia’s home kitchen. Try the maple-pecan sticky buns, the maple-glazed duck, or maple lemon bars. Beautifully designed, with a mix of detailed process illustrations from tap to bottle and enticingly photographed recipes, this book is the perfect reference and keepsake for every maple syrup lover.