Great American Seafood Cookbook (Paperback)
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|Susan Loomis is one of those rare cooks who likes the people she meets and the research she does as much as the food she makes, making her a delight to read from and cook from. -BARBARA KAFKA |
An enthusiastic cook teaches the art and science of seafood cookery. All the necessary preparatory steps are here-from how to choose the best at market to how to scale and clean, steak or fillet, shuck or shell. Advice on storage and home-freezing tells how to keep fish and shellfish sparkling fresh.
Detailed, easy-to-use techniques take the intimidation out of seafood cooking and prevent once and for all its two common problems: undercooking and overcooking.
Learn how to broil and grill superbly; saute and fry to greaseless perfection; poach, steam, braise, and bake with flair. Put a soul-satisfying chowder on top of the stove or bring a delicious and healthful seafood salad to a picnic.
And if nothing but Tuna with 40 Cloves of Garlic will do-and the fishmonger just sold his last tuna steak-an encyclopedic lexicon offers just the right substitute.
Selected Recipes From THE GREAT AMERICAN SEAFOOD COOKBOOK
Mussels in Balsamic Vinaigrette
Purslane and Smoked Trout Salad
Monkfish and Corn Chowder
Alvin Folse's Crawfish Boil
Alaska Spot Prawns with Lime Juice and Ginger
Rosemary Grilled Swordfish Kebobs
Salmon Piroghi from Alaska
Grilled Aweo-Weo with Garlic
Sotterly Oyster Pie
Orange Cake with Marmalade Fool
"A delicious book for true ichthyophiles; Susan Loomis has caught the essence of seafood cookery." -A.J. McClane, The Encyclopedia of Fish
From the Publisher:
For health, for variety, for flavor, seafood is the choice for an ever-increasing number of Americans. And this book is the seafood-lover's bible, featuring over 250 innovative and exciting recipes from homey fried clams to Aromatic Portuguese Hake to Salmon with Roasted Tomatoes and Garlic Cream; instructions on checking for freshness; clearly illustrated directions for fundamentals such as cleaning, skinning, and filleting fish; and step-by-step explanations of basic cooking methods that any beginner can follow.
While writing the book, the author spent a lot of time with the people who make their livings from American waters, and her book is filled with their voices. With information, recipes, and thoughtful digressions about fish and the people who harvest them, plus a lexicon describing hundreds of species of edible sea creatures, The Great American Seafood Cookbook is a must for every seafood lover. Selection of the Better Homes & Gardens Family Book Service and Quality Paperback Book Club, and main selection of the Book-of-the-Month Homestyle Club. 130,000 copies in print.
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