|
|
Seafood
Cooking for Dummies
by
Bloom, Marcie Ver Ploeg, Leslie Beal Bloom, Marcie Ver Ploeg
Easy, delicious recipes, and much more, for seafood lovers!
This is an excellent book that is informative and fun to read. The
recipes actually work, and they always suggest alternative ingredients
in case you can't find a specific seafood item. The authors did a wonderful
job. |
|
|
|
|
The
Alaska Heritage Seafood Cookbook : Great Recipes from Alaska's Rich Kettle
of Fish - by Ann Chandonnet
| In a book brimming with the legends, lore, and history of Alaska, Alaska
magazine food columnist Ann Chandonnet presents recipes for nearly 100
species of Northern sea life--from king crab to clams to scallops to squid--with
a special nod to the salmon and halibut that have been such a special part
of the state's heritage. |
|
|
|
|
100
Low Fat Fish and Shellfish Recipes (The Complete Book of Food Counts Cookbook
Series) - by Corinne T. Netzer
| 100 Low Fat Fish and Shellfish Recipes takes its inspiration from Corinne
Netzer's biggest bestseller, The Complete Book of Food Counts, by featuring
healthy and delicious recipes complete with full nutritional breakdowns
on calories, fat, sodium, cholesterol, protein, and carbohydrates. From
Soup of Mussels with Shallots and Wine to main courses like Swordfish and
Baby Eggplant En Brochette--this book has it all, and it's all good for
you too! So if you want to eat well for both body and soul, get the cookbook
that "counts." |
|
|
|
|
America's
Favorite Fish Recipes (The Hunting & Fishing Library)
by
Peggy Ramette, Dick Sternberg (Contributor)
Great recipes and techniques!
This book contains many a mouth-watering great recipes and techniques
for cooking fish. So if you are fish lover this is a book for you. I have
tried a few, and they are excellent. |
|
|
|
|
The
Authentic Italian Kitchen : Seafood
| REGIONAL ITALIAN SEAFOOD travels the coastline of Italy, touching every
region from Liguria in the Northwest to Venezia-Giulia in the northeast,
and then goes on to the islands of Sardinia and Sicily. For each region,
it presents representative recipes for the seafood dishes that predominate
in these rich coastal waters. The ingredients are all readily available
in good seafood markets in the United States. The book includes an introduction
with descriptions of the different types of fish and a guide to selecting
them and preparing them for cooking. |
|
|
