At last, a field guide to identifying and selecting seafood from around the world, including barramundi, lobsterette, wahoo, and more!
With the daunting array of fish and shellfish available in today’s market, Field Guide to Seafood is a must-have for every seafood consumer!
This helpful guide offers a comprehensive look at seafood, covering more than 100 different kinds of fish and shellfish, plus preserved fish, fish sauces, and caviar. Learn to differentiate between Arctic char and salmon or between snow crabs and stone crabs with the in-depth descriptions and full-color photographs. Each entry contains a list of alternate names, characteristics, and suggested preparation, including directions on when to remove or leave the skin. Step-by-step instructions explain how to identify, store, and cook the item.
Whether your fish is store-bough or just caught, this guide includes selection tips, suggested recipes, and complementary flavors. You’ll never feel overwhelmed by the wide variety of seafood with this handy guide — don’t go shopping without it!
1103165123
With the daunting array of fish and shellfish available in today’s market, Field Guide to Seafood is a must-have for every seafood consumer!
This helpful guide offers a comprehensive look at seafood, covering more than 100 different kinds of fish and shellfish, plus preserved fish, fish sauces, and caviar. Learn to differentiate between Arctic char and salmon or between snow crabs and stone crabs with the in-depth descriptions and full-color photographs. Each entry contains a list of alternate names, characteristics, and suggested preparation, including directions on when to remove or leave the skin. Step-by-step instructions explain how to identify, store, and cook the item.
Whether your fish is store-bough or just caught, this guide includes selection tips, suggested recipes, and complementary flavors. You’ll never feel overwhelmed by the wide variety of seafood with this handy guide — don’t go shopping without it!
Field Guide to Seafood: How to Identify, Select, and Prepare Virtually Every Fish and Shellfish at the Market
At last, a field guide to identifying and selecting seafood from around the world, including barramundi, lobsterette, wahoo, and more!
With the daunting array of fish and shellfish available in today’s market, Field Guide to Seafood is a must-have for every seafood consumer!
This helpful guide offers a comprehensive look at seafood, covering more than 100 different kinds of fish and shellfish, plus preserved fish, fish sauces, and caviar. Learn to differentiate between Arctic char and salmon or between snow crabs and stone crabs with the in-depth descriptions and full-color photographs. Each entry contains a list of alternate names, characteristics, and suggested preparation, including directions on when to remove or leave the skin. Step-by-step instructions explain how to identify, store, and cook the item.
Whether your fish is store-bough or just caught, this guide includes selection tips, suggested recipes, and complementary flavors. You’ll never feel overwhelmed by the wide variety of seafood with this handy guide — don’t go shopping without it!
With the daunting array of fish and shellfish available in today’s market, Field Guide to Seafood is a must-have for every seafood consumer!
This helpful guide offers a comprehensive look at seafood, covering more than 100 different kinds of fish and shellfish, plus preserved fish, fish sauces, and caviar. Learn to differentiate between Arctic char and salmon or between snow crabs and stone crabs with the in-depth descriptions and full-color photographs. Each entry contains a list of alternate names, characteristics, and suggested preparation, including directions on when to remove or leave the skin. Step-by-step instructions explain how to identify, store, and cook the item.
Whether your fish is store-bough or just caught, this guide includes selection tips, suggested recipes, and complementary flavors. You’ll never feel overwhelmed by the wide variety of seafood with this handy guide — don’t go shopping without it!
10.99
In Stock
5
1
Field Guide to Seafood: How to Identify, Select, and Prepare Virtually Every Fish and Shellfish at the Market
384Field Guide to Seafood: How to Identify, Select, and Prepare Virtually Every Fish and Shellfish at the Market
384eBook(Digital original)
$10.99
Related collections and offers
10.99
In Stock
Product Details
ISBN-13: | 9781594748431 |
---|---|
Publisher: | Quirk Publishing |
Publication date: | 04/07/2015 |
Series: | Field Guide |
Sold by: | Penguin Random House Publisher Services |
Format: | eBook |
Pages: | 384 |
File size: | 30 MB |
Note: | This product may take a few minutes to download. |
About the Author
From the B&N Reads Blog
Customer Reviews
Explore More Items
Beginning with the history, the significance and the flavours of the great British Banger this book goes on to explain how to make sausages at home, with step-by-step instructions and mouthwatering
Whole Grains for a New Generation: Light Dishes, Hearty Meals, Sweet Treats, and Sundry Snacks for the Everyday Cook takes a fresh and creative perspective on the latest major cooking trend:
“The godfather of Peruvian cuisine” captures the flavors and excitement of his native food, from rustic stews to specialty dishes to fabulous cocktails.
Lima-born Los
Lima-born Los
The creator of the Illustrated Bites blog whips up “a gorgeous delight of a book. Equal parts gardening tips, tasty recipes, and knock-out illustrations” (Novella Carpenter, author of
Learn to cook well with this Joy of Cooking for the Instagram generation from James Beard Award-winning cookbook studio Canal House, "the 1600 Pennsylvania Avenue of the food world" (Bon Appetit),
This new cookbook from Williams-Sonoma minimizes hands-on time while maximizing flavor in 125 main dish recipes for the slow cooker. Slow cooker recipes are a boon to the busy cook, but many call
Deceptively simple, home-style Italian food from a restaurant the New York Times hailed “a Sun Valley institution.”
Celebrated Sun Valley restaurateur Cristina Ceccatelli Cook’s
Fans of Yotam Ottolenghi’s Plenty and Jerusalem will delight in the “rich and insightful” spice profiles in these 75 recipes—from Seattle’s maven of world spices and
The aroma should be irresistible. The outside should be crisp, the inside juicy. We're talking about one of America's most popular foods -- grilled chicken. But how many times does the outside look
The James Beard award-winning authors of Hot Sour Salty Sweet explore the subtly exquisite pleasure of rice with 200 recipes from around the world.
With a depth of passion and experience, and an
With a depth of passion and experience, and an
You don’t have to be a kitchen connoisseur to make homemade sausage. As the saying goes, if you can make a hamburger, you can make a sausage. And now, with Sausage!—the exciting new
An African American Cookbook: Traditional and Other Favorite Recipes is a wonderful collection of traditional recipes and food memories, as well
A stunning cookbook featuringmore than 100 recipes for favorite food and drinks from New York City’s beloved all-hours brunch-and-cocktails hangout.
For first-time restaurateurs Demetri Makoulis
For first-time restaurateurs Demetri Makoulis
Learn how to make mouthwatering dishes using the superfood grain quinoa as a substitute for traditional flour, rice, and other grains.
You know quinoa is easy to make and good for you. Now with this
You know quinoa is easy to make and good for you. Now with this
The Miso Book
In Japan, the preparation of miso has been considered an art form for centuries. Those who prepare miso are, in turn, looked upon as Masters. As a food, miso can be used in a wide