North Atlantic Seafood: A Comprehensive Guide with Recipes by Alan Davidson

  • Eliza Acton's baked soles

    from North Atlantic Seafood North Atlantic Seafood by Alan Davidson

    • Categories: Main course; English
    • Ingredients: sole; breadcrumbs; ground cayenne pepper; mace; nutmeg
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Notes about this book

  • Eat Your Books

    2002 James Beard Award (Hall of Fame)

  • oldenough on November 03, 2017

    More a reference book on North Atlantic Seafood, but does have recipes. Also reference for names of fish, etc. in various European languages.

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  • ISBN 10 0333226321
  • ISBN 13 9780333226322
  • Published Sep 06 1979
  • Format Hardcover
  • Page Count 512
  • Language English
  • Countries United States
  • Publisher Macmillan Publishing

Publishers Text

Following the immense success of his Mediterranean Seafood, Alan Davidson resolved to apply the same recipe to the North Atlantic Ocean. The second installment in Alan Davidson's acclaimed seafood trilogy, NORTH ATLANTIC SEAFOOD is a comprehensive survey of the oceanic bounty found between the coasts of Europe and the shores of North America. The book provides detailed scientific descriptions of over 100 species, complemented by accounts of how the various fish, crustaceans, and mollusks are used in the cuisines of the North Atlantic region. A vast amount of information is imparted in Davidson's inimitable style, making the volume as accessible as it is authoritative. The recipe collection spans from France (Fillets of Sole with Morels) to Spain (Galician Octopus Pie) to South Carolina (She-Crab Soup) to Greenland (Marinated Halibut Fins). Superbly helpful, knowledgeable, and witty, this is a fascinating tour through the cultures and cuisines of the Atlantic, and the waters that gave rise to them.

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