The California Seafood Cookbook: A Cook's Guide to the Fish and Shellfish of California, the Pacific Coast and Beyond by Jay Harlow and Paul Johnson and Isaac Cronin

  • Crème fraîche (page 39)

    from The California Seafood Cookbook: A Cook's Guide to the Fish and Shellfish of California, the Pacific Coast and Beyond The California Seafood Cookbook by Jay Harlow and Paul Johnson and Isaac Cronin

    • Categories: Cooking ahead; Vegetarian
    • Ingredients: heavy cream; cultured buttermilk
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  • ISBN 10 094318603X
  • ISBN 13 9780943186030
  • Linked ISBNs
  • Published Jun 01 1983
  • Format Paperback
  • Page Count 288
  • Language English
  • Countries United States
  • Publisher Aris Books
  • Imprint Aris Books

Publishers Text

First published in 1983, The California Seafood Cookbook has sold 128,000 copies?and counting! This beautiful encyclopedic guide to seafood cooking is complete with 150 recipes emphasizing simplicity, fresh ingredients, and ethnic and regional tastes, as well as an innovative approach to the infinite possibilities of this popular cuisine. The seventy-five species portraits and the illustrated techniques will prove useful to cooks and seafood lovers. Fully half the featured species are found in Gulf, Pacific, and Atlantic waters, and each recipe suggests appropriate alternative fish and shellfish from other regions.

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