Field Guide to Seafood: How to Identify, Select, and Prepare Virtually Every Fish and Shellfish at the Market by Aliza Green
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- ISBN 10 1594741352
- ISBN 13 9781594741357
- Published Feb 16 2007
- Format Paperback
- Page Count 384
- Language English
- Countries United States
- Publisher Quirk Books
- Imprint Quirk Books
Publishers Text
There's more to seafood than lobster tails and fried calamari. Today's supermarkets are stocked with a bounty of delicious and delightful choices - everything from salmon and snow crabs to oysters, barnacles, and even sea cucumbers! But you don't need a degree in marine biology to make sense of it all - just the Field Guide to Seafood. Award-winning chef Aliza Green explains everything you need to know about different kinds of seafood, fish, and prepared fish: how to select them, prepare them, serve them, and more, with a recipe for every one. Beautiful full-color photography depicts carp, catfish, clams, eel, squid, and more than 100 other swimmers. Don't buy seafood without it!Other cookbooks by this author
- Aruba Tastes & Tales Cookbook
- The Bean Bible
- The Bean Bible: A Legumaniac's Guide to Lentils, Peas, and Every Edible Bean on the Planet!
- Beans: More Than 200 Delicious, Wholesome Recipes from Around the World
- Le Bec-Fin Recipes
- Le Bec-Fin Recipes
- The Butcher's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Meat, Taught by the Masters
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- Ceviche!: Seafood, Salads, and Cocktails With a Latino Twist
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- Field Guide to Herbs & Spices: How to Identify, Select, and Use Virtually Every Seasoning on the Market
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- Field Guide To Meat: How To Identify, Select, And Prepare Virtually Every Meat, Poultry, And Game Cut
- Field Guide to Produce: How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market
- Field Guide to Produce: How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market
- Field Guide to Seafood
- The Fishmonger's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Seafood, Taught by the Masters
- The Fishmonger's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Seafood, Taught by the Masters
- The Magic of Spice Blends: A Guide to the Art, Science, and Lore of Combining Flavors
- Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More
- Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More
- Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More
- Making Fresh Pasta: Delicious Handmade, Homemade Recipes
- The Soupmaker's Kitchen: How to Save Your Scraps, Prepare a Stock, and Craft the Perfect Pot of Soup
- The Soupmaker's Kitchen: How to Save Your Scraps, Prepare a Stock, and Craft the Perfect Pot of Soup
- The Soupmaker's Kitchen: How to Save Your Scraps, Prepare a Stock, and Craft the Perfect Pot of Soup
- Starting with Ingredients: 100 Delicious Ways to Make Use of What You've Got
- Starting with Ingredients: 100 Delicious Ways to Make Use of What You've Got
- Starting With Ingredients: The Quintessential Recipes for the Way We Really Cook
- Starting with Ingredients Baking: Quintessential Recipes for the Way We Really Bake
- Super Simple Homemade Pasta: Make Spaghetti, Penne, Linguini, Bucatini, Tagliatelle, Ravioli, and More in Your Own Home Kitchen
