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

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Notes about this book

  • Eat Your Books

    2002 James Beard Award (Hall of Fame)

  • 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 1580084508
  • ISBN 13 9781580084505
  • Published Apr 01 2003
  • Format Paperback
  • Page Count 512
  • Language English
  • Edition 2nd
  • Countries United States
  • Publisher Ten Speed Press

Publishers Text

The second installment in Alan Davidson's acclaimed seafood trilogy, this volume is a comprehensive survey of the oceanic bounty found between the coasts of Europe and the shores of North America. The new edition 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 (Filets 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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