A comprehensive visual guide to the world's fish and shellfish, this book includes a fact-filled identification section, a superb collection of beautifully photographed step-by-step recipes, and much more!
This fabulous visual encyclopedia will guide you through the complexities of handling and preparing all kinds of fish and shellfish, from well-known varieties such as salmon and cod to unusual shellfish and exotic fish. Detailed directory entries include a description and fascinating facts about each seafood, advice on how to choose it at its best, and preparation and cooking methods. Then follows 100 enticing recipes with illustrated step-by-step instructions. Dishes include Salmon Fish Cakes, Oysters Rockefeller, Lobster Thermidor, Scallops with Samphire and Lime, Thai-inspired Piquant Prawn Salad, and Roast Cod with Pancetta and Butter Beans.
A Comprehensive Cooking Encyclopedia and Guide, Including 300 Fantastic Step-By-Step Recipes and Over 1500 Fabulous Photographs
Author: Kate Whiteman
Publisher: JG Press
A comprehensive cook's guide to identifying, preparing and serving seafish, freshwater fish, shellfish, crustaceans and molluscs Over 300 recipes from all around the world for inspiring dishes including soups, appetizers, main courses, rice and pasta, and special ideas for entertaining Shown in 1500 full-colour step-by-step photographs
Food and Nutrition Information and Educational Materials Center (U.S.)
Author: Food and Nutrition Information Center (U.S.)
2365 references to books, journal articles, brochures, and audiovisual aids that are of interest to personnel of the school food service and nutrition education profession. Broad topical arrangement. Entries include accession number, bibliographical information, call number of FNIC, descriptors, and abstract. Indexes by subjects, authors (personal and corporate), and titles.
Three hundred helpful illustrations and more than one thousand entries highlight a comprehensive and entertaining A-to-Z food reference that covers various types of food, cooking equipment, preparation techniques, and other information.
A comprehensive, A-to-Z guide to Jewish foods, recipes, and culinary traditions—from an author who is both a rabbi and a James Beard Award winner. Food is more than just sustenance. It’s a reflection of a community’s history, culture, and values. From India to Israel to the United States and everywhere in between, Jewish food appears in many different forms and variations, but all related in its fulfillment of kosher laws, Jewish rituals, and holiday traditions. The Encyclopedia of Jewish Food explores unique cultural culinary traditions as well as those that unite the Jewish people. Alphabetical entries—from Afikomen and Almond to Yom Kippur and Za’atar—cover ingredients, dishes, holidays, and food traditions that are significant to Jewish communities around the world. This easy-to-use reference includes more than 650 entries, 300 recipes, plus illustrations and maps throughout. Both a comprehensive resource and fascinating reading, this book is perfect for Jewish cooks, food enthusiasts, historians, and anyone interested in Jewish history or food. It also serves as a treasure trove of trivia—for example, the Pilgrims learned how to make baked beans from Sephardim in Holland. From the author of such celebrated cookbooks as Olive Trees and Honey, the Encyclopedia of Jewish Food is an informative, eye-opening, and delicious guide to the culinary heart and soul of the Jewish people.