Classic Freshwater Fish Cooking PDF Download
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Author: Eileen Clarke
Publisher:
ISBN: 9781437958362
Category :
Languages : en
Pages : 128
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Book Description
This cookbook is jammed with 100 time-tested, lip-smackin¿ recipes for walleye, bass, northern pike, trout, salmon, and more. All recipes are made with easy-to-find ingred. and uncomplicated preparation methods. Also, helpful tips for smoking fish, filleting northern pike, and cooking panfish. Takes the mystery out of freezing and thawing fish. You¿ll find easy-to-follow preparation techniques for a wide variety of classic fish meals including: Walleye Shore Lunch; Lemony Stuffed Walleye Rolls; Beer Batter Fillets; Oven-Broiled Pike Steaks with Anchovy Butter; New England-Style Perch Chowder; Grilled Bass Fillets with Garlic Aioli; Bass Jambalaya; Fried Catfish and Hush Puppies; Trout Almondine; and Salmon Mousse with Fresh Dill. Color photos.
Author: Eileen Clarke
Publisher:
ISBN: 9781437958362
Category :
Languages : en
Pages : 128
Get Book Here
Book Description
This cookbook is jammed with 100 time-tested, lip-smackin¿ recipes for walleye, bass, northern pike, trout, salmon, and more. All recipes are made with easy-to-find ingred. and uncomplicated preparation methods. Also, helpful tips for smoking fish, filleting northern pike, and cooking panfish. Takes the mystery out of freezing and thawing fish. You¿ll find easy-to-follow preparation techniques for a wide variety of classic fish meals including: Walleye Shore Lunch; Lemony Stuffed Walleye Rolls; Beer Batter Fillets; Oven-Broiled Pike Steaks with Anchovy Butter; New England-Style Perch Chowder; Grilled Bass Fillets with Garlic Aioli; Bass Jambalaya; Fried Catfish and Hush Puppies; Trout Almondine; and Salmon Mousse with Fresh Dill. Color photos.
Author: Jon Wipfli
Publisher: Harvard Common Press
ISBN: 0760364087
Category : Cooking
Languages : en
Pages : 163
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Book Description
From water to table, Fish—author and chef Jonathan Wipfli’s follow-up to Venison—shows you how to responsibly harvest and clean freshwater game fish throughout the seasons, and how to cook them perfectly. Be the star fisher and chef at every dinner and cookout! Written by the author and chef behind Venison and a Minneapolis-based catering services company specializing in wild game, Fish takes readers through Jonathan Wipfli's techniques for efficiently processing and cleaning game fish, as well as a raft of 50 contemporary recipes for dishes and accompanying sides. Addressing the most popular freshwater game fish pursued by North American outdoors enthusiasts—including walleye, pike, catfish, trout, salmon, bass, panfish, and more—Fish puts a new foodie-friendly spin on game fish cookery. All the recipes and accompanying accoutrements and sides are beautifully photographed and presented. The result is a game fish cookbook like no other, whether you're new to fishing or a veteran enthusiast.
Author: Philip Pauli
Publisher: John Wiley & Sons
ISBN: 0471291870
Category : Cooking
Languages : en
Pages : 442
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Book Description
Europe's most authoritative culinary reference comes to the New World A sound and comprehensive knowledge of cooking theory and technique is as essential to a great cook as a full complement of well-made kitchen tools. Based on the European culinary classic, Lehrbuch der Küche, Classical Cooking the Modern Way: Methods and Techniques provides a complete review of the most basic culinary principles and methods that recipes call for again and again. Whether used alone or with its companion volume, Classical Cooking the Modern Way: Recipes, this book is a cornerstone culinary reference that belongs in every kitchen. With everything needed to master the core repertoire of cooking methods, from grilling and broiling to braising, sautéing, and more, it explains in detail how to work with all of the main types of ingredientsincluding meat and poultry, fruits and vegetables, and pastas and grains. Contributions from 75 acclaimed European chefs offer a dynamic and informed perspective on classical cookinga fresh and contemporary look at the fundamentals with a dash of Continental flavor.
Author: Jane Grigson
Publisher: Penguin Uk
ISBN: 9780140469264
Category : Cooking
Languages : en
Pages : 384
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Book Description
A selection of traditional and modern recipes as well as an informative, evocative discussion of the origins of all kinds of English dishes.
Author: Hugh Fearnley-Whittingstall
Publisher: A&C Black
ISBN: 9780747588696
Category : Cooking (Fish)
Languages : en
Pages : 616
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Book Description
Provides an understanding of British fish, from their natural habitats to what sauce they go best with to how to respect their seasonality, in keeping with the River Cottage ethos. This book explains the ins and outs of procuring a good fish, as well as how to buy and catch fish in an ethical way, and how to prepare it for the kitchen.
Author: Henry Sinkus
Publisher: Willow Creek Press
ISBN: 1623435471
Category : Cooking
Languages : en
Pages : 126
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Book Description
Tilapia, catfish, whitefish, trout, smelt, walleye, perch and more all feature an array of unique textures, flavors and culinary challenges. To the rescue comes Henry Sinkus with a mouth-watering, diverse collection of recipes. He has tested, tasted, and sometimes improved upon this classic and contemporary compilation with special emphasis on “fast and foolproof.”
Author: Myra Street
Publisher:
ISBN: 9780785817284
Category : Cooking (Fish)
Languages : en
Pages : 136
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Book Description
A Variety of delicious recipes covering all the classic fish dishes. Guides you through the whole process of cooking with fish-from the fish store to the dinner tables--Each chapter deals with a different methods of cooking with fish: sauces, soups an starters, freshwater fish, sea fish and shellfish.
Author: Verein Deutscher Fisch Haendler
Publisher: Forgotten Books
ISBN: 9780484048149
Category : Cooking
Languages : en
Pages : 76
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Book Description
Excerpt from How to Cook Fish: Recipes for Preparing Sea and Fresh Water Fish for the Table But not alone will fish die Of suffocation out of their element, they will also die of the same cause if too large a number are kept in an insufficient qual ity and quantity Of water. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author: Rebecca Gray
Publisher: Graybooks
ISBN: 0984147187
Category : Cooking
Languages : en
Pages : 234
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Book Description
"This cookbook is a reflection of me, here and now, not just me when I was thirty-something and wrote the first edition, but me as a sixty year old-and now a long-time fisherman. If a cookbook is good, has that character, it has gone beyond the primary purpose of instruction and moved on to entertain and inspire. This is accomplished by revealing bias, passion, inspiration, humor, and probably even frailty, those human traits that combine to create an identity, and which are much more robust now that I'm sixty. And yes and hurrah, this is done all in a milieu of cooking and eating wild." So writes Rebecca Gray in the Preface of The New Gray's Fish Cookbook. Revised and updated from its classic predecessor, this beautiful and very useful book treats fish cookery with style, affection and attention to detail. Complete with 67 menus and hundreds of recipes in enticing and imaginative combinations, The New Gray's Fish Cookbook sets a standard of thoughtfulness and quality against which other cookbooks in the field, past and future, should be measured. No important game species is left out. Plan now for culinary evenings built around: Inshore Saltwater Fish; Offshore Saltwater Fish; Fish From the Tropics; Saltwater Bottom Fish; Shellfish; Stream Freshwater Fish; Walleye and Pike; Shad, Catfish, and Sme
Author: Lucia Watson
Publisher: In-Fisherman Incorporated
ISBN: 9781892947727
Category : Cooking
Languages : en
Pages : 139
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Book Description
Contains recipes for walleye, trout, catfish, panfish, crappie and salmon.
