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Author: Kate Canterbary
Publisher:
ISBN: 9781538070567
Category :
Languages : en
Pages : 260
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Book Description
Take a vacation, they said. Get away from Silicon Valley's back-stabbing and power-grabbing. Recharge the innovative batteries. Unwind, then come back stronger than ever. Instead, I got lost at sea and fell in love with an anti-social lobsterman. There's one small issue: Owen Bartlett doesn't know who I am. Who I really am. I don't like people. I avoid small talk and socializing, and I kick my companions out of bed before the sun rises. No strings, no promises, no problems. Until Cole McClish's boat drifts into Talbott's Cove, and I bend all my rules for the sexy sailor. I don't know Cole's story or what he's running from, but one thing is certain: I'm not letting him run away from me.
Author: Kate Canterbary
Publisher:
ISBN: 9781538070567
Category :
Languages : en
Pages : 260
Get Book Here
Book Description
Take a vacation, they said. Get away from Silicon Valley's back-stabbing and power-grabbing. Recharge the innovative batteries. Unwind, then come back stronger than ever. Instead, I got lost at sea and fell in love with an anti-social lobsterman. There's one small issue: Owen Bartlett doesn't know who I am. Who I really am. I don't like people. I avoid small talk and socializing, and I kick my companions out of bed before the sun rises. No strings, no promises, no problems. Until Cole McClish's boat drifts into Talbott's Cove, and I bend all my rules for the sexy sailor. I don't know Cole's story or what he's running from, but one thing is certain: I'm not letting him run away from me.
Author: Paul Greenberg
Publisher: Penguin
ISBN: 0143127438
Category : Nature
Languages : en
Pages : 322
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Book Description
INVESTIGATIVE REPORTERS & EDITORS Book Award, Finalist 2014 "A fascinating discussion of a multifaceted issue and a passionate call to action" --Kirkus From the acclaimed author of Four Fish and The Omega Principle, Paul Greenberg uncovers the tragic unraveling of the nation’s seafood supply—telling the surprising story of why Americans stopped eating from their own waters in American Catch In 2005, the United States imported five billion pounds of seafood, nearly double what we imported twenty years earlier. Bizarrely, during that same period, our seafood exports quadrupled. American Catch examines New York oysters, Gulf shrimp, and Alaskan salmon to reveal how it came to be that 91 percent of the seafood Americans eat is foreign. In the 1920s, the average New Yorker ate six hundred local oysters a year. Today, the only edible oysters lie outside city limits. Following the trail of environmental desecration, Greenberg comes to view the New York City oyster as a reminder of what is lost when local waters are not valued as a food source. Farther south, a different catastrophe threatens another seafood-rich environment. When Greenberg visits the Gulf of Mexico, he arrives expecting to learn of the Deepwater Horizon oil spill’s lingering effects on shrimpers, but instead finds that the more immediate threat to business comes from overseas. Asian-farmed shrimp—cheap, abundant, and a perfect vehicle for the frying and sauces Americans love—have flooded the American market. Finally, Greenberg visits Bristol Bay, Alaska, home to the biggest wild sockeye salmon run left in the world. A pristine, productive fishery, Bristol Bay is now at great risk: The proposed Pebble Mine project could under¬mine the very spawning grounds that make this great run possible. In his search to discover why this pre¬cious renewable resource isn’t better protected, Green¬berg encounters a shocking truth: the great majority of Alaskan salmon is sent out of the country, much of it to Asia. Sockeye salmon is one of the most nutritionally dense animal proteins on the planet, yet Americans are shipping it abroad. Despite the challenges, hope abounds. In New York, Greenberg connects an oyster restoration project with a vision for how the bivalves might save the city from rising tides. In the Gulf, shrimpers band together to offer local catch direct to consumers. And in Bristol Bay, fishermen, environmentalists, and local Alaskans gather to roadblock Pebble Mine. With American Catch, Paul Greenberg proposes a way to break the current destructive patterns of consumption and return American catch back to American eaters.
Author: Daniel Johnson
Publisher:
ISBN: 9781882295791
Category : Poetry
Languages : en
Pages : 56
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Book Description
Daniel Johnson's debut is a praise song for the Midwestern steel towns sinking into their own history.
Author: Paul Greenberg
Publisher: Penguin
ISBN: 1101442298
Category : Nature
Languages : en
Pages : 304
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Book Description
“A necessary book for anyone truly interested in what we take from the sea to eat, and how, and why.” —Sam Sifton, The New York Times Book Review Acclaimed author of American Catch and The Omega Princple and life-long fisherman, Paul Greenberg takes us on a journey, examining the four fish that dominate our menus: salmon, sea bass, cod, and tuna. Investigating the forces that get fish to our dinner tables, Greenberg reveals our damaged relationship with the ocean and its inhabitants. Just three decades ago, nearly everything we ate from the sea was wild. Today, rampant overfishing and an unprecedented biotech revolution have brought us to a point where wild and farmed fish occupy equal parts of a complex marketplace. Four Fish offers a way for us to move toward a future in which healthy and sustainable seafood is the rule rather than the exception.
Author: Kate Canterbary
Publisher:
ISBN: 9781946352330
Category : Fiction
Languages : en
Pages : 780
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Book Description
Welcome to Talbott's Cove, Maine, a place where everyone deserves second chances and happy ever afters. Included in this collection: Fresh Catch Take a vacation, they said. Get away from Silicon Valley's back-stabbing and power-grabbing. Recharge the innovative batteries. Unwind, then come back stronger than ever. Instead, I got lost at sea and fell in love with an anti-social lobsterman. There's one small issue: Owen Bartlett doesn't know who I am. Who I really am. *** I don't like people. I avoid small talk and socializing, and I kick my companions out of bed before the sun rises. No strings, no promises, no problems. Until Cole McClish's boat drifts into Talbott's Cove, and I bend all my rules for the sexy sailor. I don't know Cole's story or what he's running from, but one thing is certain: I'm not letting him run away from me. Hard Pressed Dear Jackson, I'm leaving you this note because I know you're very busy and I don't want to waste the town sheriff's time. Lord knows I've already wasted enough of it. Thank you for taking me home last night and...everything else. I made you a basket of wild blueberry muffins for your trouble. That seemed like the appropriate baked good for getting naked in your living room. I wasn't myself last night. I didn't mean to kiss you or fondle your backside or ask all those intimate questions. Thank you for pretending to enjoy it. It was very noble of you to sleep on the couch while I was starfished on your bed. I couldn't help but notice it's quite large. The bed, that is. I swear, I didn't notice anything else when I let myself out this morning. As you know, Talbott's Cove is a ridiculously small town and there's no chance we can avoid each other. Not that I'd want to avoid you, of course, but I'm not sure I can look at you without thinking of the forty different ways I made a fool of myself. Instead of avoidance, let's try to be friends. We'll forget all about last night...if that's what you want. Please burn this note after you read it- Annette p.s. I whipped up some cinnamon buns, too. Please enjoy them. I'm not sure why, but I couldn't get buns out of my mind today. Far Cry Brooke Markham needs a man. A real good man. But she's not looking for a keeper. She's too busy kicking ass, running an empire, and caring for her ailing father to spend time with men who want annoying things like relationships and commitment and...conversation. Brooke knows what she wants and it's not a future with the growly barkeep. JJ Harniczek needs money. A whole lot of money. He's determined to launch his distillery, expand his tavern, and put Talbott's Cove on the foodie tourism map. But there's no way he's asking Brooke for a dime. Not before he takes her to bed and definitely not after. JJ knows where he's headed and the blonde bombshell isn't about to change that. Not until she changes his entire world. Rough Sketch Smart, successful, and sitting pretty at the top of her game, Neera Malik has it all figured out. Save for the small issue of Gustavo Guillmand. The artist with a cult-and Instagram-following has a problem and it's not his preference for shirtless selfies. No, he has an attitude problem, a minding his own business problem, an infuriatingly sexy problem. They can't stand each other and they can't stay away from each other.
Author: Ben Sargent
Publisher: Clarkson Potter
ISBN: 0307985539
Category : Cooking
Languages : en
Pages : 258
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Book Description
Ben Sargent, the host of Hook, Line & Dinner on Cooking Channel, shares his love of the open waters with adventure stories and seafood recipes that will entice you with their simple flavor. An avid fisherman, home cook, and veteran surfer, Ben Sargent has been mesmerized by fishing since childhood, and he catches almost everything he eats. Whether you fish or not, The Catch is the perfect book for cooking simple, delicious fish and shellfish. These 100 recipes will teach you how to stuff, grill, sauté, fry, roast, smoke, bake, and fillet to perfection, from classic ways to prepare salmon, shrimp, and clams to chowders using snakehead and blackfish. Enjoy Ben’s signature lobster rolls as well as a chapter on fresh vegetable and grain sides. Organized by type of seafood, The Catch features recipes such as Catfish Sandwich with Dill Rémoulade and Sliced Jalapeños ( a recipe Ben made from his first catch); Mahi Ceviche with Grapefruit, Toasted Coconut, and Roasted Peanuts (inspired by the flavors of Central America); Striped Bass Chowder with Broccoli Rabe Pesto (which makes enough to share with friends); Oyster Pan Roast with Garlic Butter Toasts (the perfect dish for two); and Flounder in Grape Leaves (grilled whole over an open fire). Alongside stunning photos from the bountiful waters of Brooklyn to the Caribbean coast, Ben’s take on sustainable seafood will become your go-to recipes when you want to savor fish and seafood in your home kitchen.
Author: Richard C. Hoffmann
Publisher: Cambridge University Press
ISBN: 1108845460
Category : History
Languages : en
Pages : 583
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Book Description
Insightful analysis of relationships between human communities and aquatic ecosystems of Europe from c. 500 to 1500 CE.
Author: Barrett Williams
Publisher: Barrett Williams
ISBN:
Category : Cooking
Languages : en
Pages : 90
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Book Description
### Seafood Master the Art of Cooking with Fresh Seafood Unlock the secrets of the ocean with *Seafood*, the definitive guide to selecting, preparing, and cooking fresh seafood. Dive deep into the culinary world of fish and shellfish, and transform your cooking skills with this expertly crafted eBook. Whether you're a beginner or a seasoned cook, *Seafood* offers a treasure trove of knowledge and recipes that will elevate your culinary creations to new heights. #### Discover the Importance of Freshness Start your journey with an understanding of why freshness is key. Learn to identify the signs of fresh fish and shellfish at your local market, ensuring you always get the best quality. Become acquainted with your fishmonger, and gain confidence in making the right choices. #### Perfect Your Preparation Techniques From scaling and gutting to filleting and deboning, *Seafood* provides step-by-step guides to make preparation a breeze. Shellfish lovers will appreciate detailed instructions on cleaning and shucking oysters, deveining shrimp, and preparing crabs and lobsters. #### Essential Tools and Storage Methods Equip your kitchen with the right tools and learn the best techniques for storing fresh seafood. Discover the art of refrigeration, freezing, and vacuum sealing to maintain the freshness and flavor of your ingredients. #### Master Cooking Techniques Whether you prefer baking, broiling, grilling, or pan-searing, this book covers it all. Explore methods for steaming, boiling, and using a shellfish steamer to achieve restaurant-quality results at home. #### Exciting Recipes and Pairings Start with simple recipes like baked salmon and shrimp scampi, then progress to advanced dishes such as lobster thermidor and paella. Pair your seafood masterpieces with perfect sides, sauces, and even wine selections to impress your guests. #### Health Benefits and Sustainability Understand the nutritional value of various seafood choices, the impact of omega-3s on health, and sustainable sourcing practices. Learn about mercury levels and sustainable fishing to make informed decisions. #### Explore International Flavors and Celebrate with Seafood Feasts Travel the world through your taste buds with recipes for Japanese, Mediterranean, and Cajun dishes. Plan spectacular holiday feasts and themed dinner parties with tips on menu planning and presentation. #### Troubleshooting and Expert Tips Handle common cooking issues with ease and discover professional chef secrets to perfect seafood dishes. Whether it's fixing overcooked fish or managing kitchen odors, *Seafood* has you covered. #### Conclusion Your Culinary Journey Awaits Embrace experimentation and continue your culinary journey with the knowledge and inspiration found in *Seafood*. It's time to make waves in your kitchen and enjoy the joy of cooking with fresh seafood. *Seafood* is your comprehensive guide to mastering the art of seafood cooking. Order your copy today and start creating unforgettable dishes that will wow your family and friends!
Author: Thom Eagle
Publisher: Grove Press
ISBN: 0802148239
Category : Cooking
Languages : en
Pages : 154
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Book Description
“Eagle, a chef and food writer, uses a nine-dish lunch as the occasion to ruminate about cooking, and life” (New York Times Book Review). First, Catch is a cookbook without recipes, an invitation to journey through the digressive mind of a chef at work, and a hymn to a singular nine-dish festive spring lunch. In Eagle’s kitchen, open shelves reveal colorful jars of vegetables pickling over the course of months, and a soffritto of onions, celery, and carrots cook slowly under a watchful gaze in a skillet heavy enough to double as a murder weapon. Eagle has both the sharp eye of a food scientist as he tries to identify the seventeen unique steps of boiling water, as well as of that of a roving food historian as he ponders what the spice silphium tasted like to the Romans, who over-ate it to worldwide extinction. He is a tour guide to the world of ingredients, a culinary explorer, and thoughtful commentator on the ways immigration, technology, and fashion has changed the way we eat. He is also a food philosopher, asking the question: at what stage does cooking begin? Is it when we begin to apply heat or acid to ingredients? Is it when we gather and arrange what we will cook—and perhaps start to salivate? Or does it start even earlier, in the wandering late-morning thought, “What should I eat for lunch?” Irreverent and charming, yet also illuminating and brilliantly researched, First, Catch encourages us to slow down and focus on what it means to cook. With this astonishing and beautiful book, Thom Eagle joins the ranks of great food writers like M.F.K. Fisher, Alice Waters, and Samin Nosrat in offering us inspiration to savor, both in and out of the kitchen. Winner of the Fortnum and Mason’s Debut Food Book Award Shortlisted for the 2018 Andre Simon Food & Drink Book of the Year BBC Radio 4 Food Programme Best Foodbooks of 2018 Times Best Food Books of 2018 Financial Times Summer Food Books of 2018 “A contemplation of cooking and eating, a return to the great tradition of food writing inspired by M.F.K. Fisher’s The Gastronomical Me . . . Eagle writes with a wit and sharpness that can turn a chapter on fermenting pickles into a riff on death and decay while still making it seem like something you would like to put in your mouth.” —Mark Haskell Smith, Los Angeles Times “In two dozen short chapters linked like little sausages, he serves up a bounty of fresh, often tart opinions about food and cooking . . . Eagle is a natural teacher; his enthusiasm and broad view of food preparation is both instructive and inspiring . . . Eagle’s prose, while conversational in tone, is as crafted and layered as his cuisine. Never bland, it is also brightly seasoned with strong opinions . . . Rare among food writing, this book is bound to change the way you think about your next meal.” —Heller McAlpin, Christian Science Monitor
Author: Joe Gurrera
Publisher:
ISBN: 9780692078587
Category :
Languages : en
Pages : 256
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Book Description
In his debut cookbook, Joe Gurrera, one of New York's most-beloved fishmongers, and owner of the prestigious Citarella markets is on a mission to show us how easy it is to cook seafood. Customers tell Joe again and again that they're afraid to cook fish. They don't know how to buy it, handle it, or prepare it. Enter JOE KNOWS FISH. This book is a roadmap for novices looking to learn the basics of sourcing and cooking fish. With his easy-to-follow recipes and experience-based tips, Joe takes the intimidation out of cooking seafood.
