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Author: Wendell R. Haag
Publisher: Cambridge University Press
ISBN: 0521199387
Category : Nature
Languages : en
Pages : 523
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Book Description
Synthesizes the ecology and natural history of North American freshwater mussels for scientists, natural resource professionals, students and natural history enthusiasts.
Author: Wendell R. Haag
Publisher: Cambridge University Press
ISBN: 0521199387
Category : Nature
Languages : en
Pages : 523
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Book Description
Synthesizes the ecology and natural history of North American freshwater mussels for scientists, natural resource professionals, students and natural history enthusiasts.
Author: James David Williams
Publisher: University Alabama Press
ISBN: 9780817316136
Category : Science
Languages : en
Pages : 0
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Book Description
A comprehensive accounting of the richest mussel fauna in the US
Author: Sarah Hurlburt
Publisher: Harvard University Press
ISBN: 9780674595422
Category : Cooking
Languages : en
Pages : 192
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Book Description
Tender, plump, and tasty, the blue mussel (Mytiius edulis) is treasured in most of the world's cuisines but strangely ignored in North American cooking. This edible mollusk is naturally abundant on both American coasts and easily cultivated. As over-harvesting makes many other seafoods ever more scarce and expensive, the blue mussel offers an inexpensive and attractive alternative to more costly and wasteful sources of protein. To tempt American palates and draw attention to this remarkably versatile and nutritious seafood, Sarah Hurlburt has written The Mussel Cookbook. In her entertaining introduction, Hurlburt tells about mussels--how they live, how they saved a bridge from collapsing, why barrels of them appeared in American police stations, how they are farmed in Spain, France, and Holland. Then she offers over a hundred recipes. Whether you are a beginning cook or a devotee of haute cuisine, you will find recipes to match your abilities: simple dishes for the out-of-doors, appetizers, soups and stews, salads, casseroles, main dishes from abroad, and elegant party entrees. From Europe Hurlburt brings back paella, cannelloni, and souffle of mussels, among many others. From Asia come curried and stir-fried mussels as well as the delectable midia dolma. There are a dozen quick-and-easy tricks; there are flamed mussels and mussels Rockefeller. She describes how to clean and freeze mussels, and gives tips on how to use them. Sarah Hurlburt in collaboration with her husband, Graham, has spent many years learning about the blue mussel. Together they have studied European methods of mussel farming and begun their own experimental Cultivation project in Massachusetts. Ms. Hurlburt's recipes have been featured in the New York Times, the Boston Globe, the Boston Herald American, and Harvard Magazine. Stories about the Hurlburts' adventures with mussels have appeared in the Washington Post, the Cornell Quarterly, and the Marine Fisheries Review. A discussion of their work has appeared in the Congressional Record.
Author: Robert G. Howells
Publisher: University of Texas Press
ISBN: 9781885696106
Category : Nature
Languages : en
Pages : 228
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Book Description
Species. Freshwater mussels are the most rapidly declining group of animals in North America. This guide represents a first-ofits-kind reference to assist both biologists and naturalists in the identification and study of freshwater mussels. Freshwater Mussels of Texas contains 224 pages with 226 black and white photographs, 144 color photographs and 79 line drawings covering all 52 species found in Texas waters. Introductory sections cover basic anatomy, reproduction.
Author: Naomi Tomky
Publisher: The Countryman Press
ISBN: 1682683672
Category : Cooking
Languages : en
Pages : 364
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Book Description
From Coho and sockeye to Dungeness and Kumamoto For thousands of years, the abundance of fish and shellfish in the Pacific Northwest created a seafood paradise for the Indigenous peoples hunting and gathering along the region’s pristine waterways, and, later, for the Chinese, Scandinavian, Filipino, and Japanese immigrants (along with many others), who have made this region home. Drawing on these diverse influences, the region fostered a cuisine that is as varied as its people, yet which remains specifically Northwestern. Here, food writer Naomi Tomky leads readers through an exploration of this cuisine. She starts with the basics of buying great-tasting and sustainable seafood, surveys the variety of seafood on offer—from stars like halibut and oysters to unsung heroes like lingcod and smelt—and shares 75 delicious recipes reflecting the people who live in the region today, including Red Curry Mussels, IPA-Battered Cod, Dungeness Crab Deviled Eggs, and Pink Scallop Ceviche. From the first cut of salmon, prized for its rich flavor and versatility, to the last crack of the sweet Dungeness crab, Tomky covers grilling, curing, and baking, and shares secrets for tricky tasks like removing pin bones and mussel beards. She explains how flavor-packed spot prawns put other shrimp to shame and why the region’s razor clams are unparalleled. For curious seafood rookies in search of the perfect fool-proof salmon and barnacled fish-cooking veterans looking for a new way to enjoy their favorite catch, The Pacific Northwest Seafood Cookbook is a must-have guide to cooking, and eating, the region. Including recipes from Tom Douglas, Shiro Kashiba, Bonnie Morales, Mutsuko Soma, Ethan Stowell, Jason Stratton, John Sundstrom, and more.
Author: Thomas F. Nalepa
Publisher: CRC Press
ISBN: 9780873716963
Category : Science
Languages : en
Pages : 848
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Book Description
The introduction and rapid spread of the zebra mussel in North American waters has caused great concern among industrial and recreational users of these waters. This bivalve mollusk is a biofouler that attaches to any firm substrate (e.g. rocks, piers, water intake pipes, boat hulls) and has already created significant problems for raw water users such as water treatment plants and power plants. Zebra Mussels: Biology, Impacts and Control provides essential information regarding the biology of the zebra mussel in North America and Europe, presents case studies of environmental and industrial impacts, and outlines control strategies. Summary articles detail its life history, origins, and morphology. The book also examines techniques used to culture and maintain this organism in the laboratory. Thirty-two color plates illustrate some of the dramatic problems created by the explosive population growth of this species. Zebra Mussels: Biology, Impacts, and Control is an important resource for ecologists, conservationists, environmental consultants, water quality engineers, regulatory officials, power utilities, and libraries.
Author: Alexandra Raij
Publisher: National Geographic Books
ISBN: 1607747618
Category : Cooking
Languages : en
Pages : 0
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Book Description
Chefs Alexandra Raij and Eder Montero share more than one hundred recipes from Txikito—all inspired by the home cooking traditions of the Basque Country—that will change the way you cook in this much-anticipated and deeply personal debut. Whether it’s a perfectly ripe summer tomato served with just a few slivers of onion and a drizzle of olive oil, salt cod slowly poached in oil and topped with an emulsion of its own juices, or a handful of braised leeks scattered with chopped egg, Basque cooking is about celebrating humble ingredients by cooking them to exquisite perfection. Chefs Alexandra Raij and Eder Montero are masters of this art form, and their New York City restaurant Txikito is renowned for its revelatory preparations of simple ingredients. Dishes like Salt Cod in Pil Pil sauce have fewer than five ingredients yet will astonish you with their deeply layered textures and elegant flavors. By following Raij’s careful but encouraging instructions, you can even master Squid in Its Own Ink—a rite of passage for Basque home cooks, and another dish that will amaze you with its richness and complexity. The Basque Book is a love letter: to the Basque Country, which inspired these recipes and continues to inspire top culinary minds from around the world; to ingredients high and low; and to the craft of cooking well. Read this book, make Basque food, learn to respect ingredients—and, quite simply, you will become a better cook. - Food & Wine Magazine, Editor’s picks for Best of 2016
Author: J. Kenji López-Alt
Publisher: W. W. Norton & Company
ISBN: 0393249867
Category : Cooking
Languages : en
Pages : 1645
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Book Description
A New York Times Bestseller Winner of the James Beard Award for General Cooking and the IACP Cookbook of the Year Award "The one book you must have, no matter what you’re planning to cook or where your skill level falls."—New York Times Book Review Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfyingly gooey and velvety-smooth as the blue box stuff, but far tastier? How to roast a succulent, moist turkey (forget about brining!)—and use a foolproof method that works every time? As Serious Eats's culinary nerd-in-residence, J. Kenji López-Alt has pondered all these questions and more. In The Food Lab, Kenji focuses on the science behind beloved American dishes, delving into the interactions between heat, energy, and molecules that create great food. Kenji shows that often, conventional methods don’t work that well, and home cooks can achieve far better results using new—but simple—techniques. In hundreds of easy-to-make recipes with over 1,000 full-color images, you will find out how to make foolproof Hollandaise sauce in just two minutes, how to transform one simple tomato sauce into a half dozen dishes, how to make the crispiest, creamiest potato casserole ever conceived, and much more.
Author: G. Thomas Watters
Publisher:
ISBN:
Category : Nature
Languages : en
Pages : 448
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Book Description
In the early nineteenth century, a naturalist named Rafinesque stood on the banks of the Ohio River and began to describe the freshwater mussels he found there. Since that time, these animals have earned a place among the most imperiled animals in North America. Dozens of species have become extinct, and it is estimated that two-thirds of the remaining freshwater mussels face a similar fate. Yet, despite their importance, the mussels of Ohio remain a poorly documented and largely mysterious fauna. This book compiles existing research on Ohio's mussels, synthesizing works on genetics, biology, and systematics into one volume. Full-page color images depict shell variation, hinge detail, and beak sculpture. Full-page maps show the distribution of each species based upon the collections of numerous museums, with historical distributions dating from the 1800s. In addition to species accounts, the book has an introductory section that includes information on basic biology, human use, and conservation issues.--adapted from jacket.
Author: J. M. Vakily
Publisher: WorldFish
ISBN: 9711022702
Category : Mexilhao mussel
Languages : en
Pages : 71
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Book Description
