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Author: Georgianna Essig
Publisher:
ISBN: 9780979661600
Category : Cooking (Seafood)
Languages : en
Pages : 200
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Book Description
It is with great pleasure that I welcome you to Randy's Fishmarket Restaurant Cookbook. I believe that at our establishment, we set the standard for fresh seafood in Southwest Florida. This book is intended to share some of my favorite receipes and some very useful tipsSuccessful cooking doesn't rely on complicated recipes and exotic ingredients. Simplicity is best. All you need is patience, an unhurried approach, and most important of all . . . fresh ingredients. Use fresh herbs whenever possible. They taste great and they add color to your dishes. When a recipe calls for lemon juice, squeeze one! Don't pour it from a bottle! And always remember that there's a big difference between shopping for beef and for seafood . . . an aged steak is great, aged seafood isn't! Fish should smell like the ocean ... if it smells like fish, it's too late!!! Think FRESH!Same yhing goes for everything else we use in the restaurant. For example, our salad greens are organic. Most of our vegetables and produce are purchased from local growers whenever possible, taking advantage of what?s in season locally.As famed New York critic Harriet van Horne once said, "Cooking is like love, it should be entered into with abandon or not at all!" This is my approach, and it should be yours.
Author: Georgianna Essig
Publisher:
ISBN: 9780979661600
Category : Cooking (Seafood)
Languages : en
Pages : 200
Get Book Here
Book Description
It is with great pleasure that I welcome you to Randy's Fishmarket Restaurant Cookbook. I believe that at our establishment, we set the standard for fresh seafood in Southwest Florida. This book is intended to share some of my favorite receipes and some very useful tipsSuccessful cooking doesn't rely on complicated recipes and exotic ingredients. Simplicity is best. All you need is patience, an unhurried approach, and most important of all . . . fresh ingredients. Use fresh herbs whenever possible. They taste great and they add color to your dishes. When a recipe calls for lemon juice, squeeze one! Don't pour it from a bottle! And always remember that there's a big difference between shopping for beef and for seafood . . . an aged steak is great, aged seafood isn't! Fish should smell like the ocean ... if it smells like fish, it's too late!!! Think FRESH!Same yhing goes for everything else we use in the restaurant. For example, our salad greens are organic. Most of our vegetables and produce are purchased from local growers whenever possible, taking advantage of what?s in season locally.As famed New York critic Harriet van Horne once said, "Cooking is like love, it should be entered into with abandon or not at all!" This is my approach, and it should be yours.
Author: Dean Betts
Publisher: Sunbelt Publications
ISBN:
Category : Cooking (Fish)
Languages : en
Pages : 228
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Book Description
For over 25 years, The Fish Market restaurants have been serving exceptionally fresh seafood meals. In this book, chef Dean Betts shares their simple cooking system which will enable anyone to become a competent seafood cook.
Author: Kathy Hunt
Publisher: Running Press Adult
ISBN: 0762448261
Category : Cooking
Languages : en
Pages : 252
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Book Description
Fish Market provides readers with everything they need to know about selecting, cleaning, preparing, and cooking healthful fish and shellfish. Featuring 120 creative yet manageable recipes, flavor affinities, and a bit of history for each dish, Fish Market takes the mystery out of seafood. Complete with an array of helpful detailed illustrations on how to select, clean, skin, bone, cut, and cook all types of fish and shellfish, this approachable cookbook shows the reader how to create luxurious specialty seafood dishes with confidence. Fish Market explains which fish taste rich and beefy or mild and delicate and explains how to please picky diners while providing them with a healthy dose of omega-3 fatty acids and other nutrients. Sharing insights into what textures and tastes go well with each fish, complementing side dish offerings provide the reader with the perfect accompaniments to round off their meal.
Author: Randy Wayne White
Publisher: Rowman & Littlefield
ISBN: 1493083074
Category : Cooking
Languages : en
Pages : 291
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Book Description
Randy Wayne White's thirteen years as a full-time, light-tackle fishing guide at Tarpon Bay Marina, Sanibel Island, on Florida's Gulf Coast, inspired many of the characters and stories in his New York Times best-selling Doc Ford series. The second edition of Randy Wayne White's Gulf Coast Cookbook pairs more than 125 recipes with photos of the real Tarpon Bay and the most appetizing food-related passages from this acclaimed writer's essays and novels. The result is a veritable memoir of food and adventure, true friends and favorite characters, all in an enjoyable presentation promising satisfying food, drink-and reading.
Author: Carib Chef
Publisher: Createspace Independent Publishing Platform
ISBN: 9781722007614
Category :
Languages : en
Pages : 160
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Book Description
Store your fish recipes, fish preparation information and meal ideas in this Fish Market Cookbook. Contains 160 lined pages on white paper. Gloss cover for easy wipe clean. Perfect gift for Cooks/Chefs
Author: Bruce Beck
Publisher: Dutton Adult
ISBN: 9780525247739
Category : Cooking
Languages : en
Pages : 404
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Book Description
Direct from the fish's mouth comes the only book ever authorized by that colorful old institution--the largest wholesale fish market in the Americas--written by a distinguished cookbook writer with the cooperation of the market's wholesalers. Illustrated.
Author: Braiden Rex-Johnson
Publisher: Ten Speed Press
ISBN: 1607743779
Category : Cooking
Languages : en
Pages : 146
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Book Description
For close to 100 years, Seattle's Pike Place Public Market has been a favorite destination for food-loving locals and tourists alike. Packed with stalls offering the best quality and selection of fish found on the West Coast, restaurants serving up Pacific Northwest cuisine, and culinary shops of every persuasion, the market is a fish-lover's paradise. In this cookbook, best-selling author Braiden Rex-Johnson shares shopping tips, cooking techniques, mail-order sources, and more than 50 recipes for fish and shellfish from the chefs, restaurateurs, and fishmongers who represent the market community. Filled with candid, colorful photos, the PIKE PLACE PUBLIC MARKET SEAFOOD COOKBOOK is perfect for any seafood-loving soul. • A full-color seafood cookbook from Seattle's Pike Place Public Market, including 50 recipes and 50 vibrant photographs of the market's people, sites, and seafood. • Features information on sustainable fisheries and preservation. • Includes a brief history of the Pike Place Public Market. • Recipe highlights include Broiled Halibut with Sundried Tomato Tapenade; Balsamic Glazed Salmon; Mussels Provençal; Shellfish Risotto; and such simple, tasty sauces as Champagne Sauce, Simple Soy Glaze, and classic Romesco.
Author: Mike Urban
Publisher: The Countryman Press
ISBN: 1581575785
Category : Cooking
Languages : en
Pages : 763
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Book Description
150 recipes from the best seafood markets in New England From New Haven to Bar Harbor, the New England coast is home to some of the best lobster pounds and fish markets in the world. Dedicated staff bring in the freshest catches every day, so who better to get cooking tips from? The New England Seafood Markets Cookbook features delicious recipes from all around the region, including: Cappy’s Clear-Broth Clam Chowder Shackford and Gooch Salt Codfish Cakes Presidential Swordfish Smoky Monkfish and Mussels Marinara Bud’s Deviled Stuffed Clams Maine’s Original Lobster Roll Throughout, the recipes are supplemented with profiles of more than 30 of the top seafood markets?their histories, their owners, and their specialties?and sidebars that highlight the best of the area’s seaside culinary culture.
Author: Nick Alfiero
Publisher: Down East Books
ISBN: 1461744881
Category : Cooking
Languages : en
Pages : 145
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Book Description
For over 30 years, Harbor Fish Market in Portland, Maine, has been providing the highest quality seafood available. Through its retail store and food service division, it services retail customers, fine restaurants, and institutions. It also reaches thousands of customers through its retail airfreight department, and national wholesale sales department. In addition to its physical reach, Harbor Fish Market has become an iconic destination for tourists and locals alike: it is the authority on Maine seafood. With beautiful displays, knowledgeable family-run staff, and the best seafood around, Harbor Fish is synonomous with Maine’s iconic industry. Finally, the family behind the successful business offers up decades worth of recipes and expertise so that you can cook up a delicious dish. From appetizers to soups to entrees, this collection of family-tested recipes is the must-have Maine seafood cookbook.
Author: Linette Creen
Publisher: Touchstone
ISBN: 9780671656973
Category : Cooking
Languages : en
Pages : 228
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Book Description
This colorful cookbook with its elegant drawings is a delight to use and an ideal gift. The author's recipes are inspired by the bounty of Alaska's waters and perfected in Anchorage restaurants and gourmet shops. 17 line drawings.
