The Mostly Mullet Cookbook PDF Download
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Author: George Griffin
Publisher: Rowman & Littlefield
ISBN: 1561648787
Category : Cooking
Languages : en
Pages : 109
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Book Description
Mulletheads unite! Grif Griffin is entirely enamored of Mugil cephalus, the striped or black mullet. "A pecan with fins, " he calls it. And he's compiled here dozens of recipes to celebrate this bullet-headed silvery delicacy.
Author: George Griffin
Publisher: Rowman & Littlefield
ISBN: 1561648787
Category : Cooking
Languages : en
Pages : 109
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Book Description
Mulletheads unite! Grif Griffin is entirely enamored of Mugil cephalus, the striped or black mullet. "A pecan with fins, " he calls it. And he's compiled here dozens of recipes to celebrate this bullet-headed silvery delicacy.
Author:
Publisher: Bookmagic LLC
ISBN: 0982426798
Category :
Languages : en
Pages : 124
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Book Description
Author: C. E. Johnson
Publisher:
ISBN:
Category : Smoked fish
Languages : en
Pages : 74
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Book Description
Author: Stanley Marianski
Publisher: Bookmagic LLC
ISBN: 0990458601
Category : Cooking
Languages : en
Pages : 190
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Book Description
Curing and Smoking Fish provides all the information needed to understand the entire process of preparing and smoking fish. The subject of making brines is covered in detail and simplified by advocating the use of brine tables and testers. We don’t want the reader to blindly follow recipes, we want him to create them - this is the approach that has been taken by the authors. Fish can be dry salted or immersed in brine; salt can be applied alone or with sugar and spices; brine can be weak or strong; fish can be cold or hot smoked; wood chips can be dry or wet. There are many parameters to consider. To a newcomer, this can become confusing; however, all these details are mentioned and explained in such a way that the reader will feel confident to take control of the process. Master the basics, but not be afraid to apply this knowledge in real applications. Additionally, smoking methods are thoroughly described, as well as proper design of basic smokehouses. The discussion is not only limited to fish, but also covers shellfish such as clams, mussels, oysters and shrimp. To get the reader started, there is a collection of recipes for smoking fish, making fish spreads and preparing sauces for serving fish.
Author: PeterE. Doe
Publisher: Routledge
ISBN: 135144851X
Category : Technology & Engineering
Languages : en
Pages : 272
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Book Description
This book explains the current and traditional fish smoking and drying practices in terms of the basic underlying principles of biochemistry and food technology. Readers will soon become aware of the discrepancies between the basic scientific knowledge and modern technology on one hand, and the traditional processes described in some chapters. This book bridges that gap. The emphasis in this book in on the critical factors which affect the quality of products produced in less technological cultures-products which have been largely neglected in technically advanced countries-and on developments and innovations which have occurred in the last five years. The critical factors affecting the quality of fish products in technically advanced countries have been summarized. The answers to questions on the quality of smoked, cured and dried fish can be found from an understanding of the physical, chemical, and biological factors influencing the functionality of the product at every stage of its preparation and subsequent handling from the time the fish is harvested to the time it is eaten.
Author: Michael Stern
Publisher: Houghton Mifflin Harcourt
ISBN: 9780547059075
Category :
Languages : en
Pages : 468
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Book Description
Author: Rain C. Goméz
Publisher:
ISBN: 9780985133726
Category : Cooking
Languages : en
Pages : 124
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Book Description
What a mouthful! Rain Gomez's book makes you swallow hard, goes down big easy. I can hear a river of blues in lines like "head high, legs sturdy back stalwart against the rough rub of white faced stares as we roll up to Albertsons." There's lyric, prose, confessional, even a classic seafood gumbo recipe, all laced with memories of the red people of the Southeast. Rain Gomez has proven herself the culinary master of poetry. Her book really cooks! -LeAnne Howe, author of Shell Shaker (American Book Award) & Evidence of Red Rain C Gomez's poetry is as multi-dimensioned and multi-nationed as her heritage and her book's title. It doesn't get more American than this. --Geary Hobson, author of Plain of Jars and Other Stories & Last of the Ofos
Author: Robin Lambert
Publisher: Lulu.com
ISBN: 1447858581
Category :
Languages : en
Pages : 120
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Book Description
Author: John T. Edge
Publisher: Algonquin Books
ISBN: 1565125479
Category : Travel
Languages : en
Pages : 351
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Book Description
Reveals the finest food found in restaurants in Alabama, Georgia, Mississippi, Arkansas, the Carolinas, Texas, Virginia, Kentucky, Louisiana, and Tennessee, in a volume that also includes recipes for the best in regional cuisine.
Author: Mary Land
Publisher: Univ. Press of Mississippi
ISBN: 9781617034220
Category : Cookery, American
Languages : en
Pages : 404
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Book Description
