THE FINE ART OF COOKING SCALLOPS PDF Download
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Author: Clara Fraley
Publisher: Clara Fraley
ISBN: 9781803508054
Category :
Languages : en
Pages : 320
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Book Description
Scallops are shellfish with an edible adductor muscle. These round, tender muscles are slightly sweet with a delicate and briny saltiness. They turn tender and buttery when prepared and cooked properly. Two types of scallops are sold at grocery stores and seafood market: bay scallops and sea scallops. Bay scallops are found in shallow waters, bays and estuaries along the East Coast. Bay scallops are very small, most measuring around one-half inch. They're very tender and delicate, too. Because they're so small and cook quickly, bay scallops are used in quick sautés, broiling and gentle poaching. Sea scallops are found in deep, cold ocean waters around the world. They may be dredged up with crawlers or nets, which can damage the ocean floor. However, diver scallops are sea scallops that have been harvested by scuba divers. These are the most sustainable sea scallop option, but they can carry a higher price tag. Sea scallops are larger; some may be as big as two inches in diameter. They're chewier than bay scallops, but they are still tender and sweet.
Author: Clara Fraley
Publisher: Clara Fraley
ISBN: 9781803508054
Category :
Languages : en
Pages : 320
Get Book Here
Book Description
Scallops are shellfish with an edible adductor muscle. These round, tender muscles are slightly sweet with a delicate and briny saltiness. They turn tender and buttery when prepared and cooked properly. Two types of scallops are sold at grocery stores and seafood market: bay scallops and sea scallops. Bay scallops are found in shallow waters, bays and estuaries along the East Coast. Bay scallops are very small, most measuring around one-half inch. They're very tender and delicate, too. Because they're so small and cook quickly, bay scallops are used in quick sautés, broiling and gentle poaching. Sea scallops are found in deep, cold ocean waters around the world. They may be dredged up with crawlers or nets, which can damage the ocean floor. However, diver scallops are sea scallops that have been harvested by scuba divers. These are the most sustainable sea scallop option, but they can carry a higher price tag. Sea scallops are larger; some may be as big as two inches in diameter. They're chewier than bay scallops, but they are still tender and sweet.
Author:
Publisher: Women's Committee Philadelphia Museum of Art
ISBN: 9780876330784
Category : Cooking
Languages : en
Pages : 262
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Book Description
Author: Matt Moore
Publisher: Matt Moore
ISBN: 9780615318790
Category : Biography & Autobiography
Languages : en
Pages : 86
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Book Description
Let's face it, today we are inundated with articles about cooking, food, and wine in almost every part of our lives. From The Wall Street Journal to Playboy Magazine, you'd be hard pressed not to find a commentary related to the subject of food. At a time when I'm trying to figure out my best financial opportunities or determine which girl of the SEC is the best looking, why am I being told how to cook something? The simple answer is women. Don't get me wrong, a quick glance at any men's magazine will always yield the same redundant taglines; "Lose your Gut," "1001 Financial Solutions," or "Score your Dream Job" on the cover. However, by now the majority of writers have exhausted the subjects of health, wealth, and power as a means to attract women, and they realize that cooking is just another avenue that they can use to appeal to the wants and needs of their readers. Don't trust me? Take a stroll through the magazine aisle at your local grocery store, and you might find that even Field and Stream has gone haute-cuisine on your latest hunt. Confused by the last sentence? Good, this book is for you.
Author: Kusuma Cooray
Publisher: University of Hawaii Press
ISBN: 9780824824167
Category : Cooking
Languages : en
Pages : 294
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Book Description
A native of Sri Lanka and one of Hawai'i's most celebrated chefs, Kusuma Cooray is a pioneer in the blending of Asian spices and herbs with Western ingredients to create flavorful and aromatic dishes that please both the eye and the palate. In Burst of Flavor: The Fine Art of Cooking with Spices, Chef Cooray combines the foods of her South Asian childhood (spicy curries, fresh vegetables and fruits, curd, treacle) with her later discoveries as a culinary student in Europe (ripe cheeses, wine, crusty breads, creme fraiche) in new and imaginative ways. Throughout her diverse culinary education and experiences, Chef Cooray's love of spices and herbs never diminished. This compilation of more than 200 recipes showcases her bold use of fresh herbs and spices, from the familiar (nutmeg, fennel, saffron, basil) to the exotic (burnet, ajowan, mace, neem). Several dishes--a caviar and blini appetizer created for Rudolf Nureyev, a soup celebrating a visit by Jacqueline Kennedy Onassis--are accompanied by lively anecdotes. Chef Cooray also provides some food history and serving suggestions-all written in her graceful and engaging style. Noted wine expert Richard Field contributes guidelines for wine selection and makes recommendations for ten specially selected recipes. A helpful glossary explains the characteristics and origin of the spices and herbs used in the recipes. Here is ample evidence of Chef Cooray's talent for creating exciting combinations of ingredients and flavors and for bringing out the best in each.
Author: Julia Child
Publisher: Knopf
ISBN: 0307958175
Category : Cooking
Languages : en
Pages : 857
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Book Description
NEW YORK TIMES BESTSELLER • The definitive cookbook on French cuisine for American readers: "What a cookbook should be: packed with sumptuous recipes, detailed instructions, and precise line drawings. Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'" —Entertainment Weekly “I only wish that I had written it myself.” —James Beard Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine. Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes—from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire. “Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term ‘haute cuisine.’ She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining." —Thomas Keller, The French Laundry
Author: Hugh Carpenter
Publisher: Stewart, Tabori, & Chang
ISBN:
Category : Cookery, Oriental
Languages : en
Pages : 276
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Book Description
Carpenter's cuisine combines Asian seasonings with American ingredients and results in food that is light, healthy, easy to prepare, and simply delicious. Napa Valley-based Carpenter continues to influence the tastes and trends of contemporary cuisine as an innovative chef, cooking teacher, and author. Over 140 recipes. 85 full-color photographs.
Author: Elaine Tammi
Publisher: Pelican Publishing Company, Inc.
ISBN: 9781589809123
Category : Cooking
Languages : en
Pages : 354
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Book Description
This compendium of scallop information offers biological facts and scores of recipes. The New England seafood industry--past and present--is also discussed.
Author: Raymond Blanc
Publisher: Little Brown GBR
ISBN: 9780316908160
Category : Cookery, French
Languages : fr
Pages : 280
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Book Description
Author: Booksumo Press
Publisher:
ISBN:
Category :
Languages : en
Pages : 62
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Book Description
How to cook with Scallops. Get your copy of the best and most unique Scallop recipes from BookSumo Press! Come take a journey with us into the delights of easy cooking. The point of this cookbook and all our cookbooks is to exemplify the effortless nature of cooking simply. In this book we focus on cooking with Scallops. The Easy Scallop Cookbook is a complete set of simple but very unique Scallop recipes. You will find that even though the recipes are simple, the tastes are quite amazing. So will you join us in an adventure of simple cooking? Here is a Preview of the delicious recipes you can make with Scallops as an ingredient: Romano Seafood Scampi Buttery Citrus Scallops Stovetop Scallops and Ramen Elegant Risotto Seafood Gratin Friday Night Couscous Dinner Mushroom Mascarpone and Scallops California Pea Pod Primavera Seafood Stroganoff Creamy Crackery Scallops Orange Lime Scallops Smoky Scallops 4 Ingredient Scallop Skillet Much, much more! Again remember these recipes are unique so be ready to try some new things. Also remember that the style of cooking used in this cookbook is effortless. So even though the recipes will be unique and great tasting, creating them will take minimal effort! Related Searches: Scallop cookbook, Scallop recipes, fish books, seafood books, easy seafood cookbook, seafood recipes, seafood cookbook
Author: Michael Turback
Publisher: Ten Speed Press
ISBN: 0307762238
Category : Cooking
Languages : en
Pages : 210
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Book Description
The Finger Lakes area of upstate New York is America’s largest wine region outside of California. The steep, rocky hillsides rising up from deep, glacier-sculpted lakes provide protection from weather extremes, allowing area wineries to produce up to 85 million bottles of wine each year. In GREETINGS FROM THE FINGER LAKES, local restaurateur Michael Turback profiles the best wineries, restaurants, farms, and markets surrounding the five largest lakes, and includes interviews with the proprietors, tasting notes, and even a few treasured local recipes. Featuring contact information for each location as well as photographs of the region’s picturesque landscapes, GREETINGS FROM THE FINGER LAKES is the food and wine lover’s companion to this up-and-coming culinary hot spot. A food and wine guide to the Finger Lakes region of upstate New York, featuring profiles, tasting notes, contact information, and recipes from the area’s wineries, dairies, organic farms, orchards, cafes, inns, ice cream makers, brewing companies, blueberry farms, honey producers, u-pick farms, taverns, maple syrup companies, tea rooms, cider producers, and more. Over a million tourists visit the area annually. The Finger Lakes region is New York’s second-largest tourist destination, behind New York City.
