The Official Fulton Fish Market Cookbook PDF Download
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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: 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: Jonathan H. Rees
Publisher: Columbia University Press
ISBN: 0231554621
Category : History
Languages : en
Pages : 197
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Book Description
The Fulton Fish Market stands out as an iconic New York institution. At first a neighborhood retail market for many different kinds of food, it became the nation’s largest fish and seafood wholesaling center by the late nineteenth century. Waves of immigrants worked at the Fulton Fish Market and then introduced the rest of the city to their seafood traditions. In popular culture, the market—celebrated by Joseph Mitchell in The New Yorker—conjures up images of the bustling East River waterfront, late-night fishmongering, organized crime, and a vanished working-class New York. This book is a lively and comprehensive history of the Fulton Fish Market, from its founding in 1822 through its move to the Bronx in 2005. Jonathan H. Rees explores the market’s workings and significance, tracing the transportation, retailing, and consumption of fish. He tells the stories of the people and institutions that depended on the Fulton Fish Market—including fishermen, retail stores, restaurants, and chefs—and shows how the market affected what customers in New York and around the country ate. Rees examines transformations in food provisioning systems through the lens of a vital distribution point, arguing that the market’s wholesale dealers were innovative businessmen who adapted to technological change in a dynamic industry. He also explains how changes in the urban landscape and economy affected the history of the market and the surrounding neighborhood. Bringing together economic, technological, urban, culinary, and environmental history, this book demonstrates how the Fulton Fish Market shaped American cuisine, commerce, and culture.
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.
Author: Molly O'Neill
Publisher: Workman Publishing
ISBN: 9780894806988
Category : Cooking
Languages : en
Pages : 530
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Book Description
More than five hundred recipes celebrate the passion for food with New York specialities ranging from Codfish Puffs to Braised Lamb Shanks to Kreplach
Author: Jane E. Brody
Publisher: W. W. Norton & Company
ISBN: 9780393036879
Category : Cooking
Languages : en
Pages : 606
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Book Description
Provides information on how to select, clean, fillet, and store fish with basic seafood cooking techniques. Includes 240 low-fat recipes.
Author: Barbara Mensch
Publisher: Columbia University Press
ISBN: 0231139330
Category : Art
Languages : en
Pages : 193
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Book Description
South Street is Barbara G. Mensch's evocative tribute to the lost world of Lower Manhattan's Fulton Fish Market. For more than a century, a colorful, tightly knit community of fishmongers, many of them recent immigrants and children of immigrants, thrived under the base of the Brooklyn Bridge. Resistant to government regulations and corporate encroachment, these men lived in a closed, internally policed world that was deeply hostile to outsiders. As a young photographer in the early 1980s, Mensch bonded with this particular group of "authentic New Yorkers," becoming a confidante for their life stories, which were often filled with hardship, mystery, and misadventures. These striking photographs capture the unique personality and fierce secrecy of their vibrant working-class culture. Combined with lively commentary--reminiscent of Studs Terkel's riveting oral histories--the images offer a rare peek inside a society described by Philip Lopate as "a precious last vestige of historic Gotham." Mensch's story ends with the closure of the docks and the opening of the Seaport mall, a symbolic victory of corporate interests over more than a century of mob rule. Her visual essay recounts the driving forces and the effects of this urban transformation on the entrenched community of fishmongers, creating an enduring historical document. Though the Fulton Fish Market no longer resides below the Brooklyn Bridge, the history and energy of this cherished New York City landmark are beautifully preserved in this book.
Author: Paul Kahan
Publisher: Lorena Jones Books
ISBN: 0399578560
Category : Cooking
Languages : en
Pages : 338
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Book Description
Winner of the 2018 International Association of Culinary Professionals (IACP) Cookbook Award for "Chefs & Restaurants" category The highly anticipated narrative-rich cookbook by Chicago’s superstar chef, Paul Kahan, whose destination restaurant, The Publican, is known for its incredibly delicious pork- and seafood-centric, beer-friendly cooking. The Publican, often named one of Chicago’s most popular restaurants, conjures a colonial American beer hall with its massive communal tables, high-backed chairs, deep beer list, and Kahan’s hallmark style of crave-worthy heartland cooking that transcends the expected and is eminently cookable. Cheers to The Publican is Paul Kahan’s and Executive Chef Cosmo Goss’s toast to the food they love to make and share, the characters who produce the ingredients that inspire them, and the other cooks they honor. Larded with rich story-telling and featuring more than 150 evocative photographs and 150 recipes for vegetables and salads, fish and seafood, meat, simple charcuterie, and breads and spreads, Cheers to The Publican is sure to be one of the most talked-about and cooked-from cookbooks of the year.
Author: Gabrielle Langholtz
Publisher: Da Capo Lifelong Books
ISBN: 0738216909
Category : Cooking
Languages : en
Pages : 257
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Book Description
"There's a kind of magic that the Greenmarket holds, that even in this most urbanized of landscapes, we can eat a locally grown Bosc pear whose glorious taste can cause our experience of the world to shift."—From the foreword by Jim Oseland, Saveur Founded in 1976 with 12 farmers in a parking lot, New York's famed Greenmarket has now grown to become the largest and most diverse network of outdoor urban farmers' markets in the country, with 54 markets and more than 230 participating family farms, bakeries, and fishermen. Celebrated chefs have long touted the produce available at these markets, sourcing ingredients for some of their best dishes. Now,The New Greenmarket Cookbook brings to life the variety, flavor, and personal connections that have made the Greenmarket a culinary destination known the world over. Following the natural cycle of a year at the market, with chapters organized by season, the book offers easy, delicious restaurant recipes from the top chefs who frequent the stands for ingredients and inspiration. With full–color photos to illustrate the simple–yet–spectacular dishes—think sugar snap pea and whipped-ricotta tartines, pavlova with strawberries and basil, cider–braised pork shoulder, dandelion green salad with pancetta, cantaloupe and hyssop popsicles, and lemon thyme panna cotta—The New Greenmarket Cookbook is a gorgeous, flavorful journey through a bountiful year at the Greenmarket. With recipes from: Jose Andres, Michael Anthony, Mark Bittman, April Bloomfield, Daniel Boulud, Melissa Clark, Dana Cowin, Amanda Hesser, Dan Kluger, Anita Lo, Michael Pollan, Eric Ripert, Audrey Saunders, Bill Telepan, Christina Tosi, and many more. "The Greenmarket provides our restaurant and neighbors with a variety of delicious, nutritious, and beautiful ingredients; the dishes we create are often inspired by walks through the market. It is also a meeting point with the growers, the people who are the most passionate and knowledgeable about that food. It is one of our most precious resources in New York City."—Michael Anthony, Executive Chef, Gramercy Tavern
Author: Susan Herrmann Loomis
Publisher: Workman Publishing
ISBN: 9780894805783
Category : Cooking
Languages : en
Pages : 324
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Book Description
More than 250 seafood recipes are complemented by instructions for selecting, preparing, and cooking fish; a lexicon describing hundreds of sea creatures; and interesting digressions about fish and those who harvest them
Author: Aida Mollenkamp
Publisher: Chronicle Books
ISBN: 1452101299
Category : Cooking
Languages : en
Pages : 459
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Book Description
Collects more than three hundred recipes as well as a technique primer and how-to information on subjects as wide-ranging as rust removal, throwing a cocktail party, and knife skills.
