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Author:
Publisher:
ISBN: 9780873518192
Category : Cooking
Languages : en
Pages : 0
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Book Description
Let enticing tales, practical tips, and recipes both stunningly simple and tastefully elaborate point the way beyond "farm to table" to the truly wild foods of our streams and forests.
Author:
Publisher:
ISBN: 9780873518192
Category : Cooking
Languages : en
Pages : 0
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Book Description
Let enticing tales, practical tips, and recipes both stunningly simple and tastefully elaborate point the way beyond "farm to table" to the truly wild foods of our streams and forests.
Author: Hank Shaw
Publisher: Rodale Books
ISBN: 1609614011
Category : Cooking
Languages : en
Pages : 338
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Book Description
If there is a frontier beyond organic, local, and seasonal, beyond farmers' markets and sustainably raised meat, it surely includes hunting, fishing, and foraging your own food. A lifelong angler and forager who became a hunter late in life, Hank Shaw has chronicled his passion for hunting and gathering in his widely read blog, Hunter Angler Gardener Cook, which has developed an avid following among outdoor people and foodies alike. Hank is dedicated to finding a place on the table for the myriad overlooked and underutilized wild foods that are there for the taking—if you know how to get them. In Hunt, Gather, Cook, he shares his experiences both in the field and the kitchen, as well as his extensive knowledge of North America's edible flora and fauna. With the fresh, clever prose that brings so many readers to his blog, Hank provides a user-friendly, food-oriented introduction to tracking down everything from sassafras to striped bass to snowshoe hares. He then provides innovative ways to prepare wild foods that go far beyond typical campfire cuisine: homemade root beer, cured wild boar loin, boneless tempura shad, Sardinian hare stew—even pasta made with handmade acorn flour. For anyone ready to take a more active role in determining what they feed themselves and their families, Hunt, Gather, Cook offers an entertaining and delicious introduction to harvesting the bounty of wild foods to be found in every part of the country.
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: Carmen Cusack
Publisher: BRILL
ISBN: 9004373365
Category : Philosophy
Languages : en
Pages : 317
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Book Description
Fish, Justice, and Society is an in-depth look into the fishing industry, fish, and aquatic environments. This book delves past the façade of what may be known by the average fisherman, bringing to the surface new information about numerous species and aquatic habitats. It is the most comprehensive book on the subject of fish, law, and human behavior. It is a standalone work, but complements Cusack’s Fish in the Bible (2017). It is a treatise on the subject of animal law while also serving the common fisherman information on compliance issues.
Author: Nathalie Dupree
Publisher: Gibbs Smith
ISBN: 1423623169
Category : Cooking
Languages : en
Pages : 1679
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Book Description
This definitive guide to Southern cooking methods and techniques by the creators of the PBS show New Southern Cooking features more than 600 recipes. In Mastering the Art of Southern Cooking, Nathalie Dupree and Cynthia Graubart present the most comprehensive book on Southern cuisine in nearly a century. Based on years of research, Dupree and Graubart embrace the great Southern cookbooks and recipes of the past, enhancing them with the foods and conveniences of today. With more than 600 recipes and hundreds of step-by-step photographs, Dupree and Graubart make it easy to learn the techniques for creating the South’s fabulous cuisine. From basics such as cleaning vegetables and scrubbing a country ham, to show-off skills like making a soufflé and turning out the perfect biscuit—all are explained and pictured with clarity and plenty of stories that entertain.
Author: Yanyun Zhao
Publisher: CRC Press
ISBN: 1439854238
Category : Technology & Engineering
Languages : en
Pages : 358
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Book Description
Specialty foods are made from high quality ingredients and offer distinct features to targeted customers who pay a premium price for their perceived benefits. The rise in production and sale of these foods has increased concerns over product quality and safety. Specialty Foods: Processing Technology, Quality, and Safety explores how these foods differ from other food sectors and describes their specific processing technologies, the equipment used to produce them, and steps taken to ensure their quality and microbial safety. The book begins by describing various types of specialty foods, their regulation, and the major trends guiding the specialty food industry. It examines the diverse specialty foods marketplace and the strategies and practices that entrepreneurs must understand to be successful specialty food marketers. It also discusses internationally recognized food safety programs and examples of implemented food safety controls. Next, the book presents sharply focused chapters on specific foods: Bread, including whole wheat, multigrain/seed, sourdough, organic, gluten-free, and reduced sodium, as well as functional baked goods Specialty condiments, dressings, and sauces Jams, jellies, and other jelly products Chocolate, including diet-friendly, allergen-free, dark, gourmet, and kosher Dairy products, including specialty cheese, yogurt, and other cultured products Juices and functional drinks Specialty fruit and vegetable products Specialty entrees, meats, convenience foods, soups, and other miscellaneous items The final chapter provides additional information and resources for entrepreneurs, including sections on small-scale food processing equipment and packaging. Innovators in the food industry will find this resource an invaluable guide to a range of issues critical to the specialty food sector.
Author: Judith Jones
Publisher: Anchor
ISBN: 0307498255
Category : Biography & Autobiography
Languages : en
Pages : 292
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Book Description
A memoir by the legendary cookbook editor who was present at the creation of the American food revolution and played a pivotal role in shaping it • “Engrossing. . . . The Tenth Muse lets you pull up a chair at the table where American gastronomic history took place.”—O, The Oprah Magazine Living in Paris after World War II, Jones broke free of bland American food and reveled in everyday French culinary delights. On returning to the States she published Julia Child's Mastering the Art of French Cooking. The rest is publishing and gastronomic history. A new world now opened up to Jones as she discovered, with her husband Evan, the delights of American food, publishing some of the premier culinary luminaries of the twentieth century: from Julia Child, James Beard, and M.F.K. Fisher to Claudia Roden, Edna Lewis, and Lidia Bastianich. Also included are fifty of Jones's favorite recipes collected over a lifetime of cooking-each with its own story and special tips. “Lovely. . . . A rare glimpse into the roots of the modern culinary world.”—Chicago Tribune
Author: Andreas Furtmayr
Publisher: Silverback Books
ISBN: 9781930603226
Category : Cooking
Languages : en
Pages : 68
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Book Description
Classic sushi combines raw fish with rice and is eaten cold. Preparing sushi has always been daunting for Westeners. Once the basic principals are understood, however, you'll discover that sushi can be easy. One thing is a must.... the highest quality, fresh fish! By the way, eating sushi is not only for a group, even for two, its fun to knead the rice and enhance it with flavorful ingredients. And if there are guests... have them jump in to knead and roll!
Author:
Publisher:
ISBN:
Category : Fish culture
Languages : en
Pages : 540
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Book Description
Author: Sammy Monsour
Publisher: Simon and Schuster
ISBN:
Category : Cooking
Languages : en
Pages : 256
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Book Description
Inspired takes on timeless recipes honoring coastal communities of the South and highlighting the sustainable seafood, spirited libations, warm hospitality, and rich heritage of the region. Chef and mixologist duo Sammy Monsour and Kass Wiggins share more than 75 recipes for their favorite seafood dishes and drinks from the coast and watery byways—along with their passion for Southern cooking, hospitality, and culture. Advocates for sustainable eating, as well as civil rights and environmental activism, their enthusiasm for good food, modern craft cocktails, and community shines through on every page of this beautiful cookbook. Through recipes and stories, Sammy and Kass aim to inspire informed choices that support coastal resiliency and marine ecosystem health. Celebrate the coasts and waterways of the South with outstanding seafood, ocean advocacy, and beach-front feasts to enjoy at home. TECHNIQUES AND EXPERT TIPS that will encourage cooks of all levels to master preparing and serving seafood dishes and cocktails at home, including how to filet fish, handle shellfish, craft drinks around simple fresh ingredients, and use ice for added flavor. FRESH AND SHAREABLE RECIPES—from Cattywampus Punch and Hibiscus Hoodoo to Creole bay scallop ceviche, stone crab hushpuppies, whole fish gumbo pot, a backyard oyster roast, and more. PERSONAL NARRATIVES AND FEATURES throughout spotlight local organizations and tie-in topics such as sea salt, seaweed, sourcing seafood, oysters 101, and more. SUSTAINABLE EATING AND DRINKING is celebrated throughout the book, with a focus on seafood that aligns with sustainable practices, such as supporting local fisheries that follow responsible harvesting methods, highlighting seafood species that are abundant and well-managed, and making zero-landfill cocktails. RAISING ENVIRONMENTAL AWARENESS about responsible seafood consumption, and emphasizing the importance of preserving coastal ecosystems, is a primary objective of this book, which showcases several Southern coastal organizations and farms that are at the forefront of seafood sustainability and conservation efforts such as Marsh Hen Mill (South Carolina), Sunburst Trout Farms (North Carolina), Sapelo Sea Farms (Georgia), Oyster South (Virginia), Sun Shrimp (Florida), and Louisiana Crawfish Co. ACTIVE ENGAGEMENT is a core value of the authors, who have been actively engaged with organizations and experts in the field for decades; Sammy currently serves as the chef lead for the Environmental Defense Fund, serves on the board of the James Beard Foundation's Smart Catch Impact program, and is a member of Monterey Bay Aquarium's Blue Ribbon Task Force. HOLISTIC PERSPECTIVE The authors provide a broad context and perspective on seafood that encompasses sustainability, local organizations, and social responsibility and acknowledges the interconnectedness of environmental issues, social justice, and food systems.
