Knack Fish & Seafood Cookbook : Delicious Recipes for All Seasons.

ISBN:

9780762766062

Title:

Author:

Ducap, Doug.

Personal Author:

Ducap, Doug.

Physical Description:

1 online resource (257 pages)

Series:

Knack: Make It Easy

Contents:

Knack Fish & Seafood Cookbook -- CONTENTS -- Introduction -- Chapter 1: Seafood Basics -- Buying Fish -- Buying Shellfish -- Handling & Storing Fish -- Handling & Storing Shellfish -- Preparing Fish -- Preparing Shellfish -- Chapter 2: Materials & Techniques -- Cookware Fundamentals -- Essential Utensils -- Other Very Useful Tools -- Pantry Staples -- Marinating, Glazing & Crusting -- Breading & Battering -- Chapter 3: Cooking Methods -- Broiling & Baking -- Cooking in Liquids -- Sautéing, Searing & Stir-frying -- Outdoor Grilling -- Easy Grilling Indoors -- Deep-frying & Pan-frying -- Chapter 4: Salmon -- Herbed Pan-seared Salmon -- Salmon & Vegetable Pasta -- Asian Salmon Lettuce Wraps -- Tomato & Fennel Braised Salmon -- Mexican Salmon & Corn Salad -- Salmon & Onion Biscuit Pies -- Chapter 5: More Salmon & Trout -- Wine-Poached Salmon -- Easy Grilled Arctic Char -- Crispy Cheddar Salmon Cakes -- Smoked Salmon Pizza -- Pan-fried Rainbow Trout -- Stuffed Whole Trout with Bacon -- Chapter 6: Tuna -- Cajun Tuna Steaks -- Mediterranean Braised Tuna -- Tuna "Steak & Potatoes"-Style -- Asian Seared Tuna Salad -- Broiled Hawaiian Tuna Skewers -- Buffalo Tuna with Blue Cheese -- Chapter 7: Cod/Hake/Haddock -- Beer-battered Onion Cod -- Cod with Red Pepper Sauce -- Crunchy Broiled Hake Fillet -- Savory Garlic Hake Steak -- Easy Venetian Fish Stew -- Greek-style Seafood Bites -- Chapter 8: Catfish & Tilapia -- Southern Catfish Crunch -- Cajun Catfish Bake -- Sweet Bourbon-glazed Catfish -- Tilapia & Asparagus Stir-fry -- Crab-stuffed Tilapia Fillets -- Steamed Ginger Basil Tilapia -- Chapter 9: Flounder/Sole/Halibut -- Crunchy Flounder Fingers -- Easy Flounder Crepes -- Sole Primavera with Bowties -- Creamy Baked Sole -- Mexican Halibut with Veggies -- Orange Halibut Skewers -- Chapter 10: Snapper/Bass/Mahi -- Crispy Broiled Snapper.

Marinated Snapper Salad -- Garlic-roasted Sea Bass -- Pan-fried Sea Bass -- Chimichurri Mahimahi -- Coconut-crusted Mahimahi -- Chapter 11: Perch/Whiting/Pollack -- Crispy Baja Perch Tacos -- Savory Creloe-style Perch -- Creamy Parmesan Whiting Bake -- Braised Whiting with Pancetta -- Easy Pollack Stew with Biscuits -- Fiesta Fish Cakes -- Chapter 12: Other Popular Fish -- Swordfish with Mustard Cream -- Super Grouper Sandwich -- Sesame-crusted Calamari -- Braised Spiced Monkfish -- Caribbean-style Skate Wing -- Grilled Basa Vietnamese-style -- Chapter 13: Shrimp -- Golden Pan-fried Shrimp -- Spanish-style Garlic Shrimp -- Shrimp Chorizo Burgers -- Shrimp & Broccoli Casserole -- Shrimp Avocado Soup -- Lowcountry Shrimp & Grits -- Chapter 14: More Shrimp & Prawns -- Shrimp Scampi & Rice Skillet -- Chicken & Shrimp Noodle Bowl -- Oven-barbecued Shrimp -- Marinated Spiced Shrimp -- Orange Ginger Prawns -- Prawns with Salted Pepper -- Chapter 15: Crabs & Crabmeat -- Classic Chesapeake Crab Cakes -- Crab & Zucchini Chowder -- Crab & Tomato Bake -- Beaufort Deviled Crab Fingers -- Sweet & Spicy Crab Legs -- Crispy Stuffed Soft Shells -- Chapter 16: Lobster -- Poached Whole Lobster -- Portuguese Lobster Rolls -- Lobster Endive Salad -- Pan-seared Curried Lobster -- Lobster & Mushroom Risotto -- Maple-glazed Lobster -- Chapter 17: Scallops -- Maryland-style Baked Scallops -- Seared Balsamic Scallops -- Scallop-stuffed Tomatoes -- Spicy Scallop Linguine -- Scallop "Sliders" with Bacon -- Scallop & Shrimp Mini Pizzas -- Chapter 18: Oysters -- Oyster & Baby Corn Stew -- Crunchy Fried Oysters -- Oven-roasted Hickory Oysters -- Buttery Creole Oyster Pilaf -- Oysters Provençal -- Baked Oysters Cordon Bleu -- Chapter 19: Clams & Mussels -- Greek Clam & Chickpea Stew -- Clam Fritters with Salsa Verde -- Clam & Artichoke Linguine -- Classic Mussels "Mariner-style".

Sweet & Tangy Baked Mussels -- Savory "Beer Mussels" -- Chapter 20: Resources -- Web Sites & Online Videos -- Additional Reading -- Equipment Resources -- Metric Conversion Tables -- Find Ingredients -- Hotlines & Associations -- Glossary -- Index.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2018. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Cookbooks.

Added Author:

Shane, Christopher.

Beaulieu, Linda.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2010

Publication Information:

Guilford :

Globe Pequot Press,

2010.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.692	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

Seafood can be intimidating to today's consumer. A well-stocked fish market might carry dozens of species--resulting in confusion. That's one reason most people buy fish in supermarkets. Knack Fish & Seafood Cookbook provides step-by-step recipes, helpful photographs, and practical techniques for making outstanding meals from the fish and seafood most commonly found in supermarkets.

Author Notes

Doug DuCap is the founder & co-editor of the popular weblog, HuggingTheCoast.com: A Daily Updated Celebration of Coastal Food (Alexa Rank 115,227; Quantcast Rank: 171,852; see Addenda for links). In addition to creating more than 80 original recipes for the site, he has written numerous articles on a variety of food topics including regional foods, emerging trends, sustainability, etc., as well as creating seafood-related instructional videos. He currently serves as Cuisine Editor of NowPublic.com (Alexa rank: 4,466; Time Magazine: "Top 50 Websites"), and as Southern Foods Editor of WanderingEducators.com (Top Of Blogs.com: "Top Ten Travel Site") and write articles & blog posts for both on a regular basis.

Doug was the Grand prize winner of the 2007 Taste of the South recipe competition, judged by the James Beard Award-winning cookbook authors, Matt & Ted Lee ( The Lee Bros. Southern Cookbook ), as well as a semi-finalist at the 2008 Redwood Creek Campfire Classic, a public cook-off/media event held at the National Harbor Food and Wine Festival.

Linda Beaulieu is the author of several books including The Providence and Rhode Island Cookbook . She is the winner of the prestigious James Beard Award for magazine writing, and she also won the 2009 Best Food Writing Award from the Rhode Island Press Association. She is a graduate of Northeastern University, Boston, where she majored in journalism. She has worked as a newspaper food editor and a freelance writer with numerous articles published regionally and nationally. She currently writes about food and reviews restaurants for Providence Monthly and SO Rhode Island . Linda and her husband Brian live in Lincoln, Rhode Island, with their cocker spaniel, Beau, and they have a summer home with a much-used outdoor kitchen in Narragansett.

Christopher Shane's photography has appeared in numerious magazines. He is the photographer for The Charleston Chef's Table and Knack Slow Cooking. Visit his Web site at www.christophershane.com .