by
Living, The Editors of Coastal.
Call Number
XX(308842.1)
Publication Date
2023
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Call Number
641.692
Publication Date
2021
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by
Kitchin, Tom.
Call Number
641.692
Publication Date
2018
Format:
Electronic Resources
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0.0894
by
Cheng, Martha.
Call Number
641.59969000000001
Publication Date
2017
Format:
Electronic Resources
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0.0730
by
Outlaw, Nathan.
Call Number
641.692
Publication Date
2016
Summary
In Everyday Seafood, top chef Nathan Outlaw offers brand-new recipes for all kinds of fish and shellfish. Good-quality fresh seafood is now within the reach of most people - both economically and in terms of easy availability. Plus it's incredibly healthy and fast to cook.
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Electronic Resources
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0.0649
by
Huckstep, Anthony.
Call Number
641.6920994
Publication Date
2016
Summary
The definitive guide to cooking great fish.
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Electronic Resources
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0.0686
by
Dojny, Brooke.
Call Number
641.692
Publication Date
2015
Format:
Electronic Resources
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0.0770
by
Beaulieu, Linda.
Call Number
641.6
Publication Date
2014
Summary
New England is synonymous with great seafood--Narragansett Bay oysters, Maine lobsters, Nantucket Bay scallops, chowders, and seafood shacks--and Seafood Lover''s New England celebrates the region's best. Perfect for the local enthusiast and the traveling visitor alike, the book includes: restaurants and shacks; local fishmongers and markets; regional recipes from New England chefs and restaurants; a New England seafood primer (learn about local fish or to shuck a clam or crack open lobster or prepare a seafood bake); seafood-related festivals and culinary events; and regional maps.
Format:
Electronic Resources
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0.0617
by
Guillas, Bernard.
Call Number
641.692
Publication Date
2014
Summary
Following the success of their self-published, IACP award-winning Flying Pans: Two Chefs, One World, Chefs Ron Oliver and Bernard Guillas of the prestigious and popular Marine Room in La Jolla, California, are back at it again with this stunning seafood cookbook. The more than 120 delectable fish, shellfish, and crustacean recipes are organized by species and accompanied by expert tips on selection and preparation as well as engaging anecdotes and stories conveying the Chefs' culinary expertise and insatiable cultural curiosity. With an eye to making cooking seafood both easy and rewarding, t
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Electronic Resources
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by
Farrow, Joanna.
Call Number
641.692
Publication Date
2013
Summary
An indispensable guide to preparing fish, from sourcing and seasoning to gutting and filleting, with over 50 mouthwatering recipes.
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Electronic Resources
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0.1069
by
Alfiero, Nick.
Call Number
XX(155790.1)
Publication Date
2013
Summary
For over 30 years, Harbor Fish Market in Portland, Maine, has been providing the highest quality seafood available. Through its retail store and food service division, it services retail customers, fine restaurants, and institutions. It also reaches thousands of customers through its retail airfreight department, and national wholesale sales department. In addition to its physical reach, Harbor Fish Market has become an iconic destination for tourists and locals alike: it is the authority on Maine seafood. With beautiful displays, knowledgeable family-run staff, and the best seafood around, Ha
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Electronic Resources
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0.0686
by
Bareham, Lindsey.
Call Number
641.692
Publication Date
2013
Summary
When her sons inherited their father's childhood home in a Cornish fishing village, once a commercial building for storing and packing pilchards, Lindsey Bareham thought it would be a nice idea to record some of the recipes and memories of this extraordinary place. It started as a notebook for her sons' eyes only, with lists of favorite ways of cooking mackerel, monkfish and sole and how to make mayonnaise to go with the gift of a handsome crab or crayfish, but then it took on its own momentum and became this very special book, full of recollections and anecdotes and fabulous holiday food. Alt
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Electronic Resources
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