{"title":"Seafood","description":null,"products":[{"product_id":"the-story-of-sushi-an-unlikely-saga-of-raw-fish-and-rice-paperback","title":"The Story of Sushi: An Unlikely Saga of Raw Fish and Rice - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eTrevor Corson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eA \u003cem\u003eNew York Times\u003c\/em\u003e Editor's Choice\u003c\/p\u003e\u003cp\u003eEverything you never knew about sushi-- its surprising origins, the colorful lives of its chefs, and the bizarre behavior of the creatures that compose it\u003c\/p\u003e\u003cp\u003eTrevor Corson takes us behind the scenes at America's first sushi-chef training academy, as eager novices strive to master the elusive art of cooking without cooking. He delves into the biology and natural history of the edible creatures of the sea, and tells the fascinating story of an Indo-Chinese meal reinvented in nineteenth-century Tokyo as a cheap fast food. He reveals the pioneers who brought sushi to the United States and explores how this unlikely meal is exploding into the American heartland just as the long-term future of sushi may be unraveling.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eThe Story of Sushi\u003c\/em\u003e is at once a compelling tale of human determination and a delectable smorgasbord of surprising food science, intrepid reporting, and provocative cultural history.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eA \u003cem\u003eNew York Times\u003c\/em\u003e Editor's Choice\u003c\/p\u003e\u003cp\u003eEverything you never knew about sushi-- its surprising origins, the colorful lives of its chefs, and the bizarre behavior of the creatures that compose it\u003c\/p\u003e\u003cp\u003eTrevor Corson takes us behind the scenes at America's first sushi-chef training academy, as eager novices strive to master the elusive art of cooking without cooking. He delves into the biology and natural history of the edible creatures of the sea, and tells the fascinating story of an Indo-Chinese meal reinvented in nineteenth-century Tokyo as a cheap fast food. He reveals the pioneers who brought sushi to the United States and explores how this unlikely meal is exploding into the American heartland just as the long-term future of sushi may be unraveling.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eThe Story of Sushi\u003c\/em\u003e is at once a compelling tale of human determination and a delectable smorgasbord of surprising food science, intrepid reporting, and provocative cultural history.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 416\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.02 x 8.6 x 6.7 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 02, 2008\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914612609368,"sku":"9780060883515","price":19.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/EdQr-9-5zT9780060883515.webp?v=1792781516"},{"product_id":"cod-a-biography-of-the-fish-that-changed-the-world-paperback","title":"Cod: A Biography of the Fish that Changed the World - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMark Kurlansky\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\"A charming fish tale and a pretty gift for your favorite seafood cook or fishing monomaniac. But in the last analysis, it's a bitter ecological fable for our time.\" -\u003ci\u003eLos Angeles Times\u003c\/i\u003e \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eAn unexpected, energetic look at world history via the humble cod fish from the bestselling author of \u003ci\u003eSalt\u003c\/i\u003e and \u003ci\u003eThe Basque History of the World \u003c\/i\u003e\u003cp\u003e\u003c\/p\u003e\u003ci\u003eCod\u003c\/i\u003e is the biography of a single species of fish, but it may as well be a world history with this humble fish as its recurring main character. Cod, it turns out, is the reason Europeans set sail across the Atlantic, and it is the only reason they could. What did the Vikings eat in icy Greenland and on the five expeditions to America recorded in the Icelandic sagas? Cod, frozen and dried in the frosty air, then broken into pieces and eaten like hardtack. What was the staple of the medieval diet? Cod again, sold salted by the Basques, an enigmatic people with a mysterious, unlimited supply of cod. \u003cp\u003e\u003c\/p\u003eAs we make our way through the centuries of cod history, we also find a delicious legacy of recipes, and the tragic story of environmental failure, of depleted fishing stocks where once their numbers were legendary. In this lovely, thoughtful history, Mark Kurlansky ponders the question: Is the fish that changed the world forever changed by the world's folly? \u003cp\u003e\u003c\/p\u003e\"Every once in a while a writer of particular skill takes a fresh, seemingly improbable idea and turns out a book of pure delight. Such is the case of Mark Kurlansky and the codfish.\" - \u003cb\u003eDavid McCullough\u003c\/b\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eMark Kurlansky\u003c\/b\u003e is the \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of many books, including \u003ci\u003eCheesecake\u003c\/i\u003e, \u003ci\u003eThe Food of a Younger Land\u003c\/i\u003e, \u003ci\u003eCod: A Biography of the Fish That Changed the World\u003c\/i\u003e; \u003ci\u003eSalt: A World History\u003c\/i\u003e; \u003ci\u003e1968: The Year That Rocked the World\u003c\/i\u003e; and \u003ci\u003eThe Big Oyster: History on the Half Shell\u003c\/i\u003e. He has received the Dayton Literary Peace Prize, Bon Appetit's Food Writer of the Year Award, the James Beard Award, and the Glenfiddich Award. He lives in New York City.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 304\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.6 x 7 x 5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 01, 1998\u003c\/div\u003e\n            \n                \u003cdiv\u003e\u003cstrong\u003eAccelerated Reader:\u003c\/strong\u003e\u003c\/div\u003e\n                \n                \u003cdiv\u003e\n\u003cstrong\u003eQuiz Name:\u003c\/strong\u003e Cod: A Biography of the Fish That Changed the World\u003c\/div\u003e\n                \n                \u003cdiv\u003e\n\u003cstrong\u003eInterest Level:\u003c\/strong\u003e Upper Grades, 9-12\u003c\/div\u003e\n                \n                \u003cdiv\u003e\n\u003cstrong\u003eReading Level:\u003c\/strong\u003e 8.8\u003c\/div\u003e\n                \n                \u003cdiv\u003e\n\u003cstrong\u003ePoint Value:\u003c\/strong\u003e 10\u003c\/div\u003e\n                \n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914621161816,"sku":"9780140275018","price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/NEzcVGJq0a9780140275018.webp?v=1792781529"},{"product_id":"the-new-grays-fish-cookbook-hardcover","title":"The New Gray's Fish Cookbook - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRebecca Gray\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\"This cookbook is a reflection of me, here and now, not just me when I was thirty-something and wrote the first edition, but me as a sixty year old-and now a long-time fisherman. If a cookbook is good, has that character, it has gone beyond the primary purpose of instruction and moved on to entertain and inspire. This is accomplished by revealing bias, passion, inspiration, humor, and probably even frailty, those human traits that combine to create an identity, and which are much more robust now that I'm sixty. And yes and hurrah, this is done all in a milieu of cooking and eating wild.\" So writes Rebecca Gray in the Preface of The New Gray's Fish Cookbook. Revised and updated from its classic predecessor, this beautiful and very useful book treats fish cookery with style, affection and attention to detail. Complete with 67 menus and hundreds of recipes in enticing and imaginative combinations, The New Gray's Fish Cookbook sets a standard of thoughtfulness and quality against which other cookbooks in the field, past and future, should be measured. No important game species is left out. Plan now for culinary evenings built around: Inshore Saltwater Fish; Offshore Saltwater Fish; Fish From the Tropics; Saltwater Bottom Fish; Shellfish; Stream Freshwater Fish; Walleye and Pike; Shad, Catfish, and Smelt; Bass and Panfish Each is a separate chapter in which you'll find complete menus of recipes designed to match the flavor, nature and timing of the main course at hand. Finally, in a chapter called \"Basics,\" Rebecca provides exactly that, and more. Novices and experts alike will find everything they need in The New Gray's Fish Cookbook.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 236\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.69 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 14, 2009\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914928394584,"sku":"9780984147168","price":36.29,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/EmJMPVwkoH9780984147168.webp?v=1792785272"},{"product_id":"home-canning-meat-poultry-fish-and-vegetables-paperback","title":"Home Canning Meat, Poultry, Fish and Vegetables - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eStanley Marianski\u003c\/b\u003e (Author), \u003cb\u003eAdam Marianski\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eWhat makes \"Home Canning Meat, Poultry, Fish and Vegetables\" unique is that it simplifies the procedures that are used by the canning industry to process low-acid foods (meat, fish, vegetables). This knowledge enables readers to safely can their products at home. There is a thorough discussion of metal cans, can sealers and their operation, double seam defects, and more, all supported with many images and diagrams. Pressure canners and canning in glass jars is covered in detail. In addition, there is a large collection of recipes, both for glass jars and metal cans. This work is based on the U.S. government requirements as specified in the Code of Federal Regulations, with all relevant links listed. Home canned products do not fall under the jurisdiction of government agencies so the rules are not enforced. Therefore, home canned products account for the majority of food poisoning cases. The commercial production of low-acid foods (meat, fish, vegetables) is highly regulated by the Food and Drug Administration (FDA) and the United States Department of Agriculture (USDA), and rightly so, since people get sick and die from eating tainted food. After studying this book, a newcomer to the art of canning will be able to safely process foods at home in both glass and metal containers.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 264\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.55 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 10, 2013\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914930164056,"sku":"9780983697374","price":21.55,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/uEbHfbmPTD9780983697374.webp?v=1792785274"},{"product_id":"curing-and-smoking-fish-paperback","title":"Curing and Smoking Fish - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eStanley Marianski\u003c\/b\u003e (Author), \u003cb\u003eAdam Marianski\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eCuring and Smoking Fish provides all the information needed to understand the entire process of preparing and smoking fish. The subject of making brines is covered in detail and simplified by advocating the use of brine tables and testers. We don't want the reader to blindly follow recipes, we want him to create them - this is the approach that has been taken by the authors. Fish can be dry salted or immersed in brine; salt can be applied alone or with sugar and spices; brine can be weak or strong; fish can be cold or hot smoked; wood chips can be dry or wet. There are many parameters to consider. To a newcomer, this can become confusing; however, all these details are mentioned and explained in such a way that the reader will feel confident to take control of the process. Master the basics, but not be afraid to apply this knowledge in real applications. Additionally, smoking methods are thoroughly described, as well as proper design of basic smokehouses. The discussion is not only limited to fish, but also covers shellfish such as clams, mussels, oysters and shrimp. To get the reader started, there is a collection of recipes for smoking fish, making fish spreads and preparing sauces for serving fish.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 270\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.57 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 23, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914931409240,"sku":"9780983697398","price":21.55,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/PO29NWVh6n9780983697398.webp?v=1792785275"},{"product_id":"salmon-from-market-to-plate-when-you-want-to-eat-salmon-that-is-good-for-you-and-the-oceans-paperback","title":"Salmon From Market To Plate: when you want to eat salmon that is good for you and the oceans - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMaureen C. Berry\u003c\/b\u003e (Author), \u003cb\u003eMegan Johns\u003c\/b\u003e (Designed by)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eWhen you want to maintain a sustainable kitchen, the cliché, \u003cem\u003eknowledge is power, \u003c\/em\u003e is more relevant than ever. When it comes to salmon--with all the choices, catchphrases, and eco-labels--buying salmon can be overwhelming. Seafood advocate and cook Maureen C. Berry shows you how to be a sustainable salmon shopper and conscientious cook with \u003cstrong\u003eSalmon From Market To Plate \u003cem\u003ewhen you want to eat salmon that is good for you and the oceans\u003c\/em\u003e\u003c\/strong\u003e.\u003c\/p\u003e\u003cp\u003eWith an approachable, informed voice, Maureen shows you why you should care about the salmon you buy and eat. Then you'll head to the kitchen to discover which tools and pantry essentials make you a salmon-cooking success. She shares easy, delicious Everyday Recipes that will appeal to beginners with little or no experience to cooks who want to impress. And for cooks who want to up their game in the kitchen, Maureen shares ten Chef-Inspired Recipes from celebrity chefs who support ocean conservation and sustainable fisheries.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eSalmon From Market to Plate \u003cem\u003ewhen you want to eat salmon that is good for you and the oceans\u003c\/em\u003e\u003c\/strong\u003e is the quintessential quick guide for anyone who wants to buy and eat salmon that is good for you, our planet, and our growing global population.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 210\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.57 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 13, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914934882648,"sku":"9780997354003","price":23.02,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/chfawvvDux9780997354003.webp?v=1792785280"},{"product_id":"chicamacomico-cookery-volume-two-facsimile-edition-paperback","title":"Chicamacomico Cookery, Volume Two, Facsimile Edition - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eTom Kelchner\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eA two-volume charity cookbook like this is a rarity. \u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eThe best guess is that there have been \"hundreds of thousands\" of community and charity cookbooks (CCBs in the parlance of historians who study them) published in the United States since the first one -- The Poetical Cookbook -- in 1864. Since they have been small, local efforts in practically every town and hamlet in the U.S. for 150 years, nobody has really collected them all or counted them. Some, no doubt, have had multiple printings, but an entirely new edition, with a changed set of recipes would be hard to find.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eChicamacomico Cookery, Volume Two, is a phenomenon for more than its \"rare sequel\" status. It documents local history and the people who made that history. It was published by volunteers in the Chicamacomico Banks Volunteer Fire Department Ladies Auxiliary about 10 years after an earlier group put together Volume One. Only seven contributors to Volume One (1970-1973) were listed among the 84 contributors to Volume Two (1980-1983). \u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eVolume One seemed to contain largely local recipes - many for the fish and shellfish that were caught locally. In Volume Two, though, the recipes that the Outer Banks cooks submitted included many from outside sources -- different regions and places on the Earth far from \"the Banks.\"\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eAlso, the women who contributed to Volume Two were more inclined to use their own names rather than \"Mrs.\" and their husband's name as they did in Volume One. The Banks clearly had seen the effects of the women's movement of that era.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eThe two volumes are full of recipes that obviously were important to families in a tiny community, on a historic barrier island, in one of the most storm-swept places in the United States. They are unique and they deserve to be preserved. \u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eWe hope that these facsimile editions will help keep alive the memories of the people and the recipes and a little bit of the history of Waves, Rodanthe and Salvo, North Carolina - a place that was once called Chicamacomico.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 132\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.28 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 15, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914940354904,"sku":"9781734595529","price":12.94,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/bFoGZYV7zi9781734595529.webp?v=1792785288"},{"product_id":"lobster-and-crayfish-recipes-the-lobster-tail-cookbook-for-every-kitchen-paperback","title":"Lobster and Crayfish Recipes: The Lobster-Tail Cookbook for Every Kitchen - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJennifer Jones\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eThere was a time that Lobster was called \"Poor Man's Protein\". But, by WWII things had changed, making the Lobster a delicacy. Whether or not that's the case in your town, it's certain that you don't want to spoil the Lobster when cooking it. The most difficult thing about Lobster is not to over-cook it. This recipe book will show you how to cook the tail properly. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eYou can dive into successfully making lobster tail using a variety of recipes. All you need to do is follow the step-by-step guides to cooking and preparing the tails. Get the perfect dish from tip to tail. \u003cp\u003e\u003c\/p\u003eThere are 'how-to' lessons and recipes enclosed. Take a copy and start today.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 92\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.22 x 9.02 x 5.98 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 22, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914940518744,"sku":"9781081939274","price":17.48,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/iLMURoflIv9781081939274.webp?v=1792785288"},{"product_id":"james-beards-new-fish-cookery-paperback","title":"James Beard's New Fish Cookery - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJames Beard\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eA healthful, dramatically simplified book on cooking techniques for preparinglow cholesterol, low calorie seafood, with over 500 recipes.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 512\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.19 x 8.95 x 6.15 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 01, 1994\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914942320984,"sku":"9780316085007","price":29.93,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/L1YwofvTpT9780316085007.webp?v=1792785291"},{"product_id":"love-is-fishy-31-delicious-recipes-told-through-a-love-story-paperback","title":"Love is Fishy: 31 Delicious Recipes Told Through a Love Story - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eDuc C. Vuong\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eSo much more than just a love story, this is a story of family, friends and coming together to share good and bad experiences with good food. Follow the story of a modest man looking for the love that has always eluded him. Discover the delicious fish dishes that help our hero bring diet and dating together.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 72\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.15 x 8.5 x 5.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 07, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914943304024,"sku":"9780692973936","price":13.46,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/I04FxZgrcD9780692973936.webp?v=1792785292"},{"product_id":"consider-the-oyster-paperback","title":"Consider the Oyster - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eM. F. K. Fisher\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eM.F.K. Fisher, whom John Updike has called our \"poet of the appetites,\" here pays tribute to that most delicate and enigmatic of foods---the oyster. As she tells of oysters found in stews, in soups, roasted, baked, fried, prepared à la Rockefeller or au naturel--and of the pearls sometimes found therein--Fisher describes her mother's joy at encountering oyster loaf in a girls' dorm in he 1890's, recalls her own initiation into the \"strange cold succulence\" of raw oysters as a young woman in Marseille and Dijon, and explores both the bivalve's famed aphrodisiac properties and its equally notorious gut-wrenching powers. Plumbing the \"dreadful but exciting\" life of the oyster, Fisher invites readers to share in the comforts and delights that this delicate edible evokes, and enchants us along the way with her characteristically wise and witty prose.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eM.F.K. Fisher\u003c\/b\u003e (1908-1992) is the author of numerous books of essays and reminiscences, many of which have become American classics.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 96\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.3 x 7.8 x 5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 01, 1988\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914948677976,"sku":"9780865473355","price":16.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/uCIQnRoOwC9780865473355.webp?v=1792785300"},{"product_id":"the-big-oyster-history-on-the-half-shell-paperback","title":"The Big Oyster: History on the Half Shell - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMark Kurlansky\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\"Part treatise, part miscellany, unfailingly entertaining.\"\u003cbr\u003e\u003ci\u003e-The New York Times \u003c\/i\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\"A small pearl of a book . . . a great tale of the growth of a modern city as seen through the rise and fall of the lowly oyster.\"\u003cbr\u003e\u003ci\u003e-Rocky Mountain News\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003eAward-winning author Mark Kurlansky tells the remarkable story of New York by following the trajectory of one of its most fascinating inhabitants-the oyster.\u003cbr\u003eFor centuries New York was famous for this particular shellfish, which until the early 1900s played such a dominant a role in the city's life that the abundant bivalves were Gotham's most celebrated export, a staple food for all classes, and a natural filtration system for the city's congested waterways. \u003cp\u003e\u003c\/p\u003eFilled with cultural, historical, and culinary insight-along with historic recipes, maps, drawings, and photos-this dynamic narrative sweeps readers from the seventeenth-century founding of New York to the death of its oyster beds and the rise of America's environmentalist movement, from the oyster cellars of the rough-and-tumble Five Points slums to Manhattan's Gilded Age dining chambers. With \u003ci\u003eThe Big Oyster\u003c\/i\u003e, Mark Kurlansky serves up history at its most engrossing, entertaining, and delicious. \u003cp\u003e\u003c\/p\u003e\"Suffused with [Kurlansky's] pleasure in exploring the city across ground that hasn't already been covered with other writers' footprints.\"\u003cbr\u003e-\u003ci\u003eLos Angeles Times Book Review\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e\"Fascinating stuff . . . [Kurlansky] has a keen eye for odd facts and natural detail.\"\u003cbr\u003e-\u003ci\u003eThe Wall Street Journal\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e\"Kurlansky packs his breezy book with terrific anecdotes.\" \u003cbr\u003e-\u003ci\u003eEntertainment Weekly\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e\"Magnificent . . . a towering accomplishment.\"\u003cbr\u003e-\u003ci\u003eAssociated Press\u003cbr\u003e\u003c\/i\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eMark Kurlansky is the New York Times bestselling and James A. Beard Award--winning author of Cod: A Biography of the Fish That Changed the World, Salt: A World History, 1968: The Year That Rocked the World, and The Basque History of the World, as well as Boogaloo on 2nd Avenue (his debut novel), and several other books. He lives in New York City.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 336\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 7.9 x 5.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 09, 2007\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914961686872,"sku":"9780345476395","price":23.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/dA8RTj9-s_9780345476395.webp?v=1792785319"},{"product_id":"crab-lovers-book-recipes-more-paperback","title":"Crab Lover's Book: Recipes \u0026 More - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMary Ethelyn Orso\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eCollected here with the author's family recipes are those from all parts of America, as well as from Europe, Asia, Central America, and the Caribbean. Among these are delicious appetizers, tasty soups and chowders, luscious salads, and savory main dishes that feature blue crabs, Dungeness crabs, Alaskan king crabs, and Florida stone crabs. If you catch and clean your own, there's useful information here on how best to proceed. And interspersed with the recipes are fascinating stories from history, folklore, mythology, astrology, and archeology. For cooks, naturalists, and food lovers this treasury of crab lore reveals the strong appeal this enduring creature has cast over the world.\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003eFor aficionados of one of the world's most delectable crustaceans an indispensable handbook chock full of lore, legends, and recipes\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eCollected here with the author's family recipes are those from all parts of America, as well as from Europe, Asia, Central America, and the Caribbean. Among these are delicious appetizers, tasty soups and chowders, luscious salads, and savory main dishes that feature blue crabs, Dungeness crabs, Alaskan king crabs, and Florida stone crabs. If you catch and clean your own, there's useful information here on how best to proceed. And interspersed with the recipes are fascinating stories from history, folklore, mythology, astrology, and archeology. For cooks, naturalists, and food lovers this treasury of crab lore reveals the strong appeal this enduring creature has cast over the world.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eMary Ethelyn Orso\u003c\/b\u003e is professor of anthropology at the University of New Orleans.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 160\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.52 x 7.96 x 6.92 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 13, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914973188440,"sku":"9780878057962","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/sslnX9OF649780878057962.webp?v=1792785336"},{"product_id":"sushi-for-dummies-paperback","title":"Sushi for Dummies - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJudi Strada\u003c\/b\u003e (Author), \u003cb\u003eMineko Takane Moreno\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eDemystify the sushi bar experience\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e Stuffed with tips and tricks - you'll roll, press, and mold sushi like a pro!\u003cbr\u003e \u003cbr\u003e From rolling sushi properly to presenting it with pizzazz, this book has everything you need to know to impress your friends with homemade maki-sushi (rolls) and nigiri-sushi (individual pieces). You'll find over 55 recipes from Tuna Sushi Rice Balls to Rainbow Rolls, plus handy techniques to demystify the art of sushi making - and make it fun!\u003cbr\u003e \u003cbr\u003e Discover how to: \u003cbr\u003e * Find the right equipment and ingredients\u003cbr\u003e * Understand the special language of sushi\u003cbr\u003e * Make fragrant sushi rice\u003cbr\u003e * Prepare vegetarian and fish-free recipes\u003cbr\u003e * Dish up sushi-friendly drinks and side dishes\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eDemystify the sushi bar experience \u003c\/p\u003e\u003cp\u003eStuffed with tips and tricks - you'll roll, press, and mold sushi like a pro!\u003c\/p\u003e \u003cp\u003eFrom rolling sushi properly to presenting it with pizzazz, this book has everything you need to know to impress your friends with homemade maki-sushi (rolls) and nigiri-sushi (individual pieces). You'll find over 55 recipes from Tuna Sushi Rice Balls to Rainbow Rolls, plus handy techniques to demystify the art of sushi making - and make it fun!\u003c\/p\u003e \u003cp\u003eDiscover how to: \u003c\/p\u003e \u003cul\u003e \u003cli\u003eFind the right equipment and ingredients\u003c\/li\u003e \u003cli\u003eUnderstand the special language of sushi\u003c\/li\u003e \u003cli\u003eMake fragrant sushi rice\u003c\/li\u003e \u003cli\u003ePrepare vegetarian and fish-free recipes\u003c\/li\u003e \u003cli\u003eDish up sushi-friendly drinks and side dishes\u003c\/li\u003e \u003c\/ul\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eMineko Takane Moreno, \u003c\/b\u003e born and raised in Tokyo, received her degree in French literature. Her love of food has inspired a lifelong education in many cuisines, including Japanese, Chinese, French, and Italian. Moving to San Diego in 1973, she began teaching Japanese cuisine, with a specialty in sushi. She currently teaches dozens of sushi classes a year at seven culinary schools, including Macy's, Williams-Sonoma, and Sur la Table. Mineko consults with restaurants wishing to put sushi and other specialties on their menu. Her culinary work has been featured in numerous print publications and on television and radio shows. She is a member of the International Association of Culinary Professionals. \u003c\/p\u003e\u003cp\u003e\u003cb\u003eJudi Strada\u003c\/b\u003e has a bachelor's degree in Russian studies, which led her to study other cultures through their foods. She was the food consultant and spokesperson for \u003ci\u003eThe Sheraton World Cookbook\u003c\/i\u003e and \u003ci\u003eThe Culinary Festival Cookbook\u003c\/i\u003e and coauthor of \u003ci\u003eThe Best of San Diego.\u003c\/i\u003e She is a frequent cooking guest on television and radio shows on both coas ts. Judi, an award-winning writer, is currently food editor of \u003ci\u003eSan Diego Magazine;\u003c\/i\u003e kitchen garden editor of \u003ci\u003eGarden Compass Magazine;\u003c\/i\u003e and a member of the Authors Guild, the American Federation of Television and Radio Artists, the International Association of Culinary Professionals, and the James Beard Foundation. She is founding president of Les Dames d'Escoffier, San Diego.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 268\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.66 x 9.22 x 6.18 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 02, 2004\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914985705816,"sku":"9780764544651","price":16.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/QC_6PYqwAX9780764544651.webp?v=1792785351"},{"product_id":"seafood-down-east-recipes-paperback","title":"Seafood: Down East Recipes - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMarjorie Standish\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eWith more than a dash of Maine friendliness, Marjorie Standish serves up a bounty of satisfying dishes such as Finnan Haddie, Baked Stuffed Lobster, Old-Fashioned Clam Pie, Boothbay Harbor Crab Cakes, Lobster Casserole, and many more-all submitted over the years by faithful readers of Marjorie's wonderful newspaper column Cooking Down East. Pull up a chair and enjoy.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 64\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.23 x 9.03 x 6.02 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 01, 1997\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914995470680,"sku":"9780892724239","price":9.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/VCLqHnYGea9780892724239.webp?v=1792785366"},{"product_id":"chowders-soups-and-stews-paperback","title":"Chowders, Soups, and Stews - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMarjorie Standish\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eThe best recipes from Maine's acclaimed food writer, these are mouth-watering renditions of classics like clam chowder, lobster stew as well as broccoli chowder and crabmeat stew. Simple and simply delicious!\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 64\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.23 x 9.03 x 6.04 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 01, 1997\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914995962200,"sku":"9780892724246","price":7.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/sz4nyWSKAK9780892724246.webp?v=1792785367"},{"product_id":"chef-prudhommes-louisiana-kitchen-hardcover","title":"Chef Prudhomme's Louisiana Kitchen - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003ePaul Prudhomme\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eHere for the first time, the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana, a cornerstone of Southern cooking, has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background.\u003c\/p\u003e\u003cp\u003eChef Prudhomme's incredibly good food has brought people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans, a landmark for authentic Louisiana cooking. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother's kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account.\u003c\/p\u003e\u003cp\u003eSo here, in explicit detail, are recipes for the great traditional dishes--from classic gumbo recipes to unforgettable jambalayas, Shrimp Creole, Turtle Soup, Cajun \"Popcorn,\" Crawfish Etouffee, Pecan Pie, and dozens more--each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods.\u003c\/p\u003e\u003cp\u003eThis landmark chef cookbook, \u003ci\u003eChef Paul Prudhomme's Louisiana Kitchen\u003c\/i\u003e is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme--these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking.\u003c\/p\u003e\u003cp\u003eFor Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years.\u003c\/p\u003e\u003cp\u003eInside this classic Cajun cookbook, you'll master the dishes that made Chef Paul Prudhomme a legend: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eLouisiana Cooking: \u003c\/b\u003e Learn the secrets to the vital, growing regional cuisine of America, from a chef who inherited the tradition from his own Cajun background.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eRestaurant-Quality Recipes for Home Cooks: \u003c\/b\u003e Every recipe was retested multiple times in a home-size test kitchen, ensuring you can replicate his world-famous food with the stove and utensils you already own.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eFamous New Orleans Recipes: \u003c\/b\u003e Master the great traditional dishes, including unforgettable jambalayas, Shrimp Creole, Turtle Soup, and dozens more refined by Chef Prudhomme's skill and genius.\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eThe Original Blackened Redfish: \u003c\/b\u003e Discover the daringly simple, fiery Cajun recipe that food writers singled out as the best of new American regional cooking.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eHere for the first time, the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background.\u003c\/p\u003e\u003cp\u003eChef Prudhomme's incredibly good food has brought people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother's kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account.\u003c\/p\u003e\u003cp\u003eSo here, in explicit detail, are recipes for the great traditional dishes--gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun Popcorn, Crawfish Etouffee, Pecan Pie, and dozens more--each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eChef Paul Prudhomme's Louisiana Kitchen\u003c\/em\u003e is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme--these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking.\u003c\/p\u003e\u003cp\u003eFor Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years.\u003c\/p\u003e\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eHere for the first time, the famous food of Louisiana is presented in a cookbook written by a great creative chef who is himself world-famous. The extraordinary Cajun and Creole cooking of South Louisiana has roots going back over two hundred years, and today it is the one really vital, growing regional cuisine in America. No one is more responsible than Paul Prudhomme for preserving and expanding the Louisiana tradition, which he inherited from his own Cajun background.\u003c\/p\u003e\u003cp\u003eChef Prudhomme's incredibly good food has brought people from all over America and the world to his restaurant, K-Paul's Louisiana Kitchen, in New Orleans. To set down his recipes for home cooks, however, he did not work in the restaurant. In a small test kitchen, equipped with a home-size stove and utensils normal for a home kitchen, he retested every recipe two and three times to get exactly the results he wanted. Logical though this is, it was an unprecedented way for a chef to write a cookbook. But Paul Prudhomme started cooking in his mother's kitchen when he was a youngster. To him, the difference between home and restaurant procedures is obvious and had to be taken into account.\u003c\/p\u003e\u003cp\u003eSo here, in explicit detail, are recipes for the great traditional dishes--gumbos and jambalayas, Shrimp Creole, Turtle Soup, Cajun \"Popcorn,\" Crawfish Etouffee, Pecan Pie, and dozens more--each refined by the skill and genius of Chef Prudhomme so that they are at once authentic and modern in their methods.\u003c\/p\u003e\u003cp\u003e\u003cem\u003eChef Paul Prudhomme's Louisiana Kitchen\u003c\/em\u003e is also full of surprises, for he is unique in the way he has enlarged the repertoire of Cajun and Creole food, creating new dishes and variations within the old traditions. Seafood Stuffed Zucchini with Seafood Cream Sauce, Panted Chicken and Fettucini, Veal and Oyster Crepes, Artichoke Prudhomme--these and many others are newly conceived recipes, but they could have been created only by a Louisiana cook. The most famous of Paul Prudhomme's original recipes is Blackened Redfish, a daringly simple dish of fiery Cajun flavor that is often singled out by food writers as an example of the best of new American regional cooking.\u003c\/p\u003e\u003cp\u003eFor Louisianians and for cooks everywhere in the country, this is the most exciting cookbook to be published in many years.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 352\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.31 x 9.59 x 7.36 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 17, 1984\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58914998518104,"sku":"9780688028473","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/X28mYoi2ca9780688028473.webp?v=1792785371"},{"product_id":"the-amazing-mullet-how-to-catch-smoke-and-cook-the-fish-paperback","title":"The Amazing Mullet: How To Catch, Smoke And Cook The Fish - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAdam Marianski\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eThe Amazing Mullet offers information that has been gathered through time and experience. Successful methods of catching, smoking and cooking mullet are covered in great depth. One will learn the distinct characteristics that make mullet such an exceptional fish. Their biological and behavioral uniqueness is shown distinguishing them from other fish. Numerous filleting, cleaning, cooking and smoking practices are reviewed thoroughly. The makeup and functionality of a smoker is shown and the properties of different woods that can be used is explained as well. Cooking section explains the best methods for preparing fish and the recipe section, in addition to mullet recipes, includes detailed information on making fish cakes, ceviche, spreads and sauces.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 124\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.26 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 07, 2011\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915004023128,"sku":"9780982426784","price":17.82,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/agqfJ-nqlQ9780982426784.webp?v=1792785379"},{"product_id":"the-green-crab-cookbook-an-invasive-species-meets-a-culinary-solution-hardcover","title":"The Green Crab Cookbook: An Invasive Species Meets a Culinary Solution - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eParks Mary\u003c\/b\u003e (Author), \u003cb\u003eThái Thanh\u003c\/b\u003e (Author), \u003cb\u003eGreencrab Org\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eFor centuries, green crabs have been embedded within Venetian cuisine: served soft-shell or shucked for delicious caviar known as Masinette. Travel outside the Mediterranean and the crab has a very different reputation. This small crustacean has spread to nearly every continent on the globe and been hailed as one of the most destructive invasive species of all time. Green crabs eat native shellfish species, outcompete local crabs, and destroy vital seagrass habitat when foraging for food. In turn, they threaten some of the world's most valuable fisheries and vulnerable ecosystems. After discovering the crab had decimated New England soft-shell clam populations, conservationists began focusing on removal to mitigate their invasive impact. That's when a group of scientists and activists from the US and Canada landed on a new idea: \u003cstrong\u003ewhat if we ate the problem?\u003c\/strong\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 128\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.5 x 10 x 8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 04, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915005989208,"sku":"9780578427942","price":64.78,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/1XHD8rq17c9780578427942.webp?v=1792785383"},{"product_id":"the-hunger-hero-diet-fast-and-easy-recipe-series-2-prawns-and-other-seafood-paperback","title":"The HUNGER HERO DIET - Fast and easy recipe series #2: PRAWNS and other seafood - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKathryn M. James\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThis new series of FAST and EASY RECIPES provides resources for anyone wanting to eat better, feel better, and lose weight. These recipes follow on from the previous groundbreaking book called THE HUNGER HERO DIET(c) How to Lose Weight and Break the Depression Cycle - Without Exercise, Drugs or Surgery. \u003c\/p\u003e\u003cp\u003eIn this second instalment of the series, we focus on preparing PRAWNS and OTHER SEAFOOD in ways that are highly nutritious, and fast and easy to prepare. Most recipes are Vietnamese-inspired, focusing on flavour and texture, making the most of what you have in your fridge, pantry and freezer. Rice paper rolls and rice noodle dishes are a major feature, with lots of green leafy vegetables and herbs. Balanced flavors and nutrition, with lots of prebiotics, and probiotics for a healthy gut.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 114\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.24 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 01, 2022\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915344253272,"sku":"9780645525540","price":21.58,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/nC09WrYm2Z9780645525540.webp?v=1792788732"},{"product_id":"the-joy-of-oysters-a-complete-guide-to-sourcing-shucking-grilling-broiling-and-frying-hardcover","title":"The Joy of Oysters: A Complete Guide to Sourcing, Shucking, Grilling, Broiling, and Frying - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eNils Bernstein\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eThis definitive oyster bible and cookbook from expert food writer Nils Bernstein delivers an array of tips, trivia, and history, plus approachable recipes that celebrate the delicious bivalve. \u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Behold the oyster. Delicious, a little decadent, yet one of the healthiest things to eat, and now completely sustainable and easily available. And behold \u003ci\u003eThe Joy of Oysters\u003c\/i\u003e, a smorgasbord of information, recipes, tips, stories, history, and everything else the oyster lover and the oyster curious could want to know. \u003cp\u003e\u003c\/p\u003e Learn how to select the freshest, tastiest oysters. How to store, clean, shuck, and serve. And why we no longer avoid eating them in months without an r. \u003cp\u003e\u003c\/p\u003e But best of all, celebrate the joy of eating and cooking with oysters, whether on the half shell--try one of seven sauces to enhance them--to techniques for broiling, frying, roasting, steaming, pickling, and poaching. Here's a classic Oysters Rockefeller, an irresistible Oyster Po'Boy, a delicious Oyster Stew. Plus oyster preparations from around the world, including Japanese Oyster Rice, Irish Beef and Oyster Pie, a Filipino Oyster Kinilaw, and Korean Oyster Fritters. An oyster shooter too. \u003cp\u003e\u003c\/p\u003e And finally, discover the facts behind the oyster's reputation as an aphrodisiac.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eNils Bernstein \u003c\/b\u003eis the food editor for \u003ci\u003eWine Enthusiast \u003c\/i\u003emagazine and has written and developed recipes for such publications as \u003ci\u003eBon Appétit, Epicurious, GQ, New York Times, Cooking Light, \u003c\/i\u003e and \u003ci\u003eMen's Journal\u003c\/i\u003e. He traded an illustrious career in the music industry, running the publicity departments at independent record labels Sub Pop and Matador for a career in food, drink, and travel journalism. He is the coauthor of \u003ci\u003eThe Outdoor Kitchen \u003c\/i\u003eby Eric Werner and \u003ci\u003eMade in Mexico\u003c\/i\u003e by Danny Mena. Bernstein splits his time between Mexico City, the Yucatan Peninsula, and New York City. Follow him on Instagram at @nilsbernstein.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 200\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 9 x 7 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 09, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915392160088,"sku":"9781579659981","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/hZfLq1Tf3c9781579659981.webp?v=1792788772"},{"product_id":"boob-food-real-food-real-people-paperback","title":"Boob Food: Real Food, Real People - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMichael Harpster\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eAward-winning chef and restauranteur, Michael Harpster welcomes you to his family's kitchen with recipes based on wholesome ingredients, seasonal produce, locally-sourced fish, hearty meats, fresh pastas and plenty of TLC! In Boob Food, Michael introduces us to his wife's and son's favorite recipes and tells us how love, prayers and good food helped his young son bounce back from a rare blood cancer (a portion of the book's proceeds will be donated to the American Cancer Society). Along with his own delectable dishes, praised by National Geographic as \"best of the best,\" Michael shares the secret seasonings and home-grown techniques Momma Lena and his aunts brought with them from their roots in Gubbio, Italy. These savory dishes, simply prepared with lots of love, tempt even the shyest cooks back to the kitchen: seafood omelet, turkey sausage, grilled flat bread, basil pesto, chicken and spring mix salad drizzled with light \u0026amp; creamy Italian dressing, Anna's suga rosa florentine with fresh pasta, salmon with creamy caper sauce, Zach's chili, jerk filet, rack of lamb and more. For dessert, the melt-in-your-mouth cheesecake and sumptuous bananas Saigon give your perfect meal a sweet ending. So flag these easy-to-make recipes, get sauce on them, let splashes of olive oil mark the pages and invite Michael's passion for family and food to spill into your kitchen.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eFrom Momma Lena's kitchen to his Aunt Edith's pizza house to West Coast steakhouses and his own prize winning seaside eatery, Chef Michael Harpster artfully transforms locally sourced, fresh ingredients into simple yet elegant dishes. In the Pacific Northwest, Michael's Pacific Rim cooking style and energetic personality brought him accolades from National Geographic Traveler Magazine, local food and wine magazines and his patrons. His creations launched three restaurants: Harp's at Bandon-by-the-Sea, Oregon; The Springtree Cafe in Friday Harbor, Washington; and Spaghetti Express in Cocoa Beach, Florida.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 64\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.13 x 9.25 x 7.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 16, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915393831256,"sku":"9781478724766","price":21.83,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/n1pU4Q-ejc9781478724766.webp?v=1792788774"},{"product_id":"the-crawfish-how-to-techniques-baits-traps-and-great-recipes-paperback","title":"The Crawfish: How To; Techniques, Baits, Traps and Great Recipes - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAnthony L. Nelson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eThe latest culinary craze to sweep the country has been centered on a little fresh water crustacean - the crawfish. These aquatic delicacies inhabit lakes, ponds and rivers and are probably in water habitats close to your hometown. Crawfish look like little Maine Lobsters and when cooked properly are as tasty as their ocean cousins. The best thing about crawfish is that they are fun to catch with family and friends and make a delicious feast. \"The Crawfish\" was written to give you the information you need to catch crawfish. The book covers traps, hand lines, bait, best times to catch crawfish, species and their distribution as well as how to handle and cook your catch.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eAnthony Nelson is an avid outdoors-man and outdoor writer. He has been published in Fish and Game Magazine, Alloutdoors.com and other fish and game publications. Anthony Nelson lives in Salt Lake City Utah with his wife Jenny and his two children.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 50\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.13 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 24, 2013\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915393929560,"sku":"9781491087404","price":17.53,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/vUYqYdb_Fb9781491087404.webp?v=1792788775"},{"product_id":"101-oyster-recipes-1907-reprint-one-hundred-one-ways-of-serving-oysters-paperback","title":"101 Oyster Recipes - 1907 Reprint: One Hundred \u0026 One Ways Of Serving Oysters - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRoss Brown\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eComplete Reprint of the Classic Cookbook \"101 Oyster Recipes - One Hundred \u0026amp; One Ways of Serving Oysters\" by May Southworth, originally published in 1907. This work, part of May Southworth's \"One Hundred and One ... \" series, provides a huge variety of preparations for oysters. Oysters should always be fresh and never used after being long from the shell. If cooked, they should be just cooked and served instantly, as an overdone oyster or one that is allowed to stand after cooking is tough. Dedicated as always to all chefs and food lovers. Feel free to take a look at our complete Reprint Catalog of Classic Cookbooks, Historic Bartender Books and Vintage Cocktail Books at: www.VintageCocktailBooks.com\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 96\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.23 x 8 x 5.25 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 10, 2008\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915405005144,"sku":"9781440489013","price":18.97,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/rLUTJ8gy8n9781440489013.webp?v=1792788790"},{"product_id":"pescetarian-diet-pescetarianism-recipe-book-cookbook-companion-guide-paperback","title":"Pescetarian Diet: Pescetarianism Recipe Book, Cookbook, Companion Guide - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eWade Migan\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eThe original book, \"Pescetarian Diet\" by Wade Migan, was written to give you all the information you need before starting the Pescetarian diet, which is known for its tremendously positive effect on health and vitality. This book contains recipes that follow the guidelines laid out in that book. If you already have a strong understanding of how this diet can affect your health, then you can begin here. In this book, you'll find handy Pescetarian food preparation tips and recipes. The recipes are perfect for those who want to slowly migrate to a Pescetarian diet. Aside from some of the oils and condiments used in the recipes, there is hardly any trace of non-seafood animal material in these recipes. We wish you exciting days ahead with over 50 recipes to choose from in this book!\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 126\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.27 x 8 x 5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 06, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915413229912,"sku":"9781515392095","price":10.78,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/eqXGPaaUrQ9781515392095.webp?v=1792788799"},{"product_id":"the-fish-and-oyster-book-1906-reprint-paperback","title":"The Fish And Oyster Book 1906 Reprint - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRoss Brown\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eComplete Reprint of the Classic Cookbook \"The Fish and Oyster Book\" by Leon Kientz, originally published by The Hotel Monthy Press in 1906. Leon Kientz was the chef of Rector's, the leading fish and oyster house of America. \"The receipts herein contained are intended only for the use of those who will follow them in careful and painstaking manner, and who are ambitious to prepare and serve fish foods in the most wholesome, appetizing and approved manner, as exemplified for many years at Rector's, the leading fish and oyster house of America, where I have had the honor to be the chef.\" (Leon Kientz) Dedicated as always to all chefs and food lovers. Feel free to take a look at our complete Reprint Catalog of Vintage Cook Books and Vintage Bar Books and Vintage Bar Books at www.VintageCocktailBooks.com\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 172\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.4 x 8 x 5.25 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 24, 2008\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915420537176,"sku":"9781440472534","price":13.77,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/sEJCf8nQPB9781440472534.webp?v=1792788809"},{"product_id":"the-original-bluefish-cookbook-delicious-ways-to-deal-with-the-blues-paperback","title":"The Original Bluefish Cookbook: Delicious Ways to Deal with the Blues - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eGreta Jacobs\u003c\/b\u003e (Author), \u003cb\u003eJane Alexander\u003c\/b\u003e (Author), \u003cb\u003eWezi Swift\u003c\/b\u003e (Calligrapher)\u003c\/p\u003e\u003cp\u003eFirst published in 1978, The Original Bluefish Cookbook, celebrates the versatility of an East Coast favorite. Learn how to bake, broil, fillet, and poach this tasty, abundant fish like a true connoisseur! Gourmet cook Greta Jacobs and Emmy Award-winning actress Jane Alexander compiled tried-and-true recipes from their own kitchens as well as from their favorite restaurants to create this one-of-a-kind cookbook. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eFor over sixty years Globe Pequot Press has been at the forefront of the movement to save local history for future generations. In doing so we published countless valuable books on local history, biography, architecture, genealogy, travel, and much more. Today we return to our roots and share these wonderful Globe Pequot Vintage books with our New England readers, with the hope that they will shed new light on our shared heritage.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eGreta Jacobs, a gourmet cook, and Jane Alexander, the noted actress of stage and screen, devised their recipes while trying to cope with the deluge of bluefish caught by family and friends during their summers on Nantucket.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 112\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.3 x 8.4 x 5.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 15, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915424108888,"sku":"9781493013050","price":9.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/sTTLftveDL9781493013050.webp?v=1792788812"},{"product_id":"eat-meat-without-feet-165-healthy-pescatarian-meals-featuring-seafood-and-vegetarian-proteins-hardcover","title":"Eat Meat Without Feet: 165 Healthy Pescatarian Meals Featuring Seafood and Vegetarian Proteins - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eCarrie Shapley\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e165 Recipes for Healthy, \"Feet-free\" Pescatarian Meals\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003eTake a culinary journey with cook Carrie Shapley as she shares her best recipes for healthy and delicious high-protein, low-carb pescatarian meals. Every chapter features an incredible variety of preparations and cuisines which balance clean, plant-based proteins with sustainable seafoods rich in omega-3. Recipe directions are clear, concise, and easy-to-follow for novice and experienced cooks alike. \u003cem\u003eEat Meat Without Feet\u003c\/em\u003e is a pescatarian's delight.\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 178\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.63 x 10 x 8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 04, 2022\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915437314392,"sku":"9781957723679","price":43.15,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/UUiikYg1x9781957723679.webp?v=1792788828"},{"product_id":"eat-meat-without-feet-165-healthy-pescatarian-meals-featuring-seafood-and-vegetarian-proteins-paperback","title":"Eat Meat Without Feet: 165 Healthy Pescatarian Meals Featuring Seafood and Vegetarian Proteins - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eCarrie Shapley\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e165 Recipes for Healthy, \"Feet-free\" Pescatarian Meals\u003c\/strong\u003e\u003c\/p\u003e\u003cbr\u003eTake a culinary journey with cook Carrie Shapley as she shares her best recipes for healthy and delicious high-protein, low-carb pescatarian meals. Every chapter features an incredible variety of preparations and cuisines which balance clean, plant-based proteins with sustainable seafoods rich in omega-3. Recipe directions are clear, concise, and easy-to-follow for novice and experienced cooks alike. \u003cem\u003eEat Meat Without Feet\u003c\/em\u003e is a pescatarian's delight.\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 178\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.48 x 10 x 8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 04, 2022\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915437805912,"sku":"9781957723662","price":31.27,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/qPB_dWtVY49781957723662.webp?v=1792788829"},{"product_id":"catfish-a-savor-the-south-cookbook-paperback","title":"Catfish: A Savor the South Cookbook - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003ePaul Knipple\u003c\/b\u003e (Author), \u003cb\u003eAngela Knipple\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eWhile many fish, from bream and crappie to bass, trout, and shad, are popular in the South, none of them has settled as thoroughly in southern culture as the humble, bewhiskered, bottom-dwelling catfish. For Memphis natives Paul and Angela Knipple, enjoying \"that steamy sweet white meat encased in golden crisp cornmeal was just a part of our childhoods.\" In this Savor the South(R) cookbook, the Knipples share their family memories of catching and eating this favored southern food. Painting a portrait of catfish's culinary and natural history, along with its place in southern foodways and the Delta fishing industry, the Knipples also provide clear instructions for how to select, prepare, and cook the fish.\u003cbr\u003e\u003cbr\u003eShowcased are fifty-six recipes highlighting catfish's remarkable versatility -- from such southern classics as Catfish Po'Boys and Catfish Gumbo to the global flavors of Catfish Bánh Mì and Nigerian Catfish Stew. Worth the price of admission are the recipes for fried catfish five ways, along with recipes for all the traditional sides, including slaw, hushpuppies, and tartar sauce -- all you'll need to cook a plate worthy of a real southern fish shack.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eAngela Knipple is coauthor, with Paul Knipple, of \u003ci\u003eThe World in a Skillet: A Food Lover's Tour of the New American South\u003c\/i\u003e and \u003ci\u003eFarm Fresh Tennessee\u003c\/i\u003e. She lives in Memphis. Paul Knipple is coauthor, with Angela Knipple, of \u003ci\u003eThe World in a Skillet: A Food Lover's Tour of the New American South\u003c\/i\u003e and \u003ci\u003eFarm Fresh Tennessee\u003c\/i\u003e. He lives in Memphis.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 152\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.42 x 8.5 x 5.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 01, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915442360664,"sku":"9781469674438","price":20.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/yYWNarSIHG9781469674438.webp?v=1792788834"},{"product_id":"carolina-catch-cooking-north-carolina-fish-and-shellfish-from-mountains-to-coast-hardcover","title":"Carolina Catch: Cooking North Carolina Fish and Shellfish from Mountains to Coast - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eDebbie Moose\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eEarly in life, North Carolinian Debbie Moose encountered fish primarily in stick form, but once she experienced her first raw oyster and first fried soft-shell crab, their pure flavors switched her on to shellfish and fish forever. Moose has now written the cookbook that unlocks for everyone the fresh tastes of North Carolina grilled tuna, steamed shrimp, pan-seared mountain trout, fried catfish, and baked littleneck clams, to name just a few of the culinary treasures sourced from the waters of a state that stretches from the mountains to the sea.\u003cbr\u003e\u003cbr\u003eIn ninety-six dishes, Moose shows how to prepare North Carolina fish and shellfish--freshwater, saltwater, wild-caught, and farmed--in both classic southern and inventive, contemporary ways. The book's Best Basics section provides a much needed one-stop resource for confident selection, preparation, and storage, and the Think Seasonal section offers a comprehensive list with descriptions and peak availability of North Carolina fish and shellfish. Recipes include suggestions for appropriate alternate fish or shellfish--the idea is to try new varieties in season and support local fisheries. And, as Moose explains, dock-to-door services and local seafood organizations are making sourcing easier for home cooks.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 200\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.64 x 9.52 x 7.73 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 09, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915445113176,"sku":"9781469640501","price":38.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/8PA-t4NFki9781469640501.webp?v=1792788839"},{"product_id":"consider-the-eel-paperback","title":"Consider the Eel - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRichard Schweid\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eJournalist Richard Schweid first learned the strange facts of the freshwater eel's life from a fisherman in a small Spanish town just south of Valencia. \"The eeler who explained the animal's life cycle to me did so as he served up an eel he had just taken from a trap, killed, cleaned, and cooked in olive oil in an earthenware dish,\" writes Schweid. \"I ate it with a chunk of fresh, crusty bread. It was delicious. I was immediately fascinated.\"\u003cbr\u003e\u003cbr\u003eAs this engaging culinary and natural history reveals, the humble eel is indeed an amazing creature. Every European and American eel begins its life in the Sargasso Sea -- a vast, weedy stretch of deep Atlantic waters between Bermuda and the Azores. Larval eels drift for up to three years until they reach the rivers of North America or Europe, where they mature and live as long as two decades before returning to the Sargasso to mate and die. Eels have never been bred successfully in captivity.\u003cbr\u003e\u003cbr\u003eConsulting fisherfolk, cooks, and scientists, Schweid takes the reader on a global tour to reveal the economic and gastronomic importance of eel in places such as eastern North Carolina, Spain, Northern Ireland, England, and Japan. (While this rich yet mild-tasting fish has virtually disappeared from U.S. tables, over $2 billion worth of eel is still eagerly consumed in Europe and Asia each year.) The book also includes recipes, both historic and contemporary, for preparing eel.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 200\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.45 x 8.5 x 5.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 01, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915445768536,"sku":"9781469615134","price":64.73,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/0TA5JRz8js9781469615134.webp?v=1792788839"},{"product_id":"oyster-a-gastronomic-history-with-recipes-hardcover","title":"Oyster: A Gastronomic History (with Recipes) - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eDrew Smith\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFrom an editor of the #1 bestselling \u003ci\u003eThe Good Food Guide\u003c\/i\u003e, award-winning writer Drew Smith's \u003ci\u003eOyster: A Gastronomic History\u003c\/i\u003e offers readers 50 delicious recipes plus a global view of the oyster, tracing its role in cooking, art, literature, and politics from the dawn of time to the present day. \u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Oysters have inspired chefs, painters, and writers alike, have sustained communities financially and ecologically, and have loomed large in legend and history. \u003cp\u003e\u003c\/p\u003e Using the oyster as the central theme, Smith has organized the book around time periods and geographical locations, looking at the oyster's influence through colorful anecdotes, eye-opening scientific facts, and a wide array of visuals. \u003cp\u003e\u003c\/p\u003e The book also includes 50 recipes--traditional country dishes and contemporary examples from some of the best restaurants in the world. \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"A brilliant crusade for the oyster that shows how food has shaped our history, art, literature, lawmaking, culture, and, of course, lovemaking and cuisine.\" --Renowned French chef Raymond Blanc \u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"Drew Smith's \u003ci\u003eOyster\u003c\/i\u003e satisfies on so many levels. It is rich in history, lore, recipes, fascinating images--in short, a delicious book from start to finish.\" --Sandy Ingber, Grand Central Oyster Bar\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eIncludes color and black-and-white illustrations\u003c\/b\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eDrew Smith\u003c\/b\u003e is former editor of \u003ci\u003eThe Good Food Guide\u003c\/i\u003e, which was a #1 bestseller for 10 years. He has been a restaurant writer for the \u003ci\u003eGuardian\u003c\/i\u003e newspaper and has won the Glenfiddich award, which recognizes outstanding food and drink writing, three times.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 256\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.2 x 8.8 x 6.6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 06, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915448291672,"sku":"9781419719226","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/7ZNCccWGU9781419719226.webp?v=1792788843"},{"product_id":"coastal-kitchen-nourishing-seafood-recipes-for-everyday-cooking-hardcover","title":"Coastal Kitchen: Nourishing Seafood Recipes for Everyday Cooking - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJenny Shea Rawn\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eWelcome to Coastal Kitchen. If you are a lover of seafood, the ocean, and all things coastal living, you've come to the right place. \u003ci\u003eCoastal Kitchen\u003c\/i\u003e unlocks the mystery of the sea-- taking the guesswork out of seafood. Jenny Shea Rawn makes it easier for you to select, prepare and cook seafood so that you can create simple, yet elevated, nourishing and healthy seafood meals in your own kitchen. Throughout these pages are seafood tips and tricks, 120+ simple recipes for everyday cooking, and some new and unique ways of serving up seafood -- hello seacuterie boards! Plus, \u003ci\u003eCoastal Kitchen\u003c\/i\u003e answers the most common questions about seafood. Come along on a few New England based tours -- a scallop fishing boat, oyster farm, a mussel fishing vessel and cranberry bog -- so you can see the food at its source. Whether you live by the sea or just hold the sea close to your heart, \u003ci\u003eCoastal Kitchen\u003c\/i\u003e will inspire you in the kitchen.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eJenny Shea Rawn, MS, MPH, RD, \u003c\/b\u003e is a nationally recognized Registered Dietitian with a love for the ocean and a passion for cooking and learning about New England foods, especially seafood. Jenny is the author of \u003ci\u003e\u003cb\u003eCoastal Kitchen: Nourishing Seafood Recipes for Everyday Cooking\u003c\/b\u003e\u003c\/i\u003e, also published by Globe Pequot. Jenny has been featured in hundreds of national and local media outlets including: the \u003ci\u003eBoston Globe\u003c\/i\u003e, Fox 25 News, the \u003ci\u003eBoston Herald\u003c\/i\u003e, FoodNetwork.com, Today.com, The Chef's Kitchen, \u003ci\u003eCape Cod \u0026amp; the Islands Magazine\u003c\/i\u003e, NESN, NECN, WEEI, \u003ci\u003eWomen's Health\u003c\/i\u003e, \u003ci\u003eShape\u003c\/i\u003e, \u003ci\u003eProgressive Grocer\u003c\/i\u003e, the \u003ci\u003eCape Cod Times\u003c\/i\u003e, and more. Her website, JennySheaRawn.com features simple, yet elevated recipes for the home cook, as well as seafood tips and tricks and coastal living inspiration. Jenny lives in Boothbay, Maine, with her husband, Adrian, and children Lucca and Lexi. Find Jenny on Instagram at @JennySheaRawn.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 272\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.4 x 9.8 x 8.6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 15, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915448389976,"sku":"9781493073115","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/jq2XmF5v1K9781493073115.webp?v=1792788843"},{"product_id":"shrimp-a-savor-the-south-cookbook-hardcover","title":"Shrimp: A Savor the South Cookbook - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJay Pierce\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eRecalling boyhood shrimping expeditions with his father and summoning up the aromas and flavors of a southern shrimp boil or shrimp fry, chef Jay Pierce brings America's favorite shellfish to center stage with fifty recipes for southern classics, contemporary dishes, and international delicacies. Pierce's lively introduction focuses on the South's fishing and culinary connections with shrimp, which are abundant in the estuaries and bays that line southern shores.\u003cbr\u003e\u003cbr\u003eShrimp, he notes, are one of the last truly wild creatures that Americans consume in significant quantities. Pierce encourages today's cooks to support local shrimp fisheries in order to help ensure that future generations will continue to enjoy American-sourced shrimp in abundance, and he explains how to procure the freshest shrimp throughout the cycle of seasons. While shrimp is popular throughout the region for entertaining a backyard crowd, it is also a go-to ingredient for the special-occasion menu. Demystifying fancier dishes and offering everyday cooks step-by-step instructions for all stages of preparation, Pierce highlights just how deliciously versatile shrimp can be.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 128\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.65 x 8.72 x 5.85 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 02, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915452617048,"sku":"9781469621142","price":21.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/PTOc2M-EEK9781469621142.webp?v=1792788848"},{"product_id":"nathalie-duprees-shrimp-and-grits-revised-hardcover","title":"Nathalie Dupree's Shrimp and Grits, Revised - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eNathalie Dupree\u003c\/b\u003e (Author), \u003cb\u003eMarion Sullivan\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eDiscover the newly revised edition of Nathalie Dupree's classic cookbook featuring now-nationwide comfort foods--updated with fresh photography, exciting new chef recipes, and modern design.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eNathalie Dupree was ahead of the curve eight years ago with her classic book Shrimp and Grits. Now this Lowcountry comfort combo is found on restaurant menus all around the country--from top to bottom, coast to coast. All-new photography, new recipes from southern chefs, and a fresh design revamp a southern food cookbook for gift giving or one's own kitchen library.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eNathalie Dupree\u003c\/b\u003e is the author of 12 cookbooks and a three-times James Beard Award winner--for \u003ci\u003eMastering the Art of Southern Cooking\u003c\/i\u003e (coauthored with Cynthia Graubart), \u003ci\u003eNathalie Dupree's Southern Memories\u003c\/i\u003e and \u003ci\u003eNathalie Dupree's Comfortable Entertaining\u003c\/i\u003e. She was awarded the Grand Dame of Les Dames d'Escoffier in 2012. She lives in Charleston, South Carolina. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eMarion Sullivan\u003c\/b\u003e has been the project consultant on cookbooks that include \u003ci\u003eMagnolia's Southern Cuisine\u003c\/i\u003e. She is a \u003ci\u003ePost and Courier\u003c\/i\u003e food columnist and food editor of \u003ci\u003eCharleston Magazine\u003c\/i\u003e. She lives in Charleston.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 128\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 9.1 x 9.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 01, 2014\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915457040728,"sku":"9781423636656","price":24.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/U0d6VkZHaU9KMjFERXplQ0JlcDNsUT09.webp?v=1792788855"},{"product_id":"simply-seafood-60-simple-delish-seafood-recipes-paperback","title":"Simply Seafood: 60 Simple \u0026#Delish Seafood Recipes - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRhonda Belle\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eYou'll enjoy this cookbook catch of the day! Simple recipes for favorites such as salmon, tuna, catfish, lobster, and shrimp make this an invaluable addition to your recipe repertoire! Try a new seafood pasta, exotic dish such as Hawaiian shrimp \u0026amp; rice, a chilled seafood salad, or a delightful crab dinner. 60 #delish options! Enjoy \u0026amp; be well!\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 34\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.07 x 10 x 8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 15, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915461366104,"sku":"9781540449238","price":10.78,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/vQZ6WI6RPf9781540449238.webp?v=1792788860"},{"product_id":"the-pacific-northwest-seafood-cookbook-salmon-crab-oysters-and-more-hardcover","title":"The Pacific Northwest Seafood Cookbook: Salmon, Crab, Oysters, and More - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eNaomi Tomky\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eFor thousands of years, the abundance of fish and shellfish in the Pacific Northwest created a seafood paradise for the Indigenous peoples hunting and gathering along the region's pristine waterways, and, later, for the Chinese, Scandinavian, Filipino, and Japanese immigrants (along with many others), who have made this region home. Drawing on these diverse influences, the region fostered a cuisine that is as varied as its people, yet which remains specifically Northwestern.\u003c\/p\u003e\u003cp\u003eHere, food writer Naomi Tomky leads readers through an exploration of this cuisine. She starts with the basics of buying great-tasting and sustainable seafood, surveys the variety of seafood on offer--from stars like halibut and oysters to unsung heroes like lingcod and smelt--and shares 75 delicious recipes reflecting the people who live in the region today, including Red Curry Mussels, IPA-Battered Cod, Dungeness Crab Deviled Eggs, and Pink Scallop Ceviche.\u003c\/p\u003e\u003cp\u003eFrom the first cut of salmon, prized for its rich flavor and versatility, to the last crack of the sweet Dungeness crab, Tomky covers grilling, curing, and baking, and shares secrets for tricky tasks like removing pin bones and mussel beards. She explains how flavor-packed spot prawns put other shrimp to shame and why the region's razor clams are unparalleled. For curious seafood rookies in search of the perfect fool-proof salmon and barnacled fish-cooking veterans looking for a new way to enjoy their favorite catch, \u003cem\u003eThe Pacific Northwest Seafood Cookbook\u003c\/em\u003e is a must-have guide to cooking, and eating, the region.\u003c\/p\u003e\u003cp\u003eIncluding recipes from Tom Douglas, Shiro Kashiba, Bonnie Morales, Mutsuko Soma, Ethan Stowell, Jason Stratton, John Sundstrom, and more.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 256\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 9 x 7.6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 05, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915697295704,"sku":"9781682683668","price":27.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/Pkv2M9hOSI9781682683668.webp?v=1792792590"},{"product_id":"the-ultimate-wood-pellet-grill-smoker-cookbook-100-recipes-for-perfect-smoking-paperback","title":"The Ultimate Wood Pellet Grill Smoker Cookbook: 100+ Recipes for Perfect Smoking - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eBill West\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe ultimate guide to classic BBQ with a wood pellet grill\u003c\/strong\u003e.\u003c\/p\u003e\u003cp\u003eYou don't need to be a pro to barbecue like one. 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It's your go-to reference for wood pellet grilling, made easy.\u003c\/p\u003e\u003cp\u003eBring sweet and savory wood-fired flavor to your table (or give a great grilling gift), with: \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eA how-to guide\u003c\/strong\u003e--This smoker cookbook walks you through everything from choosing a grill to prepping ingredients to the flavor profiles of different kinds of wood. \u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eA variety of recipes\u003c\/strong\u003e--Experiment with more than 100 classic and new BBQ favorites for poultry, pork, beef, fish and seafood, vegetables, sides, cheese, nuts, breads, desserts, rubs, and sauces.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHandy charts\u003c\/strong\u003e--Find guides for timing and temperature, using the right pellets, and diagrams of popular beef and pork cuts.\u003c\/p\u003e\u003cp\u003eFor game days, holidays, or every day, learn how to make succulent meats and sizzling sides on your wood pellet grill.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eBILL WEST\u003c\/b\u003e is a barbecue enthusiast and bestselling cookbook author. 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She loves creating easy and healthy recipes that align with the schedules of busy, working individuals\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 182\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.5 x 9.25 x 7.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 15, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915713810776,"sku":"9781641523127","price":19.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/6UpdYIuYut9781641523127.webp?v=1792792612"},{"product_id":"the-salmon-sisters-feasting-fishing-and-living-in-alaska-a-cookbook-with-50-recipes-hardcover","title":"The Salmon Sisters: Feasting, Fishing, and Living in Alaska: A Cookbook with 50 Recipes - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eEmma Teal Laukitis\u003c\/b\u003e (Author), \u003cb\u003eClaire Neaton\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eIntroducing Alaska's answer to the Pioneer Woman: Two sisters share their remarkable life story as fisherwomen of the Aleutian Islands--plus 50 sustainable seafood recipes that honor the beauty of wild foods.\u003cbr\u003e \u003c\/b\u003e\u003cbr\u003e Share in the remarkable and wild lives of Emma Teal Laukitis and Claire Neaton, the Salmon Sisters, who grew up on a homestead in the Aleutians where the family ran a commercial fishing boat in the Alaskan sea. 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On top of that, the majority of the recipes in this book will only take you 30 minutes or less to make.\u003c\/b\u003e\u003cbr\u003eIn the first chapter of this book, you are going to learn all about the air fryer, how to cook properly using the air fryer, how to be safe while using the air fryer and how to troubleshoot the air fryer when things just don't go right.\u003cbr\u003eNext, we will move on to learning about all of the different types of recipes that you can cook in the air fryer, from side dishes to meats and so much more. I hope that you are able to find not only some of your favorite foods in this book but some new recipes that you will love and cook time and time again.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 154\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.33 x 9.02 x 5.98 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 05, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915714761048,"sku":"9781546488415","price":17.48,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/hxIAvZPIz19781546488415.webp?v=1792792614"},{"product_id":"delicious-canned-sardine-recipes-100-ways-to-eat-canned-sardines-paperback","title":"Delicious Canned Sardine Recipes: . . . 100 ways to eat canned sardines - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eShanna Lea\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eAre you undecided about what fish to eat?\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eDo you eat them for the health benefits-or avoid them because of all the toxins?\u003c\/p\u003e\u003cp\u003eWell, there's good news-good things do come in small packages!\u003c\/p\u003e\u003cp\u003eSardines are the little wonders of the ocean. The smaller the fish, the fewer toxins they accumulate, especially if harvested in the cleaner northern ocean waters.\u003c\/p\u003e\u003cp\u003eAfter 'fishing' around, I found 100 favorite ways to eat canned sardines that people love.\u003c\/p\u003e\u003cp\u003e\u003cb\u003eNOTE: \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eThe recipes in this cook book are compiled from my two previous food journals-\"\u003ci\u003e50 Ways to Eat Canned Sardines\u003c\/i\u003e\" and \"\u003ci\u003e50 MORE Ways to Eat Canned Sardines\u003c\/i\u003e\"- into this color paperback version.\u003c\/p\u003e\u003cp\u003eNow you can have your fish and eat it too! Enjoy all the health benefits with these tasty recipes.\u003c\/p\u003e\u003cb\u003eSo, give it a go! Scroll back up and order your copy today!\u003c\/b\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 120\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.31 x 10 x 8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 20, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915727999320,"sku":"9781976551000","price":40.48,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/95v2SdUqV89781976551000.webp?v=1792792631"},{"product_id":"salmon-cookbook-creative-delicious-salmon-recipes-paperback","title":"Salmon Cookbook: Creative Delicious Salmon Recipes - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eStephanie Sharp\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eSalmon has some undeniable health benefits and an exceptional taste and versatility. For those persons who are seeking a healthier lifestyle and seeking to consume less or no meat, salmon is a rich source of protein and very rich in Omega-3s. This Salmon Cookbook showcases 30 recipes featuring some great ways to prepare and cook this delectable, accessible fish. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eThese salmon recipes will permeate your kitchen with sweet aroma that will entice the nostrils and the palate of your family and neighbors and will make you the best salmon chef ever. These recipes will provide inspiration for fish lovers and healthy eaters alike, they include, brunch, dinner, appetizers and much more. \u003cp\u003e\u003c\/p\u003eGrab your copy today!\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 94\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.23 x 9.02 x 5.98 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 23, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915730784600,"sku":"9781688127685","price":17.48,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/YZtyDWX60X9781688127685.webp?v=1792792634"},{"product_id":"afield-a-chefs-guide-to-preparing-and-cooking-wild-game-and-fish-hardcover","title":"Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJesse Griffiths\u003c\/b\u003e (Author), \u003cb\u003eJody Horton\u003c\/b\u003e (Photographer), \u003cb\u003eAndrew Zimmern\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003e2012 IPPY Bronze Award in the Cookbook category (Independent Publisher Book Awards)\u003cbr\u003eForeWord Reviews 2012 Book of the Year Award Finalist (TBA)\u003cbr\u003e2013 James Beard Foundation Book Awards, Nominee Finalist \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eBorn from the principles of the local food movement, a growing number of people are returning to hunting and preparing fish and game for their home tables.\u003ci\u003e \u003cb\u003eAfield: A Chef's Guide to Preparing and Cooking Wild Game and Fish \u003c\/b\u003e\u003c\/i\u003eis at once a manifesto for this movement and a manual packed with everything the new hunter needs to know. Wild foods, when managed responsibly, are sustainable, ethical, and delicious, and author Jesse Griffiths combines traditional methods of hunting, butchering, and preparing fish and game with 85 mouthwatering recipes. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eAfield\u003c\/i\u003e throws open the doors of field dressing for novice and experienced hunters alike, supplying the know-how for the next logical step in the local, sustainable food movement. Stemming from a commitment to locally grown vegetables and nose-to-tail cooking, Griffiths is an expert guide on this tour of tradition and taste, offering a combination of hunting lessons, butchery methods, recipes, including how to scale, clean, stuff, fillet, skin, braise, fry and more. Fellow hunting enthusiast and food photographer Jody Horton takes you into the field, follows Griffiths step-by-step along the way and then provides you with exquisite plate photograph of the finished feasts. Filled with descriptive stories and photographs, \u003ci\u003eAfield\u003c\/i\u003e takes the reader along for the hunt, from duck and dove to deer and wild hog. \u003cp\u003e\u003c\/p\u003eGame and fish include: \u003cbr\u003eDoves, Deer, Hogs, Squirrel, Rabbits, Ducks, Geese, Turkey, Flounder, White Bass, Crabs, Catfish, and more.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eChef JESSE GRIFFITHS embodies the forefront of the new hunting-cooking movement. He has gained national praise for his strictly local butcher shop and supper clubs (\u003ci\u003eBon Appetit\u003c\/i\u003e, \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eCountry Living\u003c\/i\u003e, \u003ci\u003eGarden \u0026amp; Gun\u003c\/i\u003e) and his series of practical hunting schools are the first of their kind. In less than a year, they have drawn students from around the country and have gained attention from \u003ci\u003eThe New York Times\u003c\/i\u003e, \u003ci\u003eTexas Monthly\u003c\/i\u003e, and others. Jesse was nominated as Food \u0026amp; Wine's The People's Best New Chef in 2011, and is the owner and chef of Dai Due with his life\/work partner, Tamara Mayfield. The couple received Austin's Local Hero award in 2010. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eJODY HORTON is an Austin-based food and lifestyle photographer. His work has appeared in \u003ci\u003eGarden \u0026amp; Gun\u003c\/i\u003e, \u003ci\u003eEsquire\u003c\/i\u003e, \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \u003ci\u003eSouthern Living\u003c\/i\u003e, \u003ci\u003eTexas Monthly\u003c\/i\u003e, and the \u003ci\u003eNew York Times\u003c\/i\u003e. He is a frequent contributor to \u003ci\u003eTexas Monthly\u003c\/i\u003e, \u003ci\u003eGarden \u0026amp; Gun\u003c\/i\u003e, \u003ci\u003eEdible Austin\u003c\/i\u003e, and \u003ci\u003eSouthern Living\u003c\/i\u003e. Find more of his work at www.jodyhorton.com. \u003cp\u003e\u003c\/p\u003eANDREW ZIMMERN, regarded as one of the most versatile and knowledgeable personalities in the food world, is a James Beard Award-winning TV personality, chef, food writer, and teacher. He is the co-creator, host, and consulting producer of the Travel Channel's hit series \u003ci\u003eBizarre Foods with Andrew Zimmern.\u003c\/i\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 272\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.25 x 10.5 x 8.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 18, 2012\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e Independent Publisher Book Awards (2013)\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e IndieFab awards (2012)\u003c\/div\u003e\n                ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915735699800,"sku":"9781599621142","price":40.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/EL7BpshaAY9781599621142.webp?v=1792792638"},{"product_id":"the-easy-5-ingredient-pescatarian-cookbook-simple-recipes-for-delicious-heart-healthy-meals-paperback","title":"The Easy 5-Ingredient Pescatarian Cookbook: Simple Recipes for Delicious, Heart-Healthy Meals - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAndy Rd MPH DeSantis\u003c\/b\u003e (Author), \u003cb\u003eMichelle Anderson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003ePescatarian heart health made fast and easy.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eThe Easy 5-Ingredient Pescatarian Cookbook\u003c\/i\u003e is a collection of 75 delicious recipes that only require about 5 main ingredients, meaning you can prepare them inexpensively and in a flash. \"Pescatarian\" describes a diet based on fish, along with other nutritional powerhouses like vegetables and grains. It's especially healthy for your heart, and even associated with a longer lifespan when you adopt it for the long term.\u003c\/p\u003e \u003cp\u003eThis pescatarian cookbook makes it easy, bringing you the science-based knowledge you need to develop a delicious and comprehensive pescatarian diet the right way, instead of just \"eating more fish.\" The recipes are fast, simple, and satisfying, so it's no trouble at all to whip up weeknight specialties that your whole family will love.\u003c\/p\u003e \u003cp\u003eDive into a pescatarian cookbook featuring: \u003c\/p\u003e \u003cul\u003e \u003cli\u003e\n\u003cb\u003eFresh or frozen\u003c\/b\u003e--Lots of these dishes can be made with frozen and canned seafood so it's easy to accommodate your time and budget.\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eStaples and essentials\u003c\/b\u003e--A pescatarian cookbook for a pescatarian kitchen; learn about stocking all the right tools and ingredients (and how to use them).\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eBeyond the sea\u003c\/b\u003e--This pescatarian cookbook includes an array of recipes that don't include fish at all, exclusively featuring the tasty benefits of legumes, nuts, seeds, and fruit.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003e\u003ci\u003eThe Easy 5-Ingredient Pescatarian Cookbook\u003c\/i\u003e is the answer to making better, healthier eating easy.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eANDY DE SANTIS, RD MPH\u003c\/b\u003e, is a registered dietitian, speaker, and author from Toronto, Canada. His private dietetics practice focuses on customized nutrition solutions for people who deal with a wide array of health concerns. Find him at AndyTheRD.com and on Instagram @AndyTheRD. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eMICHELLE ANDERSON\u003c\/b\u003e is the author of \u003ci\u003eThe Egg Cookbook\u003c\/i\u003e, \u003ci\u003eClean Eating Made Simple\u003c\/i\u003e, and \u003ci\u003eHealthy Cookbook for Two\u003c\/i\u003e. She was a hands-on corporate chef for over 20 years, specializing in healthy diets for her clients. She lives in Ontario, Canada.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 153\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.5 x 9.2 x 7.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 24, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915735798104,"sku":"9781641526128","price":16.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/2TwKJxxjaT9781641526128.webp?v=1792792639"},{"product_id":"the-big-book-of-ketogenic-diet-cooking-200-everyday-recipes-and-easy-2-week-meal-plans-for-a-healthy-keto-lifestyle-paperback","title":"The Big Book of Ketogenic Diet Cooking: 200 Everyday Recipes and Easy 2-Week Meal Plans for a Healthy Keto Lifestyle - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJen Fisch\u003c\/b\u003e (Author), \u003cb\u003eJulie Smith\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003e200 recipes, meal plans, and more--everything you need to go keto.\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe biggest thing to happen to the ketogenic diet since fat bombs, \u003ci\u003eThe Big Book of Ketogenic Diet Cooking\u003c\/i\u003e is an unmatched reference with the largest collection of recipes and meal plans yet for keeping up with the ketogenic diet.\u003c\/p\u003e \u003cp\u003eFor beginners and seasoned ketogenic dieters alike, \u003ci\u003eThe Big Book of Ketogenic Diet Cooking\u003c\/i\u003e offers an essential introduction to the ketogenic diet, plus 2-week meal plans that target your individual weight loss goals and kick-start ketosis. Complete with 200 tasty recipes, \u003ci\u003eThe Big Book of Ketogenic Diet Cooking\u003c\/i\u003e includes everything you need for a lifetime on the ketogenic diet.\u003c\/p\u003e \u003cp\u003e\u003ci\u003eThe Big Book of Ketogenic Diet Cooking\u003c\/i\u003e is the only book that fills the needs of every keto kitchen with: \u003c\/p\u003e \u003cul\u003e \u003cli\u003e\n\u003cb\u003e200 simple, everyday ketogenic diet recipes\u003c\/b\u003e that are both practical and satisfying for breakfast, lunch, dinner, dessert and more\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003e3 meal plans customized to fit your specific needs\u003c\/b\u003e that are designed to encourage weight loss and take the guesswork out of choosing what to eat\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eAn informative overview of ketogenic diet cooking\u003c\/b\u003e that will help you prep your pantry and understand the basics of keto\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eHelpful advice and quick tips\u003c\/b\u003e for adopting and maintaining a healthy ketogenic diet lifestyle\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eGo big on keto with recipes, guidance, meal plans, nutritional information, tips and tricks from \u003ci\u003eThe Big Book of Ketogenic Diet Cooking\u003c\/i\u003e.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eJEN FISCH\u003c\/b\u003e is the author of the internationally bestselling cookbook \u003ci\u003eThe Easy 5-Ingredient Ketogenic Diet Cookbook\u003c\/i\u003e and creator of the blog \u003ci\u003eKeto In The City\u003c\/i\u003e. She is passionate about offering simple solutions for following the ketogenic lifestyle. Jen has battled autoimmune disorders for 20 years and found the ketogenic diet to be the most simple, delicious way to manage her symptoms \u003ci\u003eand\u003c\/i\u003e her busy lifestyle. Jen believes in using easy-to-find ingredients to make eating keto as attainable as possible. She lives with her daughter in Hermosa Beach, California. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eJULIE SMITH\u003c\/b\u003e is the founder of the popular Instagram account @ketomadesimple. She is passionate about combatting PCOS and weight gain through the ketogenic diet. Julie is also a busy wife and mother of 4, who wants to show the world how simple the keto lifestyle can be.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 320\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 9.9 x 8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 04, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915737567576,"sku":"9781939754264","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/K4lYnf2a3P9781939754264.webp?v=1792792641"},{"product_id":"a-guide-to-canning-freezing-curing-smoking-meat-fish-game-paperback","title":"A Guide to Canning, Freezing, Curing, \u0026 Smoking Meat, Fish, \u0026 Game - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eWilbur F. Eastman Jr\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eWith dozens of recipes for bacon, corned beef, jerky, pepperoni, and more, this no-nonsense guide is an excellent resource for preserving and storing meat.\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003ePreserve your meat properly and enjoy unparalleled flavor when you're ready to eat it. This simple reference book covers all the major meat preserving techniques and how to best implement them. You'll learn how to corn beef, pickle tripe, smoke sausage, cure turkey, and much more, all without using harsh chemicals. You'll soon be frying up delicious homemade bacon for breakfast and packing your travel bag with tender jerky for snack time.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 192\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.7 x 9 x 6.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 15, 2002\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":58915739631960,"sku":"9781580174572","price":16.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1018\/1220\/7960\/files\/C8qBqPakFp9781580174572.webp?v=1792792643"}],"url":"https:\/\/usa-markt.com\/collections\/books-cooking-seafood.oembed?page=2","provider":"usa-markt","version":"1.0","type":"link"}