Books about Shellfish from Amazon.com

The first book dedicated to eating around the corner and around the world while managing ten food allergies including: corn, dairy, eggs, fish, gluten, peanuts, shellfish, soy, tree nuts and wheat. At last! A book that gives you the freedom to eat what you want, where you want and when you want with confidence and ease.Imagine being able to go to any restaurant, scan the menu, quickly spot the safest choices and ask the right questions to avoid gluten and other hidden allergens in food preparation. Imagine exploring more cuisines and enjoying more meals than you ever thought possible, armed with the right knowledge.Lets Eat Out! Your Passport to Living Gluten and Allergy Free provides you with everything from delicious menu items to order in 7 popular cuisines (American Steak and Seafood, Chinese, French, Indian, Italian, Mexican, and Thai) to which questions to ask in safely guiding your decisions.Lets Eat Out! offers you peace of mind with less effort, enabling you to have more fun. Inside you will find: * The collaborative process of dining out * An approach to eating outside the home * The restaurant approach to handling special dietary requests * 7 international cuisines outlining traditional ingredients, gluten awareness, allergy & dining considerations and sample menus * 175+ savory menu item descriptions and preparation requests * 65+ ingredient and preparation technique descriptions with sample questions to ask * 10+ allergen quick reference guides * 130+ snack and light meal ideas * 200+ breakfast and beverage suggestions * 300+ multi-lingual phrases * 50+ global airlines with special meal options * 100+ product resources in 15 countries * 180+ international organizations...All this and more to simplify your gluten and allergy-free lifestyle.
Price: $15.46 [Notify me when price goes down.]

cooking, food, allergies, milk, eggs, wheat, soy, nuts, peanuts.
Price: $15.97 [Notify me when price goes down.]

Every few decades a chef or a teacher writes a cookbook that is so comprehensive and offers such depth of subject matter and cooking inspiration that it becomes a virtual bible for amateur and professional alike. Author James Peterson, who wrote the book Sauces, a James Beard Cookbook of the Year winner, and the incomparable Splendid Soups, once again demonstrates his connoisseurship with Fish & Shellfish, a monumental cookbook that will take its rightful place as the first and last word on seafood preparation and cooking.

Fish & Shellfish demonstrates every conceivable method for preparing sumptuous meals of fish and shellfish, from baking, braising, deep-frying, grilling and broiling to poaching, panfrying, marinating, curing and smoking, steaming, and microwaving. Whether your taste runs strictly to shellfish or to everything seafood, Fish & Shellfish offers the equivalent of a complete cookbook on each subject. Within the chapters on finfish you'll learn how to prepare enticing recipes remarkable for their ease of preparation, their versatility, and their originality Here Peterson offers such splendid flavors and textures as succulent Stuffed Striped Bass with Spinach, Shrimp, and Mushrooms; crunchy Halibut Fillets with Curry, Herbs, and Almond Crust; delicate Salmon Fillets A la Nage with Julienned Vegetables; savory Braised Tuna with Vegetables; and fiery Thai-Style Swordfish Satay.

If it's shellfish you prefer, there are pages and pages of recipes for baking, frying, steaming, or serving raw everything in a shell, including mussels, clams, oysters, scallops, lobster, shrimp, crab, and crayfish. Peterson explains how to judge freshness and how to prepare shellfish delights, including lemony-flavored Steamed Mussels with Thai Green Curry; aromatic Littleneck Clams in Black BeanScented Broth; a simple and comforting Linguine with Clam Sauce; elegant Hot Oysters with Leeks and White Wine Sauce; rich and savory Braised Scallops with Tomatoes and Fresh Basil; Steamed Lobster with Coconut Milk and Thai Spices; Shrimp with Tomato Sauce, Saffron Aioli, and Pesto; hit-the-spot Sautéed Crab Cakes; and Japanese Style Grilled Squid, to name but a few of the brilliant and vast array of wonderful seafood selections.Fish & Shellfishalso offers techniques for preparing raw, marinated, cured, and smoked fish.

As you exploreFish & Shellfish, you'll learn not only the essentials of seafood preparation but everything in between, including how to make a curry sauce, which red wines to cook with, how to fry parsley, and how to make Vietnamese dipping sauces. You'll learn the secrets of a variety of coatings, how to blacken fish, add stuffings, and deglaze the pan for sauces, as well as discover the delights of salsas, chutneys, relishes, mayonnaises, and butters.

Here is seafood in every incarnation, from soups, stews, and pastas to mousses, soufflés, and salads. Try everything from pureed Marseilles-Style Fish Soup and Moroccan Swordfish Tagine with Olives and Saffron to Homemade Cuttlefish-Ink Linguine, and Crayfish Stew with Tomatoes, Sorrel, and Vegetables.

Jim Peterson has traveled the world and brought back the best international seafood flavors, textures, and techniques. Now you can improvise on your own with Thai marinades, Indian spices and condiments, and Japanese grilling methods, all of which play off more familiar ingredients to produce memorable dishes.

At the end of Fish & Shellfish you'll find a complete Finfish Dictionary, where you'll learn all you need to know about more than sixty species of saltwater and freshwater fish. There's also a 32-page section of color photographs that pictures many of the mouthwatering recipes in the book. And the step-by-step pictorials in the color section will show you how to prepare fish and shellfish for cooking.

James Peterson's books have been hailed as the most companionable and dependable of cooking guides. Replete with tables, timing charts, advice about equipment, safety preparations, a glossary of foreign ingredients, and an exhaustive index, Fish & Shellfish will give you the power of flexibility and spontaneity as it transforms you into an accomplished seafood cook. Here is a fundamental cookbook that you will come to depend on every time you think seafood-and now you'll be thinking seafood all the time.

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Price: $16.99 [Notify me when price goes down.]

There's more to seafood than lobster tails and fried calamari Today's supermarkets are stocked with a bounty of delicious and delightful choices everything from salmon and snow crabs to oysters, barnacles, and even sea cucumbers! But you don't need a degree in marine biology to make sense of it all just Field Guide to Seafood. Award-winning chef Aliza Green explains everything you need to know about different kinds of seafood, fish, and prepared fish: how to select them, prepare them, serve them, and more, with a recipe for every one. Beautiful full-color photography depicts carp, catfish, clams, eel, squid, and more than 100 other swimmers. Don't buy seafood without it!.
Price: $6.38 [Notify me when price goes down.]

The Big Book of Fish & Shellfish: More Than 250 Terrific Recipes By Fred Thompson"For those who love fish ù or clams, lobster, scallops, mussels, octopus, oysters, crab, or shrimp ù but are in need of a definitive guide to making it at home, here's a Big.
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Euell Gibbons tells how to find marvelous food in every coastal area of North America This book contains numerous drawings for identification and abounds in recipes and cooking tips from chowders and clambakes all the way to simple epicurean treats such as boiled periwinkles dipped in melted butter. .
Price: $9.00 [Notify me when price goes down.]

Unlike cooks elsewhere, Americans can be notoriously hesitant to cook fish at home. Great Fish, Quick will have you piscatorially challenged cooks serving aquatic creatures at home as often and easily as you serve chicken breasts. With these recipes, you can get your friends to try new fish dishes with an appealing American stamp.

Leslie Revsin divides Great Fish, Quick into three sections, grouping 27 kinds of seafood into Delicate White-Fleshed Fillets, Darker-Fleshed Fillets, and Sea Animals. For the 9 varieties in each section, she provides advice on health information and on what indicates good and bad quality. She also addresses how to handle every fish or aquatic critter.

To prove the versatility of fillets and shellfish, recipes cover a wide range of tastes. There is the plebeian and practical Sea Legs Stir-Fried with Broccoli, Fried Catfish in Cornmeal, Simply Elegant Grilled Salmon with Basil vinaigrette, and surprisingly original spicy Pan-Roasted Shrimp. Most of the 100-plus dishes are ready in 30 to 40 minutes.

Finally, Revsin, who was the first female chef at New York's Waldorf-Astoria and ran her own, critically praised Restaurant Leslie, also offers suggestions for post-cooking odors: "Clean Air Tricks" to freshen the house before dinner goes on the table..
Price: $74.00 [Notify me when price goes down.]

As part of the Lets Eat Out! series, the French and Italian Cuisine Passport is the 1st pocket size cuisine passport available to be carried with you in your purse, suit jacket pocket, briefcase, backpack anywhere around the corner and around the world. The dimensions are approximately 3-3/4 by 5-3/8 by 1/2. The passport allows you to scan the menu, quickly spot the safest choices and ask the right questions to avoid 10 common allergens hidden in food preparation.The sample cuisine menus identify the name of each dish in its native language with the English equivalent. This information can help you navigate the menu and make informed choices based upon your special dietary needs.The cuisine menu item descriptions summarize each dishs ingredients and the culinary preparation techniques involved. After each description, the following are detailed: * Gluten-Free Decision Factors * Food Allergen Preparation ConsiderationsThe cuisine quick reference guides reflect where you may potentially encounter 10 common food allergens by each menu item at a glance. This information has been further confirmed by culinary experts and tested by various individuals impacted by food allergies and special diets on a global basis. French Cuisine includes: * 12 appetizer, soup and salad options * 10 egg, meat, chicken and seafood entrees * 4 side dish selections * 5 dessert items Italian Cuisine includes: * 9 appetizer, soup and salad options * 4 Italian specialties * 8 meat, chicken and seafood entrees * 8 side dish and dessert items.
Price: $5.19 [Notify me when price goes down.]

Here is a revised and updated edition of a much hailed little handbook on how to gather and prepare clams, oysters, mussels and scallops, for seaside foragers and food lovers on all coasts..
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