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Original Essays | February 8, 2012

Kent Hartman: IMG A Raider by Any Other Name

1 comment By Kent Hartman

Perhaps you are aware of the fact that there is an oddly popular trivia game floating around that a group of clever (and likely bored) college... Continue »
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    The Wrecking Crew: The Inside Story of Rock and Roll's Best-Kept Secret

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3 Remote Warehouse Cooking and Food- Fish and Seafood

Field Guide to Seafood: How to Identify, Select, and Prepare Virtually Every Fish and Shellfish at the Market

by Aliza Green

Field Guide to Seafood: How to Identify, Select, and Prepare Virtually Every Fish and Shellfish at the Market Cover

 

Synopses & Reviews

Publisher Comments:

At last, a field guide to identifying and selecting seafood from around the world, including barramundi, lobsterette, wahoo, and more!

 

With the daunting array of fish and shellfish available in today’s market, Field Guide to Seafood is a must-have for every seafood consumer!

 

This helpful guide offers a comprehensive look at seafood, covering more than 100 different kinds of fish and shellfish, plus preserved fish, fish sauces, and caviar. Learn to differentiate between Arctic char and salmon or between snow crabs and stone crabs with the in-depth descriptions and full-color photographs. Each entry contains a list of alternate names, characteristics, and suggested preparation, including directions on when to remove or leave the skin. Step-by-step instructions explain how to identify, store, and cook the item.

 

Whether your fish is store-bough or just caught, this guide includes selection tips, suggested recipes, and complementary flavors. You’ll never feel overwhelmed by the wide variety of seafood with this handy guide — don’t go shopping without it!

 

Synopsis:

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!
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About the Author

Aliza Green is a chef, food writer, and teacher based in Philadelphia. She is the author of Field Guide to Produce, Field Guide to Meat, and Field Guide to Herbs & Spices and the coauthor of the James Beard Award-winning cookbook Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist. 
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Product Details

ISBN:
9781594741357
Author:
Green, Aliza
Publisher:
Quirk Books
Subject:
Specific Ingredients - Seafood
Subject:
Reference
Subject:
Seafood
Subject:
Cooking and Food-Fish and Seafood
Edition Description:
Trade paper
Series:
Field Guide
Publication Date:
20070531
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
Y
Pages:
384
Dimensions:
5.99x4.48x1.05 in. .79 lbs.
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Field Guide to Seafood: How to Identify, Select, and Prepare Virtually Every Fish and Shellfish at the Market New Trade Paper
0 stars - 0 reviews
$15.95 In Stock
Product details 384 pages Quirk Books - English 9781594741357 Reviews:
"Synopsis" by , 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!
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