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1 Beaverton Cooking and Food- Fish and Seafood

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Stalking the Blue-Eyed Scallop

by

Stalking the Blue-Eyed Scallop Cover

 

Synopses & Reviews

Publisher Comments:

This foraging and cooking classic was first published in 1964 and has continued to be one of America's most appreciated works on the subject of seafood. As a young man, Euell Gibbons kept his family alive during the Dust-Bowl era by gathering wild foods. In later years he foraged for seafood all over the coastlines of North America and even Hawaii. He drew on his extensive experience and research to write his "Stalking" series, books which have entered the American lexicon and which remain the starting point for serious foragers.

Synopsis:

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.

Product Details

ISBN:
9780911469059
Author:
Gibbons, Euell
Publisher:
Alan C Hood & Company
Location:
Putney, Vt. :
Subject:
General
Subject:
Nature
Subject:
Home economics
Subject:
Seafood
Subject:
Oceans & Seas
Subject:
Seashore biology
Subject:
Shellfish
Subject:
Seashore biology -- United States.
Subject:
Specific Ingredients - Natural Foods
Subject:
Specific Ingredients - Seafood
Subject:
Cooking and Food-Natural Healing
Copyright:
Series Volume:
1963
Publication Date:
January 1964
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
Yes
Pages:
332
Dimensions:
8.25x5.48x1.16 in. .97 lbs.

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Related Subjects

Cooking and Food » By Ingredient » Fish and Seafood
Cooking and Food » Diet and Nutrition » Natural Healing
Science and Mathematics » Nature Studies » Ocean and Marine Biology

Stalking the Blue-Eyed Scallop Used Trade Paper
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Product details 332 pages Alan C. Hood & Company - English 9780911469059 Reviews:
"Synopsis" by , 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.
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