Meat and Fish
The New England Clam Shack Cookbook
2nd Edition Paperback ISBN: 1603420266
Rich buttery lobster, fried clams, and thick chowders are the foods that taste of long summer days in New England. Fresh sweet seafood, simply prepared, brings back warm afternoons and cool salty evenings on the beaches of Cape Cod, Maine, Connecticut, and the North Shore of Massachusetts, where local clams were first battered, deep fried, and served up with creamy, tangy tartar sauce. Simple authentic coastal fare doesn't get any better than in the second edition of Brooke Dojny's culinary tribute, The New England Clam Shack Cookbook. Take a bite of New England's clam shack traditions with nearly 100 recipes gathered from the region's best casual seafood eateries. Here are all New England classic seafood preparations, from clam chowder to lazy man's lobster. All the sides and sweets are here too, as well as the names and addresses of more than 100 eateries, plus three regional weekend itineraries for the true clam shack devotee.
The 163 Best Paleo Slow Cooker Recipes
Paperback ISBN: 077880464x
Delicious and satisfying Paleo diet friendly slow cooker recipes that everyone can enjoy. Enjoy old standards and new classics with this very topical collection of slow cooker recipes. They've been refined to meet the needs of people who subscribe to the Paleo or Primal lifestyle. The Paleo diet is currently one of the most popular diets being followed today and has been embraced by nearly 1.5 million people in North America. The recipes don't contain any grains or legumes (therefore making all of them gluten-free), no refined sugars, no refined oils or processed ingredients -- the basic principles of the diet. Slow cookers are hugely popular because they're so convenient and the results so delicious -- all the recipes in this book pay very close attention to Paleo guidelines while also recognizing that there's a wide variety of reasons that people choose to eat Paleo that go beyond weight loss. So there's room to be flexible depending on your personal requirements and expectations of the diet. It's all here: from great family food to more sophisticated recipes for entertaining, not to mention luscious desserts: - Starters and Snacks: Eggplant Caviar, Country Terrine, Swedish Meatballs, Braised Tomato Topping - Soups: Shrimp Bisque, Double Tomato Soup with Arugula-Walnut Pesto - Poultry: Chicken Provencal, Texas-Style Chicken Stew, Tomato-Braised Turkey Breast - Fish and Seafood: Braised Swordfish, Caribbean Pepper Pot, Florida Fish Chowder - Beef and Veal: Short Ribs in Rich Mushroom Gravy, Meatball Goulash, Mom's Sunday Pot Roast - Pork and Lamb: Ancho-Embraced Pork with Tomatillos, Pork Columbo, Irish Stew - Meatless Mains: Louisiana Ratatouille, Cumin Beets, Braised Red Cabbage, Onion-Braised Potatoes with Spinach - Desserts: The Ultimate Baked Apples, Peruvian Cream. Now even people who follow the Paleo lifestyle can enjoy easy delectable meals that reflect an outstanding variety of fresh flavors, cuisines and textures.
12 Bones Smokehouse
A Mountain BBQ Cookbook
Hardcover ISBN: 0760347263
For lovers of the 12 Bones restaurant - including President Obama - as well as fans of progressive 'cue, 12 Bones Smokehouse includes signature recipes and techniques for ribs, pulled pork, and all the fixin's. When 12 Bones Smokehouse opened Asheville, North Carolina, in the early 2000s, many doubted that it would succeed. The food wasn't 100-percent traditional or 100-percent true to Carolina barbecue's heritage. A decade later, 12 Bones has become a local institution that rivals the Biltmore Estate in popularity. In fact, it's 12 Bones alone that has been on President Obama's itinerary all three times he's passed through Asheville. 12 Bones Smokehouse is true to the spirit of the place. Everything is made from scratch, the meats are smoked long and slow over select hardwoods, and cornbread is not optional. Simple ingredients and lots of care make the best food. This cookbook includes over 60 recipes, ranging from beet salad to smoky collards to sauces, rubs, and dessert, built for the modern palate - blueberry-chipotle, pineapple, and brown sugar and spice are just a few of the rib flavors. Traditional sauces, like Carolina vinegar, are punched up with fresh jalapeno and cilantro. Ribs, pork, bacon, beef, and turkey recipes abound, but 12 Bones Smokehouse is also uniquely vegetarian-friendly. From sides that have a symbiotic relationship with meat (potato salad with potatoes that never touch meat but benefit from the smoking process) to completely vegetarian creations (jalepeno cheddar grits, anyone?), there's something for diners of every stripe - vegetarian or carnivore.
86 Recipes Illustrated Step by Step
Paperback ISBN: 1554079411
This series of stripped-down pictorials worth a thousand words is the missing link between elementally vague text-based cookbooks and video instruction you can't slow down enough or take into the kitchen. Elegant design you can't help but devour. Highly recommended for all experience levels. --Library Journal (starred review) Cooking fish and seafood is not the place to make mistakes. Inferior taste, a waste of expensive ingredients and even contamination can be the consequence. Seafood Basics ensures the best results. Step-by-step photographs demonstrate how to prepare fish and seafood using chef's skills. Tutorials demonstrate basic techniques, such as filleting a cooked round fish and butterflying shrimp, and concise instructions remind cooks of the do's and don'ts of handling fish and seafood. Seafood Basics is divided into eight chapters: - Basics - Raw and Cured - Soups and Stews - Whole Fish - Fast Fish - Baked and Shallow-fried Fish - Seafood Starters - Seafood Main Courses. The 86 original recipes include Tuna Carpaccio, Bouillabaisse, Crab Bisque, Moroccan Fish Tagine, Louisiana Seafood Gumbo, Saltencrusted Sea Bass, Sole with Beurre Noisette, Razor Clams in Garlic, Quick Monkfish Curry, Maryland Crab Cakes, Lobster with Cayenne, Stuffed Baked Squid and Spanish Seafood Paella. Cooks with experience will enjoy these imaginative recipes, while those intimidated by cooking fish and seafood will discover that with a few basic skills, seafood can be a tasty regular on the menu.
The Book of Burger
Paperback ISBN: 1451659695
Offers more than three hundred recipes for burgers, condiments, and a wide range of sides, providing guidelines for selecting and cooking preferred patty ingredients while making recommendations for special-occasion burger menus.
The Craft of Salting, Smoking, and Curing
Hardcover ISBN: 0393240053
Charcuterie exploded onto the scene in 2005 and encouraged an army of home cooks and professional chefs to start curing their own foods. This love song to animal fat and salt has blossomed into a bona fide culinary movement, throughout America and beyond, of curing meats and making sausage, pâtés, and confits. Charcuterie: Revised and Updated will remain the ultimate and authoritative guide to that movement, spreading the revival of this ancient culinary craft. Early in his career, food writer Michael Ruhlman had his first taste of duck confit. The experience “became a fascination that transformed into a quest
Meet Paris Oyster
A Love Affair With the Perfect Food
Hardcover ISBN: 1455524085
"From the #1 New York Times bestselling author of French Women Don't Get Fat comes a memorable look at the French appetite for oysters, the characters who harvest and serve them, and the compelling reasons why we should all enjoy them. MEET PARIS OYSTERA Love Affair with the Perfect Food MEET PARIS OYSTER is an engaging exploration of the Parisian love affair with the world's most sensuous shellfish. It centers on Huãitrerie Râegis, a tightly packed oyster bar in the heart of the City of Light, with an opinionated owner and a colorful cast of regulars. Part cultural journey, part cookbook, and part slice-of-life play, this book introduces readers to the appetites (gastronomic and otherwise) of Paris and its people. Beyond Huãitrerie Râegis, the Frenchoystermen, and the other characters in pursuit of the oyster, Mireille Guiliano shares information on the best oysters around the world, their nutritional value, the best wine pairings with them, and a dozen mouthwatering recipes that will have readers craving, buying, and preparing oysters with confidence. So take a virtual trip to Paris -- indulge and enjoy!"--