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    Cooking Books -> Seafood

    Mariner's Menu: 30 Years of Fresh Seafood Ideas (Distributed for North Carolina Sea Grant)

    by:
    Taylor, Joyce
    Peters, Sarah Friday (Editor)
    Taylor, Scott D. (Photographer)
    Mason, Connie (Illustrator)

    Publisher:
    Univ of North Carolina Pr
    Published: September 2003
    ISBN: 0807855138
    Format:Spiral-bound
    Pages:286


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    Book Description
    From Publishers Weekly
    A red neon fish beckons from the shiny black cover of this volume by Taylor, which is produced by the North Carolina Sea Grant (NCSG). Funded through the National Oceanic and Atmospheric Administration and the state of North Carolina, NCSG "links expert university researchers to coastal communities." In her quarterly "Mariner's Menu" newsletter (which goes out to 3,000 subscribers), Taylor circulates the best recipes tested in their seafood lab kitchen. Volunteers meet monthly to explore their coastal bounty and educate cooks about the versatility of seafood. The traditional dishes included are for cooks of all levels. Recipes, which are easily accessible thanks to the book's enclosed spiral binding, include Baked Fillet of Flounder Stuffed with Crab, Baked Grouper with Green Onion and Mushroom, Italian Fish Stew and Shrimp and Oyster Jambalaya. Taylor helpfully begins her book with tips on cleaning and storing fish and answers such often-asked questions as "Is it healthy to eat shellfish?"
    Copyright 2003 Reed Business Information, Inc.

    Book Description
    Since 1973, representives from home extension clubs in Carteret County, North Carolina, have met each morning in a Morehead City kitchen to test new ways of handling, storing, and preparing fish and shellfish caught off the North Carolina coast. Their thirty years of seafood wisdom are now gathered together in this comprehensive cookbook and guide for cooks who want to know more than just how to bake or fry fish.

    Mariner's Menu contains more than 160 original seafood recipes developed by the dedicated testers and tasters of the Seafood Lab kitchen. Many of these recipes, such as broiled tuna Provencal and steamed clams in wine broth, use easily available ingredients and require little preparation. Separate chapters instruct cooks on broiling, grilling, frying, and steaming. Important preparation techniques such as deboning fish, deveining shrimp, and cracking crab are illustrated in detailed drawings by Morehead City artist Connie Mason. Photographs by Scott D. Taylor of Beaufort reflect seafood's vital role in coastal communities.

    Packed with images, saftey tips, helpful hints, and mouth-watering recipes, Mariner's Menu is more than a cookbook. It's a complete resource for handling, storing, preparing, cooking, and enjoying fresh seafood.


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