This tantalizing array of outstanding fish and shellfish recipes draws on the abundance of the Pacific Northwest's ocean harvest and the region's long tradition -- begun over 100 years ago at Jake's Famous Crawfish Restaurant in Portland, Oregon -- of cooking the very freshest seafood with simple techniques and innovative ingredients. Filled with advice on choosing, storing, and preparing a wide variety of fish and shellfish and generously illustrated with full-color photographs, Jakes Seafood Cookbook is an essential collection of spectacular dishes for novice and expert alike.
Freshness. Quality. Elegance. The McCormick & Schmick's Seafood Restaurants have been providing delightful seafood tailored to regional tastes for more than thirty years. Now, diners and chefs can bring home the bold flavors of Grilled Mahi with Rum Butter, the savor of Lobster and Shrimp Cr'pes, and the classic charm of Swordfish Ricotta. This beautiful book contains more than ninety recipes, ranging from the Oyster Po? Boy Sandwich to the Crab, Mango, and Avocado Tower. Fish lovers will delight in over 180 pages of tantalizing fresh seafood recipes, including full-color photography by renowned Northwest photographer, Rick Schafer, and recipe compilation by Chef William King, the executive chef of the McCormick & Schmick's Seafood Restaurants across the country. This cookbook is perfect for the home-cook, whether cooking for entertainment, or just for the family.
"For as long as Jake Tilson can remember he has always been scared of fish. Mysterious ice-laden market stalls have been sidestepped and intimidating seafood recipes left safely on the shelf, while the few occasions he has attempted to cook it have met with disaster. In at the Deep End sees the award-winning artist, designer, writer and cook finally overcome his last culinary taboo by travelling the globe on a quest to buy, prepare and cook fish and seafood. An evocative, marvellously layered and wonderfully illustrated exploration of Jake's many experiences with fish, this delightful food memoir and recipe book catalogues his journey from fish-phobic to seafood obsessive. Whether cooking mussels in Sydney or sprats in Sweden, visiting the fish markets of Tokyo or snorkelling on the Great Barrier Reef, Jake's unquenchable interest in every aspect of the sea and fish cookery is unstoppable. His acute eye and enticing culinary experiments and recipes make In at the Deep End a book to be read, savoured, used and, above all, enjoyed."--Publisher's description.
A New York Times bestseller! A brilliantly modern take on Jewish culinary traditions for a new generation of readers, from a bright new star in the culinary world. When you think of Jewish food, a few classics come to mind: chicken soup with matzo balls, challah, maybe a babka if you’re feeling adventurous. But as food writer and nice Jewish boy Jake Cohen demonstrates in this stunning debut cookbook, Jewish food can be so much more. In Jew-ish, he reinvents the food of his Ashkenazi heritage and draws inspiration from his husband’s Persian-Iraqi traditions to offer recipes that are modern, fresh, and enticing for a whole new generation of readers. Imagine the components of an everything bagel wrapped into a flaky galette latkes dyed vibrant yellow with saffron for a Persian spin on the potato pancake, best-ever hybrid desserts like Macaroon Brownies and Pumpkin Spice Babka! Jew-ish features elevated, yet approachable classics along with innovative creations, such as: Jake’s Perfect Challah Roasted Tomato Brisket Short Rib Cholent Iraqi Beet Kubbeh Soup Cacio e Pepe Rugelach Sabich Bagel Sandwiches, and Matzo Tiramisu. Jew-ish is a brilliant collection of delicious recipes, but it’s much more than that. As Jake reconciles ancient traditions with our modern times, his recipes become a celebration of a rich and vibrant history, a love story of blending cultures, and an invitation to gather around the table and create new memories with family, friends, and loved ones.
Even though we know full well that most restaurant foods are made using ingredients laden with chemicals and additives, most of us can’t seem to shake the desire for even just a taste. Not to mention that nothing is easier than picking up takeout, hitting the drive-thru, or ordering delivery—but at what cost? Paleo Takeout: Restaurant Favorites Without the Junk delivers much healthier but equally satisfying alternatives, offering delectable recipes that mimic the flavors of our drive-thru and delivery favorites—Paleo style! Russ Crandall teaches you step-by-step how to prepare meals in less than an hour—leaving no sacrifice of taste or time. Our modern lives are hectic: We all face the challenge of creating meals at home that are as quick and flavorful as those from our neighborhood takeout restaurants. It’s hard to beat the convenience of restaurant food, even when we know full well that it’s seldom a healthy choice. In Paleo Takeout: Restaurant Favorites Without the Junk, celebrated author Russ Crandall re-creates everyone’s favorite takeout meals, made in record time using wholesome ingredients, giving you all of the gratification and none of the regret! Inspired by beloved restaurant experiences, Paleo Takeout features more than 200 recipes expertly culled from Chinese, Korean, Japanese, Thai, Vietnamese, Indian, Italian, Mexican, Greek, and American cuisines. Inside, you’ll find everything from Chow Mein to Moo Shu Pork, and Thai Red Curry to Buffalo Wings, all with a focus of “fridge to face” in less than an hour. Also featured is an indispensible meal-planning guide to help you put everything together for a doable, lasting approach to cooking and health. Paleo Takeout: Restaurant Favorites Without the Junk proves that eating right in a way that satisfies even the choosiest of healthy eaters is not only possible but also a lot of fun
For backyard grilling enthusiasts, smoking has become an essential part of the repertoire. Butcher and charcuterie expert Jake Levin’s comprehensive guide, Smokehouse Handbook, guarantees mouthwatering results for producing everything from the perfect smoked salmon to a gorgeous smoked brisket. Levin demystifies the process of selecting the right combination of meat, temperature, and wood to achieve the ultimate flavor and texture. Detailed step-by-step photos show the various techniques, including cold smoking, hot smoking, and pit roasting. A survey of commercially available smokers critiques the features of each one, and for readers with a DIY bent, Levin includes plans and diagrams for building a multipurpose smokehouse. Featured recipes include specialty brines and rubs along with preparation guidelines for all the classic cuts of meat, including ham, brisket, ribs, bacon, and sausage, as well as fish and vegetables. With in-depth troubleshooting and safety guidelines, this is the one-stop reference for smoking success. This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.
Tender, plump, and tasty, the blue mussel (Mytiius edulis) is treasured in most of the world's cuisines but strangely ignored in North American cooking. This edible mollusk is naturally abundant on both American coasts and easily cultivated. As over-harvesting makes many other seafoods ever more scarce and expensive, the blue mussel offers an inexpensive and attractive alternative to more costly and wasteful sources of protein. To tempt American palates and draw attention to this remarkably versatile and nutritious seafood, Sarah Hurlburt has written The Mussel Cookbook. In her entertaining introduction, Hurlburt tells about mussels--how they live, how they saved a bridge from collapsing, why barrels of them appeared in American police stations, how they are farmed in Spain, France, and Holland. Then she offers over a hundred recipes. Whether you are a beginning cook or a devotee of haute cuisine, you will find recipes to match your abilities: simple dishes for the out-of-doors, appetizers, soups and stews, salads, casseroles, main dishes from abroad, and elegant party entrees. From Europe Hurlburt brings back paella, cannelloni, and souffle of mussels, among many others. From Asia come curried and stir-fried mussels as well as the delectable midia dolma. There are a dozen quick-and-easy tricks; there are flamed mussels and mussels Rockefeller. She describes how to clean and freeze mussels, and gives tips on how to use them. Sarah Hurlburt in collaboration with her husband, Graham, has spent many years learning about the blue mussel. Together they have studied European methods of mussel farming and begun their own experimental Cultivation project in Massachusetts. Ms. Hurlburt's recipes have been featured in the New York Times, the Boston Globe, the Boston Herald American, and Harvard Magazine. Stories about the Hurlburts' adventures with mussels have appeared in the Washington Post, the Cornell Quarterly, and the Marine Fisheries Review. A discussion of their work has appeared in the Congressional Record.
WINNER OF TWO JAMES BEARD AWARDS IN 2020 Restaurant and Professional and the prestigious BOOK OF THE YEAR WINNER OF THE 2019 ANDRÉ SIMON FOOD AWARD Winner of The Australian Book Industry Association's Illustrated Book of the Year in 2020 Shortlisted as debut cookbook of the year in the 2020 Fortnum & Mason food & drink awards Longlisted as Booksellers choice in the adult non-fiction category by the Australian Booksellers Association A mind-blowing masterpiece from one of the most impressive chefs of a generation. – Jamie Oliver My cookbook of the year. – Yotam Ottolenghi, The Guardian Josh Niland is a genius – Nigella Lawson In The Whole Fish Cookbook, groundbreaking seafood chef Josh Niland reveals a completely new way to think about all aspects of fish cookery. From sourcing and butchering to dry ageing and curing, it challenges everything we thought we knew about the subject and invites readers to see fish for what it really is - an amazing, complex source of protein that can and should be treated with exactly the same nose-to-tail reverence as meat. It features more than 60 recipes for dozens of fish species ranging from Smoked Marlin Ham Caesar Salad, Fish Cassoulet and Roast Fish Bone Marrow to - essentially - The Perfect Fish and Chips. Many of us would like to eat more fish but worry about the environmental impact and often end up cooking the same old salmon fillet on repeat. The Whole Fish Cookbook will soon have you embracing new types and will change the way you buy, cook and eat fish. There is so much more to a fish than just the fillet, and it is indeed true what they say about there being more than just a handful of fish in the sea.
