[PDF] Full Mccormick Schmicks Seafood Cookbook Download eBook

McCormick & Schmick's Seafood Cookbook

Author: William H. P. King

Publisher:

Published: 1991

Total Pages: 124

ISBN-13: 9780962669736

"For nearly two decades, McCormick & Schmick's Seafood restaurants have been a showcase for fresh seafood and the finest in regional cuisine. Now you can create the distinctive dishes served in these premier restaurants in your own kitchen. From classic favorites to contemporary originals, 'McCormick & Schmick's Seafood Cookbook' gives you an exciting collection of easy-to-follow recipes that celebrate fresh, seasonal foods. For your cooking convenience, you'll find separate chapters on appetizers, soups and stews, salads, pastas, shellfish, seafood and desserts. There are also chapters on Northwest regional specialties, valuable guidelines for selecting the freshest available seafood and recipes for meals that are especially easy and quick to prepare. Delicious recipes to try include Dungeness Crab with Papaya and Avocado, Grilled Halibut with Zinfandel Sauce, Salmon Linguini wit Sour Cream and Dill, Rainbow Trout Stuffed with Brie and Apples, and of course, signature dishes like McCormick & Schmick's Seafood Chowder, Northwest Salmon Sautée, and the popular Three-Berry Cobbler."--

McCormick & Schmick's Seafood Restaurant Cookbook

Author: William King

Publisher: Arnica Publishing

Published: 2005

Total Pages: 200

ISBN-13: 9780974568652

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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.

Knack Fish & Seafood Cookbook

Author: Doug Ducap

Publisher: Rowman & Littlefield

Published: 2010-07-13

Total Pages: 257

ISBN-13: 0762766069

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Seafood can be intimidating to today’s consumer. A well-stocked fish market might carry dozens of species—resulting in confusion. That’s one reason most people buy fish in supermarkets. Knack Fish & SeafoodCookbook provides step-by-step recipes, helpful photographs, and practical techniques for making outstanding meals from the fish and seafood most commonly found in supermarkets.

Jake's Seafood Cookbook

Author: The Chefs at Jake's

Publisher: Chronicle Books

Published: 1993-06-01

Total Pages: 0

ISBN-13: 9780811803632

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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.

Pike Place Public Market Seafood Cookbook

Author: Braiden Rex-Johnson

Publisher: Ten Speed Press

Published: 2012-02-01

Total Pages: 146

ISBN-13: 1607743779

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For close to 100 years, Seattle's Pike Place Public Market has been a favorite destination for food-loving locals and tourists alike. Packed with stalls offering the best quality and selection of fish found on the West Coast, restaurants serving up Pacific Northwest cuisine, and culinary shops of every persuasion, the market is a fish-lover's paradise. In this cookbook, best-selling author Braiden Rex-Johnson shares shopping tips, cooking techniques, mail-order sources, and more than 50 recipes for fish and shellfish from the chefs, restaurateurs, and fishmongers who represent the market community. Filled with candid, colorful photos, the PIKE PLACE PUBLIC MARKET SEAFOOD COOKBOOK is perfect for any seafood-loving soul. • A full-color seafood cookbook from Seattle's Pike Place Public Market, including 50 recipes and 50 vibrant photographs of the market's people, sites, and seafood. • Features information on sustainable fisheries and preservation. • Includes a brief history of the Pike Place Public Market. • Recipe highlights include Broiled Halibut with Sundried Tomato Tapenade; Balsamic Glazed Salmon; Mussels Provençal; Shellfish Risotto; and such simple, tasty sauces as Champagne Sauce, Simple Soy Glaze, and classic Romesco.

Orange Coast Magazine

Author:

Publisher:

Published: 1993-03

Total Pages: 162

ISBN-13:

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Orange Coast Magazine is the oldest continuously published lifestyle magazine in the region, bringing together Orange County¹s most affluent coastal communities through smart, fun, and timely editorial content, as well as compelling photographs and design. Each issue features an award-winning blend of celebrity and newsmaker profiles, service journalism, and authoritative articles on dining, fashion, home design, and travel. As Orange County¹s only paid subscription lifestyle magazine with circulation figures guaranteed by the Audit Bureau of Circulation, Orange Coast is the definitive guidebook into the county¹s luxe lifestyle.

A Chef's Bounty

Author: William King

Publisher: Arnica Publishing

Published: 2008

Total Pages: 0

ISBN-13: 9780979477102

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Showcasing the timeless beauty and culinary delights of Oregon's seven regions, this resource presents the use of fresh, organic proteins and produce as a healthy addition to everyday home-cooking. Selected chefs contribute their signature recipes that capture the texture and flavor unique to the state.