- Australian Fish and Seafood Cookbook The Ultimate Kitchen CompanionISBN: 9781743362952
Publication date: 01/10/2016
Publication Date: October 2016
The definitive guide to cooking great fish.
Written by the most respected authorities on seafood in the country, this landmark publication contains all you need to know about selecting and preparing over 60 types of fish and seafood, including catching methods, notes on sustainability, flavour profiles and cooking guidelines.
More than 130 recipes showcase the delicious potential of the vast array of seafood available, and clear step-by-step photography illustrating the key techniques takes all the guesswork out of cooking seafood at home.
Accompanied throughout by striking imagery, this important book is as beautiful as it is informative, and will become the benchmark reference for anyone interested in cooking and eating fish and seafood.
'The bible for seafood. The only book you'll ever need on the topic.' Neil Perry
'A book Australia not only wants, but needs, written by the only people in the country truly equipped to tackle the task. Essential.' John Lethlean
Author: SUSMAN, JOHN ET ALPrice: $79.99
- Cooking with Tinned Fish Tasty Meals with Sustainable SeafoodISBN: 9781910496237
Publication date: 01/09/2015
Tasty meals with sustainable seafood In this book Bart van Olphen demonstrates the versatility and simplicity of cooking with tinned fish. Find out just how good tinned fish can taste: it's delicious, responsible, sustainable and surprising - just as good as fresh! Packed with irresistible and unusual recipes, from sauces and soups to sandwiches and wholesome meals: discover Bart Van Olphen's twist on salmon, crab and cockles, straight from pantry to pan.
Dimension: 235mm X 155mm
Author: OLPHEN, BART VANPrice: $24.99
- Dig Shuck Shake Fish and Seafood Recipes from the Pacific NorthwestISBN: 9781423637905
Publication date: 01/05/2017
Spotlight on a way of life in the Pacific Northwest. John Nelson's stories of growing up on the docks and his practical techniques for preparing and cooking a variety of seafood in Pacific Northwest style makes this more than a recipe book. It is a snapshot of the fishing culture that resides alongside the docks of Oregon and Washington. Nelson's thorough yet personable instruction makes it so even the most timid cook will feel at ease creating delectable seafood dishes, the most experienced of cooks will feel challenged, and every guest completely satisfied. With recipes reflecting kitchens from Scandinavia, Asia, Germany, South America and more, Dig - Shuck - Shake captures a distinctive style of authentic Pacific Northwest cooking. John Nelson grew up in the Pacific Northwest among relatives who worked in the commercial fishing industry. He is a Northwestern food and beverage professional and personality. He worked as head chef in four of his own restaurants until 2005. He has been an executive chef/instructor at the Cascade Culinary Institute and is a restaurant consultant. He currently works with a 125-year-old seafood retailer and lives in Eugene, Oregon.
Author: NELSON, JOHNPrice: $26.99
- Essential Oyster A Salty Appreciation of Taste and TemptationISBN: 9781632862563
Publication date: 01/11/2016
From America's go-to expert, the author of the trailblazing A Geography of Oysters, the ultimate oyster guide--a gorgeous, full-color, must-have book.
A decade ago, Rowan Jacobsen wrote a book called A Geography of Oysters that celebrated the romance of oysters, the primal rush of slurping a raw denizen of the sea, and the mysteries of molluscan terroir. The book struck a chord, and American oyster culture has been on a gravity-defying trajectory ever since.
With lavish four-color photos throughout by renowned photographer David Malosh, The Essential Oyster is the definitive book for oyster-lovers everywhere, featuring stunning portraits, tasting notes, and backstories of all the top oysters, as well as recipes from America's top oyster chefs and a guide to the best oyster bars. Spotlighting more than a hundred of North America's greatest oysters--the unique, the historically significant, the flat-out yummiest--The Essential Oyster introduces the oyster culture and history of every region of North America, as well as overseas. There is no coastline from British Columbia to Baja, from New Iberia to New Brunswick, that isn't producing great oysters. For the most part, these are deeper cupped, stronger shelled, finer flavored, and more stylish than their predecessors. Some have colorful stories to tell. Some have quirks. All have character. The Essential Oyster will help you find the best, and help you to cherish them better. That is what's captured--and celebrated--in these pages.
Author: JACOBSEN, ROWANPrice: $22.99
- Everyday Seafood (Nathan Outlaw)ISBN: 9781849497183
Publication date: 01/04/2016
In Everyday Seafood, top chef Nathan Outlaw offers brand-new recipes for all kinds of fish and shellfish. Good-quality fresh seafood is now within the reach of most people - both economically and in terms of easy availability. Plus it's incredibly healthy and fast to cook.Nathan's recipes range from soups and big bowlfuls (Prawn noodle soup, Monkfish, bean and bacon stew), through seafood salads like Cold dressed lobster salad with verjus, oven-baked fish dishes including Crab and saffron pasta bake and Baked smoked haddock, curried lentils and lime yoghurt, and ideas for barbecued and grilled fish, such as Whole grilled lemon sole with green sauce butter. There are suggestions for light snacks, dips and nibbles like Cornish smoked brandade and everyone's favourite, Fish finger sandwich, as well as the ultimate in fresh fish with tasty cures, pickles and ceviche.And for those with a sweet tooth, there are even dessert suggestions to round off the meal, including the delectable Raspberry trifle mess and Passionfruit and coconut ice cream sandwich.With simple tips on what to look out for when buying seafood, which fish are sustainable, simple cooking techniques and how to plan seafood menus, Nathan's fabulous recipe ideas will ensure that you make seafood part of your everyday cooking.
Dimension: 253mm X 197mm
Author: OUTLAW, NATHANPrice: $39.99
- FishISBN: 9780091924928
Publication date: 01/01/2009
We are constantly being told about the benefits of eating fish and seafood - high in protein, low in fat and rich in nutrients. Yet we also know that species like cod and tuna are in danger of extinction while unscrupulous trawlers are over-fishing waters around the world. In this stunning new collection of fish recipes, Tom Aikens takes readers with him on a voyage of discovery. Having travelled to fish markets and spoken to fishermen worldwide, his recipes include new takes on ever-popular fish, such as sea bass, scallops and oysters, as well as ideas for lesser known but under-fished, species like megrim sole, ling and gurnard. While urging us to ensure that we eat only sustainably sourced, line and net-caught fish, Aikens organises the book by cooking method - frying, baking, poaching, grilling, marinating and steaming. Each chapter has a dazzling array of mouth-watering dishes - whole bream baked in sea salt and fennel seeds; deep fried squid with lime and Aioli...
Author: AIKENS, TOMPrice: $55.00
- Fish All You Need to Know About Sourcing and Eating the Catch of the Day (Pete Evans)ISBN: 9781921208584
Publication date: 01/08/2007
Fish follows on from Pete Evans successful series on the Lifestyle Channel, Fish , in which he and his brother-in-law, Udo, travel around Australia catching river, estuary, beach and ocean fish and cook them with locals. Informative, witty and with Pete s personal touch throughout, the book focuses on Australian seafood as an accessible, easy and delicious starting point for any meal from everyday dinners to the most gorgeous special occasion creations. Recipes are divided by type of fish, listed in easy-to-use alphabetical order. Fish also includes a wealth of information on Australian seafood, its health benefits, history and future.
Author: EVANS, PETEPrice: $39.99
- Fish Deliciously Simple Recipes for Perfectly Cooked Fish and ShellfishISBN: 9781849756051
Publication date: 01/06/2015
Organised by fish type, Mat's guide to preparing and enjoying fish teaches you how best to cook with all the varieties of this wonderful ingredient. Whether you are cooking with pink, white, raw, smoked, grilled fish; trying clams, mussels, crab or lobster for the first time, he demystifies the art of preparing and cooking with fish. Recipes include Cured Salmon Gravadlax; Wasabi-crusted Tuna Steak; Squid Ink Risotto; Mackerel Ceviche; Anchovy & Potato Gratin; Trout en Papillote; Vietnamese Fried Tilapia with Crispy Seaweed; Plaice Goujons with Tartar Sauce Dip; Brill Pho; Halibut Steak with Cider Cream Sauce; Thai Fish Cakes; Goan Fish Curry; Seafood Gumbo; Haddock with Bubble & Squeak and Poached Eggs; Oysters Rockefeller; Moules Mariniere; Spaghetti Vongole; Stuffed Razor Clams; Scallops with Chorizo; Crab Thermidor; Kashmir Prawn Curry and Lobster Bisque; as well as a selection of recipes for basic stocks and sauces. Also includes information on simple drinks matches to enjoy, step-by-steps explaining how to prepare fish for cooking and an at-a-glance reference of the names of fish internationally.
Dimension: 254mm X 216mm
Author: FOLLAS, MATPrice: $49.99
- Fish Recipes from the SeaISBN: 9780714863870
Publication date: 01/02/2012
More than 200 simple, authentic recipes for fish and seafood, newly collected from the Silver Spoon kitchen.
From traditional seafood soups to simple grilled fish with herbs, the Italian approach to cooking with fish is both delicious and resourceful.
Demystifies the process of choosing, preparing and cooking all kinds of fish and seafood with clear, step-by-step instructions.
Includes advice on choosing and substituting different kinds of fish to make the most of what's available near you.
Author: PHAIDON EDITORSPrice: $59.99
- FISH STORE (OPS)ISBN: 9781909166080
Publication date: 01/09/2013
When her sons inherited their father's childhood home in a Cornish fishing village, once a commercial building for storing and packing pilchards, Lindsey Bareham thought it would be a nice idea to record some of the recipes and memories of this extraordinary place.
Author: BAREHAM, LINDSEYPrice: $20.00
- Go FishISBN: 9781869791766
Publication date: 01/11/2009
Al Brown can be counted on to find and share great New Zealand cuisine. In Go Fish Al combines his two great passions - cooking and fishing - and brings us more than 100 exceptional fish and shellfish recipes. Covering crustaceans, shellfish and fin fish of many varieties, Go Fish is the ultimate guide to sourcing and cooking fish. Showing passion and respect for our cuisine and delivering it with uncomplicated excellence, Al's recipes are all about simplicity, yet sophistication, character and sometimes an element of surprise. Stunningly photographed by Kieran Scott, Go Fish is the must-have cookbook for every New Zealand household. It takes us back to the simple days when a great meal could be had simply by casting your line from the dinghy. It's about getting back to the fundamentals of life - of enjoying the environment around us and making the most of what we have. Al Brown has loved fishing since he was young, from days fishing with his dad in the holidays, and he still loves nothing better than fishing with his mates or his kids. Al is the acclaimed Wellington chef and co-owner of Logan Brown - one of New Zealand's top restaurants. He's one of the presenters of award-winning TV show 'Hunger for the Wild' and author of the successful cookbook of the same name. As a culinary ambassador for New Zealand Trade & Enterprise since 2003 he also helps to promote New Zealand cuisine overseas.
Dimension: 258mm X 209mm
Author: BROWN, ALPrice: $59.99
- Gourmet Farmer Goes Fishing The Fish to Eat and How To Cook ItISBN: 9781743364628
Publication date: 01/04/2015
Food critic turned farmer and sustainable seafood activist Matthew Evans, along with his two best chef mates, shows us how seafood should be cooked. Simple recipes that demystify everything from abalone to sea urchin, snapper to octopus, as well as inspiration if you want to catch your own dinner rather than head to the fishmongers. This is all about the taste of real food fresh from the sea, cooked with care and respect for the seafood populations in your part of the world.
Matthew Evans is a former chef and food critic turned Tasmanian smallholder. He fattens pigs, milks a cow, tends a garden and writes about food from his office overlooking the silver birches atop his cottage on Puggle Farm, in the gorgeous Huon Valley. Matthew is the author of ten books on food, including the authoritative Real Food Companion, his autobiography Never Order Chicken on a Monday followed recently by The Dirty Chef and he co-authored The Gourmet Farmer Deli Book. He writes regularly for Feast magazine, and spends much of his week setting up another 70-acre piece of land as a mixed farm under the name Fat Pig Farm.Nick Haddow is a cook, awardwinning cheesemaker and founder of The Bruny Island Cheese Company.Ross O'Meara is a chef who has worked in the UK, France, Indonesia and Australia, and is now a smallholder in Tasmania.
Author: EVANS, MATTHEW/HADDOW,NICK/O'MEARA,ROSSPrice: $49.99