Книги. Художественная литература. Учебники и пособия.

Paul Johnson

Few people know more about fish than Paul Johnson, whose Monterey Fish Market in San Francisco supplies seafood to some of the nation's most celebrated chefs, from Alice Waters, Thomas Keller, and Michael Mina to Todd English, Daniel Boulud, and Alain Ducasse. Now, Johnson at last shares his peerless seafood expertise. Written for people who love seafood but worry about the overfishing of certain species as well as mercury and other contaminants, Fish Forever pinpoints today's least-endangered, least-contaminated, best-tasting fish and shellfish species. Johnson provides in-depth guidance on 70 different fish along with 96 stylish international recipes that highlight the outstanding culinary qualities of each. In addition to teaching readers about sustainable fishing practices, Johnson will be donating a portion of his royalties to Save Our Wild Salmon, an organization that works to restore wild salmon runs. Complete with over 60 beautiful color photographs, how-to tips, and...

Debra Amrein-Boyes

How to create artisanal-quality cheeses, butters and yogurts. Homemade cheeses can easily surpass any commercially made cheese. In fact, the techniques used in home brewing, canning, pickling and wine making are quite similar to those needed to make cheese. More than ever, home cheese-making supplies and equipment are easy to find, and the only other requirement is a kitchen. The recipes in this book feature step-by-step instructions that eliminate all the guesswork. From cleaning to sterilization, every technique and process is explained clearly so that even a novice can create artisanal-quality cheeses. The book describes all cheese types and families, ripening and aging techniques and the kinds of milk and other components needed. The recipes feature: Spreadables -- cream cheese, cottage cheese, ricotta, mascarpone Stretched cheeses -- mozarella, bocconcini, provolone Mold-ripened cheeses -- Brie, Camembert, Valencay Blue cheeses -- Roquefort, Stilton, Gorgonzola ...

-

Paul D. Warriss

Outlining the core principles of the subject, this introductory-level textbook covers the production of meat, its structure and chemical composition, meat quality and hygiene, and animal welfare, handling and slaughter. The new edition has been updated to cover significant advances such as the process of conditioning, leading to the tenderisation of meat, and new coverage of the use of molecular genetic techniques to try to select animals for improved meat quality.

David Pasternack, Ed Levine

Seafood genius Dave Pasternack achieved national fame in 2000, when he served his first plate of pristine raw fish sprinkled with crunchy sea salt and fresh citrus juice, adding the word crudo-Italian-style sushi-to the American culinary lexicon. And here is his much anticipated first book, a celebration of the fresh flavors of the sea, Italian-style, featuring: - A full chapter on crudo such as Albacore with Caperberries, Nantucket Bay Scallops with Lemon and Chervil, and Two-Minute Cherrystone Clam Cerviche - Groundbreaking pastas like Dave's brilliant invention Rigatoni with Tuna Bolognese, the definitive Linguine with Clams, Pancetta, and Red Pepper Flakes, the luxurious Spaghetti with - Lobster and Chiles, and the ultrasimple Fettucine with Rock Shrimp, Corn, and Jalapeno. - Salads such as Grilled Tuna with Artichokes, soups like Zuppa di Pesce Amalfitano, and starters that include Grilled Sardines with Caponata. - Gills on the grill-Sicilian-Style...

Anna and David Kasabian

For recreational fishing enthusiasts, participants, and ?foodies,? finding ways to prepare, cook, and enjoy the daily catch is a large part of the fun. Since not everyone can always reach the premier waters where rich fishing resources can be found, everyone can have access to those enticing areas with the recipes found in The Wild Fish Cookbook. This unique collection of 80 fully tested freshwater and saltwater fish recipes is culled from the U.S. and Canada?s outstanding fishing lodges and resorts, from the Bering Sea to the Gulf of Mexico and the Atlantic to the Pacific. Keen fishermen and armchair enthusiasts alike will enjoy these recipes which allow home cooks to recreate dishes from some of their favorite fishing locations and top-rated resorts. The recipes will appeal to all skill levels, whether you catch your own or buy from the local market. Recipes include dishes that are grilled, pan fried, baked, broiled, barbequed, poached, stewed, and steamed, as well as casseroles,...

Simon Courtauld

Following the success of Simon Courtauld's first anthology, Food for Thought: Fruit, Herbs, and Vegetables, comes a second, equally entertaining collection by this top food writer. Filled with witty observations, delicious descriptions, and eye-opening anecdotes - as well as quirky illustrations - this lively guide navigates ocean, sea, river, and freshwater stream to produce some mouth-watering morsels about fish and seafood. Courtauld's tantalizing tidbits focus on the luxuries of lobster, how to catch a crab, bringing home the bouillabaisse, the global delights of mackerel, the ethics of shopping for salmon and cod, and time honored classics like raw oysters and shrimp cocktail.

Kate Whiteman

Over 320 recipes from all around the world for inspiring dishes including soups, appetizers, main courses, rice and pasta and special ideas for entertaining and celebrations.

Jenni Fleetwood

A wonderful collection of 70 red-hot dishes including flaming recipes from every spicy corner of the world.

Culinary Institute of America

-