![Kimi's Kitchen: An Ocean Woman's Guide to Wild Home Cooking [A Cookbook]](https://i.gr-assets.com/images/S/compressed.photo.goodreads.com/books/1753932721l/236115769._SX318_.jpg)
73 books
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40 voters
Seafood
“
The owner saw the way I ate and refilled my bowl without asking: the stew was rich with saffron and oil, and green anise, and orange. It's a cheap dish to make in Marseille: rockfish costs almost nothing. Mussels, too, are cheap, and squid, and the rock crabs that cost so much in elegant Paris restaurants are vermin here, good for nothing but stew. Food has a strange way of leaving home as a beggar and coming back a rich man, so the things we used to forage for free-- wild greens, razor clams, w
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”
― Vianne
― Vianne
“
I have never seen a food writer mention this, but all shrimp imported into the United States must first be washed in chlorine bleach to kill bugs. What this does for the taste, I do not know, but I think we should be told.
”
― The End of the Line: How Overfishing Is Changing the World and What We Eat
― The End of the Line: How Overfishing Is Changing the World and What We Eat
