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63 books
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33 voters
Seafood Books
Showing 1-50 of 84
The Summer Shack Cookbook: The Complete Guide to Shore Food (Hardcover)
by (shelved 3 times as seafood)
avg rating 4.18 — 34 ratings — published 2007
Fish: The Complete Guide to Buying and Cooking (Paperback)
by (shelved 3 times as seafood)
avg rating 4.17 — 226 ratings — published 1994
James Beard's New Fish Cookery (Paperback)
by (shelved 2 times as seafood)
avg rating 4.34 — 65 ratings — published 1954
Fish Food: Great Ideas for Cooking Your Catch (Paperback)
by (shelved 2 times as seafood)
avg rating 4.00 — 7 ratings — published 2004
COASTAL PIES: Seafood Pizza from Shore to Oven (Specialty & Niche Cooking Book 39)
by (shelved 1 time as seafood)
avg rating 0.0 — 0 ratings — published
Coastal Crunch: 100 Street Tacos from the Sea (Kindle Edition)
by (shelved 1 time as seafood)
avg rating 0.0 — 0 ratings — published
THE COMPREHENSIVE SEAFOOD & FISH COOKBOOK (Cookbooks & Culinary Recipes)
by (shelved 1 time as seafood)
avg rating 5.00 — 1 rating — published
The Fresh & Flavorful Seafood Cooking: Master Simple Techniques to Create Delicious and Healthy Seafood Meals at Home (Kindle Edition)
by (shelved 1 time as seafood)
avg rating 0.0 — 0 ratings — published
Copycat Recipes: Making Red Lobster’s Most Popular Recipes at Home (Famous Restaurant Copycat Cookbooks)
by (shelved 1 time as seafood)
avg rating 4.33 — 46 ratings — published
Fiesta Latina: Fabulous Food for Sizzling Parties (Hardcover)
by (shelved 1 time as seafood)
avg rating 2.44 — 9 ratings — published 2006
Seafood Secret Cookbook: How to Cook Fish, Shellfish, and More Like a Pro (Kindle Edition)
by (shelved 1 time as seafood)
avg rating 5.00 — 1 rating — published
The Magic of Tinned Fish: Elevate Your Cooking with Canned Anchovies, Sardines, Mackerel, Crab, and Other Amazing Seafood (Hardcover)
by (shelved 1 time as seafood)
avg rating 4.04 — 141 ratings — published
The Ultimate Seafood Cookbook: Recipes for Perfect Grilling, Frying, Baking, and Steaming Seafoods Like a Pro (Kindle Edition)
by (shelved 1 time as seafood)
avg rating 0.0 — 0 ratings — published
CRUSTADISE: Delectable Shrimp, Lobster, and Crab Recipes for Ocean-Inspired Cooking, Special Occasions, and Everyday Dining (Kindle Edition)
by (shelved 1 time as seafood)
avg rating 0.0 — 0 ratings — published
Shrimp on the Barbie: A Cookbook Full of Succulent Shrimp Recipes (Seafood Cookbook 10)
by (shelved 1 time as seafood)
avg rating 0.0 — 0 ratings — published
Coastal Kitchen: Nourishing Seafood Recipes for Everyday Cooking (Hardcover)
by (shelved 1 time as seafood)
avg rating 4.40 — 35 ratings — published
Seafood: Twice a Week (Paperback)
by (shelved 1 time as seafood)
avg rating 3.00 — 2 ratings — published 1995
The Commercial Guide to Fish and Shellfish - Third Edition (Spiral-bound)
by (shelved 1 time as seafood)
avg rating 0.0 — 0 ratings — published
For the Love of Seafood: 100 Flawless, Flavorful Recipes That Anyone Can Cook (Hardcover)
by (shelved 1 time as seafood)
avg rating 4.06 — 16 ratings — published
Salmon (The Game & Fish Mastery Library)
by (shelved 1 time as seafood)
avg rating 0.0 — 0 ratings — published 1999
Official Fulton Fish Market Cookbook (Hardcover)
by (shelved 1 time as seafood)
avg rating 4.33 — 3 ratings — published 1989
New England Seafood Cooking (Hardcover)
by (shelved 1 time as seafood)
avg rating 0.0 — 0 ratings — published 1993
The Chesapeake Bay Crab Cookbook (Paperback)
by (shelved 1 time as seafood)
avg rating 0.0 — 0 ratings — published 1992
Ocean Friendly Cuisine: Sustainable Seafood Recipes From The World's Finest Chefs (Hardcover)
by (shelved 1 time as seafood)
avg rating 4.75 — 4 ratings — published 2005
San Francisco Seafood: Savory Recipes from Everybody's Favorite Seafood City (Paperback)
by (shelved 1 time as seafood)
avg rating 4.33 — 3 ratings — published 2000
The New Alaska Cookbook: Recipes from the Last Frontier's Best Chefs (Paperback)
by (shelved 1 time as seafood)
avg rating 3.83 — 6 ratings — published 2001
West Coast Seafood: The Complete Cookbook (Paperback)
by (shelved 1 time as seafood)
avg rating 3.50 — 14 ratings — published 2002
The Joy of Seafood: The All-Purpose Seafood Cookbook with more than 900 Recipes - A Cookbook (Hardcover)
by (shelved 1 time as seafood)
avg rating 4.07 — 27 ratings — published
Fish & Shellfish: The Definitive Cook's Companion (Hardcover)
by (shelved 1 time as seafood)
avg rating 4.20 — 220 ratings — published 1996
New England Open-House Cookbook (Hardcover)
by (shelved 1 time as seafood)
avg rating 4.07 — 180 ratings — published 2015
Ray's Boathouse: Seafood Secrets of the Pacific Northwest (Hardcover)
by (shelved 1 time as seafood)
avg rating 3.83 — 23 ratings — published 2003
Kathy Casey's Northwest Table: Oregon, Washington, British Columbia, Southern Alaska (Hardcover)
by (shelved 1 time as seafood)
avg rating 4.10 — 10 ratings — published 2006
Smoked Salmon (Paperback)
by (shelved 1 time as seafood)
avg rating 0.0 — 0 ratings — published 2003
On the Line (Hardcover)
by (shelved 1 time as seafood)
avg rating 4.05 — 342 ratings — published 2008
Charlie Trotter's Seafood (Hardcover)
by (shelved 1 time as seafood)
avg rating 4.43 — 51 ratings — published 1997
Rick Stein's Taste of the Sea (Paperback)
by (shelved 1 time as seafood)
avg rating 4.10 — 105 ratings — published 1995
The Perfect Protein: The Fish Lover's Guide to Saving the Oceans and Feeding the World (Hardcover)
by (shelved 1 time as seafood)
avg rating 3.98 — 129 ratings — published 2013
Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou (Kindle Edition)
by (shelved 1 time as seafood)
avg rating 4.47 — 404 ratings — published
Essential Seafood Cookbook ( " Australian Women's Weekly " Home Library)
by (shelved 1 time as seafood)
avg rating 0.0 — 0 ratings — published 1999
Sea and Freshwater Fish, Classic French Kitchen : Number 2 (Paperback)
by (shelved 1 time as seafood)
avg rating 0.0 — 0 ratings — published
All-Maine Seafood Cookbook (Paperback)
by (shelved 1 time as seafood)
avg rating 5.00 — 1 rating — published 1976
Fish & Seafood (Hardcover)
by (shelved 1 time as seafood)
avg rating 3.00 — 2 ratings — published 1992
The Bubba Gump Shrimp Co. Cookbook: Recipes and Reflections from FORREST GUMP (Hardcover)
by (shelved 1 time as seafood)
avg rating 3.74 — 82 ratings — published 1994
The Currabinny Cookbook (Kindle Edition)
by (shelved 1 time as seafood)
avg rating 4.00 — 6 ratings — published
Quick & Easy Japanese Cuisine for Everyone (Quick & Easy Cookbooks Series)
by (shelved 1 time as seafood)
avg rating 3.95 — 39 ratings — published 2002
Bottomfeeder: How to Eat Ethically in a World of Vanishing Seafood (Hardcover)
by (shelved 1 time as seafood)
avg rating 4.14 — 674 ratings — published 2008
Fish & Shellfish (Hardcover)
by (shelved 1 time as seafood)
avg rating 4.26 — 72 ratings — published 2014
My Portugal: Recipes and Stories (Hardcover)
by (shelved 1 time as seafood)
avg rating 3.92 — 76 ratings — published 2014
“So much seafood was once dismissed as the debris of the sea: eels, snared from the Thames River in sixteenth-century England and tucked into pies in lieu of meat; clams, eaten by New England colonists only in times of desperation; oysters, offered all-you-can-eat for 6 cents at bars in nineteenth-century New York City; whelks, pickled and trundled by wheelbarrow through London streets, which in the mid-nineteenth century the British social reformer Henry Mayhew tallied “among the delicacies of the poor” and which housemaids wouldn’t eat in public, lest they be judged unladylike. Even lowlier were lobsters, scorned as indiscriminate bottom feeders, fobbed off on servants and put on prison menus, or else consigned to fertilizer. Their flesh and shells are still used in this way, as their high concentration of nitrogen and calcium helps plants grow.”
― The Best American Food Writing 2022: A Curated Collection of Mouthwatering and Comforting Culinary Articles
― The Best American Food Writing 2022: A Curated Collection of Mouthwatering and Comforting Culinary Articles
“Shokado bento boxes were originally paint boxes, you know--- that's why they're divided up into squares like that. Anyway, in the top left are the appetizers. Wakasa winter mackerel, marinated in vinegar and served sashimi-style; Hinase oysters simmered in a sweet soy and mirin sauce; Kyoto-reared chicken, deep-fried in the Toji temple style using a yuba batter; vinegared Taiza crab; stewed Shishigatani pumpkin; and Omi beef, marinated and deep-fried Tatsuta-age style. All served bite-size. In the top right is what we call 'imobo'--- dried codfish stewed with ebi-imo taro. I've served it with grated yuzu from Mio. Should brighten up the flavor a little. Bottom right is a selection of sashimi: lightly salted Wakasa tilefish served on a bed of kelp, and Toyama winter yellowtail, sliced extra thin and wrapped in thin slices of lightly pickled Shogoin turnip. Try those with a bit of the shredded shio-kombu--- kelp simmered in soy sauce. And bottom left is the rice, cooked in soft-shelled turtle broth. It's a very delicate flavor, so you can eat it just like you would plain white rice. In that little sake cup is some squeezed ginger juice--- try drizzling that on the rice, if you like. It'll really bring out the flavor. The soup is white miso with chunks of millet cake. Take your time, and enjoy!”
― The Restaurant of Lost Recipes
― The Restaurant of Lost Recipes
