Search results for [Shellfish gathering.] at NC Cardinal

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The French kitchen : recipes from the master of French cooking / by Roux, Michel,Jr.,author.(CARDINAL)552462;

Food in France has always been about much more than mere sustenance. In a French home, the kitchen is the heart and soul of the house. More often than not it's part of family history, with favorite recipes being handed down through many generations and remembered fondly at the table. In The French Kitchen, Chef Michel Roux Jr. presents this comprehensive guide to French cooking and that will delight everyone who's gathered around the table.

Subjects: Cookbooks.; Cooking, French.;

Available copies: 1 / Total copies: 1

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The Pacific Northwest seafood cookbook : salmon, crab, oysters, and more / by Tomky, Naomi,author.(CARDINAL)846337; Noche, Celeste(Photographer),photographer.; Countryman Press,publisher.(CARDINAL)848270;

Fish -- Salmon : icon of the region -- Halibut : a silly looking fish -- Albacore : not just in cans -- Cod (and not-cod) -- Trout : the everyman fish -- Shellfish -- Crab : the lobster of the west -- Shrimp : our dangerous addiction -- Clams : from familiar to weird -- Oysters : start small -- Mussels : cheap and delicious -- ...and more -- Multi-fish recipes and other sea creatures."For thousands of years, the abundance of fish and shellfish in the Pacific Northwest created a seafood paradise for the Indigenous peoples hunting and gathering along the region's pristine waterways, and, later, for the Chinese, Scandinavian, Filipino, and Japanese immigrants (along with many others), who have made this region home. Drawing on these diverse influences, the region fostered a cuisine that is as varied as its people, yet which remains specifically Northwestern. Food writer Naomi Tomky leads readers through an exploration of this cuisine. She starts with the basics of buying great-tasting and sustainable seafood, surveys the variety of seafood on offer--from stars like halibut and oysters to unsung heroes like lingcod and smelt--and shares 75 delicious recipes reflecting the people who live in the region today, including Red Curry Mussels, IPA-Battered Cod, Dungeness Crab Deviled Eggs, and Pink Scallop Ceviche. From the first cut of salmon, prized for its rich flavor and versatility, to the last crack of the sweet Dungeness crab, Tomky covers grilling, curing, and baking, and shares secrets for tricky tasks like removing pin bones and mussel beards. She explains how flavor-packed spot prawns put other shrimp to shame and why the region's razor clams are unparalleled. For curious seafood rookies in search of the perfect fool-proof salmon and barnacled fish-cooking veterans looking for a new way to enjoy their favorite catch, The Pacific Northwest Seafood Cookbook is a must-have guide to cooking, and eating, the region. Including recipes from Tom Douglas, Shiro Kashiba, Bonnie Morales, Mutsuko Soma, Ethan Stowell, Jason Stratton, John Sundstrom, and more."--Page 2 of cover.

Subjects: Cookbooks.; Cooking (Seafood);

Available copies: 1 / Total copies: 1

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Maydān : recipes from Lebanon and beyond / by Previte, Rose,author.(CARDINAL)881098; Stets, Marah,author.(CARDINAL)354224; Chase, Jennifer(Photographer),photographer.(CARDINAL)885719;

Introduction -- The Tawles : building the table -- The road to your favorite bite: dipping sauces -- What we eat before we eat: mezze, dips, and spreads -- From the fields: sulta salads, vegetables, and dolmas -- Carbs, beautiful carbs: breads, grains, and legumes -- Food on a stick: kebab -- You don't eat meat?! It's OK, I make lamb (meat, poultry, fish, and shellfish) -- Why are we all lactose intolerant? Cheese and dairy -- Sweet endings: desserts."Seeking inspiration for her restaurants, Rose Previte traveled old spice trade routes, learning directly from cooks to expand her knowledge of the most delicious regional traditions. The word maydān, which can be loosely translated as "gathering place," has roots in a number of languages and has been crossing borders for generations, from Tangier to Tehran and from Batumi to Beirut--just like the food Previte cooks. The more than 100 recipes featured in this cookbook originate from her travels, the most popular dishes in the restaurants, as well as Previte's home kitchen, taking cues from the way her Lebanese family ate growing up, with boldly flavorful food that brings people together and is meant to be shared."--Back cover.

Subjects: Cookbooks.; Cooking, Lebanese.; Cooking, Middle Eastern.;

Available copies: 6 / Total copies: 8

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The Essential New York Times grilling cookbook : more than 100 years of sizzling food writing and recipes / by Kaminsky, Peter.(CARDINAL)353148;

Includes bibliographical references and index.Foreword / Mark Bittman -- Introduction: Light my fire / Peter Kaminsky -- 101 fast recipes for grilling / Mark Bittman -- Starters -- Burgers -- Beef and veal -- Pork -- Lamb -- Poultry -- Fish and shellfish -- Vegetables and sides -- Desserts and breads -- Marinades, rubs, and sauces."Over the past 100 years, the New York Times has published thousands of articles on barbecuing and grilling, along with mouthwatering recipes--and this unique collection gathers the very best. These essential pieces are worth savoring not only for their time-tested advice and instruction, but also for the quality of the storytelling: even non-cooks will find them a delight to read. Almost all of the newspaper's culinary "family" weighs in here, along with both renowned chefs and everyday tailgaters. The famous names include bestselling author Mark Bittman (How to Cook Everything), who contributes the foreword as well as several essays and recipes; pioneer food critic Craig Claiborne ("French Thoughts on U.S. Barbecue"), Pierre Franey (Loin Lamb Steaks with Rosemary), the beloved Florence Fabricant (Raspberry Chocolate Mousse Cakes), Jacques Pépin (Grilled Tabasco Chicken), Molly O'Neill ("Splendor in the Lemongrass"), Alfred Portale, Mimi Sheraton, Sam Sifton, and many more. With everything from barbecue basics to expert tips, from healthy vegetarian fare to heart-attack-inducing meaty indulgences, this fun, surprising, and enlightening book is a treat for everyone. So pick out a recipe, or three or four or ten, and fire away!" -- from publisher's web site.

Subjects: Cookbooks.; Barbecuing.;

Available copies: 7 / Total copies: 9

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