Year: 2016 Language: English Author: Shenanchie O'Toole Publisher: Food Fare Format: PDF Quality: eBook Pages count: 150 Description: The Global Seafood Cookbook contains well-known favorites such as clam chowder, crab cakes, various forms of fried fish, lobster tails with lemon butter, oyster stew, poached salmon, shrimp salad, sushi and much more, but also offers unique - yet delicious - dishes found in various nooks and crannies from around the world. Some of the less common recipes in the Global Seafood Cookbook include Apelsinfisk (Swedish Orange Fish), Atherina (Greek Fried Smelts), Coulibiac (Russian Salmon Pie), Hut Benoua (Moroccan Snapper with Almond Paste), Labskaus (German Herring & Corned Beef with Egg), Langouste a la Vanilla (Comorian Lobster in Vanilla Sauce), Lohikeitto (Nordic Creamy Salmon Soup), Mackerel in Rhubarb Sauce (Ireland), Marmitako (Basque Tuna Stew), Ngob Pla (Thai Perch with Curry Paste), Pastai Cocos (Welsh Cockle Pie), Salata Mishwiyya (Tunisian Grilled Pepper, Tomato & Tuna Salad), Salmagundi (Pirate Grand Salad), Sledz w Smietanie (Polish Creamed Herring) and Tweed Kettle (Scottish Salmon Hash), among dozens of others. The Global Seafood Cookbook also contains recipes for several condiments and sauces for fish, such as Charmoula (marinade and dipping sauce for Moroccan fried fish), cocktail sauce, curry paste, Hovmastarsas (mustard sauce for Swedish Gravad Lax salmon and dill appetizer), Kamoon Hoot (Libyan seafood spice blend for Haraimi lemon tomato fish), lemon butter, Old Bay seasoning mix (used in Hot Lobster Dip, Old Bay Crab Cakes and Baked Stuffed “Lobstah”), spicy mayonnaise, tahini paste (for Lebanese Samke Harra spicy fish), tartar sauce, teriyaki sauce, wasabi sauce and more. The Global Seafood Cookbook also contains information about seafood health benefits and nutrition facts, fish trivia and general how-to guides (de-bearding, de-boning & filleting, deveining, shucking, and cracking shells). Additional info: About the author: Shenanchie is the creator Food Fare, and is sole writer of all articles, newsletters and content. She is also chief-editor of the Breakfast Cookbook, Community Garden Cookbook, Food Fare Cookbook, Furry Friends Cookbook, Global Seafood Cookbook, Quirky Snacks Cookbook, Recipes-on-a-Budget Cookbook and the Soups & Stews Cookbook, co-editor of the Ambrosia Cookbook and Larkin Community Cookbook, and the author/editor of Food Fare's Culinary Collection and Food Articles. Shenanchie is also the author of several articles and research papers on the food and culture of different countries, time periods and events. Features contain bits of history, food traditions, lifestyle and dishes native to the specific country, as well as authentic recipes. In most cases, there is also a section of words and phrases in the native tongue of the subject.
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Global Seafood Cookbook
Language: English
Author: Shenanchie O'Toole
Publisher: Food Fare
Format: PDF
Quality: eBook
Pages count: 150
Description: The Global Seafood Cookbook contains well-known favorites such as clam chowder, crab cakes, various forms of fried fish, lobster tails with lemon butter, oyster stew, poached salmon, shrimp salad, sushi and much more, but also offers unique - yet delicious - dishes found in various nooks and crannies from around the world.
Some of the less common recipes in the Global Seafood Cookbook include Apelsinfisk (Swedish Orange Fish), Atherina (Greek Fried Smelts), Coulibiac (Russian Salmon Pie), Hut Benoua (Moroccan Snapper with Almond Paste), Labskaus (German Herring & Corned Beef with Egg), Langouste a la Vanilla (Comorian Lobster in Vanilla Sauce), Lohikeitto (Nordic Creamy Salmon Soup), Mackerel in Rhubarb Sauce (Ireland), Marmitako (Basque Tuna Stew), Ngob Pla (Thai Perch with Curry Paste), Pastai Cocos (Welsh Cockle Pie), Salata Mishwiyya (Tunisian Grilled Pepper, Tomato & Tuna Salad), Salmagundi (Pirate Grand Salad), Sledz w Smietanie (Polish Creamed Herring) and Tweed Kettle (Scottish Salmon Hash), among dozens of others.
The Global Seafood Cookbook also contains recipes for several condiments and sauces for fish, such as Charmoula (marinade and dipping sauce for Moroccan fried fish), cocktail sauce, curry paste, Hovmastarsas (mustard sauce for Swedish Gravad Lax salmon and dill appetizer), Kamoon Hoot (Libyan seafood spice blend for Haraimi lemon tomato fish), lemon butter, Old Bay seasoning mix (used in Hot Lobster Dip, Old Bay Crab Cakes and Baked Stuffed “Lobstah”), spicy mayonnaise, tahini paste (for Lebanese Samke Harra spicy fish), tartar sauce, teriyaki sauce, wasabi sauce and more.
The Global Seafood Cookbook also contains information about seafood health benefits and nutrition facts, fish trivia and general how-to guides (de-bearding, de-boning & filleting, deveining, shucking, and cracking shells).
Additional info: About the author:
Shenanchie is the creator Food Fare, and is sole writer of all articles, newsletters and content. She is also chief-editor of the Breakfast Cookbook, Community Garden Cookbook, Food Fare Cookbook, Furry Friends Cookbook, Global Seafood Cookbook, Quirky Snacks Cookbook, Recipes-on-a-Budget Cookbook and the Soups & Stews Cookbook, co-editor of the Ambrosia Cookbook and Larkin Community Cookbook, and the author/editor of Food Fare's Culinary Collection and Food Articles.
Shenanchie is also the author of several articles and research papers on the food and culture of different countries, time periods and events. Features contain bits of history, food traditions, lifestyle and dishes native to the specific country, as well as authentic recipes. In most cases, there is also a section of words and phrases in the native tongue of the subject.
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