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The Hunter Chef Cookbook

The Hunter Chef Cookbook

Hunt, Fish, and Forage in Over 100 Recipes
edition:Hardcover
tagged : game, meat
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The Easy 5 Ingredient Meal Prep Cookbook

The Easy 5 Ingredient Meal Prep Cookbook

Meal Plans and Recipes to Save Time
edition:Paperback
tagged : quick & easy
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Foraging Cookbook

Foraging Cookbook

75 Recipes to Make the Most of Your Foraged Finds
edition:Paperback
tagged : seasonal
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Making Bread at Home

Making Bread at Home

Over 50 recipes from around the world to bake and share
edition:Hardcover
tagged : bread
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The Olive Oil and Vinegar Lover’s Cookbook

The Olive Oil and Vinegar Lover’s Cookbook

Revised and Updated Edition
edition:Hardcover
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125 Best Ground Meat Recipes

125 Best Ground Meat Recipes

From Meatballs to Chilis, Casseroles and More
edition:Paperback
also available: Paperback
tagged : meat
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The Great Shellfish Cookbook

The Great Shellfish Cookbook

From Sea to Table: More than 100 Recipes to Cook at Home
edition:Paperback
tagged : seafood, canadian
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Excerpt

From "Shellfish 101"
In this section, I want to talk a little bit about the different kinds of shellfish you’ll find mentioned throughout the book. In the following pages, you’ll see a breakdown of each. But before we get started, there are a few general tips that I’d like to share with you too.

First off, some best practices:

• Always store shellfish in the lowest or coldest section of your fridge. I keep mine in the crisper drawer.
• Most types of shellfish shouldn’t be submerged in water. There are a few occasions where a bath will help clean the shellfish, but your best bet is to follow the recipe directions carefully.
• Your shellfish should smell fresh, like the sea. If it seems off in any way, toss it.
• Be careful when seasoning shellfish. You want the natural flavor to shine through, and many types of shellfish have a salty taste from the ocean water.
• When buying frozen shellfish, keep an eye out for “glazing.” This is when the manufacturer injects water into the shell to help protect the meat and potentially add more weight to the product. You can tell that a frozen shell has been glazed if it has a thick layer of shiny clear ice on it.
• Ask questions! Your fishmonger is a fountain of knowledge, and can help educate you on the different options available. This is especially important in terms of buying sustainable types of shellfish.

One reason I wanted to write this new cookbook was to educate readers on the importance of seafood sustainability. As the world’s population grows larger each year, it’s our shared responsibility to think consciously about preservation of the seafood we eat. For the health of our current and future generations, we must protect our global rivers, lakes, and oceans. But that doesn’t mean that we can’t enjoy seafood; we just need to think about how to do it in a responsible way.

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The Chickpea Revolution Cookbook

The Chickpea Revolution Cookbook

85 Plant-Based Recipes for a Healthier Planet and a Healthier You
edition:Hardcover
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