Items related to Consider the Eel: A Natural & Gastronomic History
Synopsis
Once a staple of the American diet, the eel has, with the exception of upscale fusion restaurants & sushi houses, disappeared from our menus. Here, Richard Schweid reveals the eel's amazing natural history & opens our eyes to the global importance & demand for this curious fish. He takes us from the coastal backwoods of America to England, Spain, China, Japan, & Italy -- where the eel is a delicacy that can be found grilled, smoked, stewed, jellied, skewered, fried, baked, sautéed, & even cooked into an omelet. In graceful prose, Schweid raises the eel from riverbed & pond bottom & serves up a delectable look at one of our oldest & least understood gifts from the sea.
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Book Description
"Everything you always wanted to know about eels. . . . Will delight anyone with a taste for natural history. . . . Schweid is just as interested in the nexus of eel and humankind. A good portion of Consider the Eel is spent not with eels but with those who catch, sell and--to a somewhat lesser extent--eat them."-- New York Times Book Review
About the Author
Richard Schweid was born in Nashville, Tennessee, and now lives in Barcelona, Spain, where he is senior editor of the magazine Barcelona Metropolitan. His popular books include Catfish and the Delta: Confederate Fish Farming in the Mississippi Delta, Hot Peppers: The Story of Cajuns and Capsicum, and The Cockroach Papers: A Compendium of History and Lore.
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- PublisherDiane Pub Co
- Publication date2002
- ISBN 10 075679241X
- ISBN 13 9780756792411
- BindingPaperback
- Number of pages181
- Rating
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