The Seafood Heritage Cookbook

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9781589630239: The Seafood Heritage Cookbook
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The marvelous advantages of seafood are its amazing variety and delectability, and the number of different ways in which it can be prepared.

This is what this book is about. Whatever your national origin or ethnic background you can venture within this book, and quite possibly find an Americanized version of some seafood dish brought here by your forebears. But, be forewarned readers of these recipes run the danger of becoming cosmopolitanized.

Drawn from a variety of sources, there are more than two hundred fifty recipes in this comprehensive collection of historic seafood recipes. Appetizers and soups, salads, and main courses of both fish and shellfish, along with sauces, dressing, marinades, dips, stuffings, and spreads provide a vast number of choices of kinds of seafood, and also a full gamut of the simple to the complex, quick to not-so-quick.

Adam Starchild is author of more than two dozen books on business, cooking and hundreds of magazine articles, primarily on business and finance. His articles have appeared in a wide range of publications around the world.

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This is a comprehensive collection of historic seafood recipes of all types - appetizers and soups, salads, and main courses of both fish and shellfish, along with sauces, dressings, marinades, dips, stuffings, and spreads. Starchild presents more than two hundred and fifty recipes, drawn from a variety of sources, representing a wide range of ethnic influences over a span of several centuries. It is truly an American cookbook - North American cooking from the time of the first settlers to the present day.

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Other Popular Editions of the Same Title

9780870333125: The Seafood Heritage Cookbook

Featured Edition

ISBN 10:  0870333127 ISBN 13:  9780870333125
Publisher: Cornell Maritime Pr/Tidewat..., 1984
Hardcover

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Book Description Fredonia Books (NL). Paperback. Condition: New. 192 pages. Dimensions: 9.2in. x 7.5in. x 0.5in.The marvelous advantages of seafood are its amazing variety and delectability, and the number of different ways in which it can be prepared. This is what this book is about. Whatever your national origin or ethnic background you can venture within this book, and quite possibly find an Americanized version of some seafood dish brought here by your forebears. But, be forewarned readers of these recipes run the danger of becoming cosmopolitanized. Drawn from a variety of sources, there are more than two hundred fifty recipes in this comprehensive collection of historic seafood recipes. Appetizers and soups, salads, and main courses of both fish and shellfish, along with sauces, dressing, marinades, dips, stuffings, and spreads provide a vast number of choices of kinds of seafood, and also a full gamut of the simple to the complex, quick to not-so-quick. Adam Starchild is author of more than two dozen books on business, cooking and hundreds of magazine articles, primarily on business and finance. His articles have appeared in a wide range of publications around the world. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Paperback. Seller Inventory # 9781589630239

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