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The second installment in Alan Davidson'¬?s acclaimed seafood trilogy, NORTH ATLANTIC SEAFOOD is a comprehensive survey of the oceanic bounty found between the coasts of Europe and the shores of North America. The new edition provides detailed scientific descriptions of over 100 species, complemented by accounts of how the various fish, crustaceans, and mollusks are used in the cuisines of the North Atlantic region. A vast amount of information is imparted in Davidson'¬?s inimitable style, making the volume as accessible as it is authoritative. The recipe collection spans from France (Fillets of Sole with Morels) to Spain (Galician Octopus Pie) to South Carolina (She-Crab Soup) to Greenland (Marinated Halibut Fins). Superbly helpful, knowledgeable, and witty, this is a fascinating tour through the cultures and cuisines of the Atlantic, and the waters that gave rise to them.‚Ä¢ The original edition of NORTH ATLANTIC SEAFOOD received the prestigious Glenfiddich Gold Medal award and the Andr?© Simon Award.‚Ä¢ With over 100 line drawings and 200 regional recipes, this landmark volume is an essential part of any serious cook'¬?s library.Awards2002 James Beard Cookbook Hall of FameReviews"Mr. Davidson . . . has vast, multilingual acquaintance with the cuisines as well as the fishes of the world. . . . Davidson gives fish their rightful names in all the relevant languages and dialects; he supplies excellent regional recipes, and line drawings that will help you know what you are buying. You may gather that I love these books." -Barbara Kafka
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·The original edition of NORTH ATLANTIC SEAFOOD received the prestigious Glenfiddich Gold Medal award and the André Simon Award.
·With over 100 line drawings and 200 regional recipes, this landmark volume is an essential part of any serious cook’s library.About the Author:
ALAN DAVIDSON is one of the world'¬?s leading authorities on fish and fish cookery. In 1975, he retired from Britain's diplomatic service to pursue a fruitful career as a food historian and writer. Cofounder and editor of the prestigious food journal Petits Propos Culinares, Alan has authored many books, including the award-winning Oxford Companion to Food and NORTH ATLANTIC SEAFOOD, which was inducted into the James Beard Foundation Cookbook Hall of Fame in 2002. He lives with his wife, Jane, in London, England.
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Book Description Prospect Books, 2003. Paperback. Condition: Good. Good condition is defined as: a copy that has been read but remains in clean condition. All of the pages are intact and the cover is intact and the spine may show signs of wear. The book may have minor markings which are not specifically mentioned. Most items will be dispatched the same or the next working day. Seller Inventory # mon0010047201
Book Description Prospect Books (UK), 2003. Paperback. Condition: Used: Good. Seller Inventory # SONG1903018226
Book Description Prospect Books, 2003. Soft Cover. Condition: Very Good. pictorial covers. illustrated. Seller Inventory # 019617
Book Description Prospect Books (UK), 2003. Paperback. Condition: Good. 1903018226. Seller Inventory # FORT339867
Book Description Prospect Books, Totnes, Devon, 2003. Card Cover with flaps. Condition: Very Good+. New edition. Heavy book requiring extra postage outside the UK. ; B & W line drawings; 9.53 X 6.77 X 1.18 inches; 512 pages. Seller Inventory # 21272
Book Description Prospect Books (UK), 2003. Condition: UsedAcceptable. book. Seller Inventory # M1903018226_4
Book Description Penguin Books. London. 1980., 1980. Condition: VG+/no jacket. 1st thus. First large paperback edition of the late Alan Davidson's classic title, beautifully illustrated. Decorative card covers. Extended bibliography. Size:19.5x13 cms. VG+/no jacket. 512 pages. Seller Inventory # P1121a