The California Seafood Cookbook: A Cook's Guide to the Fish and Shellfish of California, the Pacific Coast, and Beyond
Language: English
Published by Skyhorse, 2015
- Softcover
- Used
Seller: Goodwill Southern California, Los Angeles, CA, U.S.A.Goodwill Southern California
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Softcover
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Seller Inventory # LACV.1629147842.G
- Title
- The California Seafood Cookbook: A Cook's Guide to the Fish and Shellfish of California, the Pacific Coast, and Beyond
- Author
- Cronin, Isaac; Johnson, Paul; Harlow, Jay
- Publisher
- Skyhorse
- Publication year
- 2015
- Condition
- good
- Binding
- Soft cover
- Language
- English
- ISBN 10
- 1629147842
- ISBN 13
- 9781629147840
First published in 1983, The California Seafood Cookbook has sold 128,000 copies—and counting!
This beautiful encyclopedic guide to seafood cooking is complete with 150 recipes emphasizing simplicity, fresh ingredients, and ethnic and regional tastes, as well as an innovative approach to the infinite possibilities of this popular cuisine. The seventy-five species portraits and the illustrated techniques will prove useful to cooks and seafood lovers. Fully half of the featured species are found in Gulf, Pacific, and Atlantic waters, and each recipe suggests appropriate alternative fish and shellfish from other regions.
Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
This beautiful encyclopedic guide to seafood cooking is complete with 150 recipes emphasizing simplicity, fresh ingredients, and ethnic and regional tastes, as well as an innovative approach to the infinite possibilities of this popular cuisine. The seventy-five species portraits and the illustrated techniques will prove useful to cooks and seafood lovers. Fully half of the featured species are found in Gulf, Pacific, and Atlantic waters, and each recipe suggests appropriate alternative fish and shellfish from other regions.
Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
"Synopsis" may belong to another edition of this title.
About the Author
Isaac Cronin is the author and editor of ten non-fiction books, including Confronting Fear: A Documentary History of Terrorism and The Believer, based on the film by Henry Bean that won the Sundance Film Festival Grand Jury Prize in 2001. Cronin was the marketing director for the specialty cookbook publisher Aris Books, worked as a special sales consultant for Publishers Group West and currently manages ICPR, a public relations firm in Berkeley that focuses on sustainable businesses. He co-wrote Chan Is Missing, a film directed by Wayne Wang that was inducted into the National Film Archive in the Library of Congress.
Paul Johnson is the owner of Monterey Fish Company, a major Bay Area wholesaler, located on Pier 33 in San Francisco. He has become the supplier to chefs such as Thomas Keller, Alice Water, Todd English and Daniel Boulud. A former chef at restaurants such as In Season, he is the author of Forever Fish.
Jay Harlow is the author or coauthor of many cookbooks, including West Coast Seafood, The Microbrew Lover’s Cookbook, Once Upon a Bagel, Beer Cuisine, The Art of the Sandwich, Shrimp, The Grilling Book, and The California Seafood Cookbook. His articles have appeared in several food and beverage magazines and newspapers, and his column on seafood, ?The Fishmonger,” ran for more than ten years as a weekly feature of the San Francisco Chronicle food section.
Rick Moonen is a celebrated seafood chef and an early champion of sustainable fishing practices. In 2005 he opened RM Seafood and r bar café at Mandalay Bay in Las Vegas. He is a founding member of the Seafood Choices Alliances and is on the board of advisors for the French Culinary Institute. In 2010 he was a finalist on the second season of Bravo’s Top Chef Masters.
Paul Johnson is the owner of Monterey Fish Company, a major Bay Area wholesaler, located on Pier 33 in San Francisco. He has become the supplier to chefs such as Thomas Keller, Alice Water, Todd English and Daniel Boulud. A former chef at restaurants such as In Season, he is the author of Forever Fish.
Jay Harlow is the author or coauthor of many cookbooks, including West Coast Seafood, The Microbrew Lover’s Cookbook, Once Upon a Bagel, Beer Cuisine, The Art of the Sandwich, Shrimp, The Grilling Book, and The California Seafood Cookbook. His articles have appeared in several food and beverage magazines and newspapers, and his column on seafood, ?The Fishmonger,” ran for more than ten years as a weekly feature of the San Francisco Chronicle food section.
Rick Moonen is a celebrated seafood chef and an early champion of sustainable fishing practices. In 2005 he opened RM Seafood and r bar café at Mandalay Bay in Las Vegas. He is a founding member of the Seafood Choices Alliances and is on the board of advisors for the French Culinary Institute. In 2010 he was a finalist on the second season of Bravo’s Top Chef Masters.
"About the title" may belong to another edition of this title.
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