Mariner's Menu: 30 Years of Fresh Seafood Ideas (Distributed for North Carolina Sea Grant) - Softcover

Softcover

ISBN 10: 0807855138 ISBN 13: 9780807855133

Publisher: University North Carolina Pr, 2003

Synopsis

Since 1973, representatives from home extension clubs in Carteret County, North Carolina, have met each month in a Morehead City kitchen to test new ways of handling, storing, and preparing fish and shellfish caught off the North Carolina coast. Their thirty years of seafood wisdom are now gathered in this comprehensive cookbook and guide for cooks who want to know more than just how to bake or fry fish. Mariner's Menu contains more than 160 original seafood recipes developed by the dedicated testers and tasters of the Seafood Lab kitchen. Many of these recipes, such as broiled tuna Provencal and steamed clams in wine broth, use easily available ingredients and require little preparation. Separate chapters instruct cooks on broiling, grilling, frying, and steaming. Important preparation techniques such as deboning fish, deveining shrimp, and cracking crab are illustrated in detailed drawings by Morehead City artist Connie Mason. Photographs by Scott D. Taylor of Beaufort reflect seafood's vital role in coastal communities. Packed with images, safety tips, helpful hints, and mouth-watering recipes, Mariner's Menu is more than a cookbook. It's a complete resource for handling, storing, preparing, cooking, and enjoying fresh seafood. |A complete seafood handbook that reflects 30 years of experience. Here are more than 160 original recipes for fish and shellfish developed by representatives from home extension clubs in coastal Carteret County, N.C. In addition to the recipes, the authors provide instructions for handling, storing, preparing, and cooking fresh seafood.

About this title

Review:

My seafood bible.--Port City Foodies

Joyce Taylor's recipes from Mariner's Menu: 30 Years of Fresh Seafood Ideas include fun and inventive ways to serve these healthy choices for your friends and family.--Coastwatch

Synopsis:

A collection of over 160 seafood recipes from the testers and tasters of the Seafood Lab kitchen. Many of the recipes, such as Broiled Tuna Provencal and Steamed Clams in Wine Broth, use easily available ingredients. There are separate chapters on broiling, grilling, frying and steaming.

About this edition

• Publisher: University North Carolina Pr
• Publication date: 2003
• ISBN 10: 0807855138
• ISBN 13: 9780807855133
• Binding: Spiral-bound
• Edition number: 1
• Number of pages: 300