Author | : United States International Trade Commission |
Publisher | : |
Total Pages | : 52 |
Release | : 1981 |
Genre | : Atlantic herring |
ISBN | : |
Author | : United States International Trade Commission |
Publisher | : |
Total Pages | : 52 |
Release | : 1981 |
Genre | : Atlantic herring |
ISBN | : |
Author | : L.C. Tyler |
Publisher | : Felony & Mayhem Press |
Total Pages | : 261 |
Release | : 2015-11-15 |
Genre | : Fiction |
ISBN | : 1631940589 |
In this Edgar-nominated cozy series opener, a second-rate British crime novelist and his quirky agent investigate his devious ex-wife’s murder. A mediocre mystery-writer (and thus a purveyor of red herrings), Ethelred Tressider has even less interest in writing his books than his (dwindling) fan base has in reading them, and his agent—the pesky, nosy, vulgar, chocolate-chomping Elsie—has no interest in them at all. But with a name like Ethelred, things can always get worse, and when Ethelred’s dishy ex-wife turns up dead, they do. The Case of the Dead Dish is the most exciting project Elsie’s come across in years, but however much she bullies Ethelred he refuses to take much interest in the mystery. Chalk it up to some pathetic mid-life crisis? Maybe. But how much more interesting would it be to note that Ethelred’s lack of interest raises what might be called some extremely interesting questions? Praise for The Herring-Seller’s Apprentice “Fans of comic mysteries will welcome British author Tyler’s debut.” —Publishers Weekly “Tyler is a stylish writer, and his humor is both subtle and sly.” —Booklist
Author | : Adrian Miller |
Publisher | : UNC Press Books |
Total Pages | : 352 |
Release | : 2013-08-15 |
Genre | : Cooking |
ISBN | : 1469607638 |
2014 James Beard Foundation Book Award, Reference and Scholarship Honor Book for Nonfiction, Black Caucus of the American Library Association In this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition. Focusing each chapter on the culinary and social history of one dish--such as fried chicken, chitlins, yams, greens, and "red drinks--Miller uncovers how it got on the soul food plate and what it means for African American culture and identity. Miller argues that the story is more complex and surprising than commonly thought. Four centuries in the making, and fusing European, Native American, and West African cuisines, soul food--in all its fried, pork-infused, and sugary glory--is but one aspect of African American culinary heritage. Miller discusses how soul food has become incorporated into American culture and explores its connections to identity politics, bad health raps, and healthier alternatives. This refreshing look at one of America's most celebrated, mythologized, and maligned cuisines is enriched by spirited sidebars, photographs, and twenty-two recipes.
Author | : Niklas Ekstedt |
Publisher | : Bloomsbury Publishing |
Total Pages | : 420 |
Release | : 2020-08-20 |
Genre | : Cooking |
ISBN | : 1472961978 |
'With equal parts of birch wood and passion, we keep the flames alive. We cook all our ingredients over an open fire. Charcoal and smoke are our most powerful tools. No electric griddle, no gas stove – only natural heat, soot, ash, smoke and fire. We have chosen these ways to prepare our food as a tribute to the ancient way of cooking. At Ekstedt it is the flames that are superior.' Through his bold flavours at the eponymous Michelin-starred restaurant, Niklas Ekstedt ignites our primal fire-side instincts. His abandonment of modern technology may be a little difficult to replicate in your own kitchen, but his spirit will convince you to get back to basics where you can. The restaurant, Ekstedt, is at the very heart and centre of the book, providing the foundation for Niklas' stories of seasonal, and regional, traditional Swedish cooking. Dishes from the restaurant, and in the pages of this sumptuous book, include braised lamb shoulder with seaweed butter and wild garlic capers, juniper-smoked pike and perch, ember-baked leeks with charcoal cream, pine-smoked mussels, and wood-oven baked almond cake. Stunning photography from David Loftus brings Niklas' recipes and the Nordic seasons to life. ------------------------------------------- Praise for Food From The Fire Best books of 2016 – London Evening Standard 'The Swedish cookbook that's about to set your world – ok – your dinner on fire' – Esquire Magazine
Author | : Tarleton Hoffman Bean |
Publisher | : |
Total Pages | : 1360 |
Release | : 1884 |
Genre | : Fishes |
ISBN | : |
Author | : United States National Museum |
Publisher | : |
Total Pages | : 1348 |
Release | : 1884 |
Genre | : Science |
ISBN | : |
Author | : John Manikowski |
Publisher | : Storey Publishing, LLC |
Total Pages | : 265 |
Release | : 2012-08-21 |
Genre | : Cooking |
ISBN | : 1603421912 |
Learn the best recipe for walleye, the subtlest way to smoke tuna, and a foolproof method for grilling bluefish. Master chef and fisherman John Manikowski presents 150 flavorful recipes for grilling and smoking freshwater and saltwater fish. In addition to tickling your taste buds, Manikowski provides step-by-step instructions for building a smoker of your own — on the grill, a backyard fire pit, or even in the wild. Wrap that smallmouth bass in cornhusks, soak that yellow perch in grapefruit marinade, and bring your appetite.
Author | : George M. Hall |
Publisher | : Springer Science & Business Media |
Total Pages | : 303 |
Release | : 2012-12-06 |
Genre | : Technology & Engineering |
ISBN | : 1461311136 |
As with the first edition this book includes chapters on established fish processes and new processes and allied issues. The first five chapters cover fish biochemistry affecting processing, curing, surimi and fish mince, chilling and freezing and canning. These established processes can still show innovations and improved theory although their mature status precludes major leaps in knowledge and technology. The four chapters concerned with new areas relevant to fish processing are directed at the increasing globalisation of the fish processing industry and the demands, from legislation and the consumer, for better quality, safer products. One chapter reviews the methods available to identify fish species in raw and processed products. The increased demand for fish products and the reduced catch of commercially-important species has lead to adulteration or substitu tion of these species with cheaper species. The ability to detect these practices has been based on some elegant analytical techniques in electrophoresis.