Cover image for Mariner's menu : 30 years of fresh seafood ideas
Title:
Mariner's menu : 30 years of fresh seafood ideas
Author:
Taylor, Joyce A.
Personal Author:
Publication Information:
Raleigh : North Carolina Sea Grant, [2003]

©2003
Physical Description:
286 pages : illustrations (some color) ; 25 cm
General Note:
Includes index.

"UNC-SG-03-02"--P. [4] of cover.
Language:
English
ISBN:
9780807855133
Format :
Book

Available:*

Library
Call Number
Material Type
Home Location
Status
Central Library TX747 .T38 2003 Adult Non-Fiction Non-Fiction Area
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Summary

Summary

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.


Reviews 1

Publisher's Weekly Review

A red neon fish beckons from the shiny black cover of this volume by Taylor, which is produced by the North Carolina Sea Grant (NCSG). Funded through the National Oceanic and Atmospheric Administration and the state of North Carolina, NCSG "links expert university researchers to coastal communities." In her quarterly "Mariner's Menu" newsletter (which goes out to 3,000 subscribers), Taylor circulates the best recipes tested in their seafood lab kitchen. Volunteers meet monthly to explore their coastal bounty and educate cooks about the versatility of seafood. The traditional dishes included are for cooks of all levels. Recipes, which are easily accessible thanks to the book's enclosed spiral binding, include Baked Fillet of Flounder Stuffed with Crab, Baked Grouper with Green Onion and Mushroom, Italian Fish Stew and Shrimp and Oyster Jambalaya. Taylor helpfully begins her book with tips on cleaning and storing fish and answers such often-asked questions as "Is it healthy to eat shellfish?" (Sept.) Copyright 2003 Reed Business Information.


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