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Specific Ingredients - Seafood

  • ISBN: 978-1-77050-183-6
    Dimesions: 8 x 9
    Page Count: 144
    Binding: Paperback with flaps
    Features: 40 recipes; colour throughout; illustrations

    How to Make Love to a Lobster

    An Eclectic Guide to the Buying, Cooking, Eating and Folklore of Shellfish
    AVAILABLE JUNE 2013 Making love to a lobster—that is, buying, cooking and eating lobster—is a lot easier than you might think. And if you’ve ever thought that you’d like to get close enough to a lobster (or any kind of shellfish) to tame it into submission, but didn’t really know how to start, then... Read More

  • ISBN: 978-1-77050-109-6
    Dimesions: 8 x 9
    Page Count: 448
    Binding: Hardcover with dustjacket
    Features: 241 recipes, 94 photographs, colour throughout, index

    Everyone Can Cook Everything

    Eric Akis is back with the long-awaited compendium of his bestselling Everyone Can Cook series. From his original book, Everyone Can Cook, to his subsequent guides to cooking midweek meals, slow cooker meals, appetizers, seafood and cooking for celebrations, Eric Akis has been lauded by food writers across the country for delivering recipes that really... Read More

  • ISBN: 978-1-77050-016-7
    Dimesions: 8 x 10
    Page Count: 328
    Binding: Paperback with flaps

    The Ocean Wise Cookbook

    Seafood Recipes That Are Good for the Planet
    Ocean Wise is a nation-wide conservation program designed to educate restaurants and consumers about the issues surrounding sustainable seafood. Created by the renowned Vancouver Aquarium, Ocean Wise has an affiliation with restaurants, markets, suppliers and food services, striving to ensure that everyone works together to make ocean-friendly buying choices in an environmentally conscious world. In The... Read More

  • ISBN: 978-1-77050-004-4
    Dimesions: 11 x 11
    Page Count: 192
    Binding: Hardcover with dustjacket
    Features: colour throughout, including colour photographs

    C Food

    From the restaurant the Globe and Mail called “the most original and exciting fish and seafood restaurant this country has ever seen” comes their much-anticipated cookbook. Vancouver’s C Restaurant is world-renowned for its innovation, taking classic dishes to new and unexpected places—and owner Harry Kambolis and executive chef Robert Clark do... Read More

  • ISBN: 1-55285-860-x; 978-1-55285-860-8
    Dimesions: 8.25 x 9.5
    Page Count: 184
    Binding: Paperback

    Halibut

    The Cookbook
    Favorite recipes for a popular fish. Halibut has become increasingly popular in fish stores and supermarkets nationwide. The firm, succulent flesh of halibut is low in fat and well suited for all cooking methods. This collection includes 120 recipes traditional favorites along with 40 new ones from award-winning author and... Read More

  • ISBN: 1-55285-737-9; 978-1-55285-737-3
    Dimesions: 8.25 x 9.25
    Page Count: 144
    Binding: Paperback

    Fish and Shellfish

    100 seafood dishes for every occasion and taste. Fish and Shellfishshows how to prepare this healthy choice simply and with stunningresults. The book is organized by type of fish and Shellfish and eachchapter opens with an identification guide. Step-by-step photographsdemonstrate the essential culinary equipment and the best preparationand cooking... Read More

  • ISBN: 1-55285-679-8; 978-1-55285-679-6
    Dimesions: 8.5 x 11
    Page Count: 192
    Binding: Paperback with flaps

    Cooking Seafood

    Complete with beautiful photographs and easy-to-follow instructions, Cooking Seafood covers all the essentials of preparing seafood. It's filled with delicious recipes for fish, squid, shellfish, crab, and more from all the seas of the world. Special spreads explore the various aspects of cooking seafood -- including using marinades in different cuisines -- and... Read More

  • ISBN: 1-55285-645-3; 978-1-55285-645-1
    Dimesions: 8.25 x 9.5
    Page Count: 184
    Binding: Paperback

    Salmon

    The Cookbook
    High in omega-3 and low in fat, salmon is the world's healthiest and most popular fish. The best salmon recipes from Whitecap Books are here in one indispensable volume. Salmon: The Cookbook is complete with full color photos and more than 120 recipes that feature both Atlantic and Pacific salmon. Conveniently organized by meal... Read More

  • ISBN: 1-55285-542-2; 978-1-55285-542-3
    Dimesions: 9.5 x 9.5
    Page Count: 128
    Binding: Paperback with flaps

    The Great Sushi and Sashimi Cookbook

    If there is one word to describe Japanese cuisine then it has to be"artistic" in its purest sense. No other cuisine is so in harmony withnature, reflecting the rhythm of the seasons. No other accords foodsuch awesome respect. No other prepares it with such an eye to detail -color, texture,... Read More

  • ISBN: 1-55285-539-2; 978-1-55285-539-3
    Dimesions: 9.5 x 9.5
    Page Count: 128
    Binding: Paperback with flaps

    The Great Scallop and Oyster Cookbook

    Just mention scallops or oysters and the taste buds start to tingle.The mind conjures up visions of scallops in cheese sauce or with garlicor just steamed, while it plays with oysters on the half shell orRockefeller. The recipes for these tasty treats and more are featuredin this book. You will... Read More
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