As many books as you want!
Add this book to bookshelf
Grey
Write a new comment Default profile 50px
Grey
Read online the first chapters of this book!
All characters reduced
The Deep End of Flavor - cover

The Deep End of Flavor

Tenney Flynn

Publisher: Gibbs Smith

  • 2
  • 2
  • 0

Summary

More than 100 recipes, stories, and wine pairings from New Orleans’ chef Tenney Flynn of GW Fins restaurant. Delicious recipes and tips to help home cooks master cooking all kinds of seafood. Flynn gives readers a toolkit, from testing freshness at the market to pairing delicious fish recipes with sides and wines to create a finished menu.

Other books that might interest you

  • The Best from New Mexico Kitchens - cover

    The Best from New Mexico Kitchens

    Sheila MacNiven Cameron

    • 2
    • 2
    • 0
    This cookbook is a New Mexico classic. It features an assortment of recipes from the kitchens of New Mexico homes and restaurants, many of which have been featured in the pages of New Mexico Magazine. Inside you will learn how to prepare chile and how to build an horno as well as find recipes for traditional favorites including tortillas, guacamole, posole, biscochitos, sopaipillas, and sangria. Additionally, you will find dishes like fettine di manzo alla pizzaiola and moussaka alongside recipes for obscure regional specialties like Santa Clara Bread Pudding, High Country Pea Soup, Las Cruces Pecan Pralines, and Silver City Nuggets. 
    Savor and share the joys of New Mexican cooking as you prepare more than one hundred dishes from across the state in this remarkable collection of outstanding recipes.
    Show book
  • Game - River Cottage Handbook No15 - cover

    Game - River Cottage Handbook No15

    Tim Maddams

    • 0
    • 1
    • 0
    In the fifteenth River Cottage Handbook, Tim Maddams offers a comprehensive guide to harvesting and preparing game, and a host of delicious recipes. 
     
    Game offers some of the most intense, delicate, rich and varied meat around. And not only is it delicious, it can also be a healthy and more nutritious alterative to traditional red meats. Here, Tim Maddams gives an accessible guide to obtaining, assessing, preparing and cooking game, including pheasant, grouse, venison, partridge, hare, rabbit, boar and duck. 
     
    Tim begins by describing the characteristics of game species, then discusses ethical and sustainable hunting, preservation and seasonality. Next he gives a step-by-step guide to skinning, feathering and butchering techniques (and if you don't have a fresh supply, how to buy game meat). Lastly he shares his seriously tasty recipes from the River Cottage kitchen, such as Slow-roast spiced soy duck, Quick-smoked duck, Lasagne of game and wild mushrooms, Partridge with pumpkin and cider, Goose sausages, Gamekeeper's pie and Roasted hen pheasant with all the trimmings. 
     
    With an introduction by Hugh Fearnley-Whittingstall and colour photography throughout, Game is the indispensable guide to enjoying wild meat.
    Show book
  • Authentic Mexican Recipes - cover

    Authentic Mexican Recipes

    Olivia Smith

    • 1
    • 3
    • 0
    Mexican cuisine is as complex as other ancient cuisines, such as those of Indian Cuisine, China and Japan, with techniques and skills developed over thousands of years of history. It is created mostly with ingredients native to Mexico, as well as those brought over by the Spanish conquistadors, with some new influences since then.
     
    In addition to staples, such as corn and chile peppers, native ingredients include tomatoes, squashes, avocados, cocoa and vanilla, as well as ingredients not generally used in other cuisines, such as edible flowers, vegetables like huauzontle and papaloquelite, or small criollo avocados, whose skin is edible.
     
    Vegetables play an important role in Mexican cuisine. Common vegetables include zucchini, cauliflower, corn, potatoes, spinach, swiss chard, mushrooms, jitomate (red tomato), green tomato, etc. Other traditional vegetable ingredients include chiles, huitlacoche (corn fungus), huauzontle, and nopal (cactus leaves) to name a few.
     
    European contributions include pork, chicken, beef, cheese, herbs and spices, as well as some fruits.
     
    Tropical fruits, many of which are indigenous to Mexico and the Americas, such as guava, prickly pear, sapote, mangoes, bananas, pineapple and cherimoya (custard apple) are popular, especially in the center and south of the country.
     
    Here you will find more than 50 mexican recipes anyone can make and enjoy.
    Show book
  • The Crab Cookbook - cover

    The Crab Cookbook

    Whitey Schmidt

    • 0
    • 1
    • 0
    From the author of the best-selling The Official Crab Eater’s Guide and A Guide to Chesapeake Seafood Dining/ Bayside Views to Dine By, comes The Crab Cookbook, a wonderful collection of hundreds of delicious and elegant ways to prepare crab.
     
    There are recipes for every variety of crab you may want to serve, from the popular blue crab, stone crab claws, Dungeness crab, to Alaskan king crab legs. The impressive array of memorable meals features entrees from formal grilled dinners to casual summer fare.
     
    Specialty dishes include:•Crunchy crab nuggets•New Orleans crab spread•Baltimore crab soup•G.W.’s she crab soup•Crab meat and canteloupe salad•Chesapeake Bay crab salad•Maryland crab cakes•Oyster House Road crab cakes•Deale deviled crab•Northern Neck stuffed crab•Soft shell crabs with tarragon sauce•Spicy stuffed soft shell crab•Miles River crab imperial•Choptank crab fritters•Sizzling Dungeness crab legs
    Show book
  • Pam the Jam - The Book of Preserves - cover

    Pam the Jam - The Book of Preserves

    Pam Corbin

    • 0
    • 1
    • 0
    - 
    'Pam Corbin is the master, and the first person I turn to for everything to do with preserving. I've learnt so much from her'  
    – DIANA HENRY 
      
    Pam Corbin is the expert who professional cooks consult when they want to make jams, jellies, marmalades, chutneys, pickles or anything else to do with preserving. They know her as 'Pam the Jam', and this book is the culmination of her years of experience, distilled into more than 100 tried-and-tested recipes. Her jams, marmalades and fruit spreads contain far less sugar than traditional recipes, which means that they taste astonishingly fruity and delicious. Likewise, her chutneys and pickles are lighter and sprightlier than the old-fashioned kind.  
     
    Pam will show you how to make more unusual preserves too – such as glossy fruit cheeses to serve with everything from Stilton to manchego (which calls for her classic quince membrillo). Or creamy yet zesty fruit curd: there's a recipe for classic lemon curd, and also a wonderfully light lime and coconut one.  
     
    If you have an array of Pam's preserves in your store cupboard, you can transform any meal in an instant. She'll inspire you to dig into your jars of preserves to make spin-off recipes such as scrumptious lime cheesecake, cherry pie or spicy sausage rolls. Packed with detailed instructions, explanations and tips, this is the only preserve-making bible that you will ever need.
    Show book
  • Preserves - River Cottage Handbook No2 - cover

    Preserves - River Cottage...

    Pam Corbin

    • 0
    • 1
    • 0
    In the second of the River Cottage Handbook series, Pam Corbin explains how to turn Britain's seasonal gluts of fruit, vegetables, flowers and herbs into delicious preserves to enjoy all year around. 
     
    Preserving is a centuries-old way to make the most out of every season, stretching the more bountiful months into the sparser ones - and what's more, it is fun, rewarding and easy to learn. Explaining the history, science and basic processes of preserving, Pam Corbin guides us through a world of jams, jellies, butters, curds, pickles, chutneys, cordials, liqueurs, vinegars and sauces that can be made from local produce throughout the year. She includes 75 recipes, covering everything from traditional favourites such as raspberry jam, lemon curd, quince cheese and sloe gin, to fresh new combinations such as apple butter, cucumber pickle and nettle pesto.  
     
    The handbook includes seasonable tables, regional maps, flow charts of all the preserving processes and full-colour photographs throughout, and is completed by a directory of equipment and useful addresses. With a textured hard cover and an introduction by Hugh Fearnley-Whittingstall, Preserves is a concise and inspiring guide to an age-old art for kitchen beginners and keen preservers alike.
    Show book