Fischkochbuch: Wenn Sie endlich Fisch perfekt auf den Punkt garen mochten - ohne komplizierte Techniken und ohne Spezialzutaten - dann lesen Sie weiter.
Seafood Lovers Florida covers the culture of seafood in the Sunshine State and features the history of the cuisine, recipes both original and contributed by restaurants, and where to find, and most importantly consume, the best of the best local offerings.
Seafood Lovers Florida covers the culture of seafood in the Sunshine State and features the history of the cuisine, recipes both original and contributed by restaurants, and where to find, and most importantly consume, the best of the best local offerings.
The New England Catch is a collection of 100 seafood recipes plus recipes for complementary side-dishes, breads and desserts with stories about and photos of the New England fishing industry and the fisherman.
'Not just an elegant love letter to the anchovy, but the only book you'll ever need on one of the world's greatest ingredients' Tom Parker Bowles'A gloriously geeky, deeply researched and hugely entertaining journey that gives this small fish the epic treatment it deserves' Heston Blumenthal'Between these covers is an anchovy odyssey, a journey in search of a small fish of enormous importance.
Pescetarier-Kochbuch: Wie Sie in 20 Minuten frische Fisch- und Veggie-Rezepte kochen - ohne Spezialzutaten, obwohl Ihr Alltag randvoll istSie mochten gesunder essen, weniger Fleisch, mehr Omega-3 und pflanzliche Vielfalt aber ohne stundenlang in der Kuche zu stehen oder in drei Feinkostladen einkaufen zu mussen?
With its clear defined photos and easy to read recipes, The Food of Miami contains everything you need to know to create over 80 delicious and authentic dishes from Miami.
With its clear defined photos and easy to read recipes, The Food of Miami contains everything you need to know to create over 80 delicious and authentic dishes from Miami.
A glorious update of a modern classic - full of colourful recipes that evoke Italian life at its most enticing, Passione is the story of Gennaro Contaldo's upbringing in Italian food and will teach you to cook like a true Italian.
Bestselling author and food writer Debra Samuels uses her unique skills and deep love of Japan to make the cuisine of her adopted country attainable in My Japanese Table.
Early in life, North Carolinian Debbie Moose encountered fish primarily in stick form, but once she experienced her first raw oyster and first fried soft-shell crab, their pure flavors switched her on to shellfish and fish forever.
While many fish, from bream and crappie to bass, trout, and shad, are popular in the South, none of them has settled as thoroughly in southern culture as the humble, bewhiskered, bottom-dwelling catfish.
Recalling boyhood shrimping expeditions with his father and summoning up the aromas and flavors of a southern shrimp boil or shrimp fry, chef Jay Pierce brings Americas favorite shellfish to center stage with fifty recipes for southern classics, contemporary dishes, and international delicacies.
Journalist Richard Schweid first learned the strange facts of the freshwater eels life from a fisherman in a small Spanish town just south of Valencia.
A collection of 120 fish and shellfish dishes, all made using accessible yet sustainable fish - from salmon and trout to bream and bass to mussels and crayfish.
Early in life, North Carolinian Debbie Moose encountered fish primarily in stick form, but once she experienced her first raw oyster and first fried soft-shell crab, their pure flavors switched her on to shellfish and fish forever.
Early in life, North Carolinian Debbie Moose encountered fish primarily in stick form, but once she experienced her first raw oyster and first fried soft-shell crab, their pure flavors switched her on to shellfish and fish forever.
Journalist Richard Schweid first learned the strange facts of the freshwater eels life from a fisherman in a small Spanish town just south of Valencia.
Bestselling author and food writer Debra Samuels uses her unique skills and deep love of Japan to make the cuisine of her adopted country attainable in My Japanese Table.
Crabs and oysters take center stage as Chef Bill Smith conveys his passion for preparing these sumptuous shellfish long associated with southern coastlines.
While many fish, from bream and crappie to bass, trout, and shad, are popular in the South, none of them has settled as thoroughly in southern culture as the humble, bewhiskered, bottom-dwelling catfish.
Recalling boyhood shrimping expeditions with his father and summoning up the aromas and flavors of a southern shrimp boil or shrimp fry, chef Jay Pierce brings Americas favorite shellfish to center stage with fifty recipes for southern classics, contemporary dishes, and international delicacies.
Crabs and oysters take center stage as Chef Bill Smith conveys his passion for preparing these sumptuous shellfish long associated with southern coastlines.
While many fish, from bream and crappie to bass, trout, and shad, are popular in the South, none of them has settled as thoroughly in southern culture as the humble, bewhiskered, bottom-dwelling catfish.
Crabs and oysters take center stage as Chef Bill Smith conveys his passion for preparing these sumptuous shellfish long associated with southern coastlines.
Recalling boyhood shrimping expeditions with his father and summoning up the aromas and flavors of a southern shrimp boil or shrimp fry, chef Jay Pierce brings Americas favorite shellfish to center stage with fifty recipes for southern classics, contemporary dishes, and international delicacies.
Join social media sensation Chef Abby Cheshire on a culinary adventure on the high seas, in this internationally inspired, travel-infused cookbook with over 100 recipes from fourteen incredible locations around the world.
Join social media sensation Chef Abby Cheshire on a culinary adventure on the high seas, in this internationally inspired, travel-infused cookbook with over 100 recipes from fourteen incredible locations around the world.
