This landmark scientific reference for scientists, researchers, and students of marine biology tackles the monumental task of taking a complete biodiversity inventory of the Gulf of Mexico with full biotic and biogeographic information.
Seafood is Nathan Outlaw's passion and he is renowned for his unique style of cooking which encourages the individual flavors of the fish and shellfish to shine through.
From individual grains to desert dunes, from the bottom of the sea to the landscapes of Mars, and from billions of years in the past to the future, this is the extraordinary story of one of nature's humblest, most powerful, and most ubiquitous materials.
Following the success of their self-published, IACP award-winning Flying Pans: Two Chefs, One World, Chefs Ron Oliver and Bernard Guillas of the prestigious and popular Marine Room in La Jolla, California, are back at it again with this stunning seafood cookbook.
Acclaimed as "e;the premier chronicler of America's complex relationship with our oceans"e; (Honolulu Weekly), David Helvarg has also been a war correspondent, investigative journalist, documentary producer, and private investigator.
The many economic factors affecting sustainability of the Gulf of Mexico region are perhaps as important as the waves on its shores and its abundant marine life.
Lobster is undoubtedly the worlds favorite seafood, and lobsters play a vital part in Maines economy and culture, for good reason--the best lobsters in the world are caught there and they are shipped all over the world to be enjoyed by the most discriminating of diners.
With more than a dash of Maine friendliness, Marjorie Standish serves up a bounty of satisfying dishes such as Finnan Haddie, Baked Stuffed Lobster, Old-Fashioned Clam Pie, Boothbay Harbor Crab Cakes, Lobster Casserole, and many moreall submitted over the years by faithful readers of Marjories wonderful newspaper column Cooking Down East.
Those who love food and travel can now enjoy a tasty collection of tapas-styles small plates based on Chef Marisol Murano's experience as an International Destination Chef.
Sharks: 101 Super Fun Facts And Amazing Pictures (Featuring The World's Top 10 Sharks) This book depicts the wonder of the world of Sharks in all its glory.
Try teaching a young child about oceans, seas and rivers and other bodies of water and you will most certainly have a difficult time capturing his/her attention.
Enjoy creating delicious authentic rustic recipes from 19th Century Italy with some of the original recipes that great cooks have been handing down for generations in this adaptation of Spring Books' Italian Cooking, originally published in London circa 1900.
Globe and Mail National BestsellerA sampling of seasonal recipes from Prince Edward Island and stories about the people, places and local ingredients that inspire them.
This single-volume resource explores the five major oceans of the world, addressing current issues such as sea rise and climate change and explaining the significance of the oceans from historical, geographic, and cultural perspectives.
Conus is the largest genus of animals in the sea, occurring throughout the world's tropical and subtropical oceans and contributing significantly to marine biodiversity.
The fourth volume in the Harte Research Institute's landmark scientific series on the Gulf of Mexico provides a comprehensive study of ecosystem-based management, analyzing key coastal ecosystems in eleven Gulf Coast states from Florida to Quintana Roo and presenting case studies in which this integrated approach was tested in both the US and in Mexico.
More than three hundred recipes that use wild game, fresh and saltwater foods, and natural seasonings, to bring the taste of the outdoors to your table.
As an ingredient, canned seafood often gets short shrift; it's often considered a mundane filler for salads, casseroles, and sandwiches by those in a hurry or on a budget.
