A complete source for the
freshest seafood, fish, shrimp, crabs and lobster
available.
Capt. Dan Berg invites you to fish
through the pages of this web site in search for the perfect seafood
dinner. You will find the freshest seafood which can be delivered to
your door. You will also find some fine seafood recipes. In addition
information is also available on a variety of fishing equipment, tackle
and charters for those that want to catch their own fresh seafood.
Whether is lobster, king crab legs, shrimp, or New England clam chowder
you will find the recipe and seafood required for preparing the a great
seafood dinner.
The Seafood Cookbook
Book Description
In this unique, essential cookbook, Pierre Franey, author of The 60-Minute
Gourmet, goes beyond standard recipes to reinvent fish cooking for the
eighties. In The Seafood Cookbook: Classic to Contemporary, master chef
Franey and New York Times food critic and feature writer Bryan Miller have
created more than three hundred original recipes that combine classic
techniques, modern taste trends, and unrivaled convenience. The combination
of Franey's skills and invention and Miller's knowledge of the current food
scene as a professional critic have resulted in a book that melds the
fundamentals of classic cuisine with the movement in America toward lighter,
quickly prepared dishes.
Every, aspect of The Seafood Cookbook reveals the authors' intention to
remove the cloak of mystery that surrounds buying and preparing seafood.
Chapters are organized by cooking techniques since any one technique can
apply to a variety of fish. Each chapter -- on baking, sauteing,
deep-frying, grilling, poaching, and braising -- offers recipes for commonly
available fish in American markets. In keeping with Franey's 60-Minute
Gourmet philosophy, 70 percent of these recipes can be made in an hour, a
third of them can be made in thirty minutes. This lighter, faster, fresher
approach carries over to the later chapters on sauces, stocks, vegetables,
salads, and side dishes.
From classics like Oyster Stew and Salmon Mousse to the best synthesis of
French techniques and the new light cuisine -- deliciously realized in such
dishes as Fillets of Flounder with Parsley and Mustard Sauce, and Carpaccio
of Tuna with Ginger and Lime Dressing -- the recipes in The Seafood Cookbook
are as quick and easy as they are innovative.
The introductory chapters give clear instructions on how to buy and store
the freshest fish and shellfish. One hundred and fourteen original line
drawings beautifully illustrate the various species and basic techniques
such as cleaning shrimp and squid and forming quenelles. The final chapter,
offering a common-sense formula for pairing wine and seafood, is more
helpful than any wine list.
Once a food that intimidated many cooks, fish is now, thanks to Pierre
Franey and Bryan Miller, faster and easier to prepare, and more delicious
than ever before.
Inside Flap Copy
In this unique, essential cookbook, Pierre Franey, author of The 60-Minute
Gourmet, goes beyond standard recipes to reinvent fish cooking for the
eighties. In The Seafood Cookbook: Classic to Contemporary, master chef
Franey and New York Times food critic and feature writer Bryan Miller have
created more than three hundred original recipes that combine classic
techniques, modern taste trends, and unrivaled convenience. The combination
of Franey's skills and invention and Miller's knowledge of the current food
scene as a professional critic have resulted in a book that melds the
fundamentals of classic cuisine with the movement in America toward lighter,
quickly prepared dishes.
Every, aspect of The Seafood Cookbook reveals the authors' intention to
remove the cloak of mystery that surrounds buying and preparing seafood.
Chapters are organized by cooking techniques since any one technique can
apply to a variety of fish. Each chapter -- on baking, sauteing,
deep-frying, grilling, poaching, and braising -- offers recipes for commonly
available fish in American markets. In keeping with Franey's 60-Minute
Gourmet philosophy, 70 percent of these recipes can be made in an hour, a
third of them can be made in thirty minutes. This lighter, faster, fresher
approach carries over to the later chapters on sauces, stocks, vegetables,
salads, and side dishes.
From classics like Oyster Stew and Salmon Mousse to the best synthesis of
French techniques and the new light cuisine -- deliciously realized in such
dishes as Fillets of Flounder with Parsley and Mustard Sauce, and Carpaccio
of Tuna with Ginger and Lime Dressing -- the recipes in The Seafood Cookbook
are as quick and easy as they are innovative.
The introductory chapters give clear instructions on how to buy and store
the freshest fish and shellfish. One hundred and fourteen original line
drawings beautifully illustrate the various species and basic techniques
such as cleaning shrimp and squid and forming quenelles. The final chapter,
offering a common-sense formula for pairing wine and seafood, is more
helpful than any wine list.
Once a food that intimidated many cooks, fish is now, thanks to Pierre
Franey and Bryan Miller, faster and easier to prepare, and more delicious
than ever before
Seafood
Book Description
From crab cakes in a New York eatery, to moules mariniere in a
French bistro, or salty fish and chips on a windy boardwalk, seafood
is deliciously at home anywhere. Today, caviar is a costly
extravagance, and fish is a highlight on pricey restaurant menus, so
it is hard to imagine that seafood was once poor man's fare. But
tastes and values have changed and The Essential Seafood Cookbook -
with over 600 full-color photographs - shows how fresh seafood now
enjoys respect and popularity around the world.
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