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1781246 Johnson, Paul:
Fish Forever
The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood
Preis:   € 29,90

Auflage: 1. Auflage
Verlag: John Wiley & Sons
Erscheinungsdatum: 07/2007
Seiten: 448 S.

ISBN-10: 0-7645-8779-X   
ISBN-13: 978-0-7645-8779-5


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Beschreibung
Advance Praise for Fish Forever
"This is the best book on seafood I know and, frankly, one of the most useful books on food as well. Paul has masterfully integrated recipes, shopping advice, health information, and plenty of delicious seafood lore, while translating the ubiquitous mantra of 'sustainability' into a practical and inspiring approach to cooking. I learned something on every page and plan to order a copy for every cook at Zuni."
--Judy Rodgers, chef and owner, Zuni CafE, san francisco, author of The Zuni CafE Cookbook
"At last, we have the fish book that everyone has been waiting for--encyclopedic, original, eco-conscious. Paul Johnson has practically defined what it means to be a purveyor of fish solely from sustainable sources. He tells us everything we need to know about keeping fish on the planet and how to enjoy them. This is the book that finally will get fish onto your table--and keep them there."
--Patricia Unterman, chef and owner, Hayes Street Grill, San Francisco
"This is a book where even old salts--those who've spent decades battling to make our waters fishable and our fish edible--will find something new. It is destined to become the essential reference source on seafood for consumers and cooks. Paul Johnson offers an insider's insight into seafood decision making that will be good for the person and the planet."
--Zeke Grader, Executive Director, Pacific Coast Federation of Fishermen's Associations
Inhalt
Acknowledgments.
TIMES HAVE CHANGED.
Good News, Bad News.
Fish Tales.
Wise Choices.
From Market to Table with Confidence.
FROM COOK TO FISHMONGER.
South by Southeast:The Bering Sea Moves.
Fish Alley.
Monterey Fish.
SELECTING, STORING, AND COOKING SEAFOOD.
Selecting Fresh Seafood.
Storing Fresh Seafood.
Cooking Seafood.
Seafood by the Seasons.
Balancing Risk and Reward When Choosing Healthy Seafood.
The Search for Sustainable Seafood.
THE BASICS: STOCKS , PREPARING WHOLE FISH, THE PANTRY, AND TOOLS.
Stocks.
Preparing Whole Fish for Cooking.
The Pantry: Basic Ingredients and Techniques.
Basic Tools.
THE FISH.
ANCHOVY.
BLACK SEA BASS.
BLUEFISH.
BREAM.
Atlantic Coast Scup.
European Daurade.
New Zealand Tai Snapper.
BUTTERFISH.
CATFISH.
CLAM.
Hard-Shelled Clams.
Soft-Shelled Clams.
COD.
Atlantic Cod.
Haddock.
Hake or Whiting.
Pollock.
CRAB.
Blue Crabs: Hard-Shell and Soft-Shell.
Dungeness Crabs.
Stone Crabs, King Crabs, and Snow Crabs.
Crabmeat.
CRAYFISH.
CROAKER, AT LANTIC.
DORY, JOHN.
GROUPER.
HALIBUT, CALIFORNIA.
HALIBUT, PACIFIC.
JACK.
LOBSTER.
American Lobster.
Spiny Lobster.
MACKEREL.
MAHIMAHI.
MONKFISH.
MUSSEL.
OCTOPUS.
ONO.
OPA H.
OYSTER.
American Oyster.
European Flat Oyster.
Kumamoto.
Olympia Oyster.
Pacific Oyster.
Other Varieties.
ROCKFISH.
Category 1.
Category 2.
Category 3.
SABLEFISH.
SALMON, WILD.
Chum (Keta).
Coho (Silver).
King (Chinook).
Pink.
Sockeye (Red).
Steelhead.
SAND DAB, PACIFIC.
SARDINE.
SCALLOP.
Bay Scallops.
Calico Scallops.
Sea Scallops.
SEA ROBIN.
SHAD.
SHRIMP, COLD-WATER.
SHRIMP, WARM-WAT E R.
SKATE.
SMELT.
SNAPPER.
SOLE: AMERICAN FLOUNDERS.
Atlantic Flounders.
Pacific Flounders.
Other Flounders.
SQUID.
STRIPED BASS, FARMED.
STRIPED BASS, WILD.
STURGEON.
SWORDFISH.
TILAPIA.
TROUT AND CHAR.
TUNA.
Bigeye.
Bluefin, Atlantic.
Bluefin, North Pacific.
Yellowfin.
TUNA, ALBACORE.
WEAKFISH.
WHELKS.
Periwinkles.
WHITE SEA BASS.
WRECKFISH.
Health Appendix.
OMEGA - 3S AND MERCURY: A BALANCING ACT.
RAW SEAFOOD: HOW TO STAY SAFE.
GLOSSARY O F HEALTH AND SAFETY CONCERNS.
PERSISTENT ORGANIC POLLUTANTS (POPS).
Fishing and Aquaculture Methods Appendix.
Bibliography.
Index.
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