North Atlantic Seafood: A Comprehensive Guide with Recipes

Overview

The second installment in Alan Davidsons acclaimed seafood trilogy, NORTH ATLANTIC SEAFOOD is a comprehensive survey of the oceanic bounty found between the coasts of Europe and the shores of North America. The new edition provides detailed scientific descriptions of over 100 species, complemented by accounts of how the various fish, crustaceans, and mollusks are used in the cuisines of the North Atlantic region. A vast amount of information is imparted in Davidsons inimitable style, making the volume as ...

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Overview

The second installment in Alan Davidsons acclaimed seafood trilogy, NORTH ATLANTIC SEAFOOD is a comprehensive survey of the oceanic bounty found between the coasts of Europe and the shores of North America. The new edition provides detailed scientific descriptions of over 100 species, complemented by accounts of how the various fish, crustaceans, and mollusks are used in the cuisines of the North Atlantic region. A vast amount of information is imparted in Davidsons inimitable style, making the volume as accessible as it is authoritative. The recipe collection spans from France (Fillets of Sole with Morels) to Spain (Galician Octopus Pie) to South Carolina (She-Crab Soup) to Greenland (Marinated Halibut Fins). Superbly helpful, knowledgeable, and witty, this is a fascinating tour through the cultures and cuisines of the Atlantic, and the waters that gave rise to them.‚Ä¢ The original edition of NORTH ATLANTIC SEAFOOD received the prestigious Glenfiddich Gold Medal award and the André Simon Award.‚Ä¢ With over 100 line drawings and 200 regional recipes, this landmark volume is an essential part of any serious cooks library.Awards2002 James Beard Cookbook Hall of FameReviews"Mr. Davidson . . . has vast, multilingual acquaintance with the cuisines as well as the fishes of the world. . . . Davidson gives fish their rightful names in all the relevant languages and dialects; he supplies excellent regional recipes, and line drawings that will help you know what you are buying. You may gather that I love these books." -Barbara Kafka

A reference guide to all the fish, crustaceans and mollusks of the North Atlantic, complete with recipes for all the North Atlantic countries.

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Product Details

  • ISBN-13: 9781580084505
  • Publisher: Ten Speed Press
  • Publication date: 4/15/2003
  • Edition description: 3RD
  • Edition number: 2
  • Pages: 512
  • Product dimensions: 6.80 (w) x 10.25 (h) x 1.10 (d)

Meet the Author

ALAN DAVIDSON is one of the worlds leading authorities on fish and fish cookery. In 1975, he retired from Britain's diplomatic service to pursue a fruitful career as a food historian and writer. Cofounder and editor of the prestigious food journal Petits Propos Culinares, Alan has authored many books, including the award-winning Oxford Companion to Food and NORTH ATLANTIC SEAFOOD, which was inducted into the James Beard Foundation Cookbook Hall of Fame in 2002. He lives with his wife, Jane, in London, England.

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Sort by: Showing all of 3 Customer Reviews
  • Anonymous

    Posted December 15, 2005

    An Essential Book for the Kitchen

    An incomparable compilation of fishy information (names, characteristics, distribution) and general advice on cooking and eating, coupled with a multinational collection of recipes, sorted by country and cross referenced to fish types. Not your glossy cookbook with appetising photographs, but an excellent source of guidance on what to buy, or how to prepare whatever it is that you have just bought. I've worn out one edition and must buy a replacement.

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  • Anonymous

    Posted February 5, 2005

    my 'fishbible'

    fishnames in many languages, very few mistakes, many historical comments! it's great fun to read this book! i bought the second edition and i will even buy the third one!!!

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  • Anonymous

    Posted February 22, 2009

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