Mariner's Menu: 30 Years of Fresh Seafood Ideas

Mariner's Menu: 30 Years of Fresh Seafood IdeasAuthor: Joyce TaylorSince 1973, representatives from home extension clubs in Carteret County, North Carolina, have met each morning in a Morehead City kitchen to test new ways of handling, storing, and preparing fish and shellfish caught off the North Carolina coast. Their thirty years of seafood wisdom are now gathered together in this comprehensive cookbook and guide for cooks who want to know more than just how to bake or fry fish. Mariner's Menu contains more than 160 original seafood recipes developed by the dedicated testers and tasters of the Seafood Lab kitchen. Many of these recipes, such as broiled tuna Provencal and steamed clams in wine broth, use easily available ingredients and require little preparation. Separate chapters instruct cooks on broiling, grilling, frying, and steaming. Important preparation techniques such as deboning fish, deveining shrimp, and cracking crab are illustrated in detailed drawings by Morehead City artist Connie Mason.Book DetailsPublisher: University of North Carolina PressYear Published: 2003ISBN: 0807855138Book Number: 0916424Binding: HardcoverDust Jacket: NoPages: 286Book ConditionVery Good. Internal Spiral, minimal wear.