Easy Mussels Cookbook

Tender, plump, and tasty, the blue mussel (Mytiius edulis) is treasured in most of the world's cuisines but strangely ignored in North American cooking. This edible mollusk is naturally abundant on both American coasts and easily cultivated. As over-harvesting makes many other seafoods ever more scarce and expensive, the blue mussel offers an inexpensive and attractive alternative to more costly and wasteful sources of protein. To tempt American palates and draw attention to this remarkably versatile and nutritious seafood, Sarah Hurlburt has written The Mussel Cookbook. In her entertaining introduction, Hurlburt tells about mussels--how they live, how they saved a bridge from collapsing, why barrels of them appeared in American police stations, how they are farmed in Spain, France, and Holland. Then she offers over a hundred recipes. Whether you are a beginning cook or a devotee of haute cuisine, you will find recipes to match your abilities: simple dishes for the out-of-doors, appetizers, soups and stews, salads, casseroles, main dishes from abroad, and elegant party entrees. From Europe Hurlburt brings back paella, cannelloni, and souffle of mussels, among many others. From Asia come curried and stir-fried mussels as well as the delectable midia dolma. There are a dozen quick-and-easy tricks; there are flamed mussels and mussels Rockefeller. She describes how to clean and freeze mussels, and gives tips on how to use them. Sarah Hurlburt in collaboration with her husband, Graham, has spent many years learning about the blue mussel. Together they have studied European methods of mussel farming and begun their own experimental Cultivation project in Massachusetts. Ms. Hurlburt's recipes have been featured in the New York Times, the Boston Globe, the Boston Herald American, and Harvard Magazine. Stories about the Hurlburts' adventures with mussels have appeared in the Washington Post, the Cornell Quarterly, and the Marine Fisheries Review. A discussion of their work has appeared in the Congressional Record.

The Most Delicious Mussel Recipes. Get your copy of the best and most unique Mussel recipes from BookSumo Press! Come take a journey into the delights of easy cooking. The point of this cookbook and all BookSumo cookbooks is to exemplify the effortless nature of cooking simply. In this book we focus on Mussels. The Easy Mussel Cookbook is a complete set of simple but very unique Mussel recipes. You will find that even though the recipes are simple, the tastes are quite amazing. So will you join us in an adventure of simple cooking? Remember these recipes are unique so be ready to try some new things. Here is a Preview of the Recipes You Will Learn: American Seafood Bisque Heavy Creamed Mussels with Curry Maria's Seafood Marinara San Francisco Mussels Soup (Cioppino) Marseille Mussels Stew (Bouillabaisse) Mussels Fra Diavolo Stew Parisian Restaurant Mussels Chicago Town Braised Mussels Maria's Paella (One Pan Dinner) Oregon Potato Hot Pot Roasted Mussels and Clams Mussels Milanese Curry Cambodian Mussels Mussels Florentine Fried Mussels How to Make Mussel Vinaigrette Ginger Basil Mussels Saucy Spanish Mussels Mussels Martinique Mussels Toscano Creamy Dijon Mussels Topped Mussel Platter Country Style Mussels with Leeks Much, much more! Related Searches: Mussel cookbook, Mussel recipes, Mussels, Mussel cook book, clam recipes, clam cookbook, seafood cookbook

Steamy Kitchen creator Jaden Hair, top Asian cooking blogger, gives a healthy and truly inspired overhaul to more than 120 classic Asian recipes, making them accessible and easy for home cooks. As the creator of the beloved blog Steamy Kitchen, Jaden Hair knows how to make Asian food accessible—and exciting—to home cooks. Now, with humor and a can-do attitude, Jaden presents this collection of her quick and flavorful recipes for healthy Asian dishes, most of which are naturally gluten-free and light on meat. With her infectious passion for cooking, Jaden teaches you how to shop for the best Asian ingredients, stock your pantry to streamline weeknight meals, and master delicious Asian cooking at home. Featuring good-enough-to-eat photography shot by Jaden herself, this book speaks to a new wave of healthy eaters without sacrificing flavor, ease, and fun. Jaden makes Asian foods seem approachable, not intimidating, and also offers new material for experienced Asian cooks looking to expand their repertoires. Doing away with gloppy sauces, oily stir-fries, and high calorie counts, these vibrant and unquestionably unique dishes are inspired makeovers of authentic dishes from China, Indonesia, Japan, Korea, Thailand, and Vietnam. Recipes such as Chicken-Mango Lettuce Cups, Seafood Curry Noodle Soup, Vietnamese Summer Rolls with Grilled Tofu, Korean Tacos My Way, and a Thai-inspired Peach and Basil Smoothie are perfectly suited for everything from casual dinners to impromptu parties and gatherings. Jaden’s conversational style will make you feel as if you have a knowledgeable friend in the kitchen, guiding you through the process. With Jaden on your side, you can learn to cook fast, fresh, tasty Asian dishes that family and friends—from seasoned foodies to picky kids—will enjoy and request time and time again!

IACP AWARD FINALIST • Reimagine Italian-American cooking, with more than 125 recipes rich with flavor and nostalgia from the celebrated husband-and-wife chef team of Michelin-starred Don Angie in New York City. “Every bit of warmth and hospitality that you feel when you walk into Don Angie pours out of every page of this magical book.”—Michael Symon ONE OF THE BEST COOKBOOKS OF THE YEAR: New York Post, Minneapolis Star Tribune, Food52, Epicurious, Taste of Home The words “red sauce” alone conjure images of an Italian-American table full of antipasti, both hot and cold, whisked off to make room for decadent baked pastas topped with molten cheese, all before a procession of chicken parm or pork chops all pizzaiola—and we haven’t even gotten to dessert. It’s old-school cooking beloved by many and imbued with a deep sense of family. In Italian American, Angie Rito and Scott Tacinelli, the chefs of critically acclaimed Don Angie in New York City’s West Village, reinvigorate the genre with a modern point of view that proudly straddles the line between Italian and American. They present family classics passed down through generations side-by-side with creative spins and riffs inspired by influences both old and new. These comforting dishes feel familiar but are far from expected, including their signature pinwheel lasagna, ribs glazed with orange and Campari, saucy shrimp parm meatballs, and a cheesy, bubbling gratin of broccoli rabe and sharp provolone. Full of family history and recipes that will inspire a new generation, Italian American provides an essential, spirited introduction to an unforgettable way of cooking.

"The history of the Acadian culinary tradition, with recipes from the past and present."--

The Most Delicious Mussel Recipes. Get your copy of the best and most unique Mussel recipes from BookSumo Press! Come take a journey into the delights of easy cooking. The point of this cookbook and all BookSumo cookbooks is to exemplify the effortless nature of cooking simply. In this book we focus on Mussels. The Easy Mussel Cookbook is a complete set of simple but very unique Mussel recipes. You will find that even though the recipes are simple, the tastes are quite amazing. So will you join us in an adventure of simple cooking? Remember these recipes are unique so be ready to try some new things. Here is a Preview of the Recipes You Will Learn: Mussel Vinaigrette Sanibel Island Style Mussels Mussels Thai Style Italian Mussels Stew Genuine Spanish Rice with Mussels Moroccan Mussels Japanese Mussels Simple Portuguese Mussels Mussels South East Asian Style Traditional Greek Mussels Much, much more! Related Searches: Mussel cookbook, Mussel recipes, Mussels, Mussel cook book, seafood recipes, seafood cookbook, fish recipes cookbook

From Coho and sockeye to Dungeness and Kumamoto For thousands of years, the abundance of fish and shellfish in the Pacific Northwest created a seafood paradise for the Indigenous peoples hunting and gathering along the region’s pristine waterways, and, later, for the Chinese, Scandinavian, Filipino, and Japanese immigrants (along with many others), who have made this region home. Drawing on these diverse influences, the region fostered a cuisine that is as varied as its people, yet which remains specifically Northwestern. Here, food writer Naomi Tomky leads readers through an exploration of this cuisine. She starts with the basics of buying great-tasting and sustainable seafood, surveys the variety of seafood on offer—from stars like halibut and oysters to unsung heroes like lingcod and smelt—and shares 75 delicious recipes reflecting the people who live in the region today, including Red Curry Mussels, IPA-Battered Cod, Dungeness Crab Deviled Eggs, and Pink Scallop Ceviche. From the first cut of salmon, prized for its rich flavor and versatility, to the last crack of the sweet Dungeness crab, Tomky covers grilling, curing, and baking, and shares secrets for tricky tasks like removing pin bones and mussel beards. She explains how flavor-packed spot prawns put other shrimp to shame and why the region’s razor clams are unparalleled. For curious seafood rookies in search of the perfect fool-proof salmon and barnacled fish-cooking veterans looking for a new way to enjoy their favorite catch, The Pacific Northwest Seafood Cookbook is a must-have guide to cooking, and eating, the region. Including recipes from Tom Douglas, Shiro Kashiba, Bonnie Morales, Mutsuko Soma, Ethan Stowell, Jason Stratton, John Sundstrom, and more.