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NORTH ATLANTIC SEAFOOD: A COMPREHENSIVE GUIDE WITH RECIPES - 2ND EDITION
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NORTH ATLANTIC SEAFOOD: A COMPREHENSIVE GUIDE WITH RECIPES - 2ND EDITION

Author: Alan Davidson
Publisher: TEN SPEED PRESS, Jan 2003
Binding: Softcover
ISBN: 1-58008-450-8

Synopsis
Provides detailed scientific descriptions of 100+ species, complemented by accounts of how the various fish, crustaceans, & mollusks are used in the cuisines of the N. Atlantic region. Superbly helpful, knowledgeable, & witty. 7x10 inches, 512 pgs.

More Information
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.

The original edition of North Atlantic Seafood received the prestigious Glenfiddich Gold Medal award and the Andr Simon Award.

With over 100 line drawings and 200 regional recipes, this landmark volume is an essential part of any serious cooks library.


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

ABOUT THE AUTHOR:
Alan Davidson
is one of the worlds leading authorities on fish and fish cookery. In 1975, he retired from Britains Diplomatic Serviceafter serving in Egypt, Tunisia, and Laos, where he was British Ambassadorto pursue a fruitful career as a food historian and writer. Cofounder and editor of the prestigious food journal Petits Propos Culinaires, Alan has authored many books, including the award-winning Oxford Companion to Food. He lives with his wife, Jane, in Chelsea, London.


 
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