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STALKING THE BLUE-EYED SCALLOP
Item #:25344
Your Price:$20.00
 
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STALKING THE BLUE-EYED SCALLOP

Author: Euell Gibbons
Publisher: Alan C. Hood Company, Apr 1997
Binding: Softcover
ISBN: 0-911469-05-2

Synopsis
Delightful book on an immense variety of foods which you can gather by the ocean's edge. Recipes and cooking tips all the way from varieties of bouillabaisse, chowders and clambakes to simple Epicurean treats such as boiled periwinkles dipped in melted butter. Accurate line drawings to aid in id-ing crabs, mussels, clams & numerous other shellfish; 6x9 inches, 332 pgs.

More Information
This is a book for lovers of seafood, with hundreds of recipes for both commonplace and exotic "fruits of the sea." Contained in these pages is the lore and experience needed to find and identify and then prepare for the table the wealth of food you can take from seacoasts all over North America.

Foreword by Shirley King. Illus by Catherine R. Hammond.

This foraging and cooking classic was first published in 1964 and has continued to be one of America's most appreciated works on the subject of seafood. As a young man, Euell Gibbons kept his family alive during the Dust-Bowl era by gathering wild foods. In later years he foraged for seafood all over the coastlines of North America and even Hawaii. He drew on his extensive experience and research to write his "Stalking" series, books which have entered the American lexicon and which remain the starting point for serious foragers.

Euell Gibbons tells how to forage for wild food in every coastal area of North America. Filled with accurate line drawings to aid in identifying crabs, mussels, clams and numerous other shellfish, the book also abounds in recipes and cooking tips all the way from varieties of bouillabaisse, chowders and clambakes to simple Epicurean treats such as boiled periwinkles dipped in melted butter.

WHAT THE EXPERTS ARE SAYING:
Here is a classic collection of inventive recipes and imaginative cooking ideas from the all-time master improviser and gatherer of healthful wild foods. "As valid today as more than two decades ago". --New York Times


 
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