THE WILD FISH COOKBOOK: RECIPES FROM NORTH AMERICA'S TOP FISHING RESORTS AND LODGES
Author: David Kasabian & Anna Kasabian
Publisher: CREATIVE PUBLISHING/QUAYSIDE, Nov 2007
A unique collection of 80 freshwater & saltwater recipes that provide fishing enthusiasts with the benefits of a fishing resort vacation at home.
For recreational fishing enthusiasts, participants, and foodies, finding ways to prepare, cook, and enjoy the daily catch is a large part of the fun. Since not everyone can always reach the premier waters where rich fishing resources can be found, everyone can have access to those enticing areas with the recipes found in The Wild Fish Cookbook. This unique collection of 80 fully tested freshwater and saltwater fish recipes is culled from the U.S. and Canadas outstanding fishing lodges and resorts, from the Bering Sea to the Gulf of Mexico and the Atlantic to the Pacific. Keen fishermen and armchair enthusiasts alike will enjoy these recipes which allow home cooks to recreate dishes from some of their favorite fishing locations and top-rated resorts. The recipes will appeal to all skill levels, whether you catch your own or buy from the local market. Recipes include dishes that are grilled, pan fried, baked, broiled, barbequed, poached, stewed, and steamed, as well as casseroles, sauces, marinades, salsas, and other cooking methods that work well with various fish species. 15-20 sidebars (plus various tips throughout) on different topics, ranging from wine pairing to fishing tips, round out this delicious, easy-to-use collection.
* This is a unique collection of freshwater and saltwater recipes that provide fishing enthusiasts with the benefits of a fishing resort vacation at home.
* This book will delight the fishing & outdoor enthusiasts and food enthusiasts alike.
About the Author:
David and Anna Kasabian are husband and wife who team up to write about all aspects of good food. Anna is the author of ten other books, and is a frequent contributor to national magazines, including Coastal Living, Yankee and Cottage Living. David is a high honors graduate of the Culinary Institute of America. He works as a chef and food writer. He and Anna co-authored the critically acclaimed The Fifth Taste: Cooking with Umami (Universe).