A Return to Real Cooking deals with cookery.

Quite possibly the only fish and seafood cookbook you'll ever need, from the author of the award-winning website Hunter Angler Gardener Cook. So many people get all tense when faced with a piece of fish or a bag of shrimp. It's understandable: you went through all that effort to catch it, or, if you bought it from the store, we all know that fish isn't cheap. You don't want to mess things up. Hook, Line and Supper aims to cure that stage fright once and for all by breaking down the essence of fish and seafood cookery, allowing you to master the methods that bring out the best in whatever you catch or bring home from the market. Rather than focusing on specific species, Hook, Line and Supper zeroes in on broad, widely applicable varieties of fish - both freshwater and salt - that can substitute for each other, and clearly and carefully provides master recipes and techniques that will help you become a more competent and complete fish and seafood cook. Hank Shaw, an award-winning food writer, angler, commercial fisherman and cook at the forefront of the wild-to-table revolution, provides all you need to know about buying, cleaning, and cooking fish and seafood from all over North America. You'll find detailed information on how best to treat these various species from the moment they emerge from the water, as well as how to select them in the market, how to prep, cut and store your fish and seafood. Shaw's global yet approachable recipes include basics such as classic fish and chips and smoked salmon; international classics like Chinese steamed fish with chiles, English fish pie, Mexican grilled clams, and Indian crab curry; as well as deeply personal dishes such as a Maine style clam chowder that has been in his family for more than a century. It also features an array of fish and seafood charcuterie, from fresh sausages and crispy skin chips, to terrines and even how to make your own fish sauce. The most comprehensive guide to preparing and cooking fish and seafood, Hook, Line and Supper will become an indispensable resource for anglers as well as home cooks looking for new ways to cook whatever fish or seafood that strikes their fancy at the market.

Eating sustainable seafood is about opening your mind (and fridge) to a vast array of fish and shellfish that you might not have considered before--and the Pacific Coast is blessed with an abundance of wild species. With Lure, readers embark on a wild Pacific adventure and discover the benefits of healthy oils and rich nutrients that seafood delivers. This stunning cookbook, authored by chef and seafood advocate Ned Bell, features simple techniques and straightforward sustainability guidelines around Pacific species as well as 80 delicious recipes to make at home. You'll find tacos, fish burgers, chowders, and sandwiches--the types of dishes that fill bellies, soothe souls and get happy dinner table conversation flowing on a weekday night--as well as elegant (albeit still simple-to-execute) dinner party options, such as crudo, ceviche, and caviar butter.

Galton Blackiston is one of Britain's best-kept culinary secrets. Widely acclaimed throughout his much-loved home county of Norfolk and highly rated by his fellow chefs (Delia Smith and Simon Hopkinson among them), he embodies the very best of British cooking. Using the freshest ingredients to create simple yet stunning dishes, Galton consistently wows diners and critics alike. Delicious, easy to make and unpretentious, the mouthwatering recipes in Summertime are all evocative of the warmer months and transform straightforward meals into something truly special. Whether it's an irresistible breakfast of warm crumpets with blueberry butter, an impressive dinner-party dish of wild salmon, new potato and watercress terrine, or the perfect pork pie and homemade piccalilli to make that picnic memorable, the recipes are sure to inspire that summer feeling all year round.

Think you can cook better than Bobby Flay? Put your kitchen skills to the test and cook alongside Bobby and his competitors with more than 100 recipes from the hit show. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY FOOD NETWORK Beat Bobby Flay brings the excitement of the Food Network show stage into your home kitchen, with more than 100 recipes for breakfast and brunch, weeknight-worthy dinners, and stunning desserts that make every meal a winner. Bobby’s best recipes and other favorites from the show make appearances, from Seafood Fra Diavolo with Saffron Fettuccine (handmade pasta always wins the judges’ hearts) to Mushroom and Goat Cheese Chiles Rellenos (the secret: crispy Brussels sprout leaves) and Bittersweet Chocolate Soufflé. Sprinkled throughout Bobby’s recipes are behind-the-scenes stories of fan-favorite moments, tips to help you “beat the clock” when you’re pressed for time, and pro-chef suggestions for everything from meal prep to garnish (when in doubt, add anchovy breadcrumbs!). Alongside Bobby’s favorites are a wealth of recipes from his competitors on the show who beat Bobby Flay, including Alex Guarnaschelli’s Lobster Newberg, Marcus Samuelsson’s Doro Wat (Ethiopian chicken stew), and Shelby Sieg’s Lemon-Thyme Olive Oil Cake. The ultimate companion cookbook to one of the country’s favorite Food Network shows, Beat Bobby Flay also features beautiful, all-new color food photography as well as shots from everyone’s favorite episodes. With Bobby’s expertise and tried-and-true tips helping you stay in it to win it, you’ll be ready to crush any competition that comes your way!

Daniel Galmiche, a Michelin-starred chef and author of the French Brasserie Cookbook shows how to make authentic French dishes, using the ingredients found in the rural parts of the country, from orchard to meadow, river to seashore, in sustainable and stunningly inventive ways. Multiple-Michelin-starred Daniel Galmiche presents a fresh approach to French cooking. Taking inspiration and ingredients from meadow and orchard, from field to forest, and from river to sea, each recipe takes authentic French rural classics and elevates them to sophisticated dishes, full of flavour and easy to create at home. French cooking centres around one maxim: start with quality ingredients, and the resulting flavour and freshness of the dish will shine. Daniel shows how to showcase the humblest of ingredients, with tips on how to source them sustainably and seasonally. Starters, mains, sides and desserts are organised by the origin of their key ingredient. From the orchard, spice a peach to make a mouth-watering accompaniment to duck. From the farmyard, make use of a chicken carcass to create a beautifully clear and nourishing broth. Or from the sea, home-smoke cod fillets with fennel-infused smoke and serve with a warm bean salad. With short ingredients lists and straightforward guidance on how to perfect chef-level techniques such as dehydrating and sous-vide without the fancy equipment, this book will allow you to master innovative French cuisine – and reduce food waste – with simplicity.

For more than 20 years, Sydney Seafood School has been teaching us how to prepare and cook the wonderful array of seafood found in our oceans and rivers. Now, for the first time, the School shares its wealth of tips and techniques, along with more than 80 outstanding recipes from Australia's leading chefs. Try your hand at Pete Evans' garlic prawns, David Thompson's grilled barramundi curry, or Alex Herbert's fish'n'chips. Or treat your friends and family to Tetsuya's crudo of leatherjacket, Neil Perry's bar rock cod tagine or Frank Camorra's Galician-style octopus. There's also expert advice on choosing and storing seafood, plus step-by-step photos of essential techniques, including filleting and butterflying fish, shucking oysters, cleaning squid and octopus, and preparing crabs, prawns, and bugs. With beautiful photos of all the recipes to help you decide what to make, and illustrations of the various species so you know what to look for at the fishmonger, Sydney Seafood School Cookbook will give you the know-how and confidence to prepare seafood at home--with delicious results every time.

In-depth survey looks at what people of the Bible ate, hunted, caught, and more.

Award winning writer Nigel Slater has gathered together a superb collection of recipes that warm, satisfy and please. REAL COOKING is not about fancy stocks, sauces and spun sugar baskets but understanding the little things that can turn a simple supper into something sublime.'This is real cooking. The roast potato that sticks to the roasting tin; the crouton from the salad that has soaked up the mustardy dressing ...; these are the things that make something worth eating. And worth cooking' Nigel Slater