Fishing 1 by 1

posted by admin on Feb 26

Editorial Reviews

For some, foods from other lands can seem strange, unappealing, or simply too different to even risk trying. Not so for Richard Sterling. Known around the world by many names — Conan of the Kitchen, the Indiana Jones of Gastronomy, and The Fearless Diner — he will try almost any delicacy at least once. In How to Eat Around the World, Richard takes readers on an international culinary tour, from the high style of European cuisine (Service á la Russe) to eating congealed blood from a wooden bowl in the Philippines, gently guiding conservative eaters to places in which they can feel comfortable trying unfamiliar dishes. Featuring 40% new material, chapter updates, new tips, and a new reference section, this book demystifies exotic cuisine and makes it accessible for everyone. Detailing the varying mores and dining customs worldwide, it explains how different cuisines have influenced each other, how food — like language — has migrated across continents, and how sharing meals can be the most meaningful way for one to learn about another’s culture and share a bit of one’s own.

Order How to Eat Around the World: Tips and Wisdom: Richard Sterling form Amazon.

posted by admin on Feb 17

Editorial Reviews

With terrain from rugged mountains to idyllic coastline Turkey has become a sought-after travel destination enjoyed not only for its beauty but its culinary wonders. In Turquoise Greg and Lucy Malouf visit spice markets and soup kitchens enjoy fish sandwiches on the Bosphorus and drink in ancient teahouses. The recipes inspired by their travels capture the enticing flavors that define Turkish cuisine from the ancient ruins of Pergamum to modern day Istanbul. Some are traditional favorites such as Little Kefta Dumplings in Minted Yogurt Sauce while many more—from Roast Chicken with Pine Nut and Barberry Pilav Stuffing to Pistachio Halva Ice Cream—are Greg’s own flavored with his years of experience cooking Middle Eastern food. With its hundreds of luscious photographs Turquoise is a chance to share in this unforgettable Turkish journey.

Order Turquoise: A Chef’s Travels in Turkey: Greg Malouf, Lucy Malouf form Amazon.

posted by admin on Feb 16

Editorial Reviews

From Publishers Weekly
Lebanese and Syrian cuisine gets an Australian accent in this half-cookbook, half-travelogue by the formerly married Maloufs. Greg, the chef, infuses the piquant classical flavors and age-old methods with new styling (Parmesan-Crumbed Quail), and sometimes vice-versa (Caesar salad with air-dried beef, Swiss Chard Risotto with Lobster), but he also presents many classics straight up, from Bedouin spinach and Lentil Soup to Lamb Shawarma and Crunchy Sesame Pistachio Cookies. Lucy’s narrative of the pair’s month-long sojourn in the Middle East provides a skeleton for the book, as her descriptions of their visits to dairies, butchers, bakers and preserve-makers precede recipes that incorporate yogurt and cheese, meats, assorted breads and condiments like the powerful red pepper paste or bitter orange marmalade. Her accounts of restaurants and sightseeing at times sound overly steeped in the tone of breathless articles from high-end travel magazines, but she also includes a good deal of historical information. Harvey’s splendid photography of people and landscapes in addition to food give the book an authentic and lively flair. The recipe instructions frequently lack specificity, but experienced cooks intrigued by the rich traditions of cooking and culture (and not dissuaded by the price) will find a solid guide in this book. (Nov.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review
Harvey’s splendid photography of people and landscapes in addition to food give the book an authentic and lively flair. … experienced cooks intrigued by the rich traditions of cooking and culture [...] will find a solid guide in this book. –Publishers Weekly

Order Saha: A Chef’s Journey Through Lebanon and Syria: Lucy Malouf, Greg Malouf form Amazon.

posted by admin on Feb 16

Editorial Reviews

This extraordinary cookbook from celebrated author Andreas Viestad explores the culinary wonders along the legendary spice route, from Zanzibar to India to Bali and everywhere in between. Part travelogue, part cookbook, this colorful volume captures the spirit of each region and reveals the origins of the spices now used in everyday cooking across the globe. Nearly 100 recipes, a glossary of spices, source list, and unforgettable color photographs document the people, places, and best of all the irresistible cuisine at every stop on the journey. Where Flavor Was Born brings the exotic flavors and cultures of the Indian Ocean into the home kitchen.

About the Author
Andreas Viestad is a food writer and TV chef. His television series New Scandinavian Cooking with Andreas Viestad airs in more than 50 countries. When not traveling, he lives in Norway and South Africa.

Mette Randem is an internationally renowned photographer based in Norway.

Order Where Flavor Was Born: Recipes and Culinary Travels Along the Indian Ocean Spice Route: Andreas Viestad, Mette Randem form Amazon.

posted by admin on Feb 2

Editorial Reviews

From Mario Batali, superstar chef and author of Molto Italiano and Italian Grill, comes an eating tour throughout Spain with his friend Gwyneth Paltrow.

Spain…A Culinary Road Trip is the companion book to the prime-time public television series Spain…On The Road Again. The premise is simple: Mario Batali and Mark Bittman are single-minded, food-obsessed friends who are constantly on the lookout for the food, wine, and cooking that is unique to Spain–and in this series they will find it. Gwyneth Paltrow and the Spanish actress Claudia Bassols are eager to enjoy all the pleasures the country has to offer, and each pair will be lured into the worlds of the other.

The foursome take the ultimate road trip adventure, showcasing the pleasures of Spain, the country’s regional cuisine, art, history, and culture, as they’ve never been seen before. Hundreds of gorgeous and candid photos, anecdotes, and more than seventy recipes from Mario appear in this scrapbook of the dream vacation through Spain.

About the Author

Mario Batali is a superstar chef, television personality, and author of the New York Times bestseller Italian Grill and Molto Italiano, winner of a James Beard Award. He lives in New York City, where he is the chef and owner of eight popular restaurants, including two Spanish joints, Casa Mono and Bar Jamón.

Gwyneth Paltrow is an Academy Award-winning actress. She lives in New York City and London.

Order Spain…A Culinary Road Trip: Mario Batali, Gwyneth Paltrow form Amazon.

posted by admin on Feb 2

Editorial Reviews

From Publishers Weekly
Starred Review. Alford and Duguid, authors of the acclaimed Mangoes & Curry Leaves, explore the food and peoples of the outlaying regions of present-day China, historically home to those not ethnically Chinese. Part travel guide and part cookbook, this collection looks at the cultural survival and preservation of food in smaller societies including that of the Tibetan, Mongol, Tuvan and Kirghiz peoples, among others. The authors include vivid color photographs of food, people and places of cultural significance. Recipes are tantalizing and mostly simple, and ingredients are surprisingly easy to find. The book is sectioned by food type rather than ethnicity, covering everything from condiments and seasonings to fish and meats to drinks and sweets. Dishes have the hint of the familiar, such as Oasis Chicken Kebabs, Tibetan Pork and Spinach Stir-Fry, and Market Stall Fresh Tomato Salsa, while others are less common but equally tempting, including Kazakh Pulao, Steamed Tibetan Momos, and Home-style Tajik Nan. Peppered throughout are the authors’ personal stories, which provide insight into each culture. A handsome and engaging collection suitable for travelers and cooks alike, this book will delight anyone with an interest in this part of the world.
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review
"With enticing recipes, engaging stories, and magnificent photographs, Beyond the Great Wall gives us thrilling insight into the fascinating world of the outlying regions of China." - Claudia Roden, author of Arabesque

Order Beyond the Great Wall: Recipes and Travels in the Other China: Jeffrey Alford, Naomi Duguid form Amazon.

posted by admin on Jan 15

Editorial Reviews

It’s one thing to return from a productive foray to the field or stream, but it’s something else to know what to do with the bounty you’ve lugged back with you. Regardless of your culinary skills, Preparing Fish & Wild Game will beguile you into bringing sport to the kitchen as it painlessly turns cooking what you’ve caught into as exciting an experience as taking it was in the first place.

With more than 100 recipes for fish (Hot and Sour Bass Soup; Lemon-Cucumber Stuffed Trout), big game (Moose Meatballs with Cranberry Barbecue Sauce; Venison Satay with Spicy Peanut Sauce), small game (Sour Cream Rabbit with Herbs; Sherried Squirrel), and birds of all feathers (Sautéed Wood Duck with Balsamic-Date Sauce; Wild Turkey Picatta with Morels; Partridge and Hazelnut Salad), this beautifully illustrated cookbook targets a cuisine that’s as adventurous as it is sophisticated. More importantly, it clearly details the techniques necessary both to create these feasts and to preserve what you can’t immediately use.

From simple pan-frying, poaching, grilling, and baking to the complexities of whipping up the appropriate stocks and sauces, Preparing takes you by the hand and leads you through the mysteries. Its combination of step-by-step text and accompanying photos also shows–as well as tells–you how to smoke, can, make sausage, clean and store fish, age and dress game, and safely freeze the wild harvest. With a guide like this, the only limit on a fascinating and natural array of flavors will be determined by your facility in the field, or lack of it. –Jeff Silverman

A complete guide for demonstrating how to fillet, skin, dress and clean all types of popular fish and wild game. Choose from over 200 pages of recipes, complete with nutritional information for each one. This book is loaded with great photos and illustrations that inspire you and guide you to the perfect meal.

Order Preparing Fish & Wild Game: The Complete Photo Guide to Cleaning and Cooking Your Wild Harvest: Editors of creative Publishing form Amazon.

posted by admin on Jan 14

Editorial Reviews

From Library Journal
Livingston’s comprehensive cookbook/ guide was originally published as Outdoor Life’s Complete Fish and Game Cookbook (1986); this revision contains about 20 percent new material. The text displays the author’s usual mix of quirky wit and vast knowledge of his subject. Some of the recipes seem rather nostalgic, but how many cookbooks cover “Rattlesnakes, Armadillos, and Varmints”? Libraries where the first edition was popular will want the revised version, as will other collections serving an appropriate clientele.
Copyright 1996 Reed Business Information, Inc.

Order Complete Fish & Game Cookbook: A. D. Livingston form Amazon.

posted by admin on Jan 14

Editorial Reviews

Review
A book about fly fishing in Alaska demands bright, bold strokes. Top Water has captured the spectacle. — Fish & Fly, Thomas Pero, Editor & Publisher, November 2004

If you can’t make the trip [to Alaska], here’s the next best thing. — Playboy, 1 March 2005

It’s the best blend of lyrical writing, gorgeous photography and technical knowledge that I’ve seen on the Great Land. — Outdoor Life, Jerry Gibbs, Fishing Editor, November 2004

Should be in every serious angler’s library. — Mel Krieger, Founder of Club Pacific, November 2004

The most in-depth treatment available on [fishing] the Last Frontier. It belongs on the shelf of everyone who fishes Alaska. — Fly Fisherman, Will Rice, 1 March 2005

A complete species-by-species guide to the ultimate fishing destination.

Top Water is a fishing book as immense in scope as the state it describes. Each of the ten major gamefish species is covered in chapters that give species biology and life history and then provide fishing information such as where to look for that fish, timing, tactics, fly theory, and gear requirements. From steelhead to cohos and sockeyes, from giant kings to feisty pinks, from vibrant rainbows to surprise grayling, char and lake trout, each chapter finishes with a thorough discussion of the species’ range in Alaska with highlights on those rivers and drainages that will interest fly fishers.

Alaska is a dream fishing destination for anglers from around the world. Top Water does justice to those fantasies with more than 100 beautiful and informative full-color photographs. You’ll see the natural beauty of the venues these fish inhabit as well as the details of what each species looks like, what kind of tackle you’ll need, and what flies will be most effective. Full color maps offer quick reference for where to look for each species.

Top Water is more than a coffee table book; it’s a comprehensive and definitive reference work; it’s an armchair travelogue and a guidebook all in one. This guide to the fabled state of Alaska should be in every angling book outlet and part of every angling collection wherever that may be. Full-color throughout, 15 maps.

Order Top Water: Fly-Fishing Alaska, the Last Frontier: Troy Letherman, Tony Weaver form Amazon.

posted by admin on Jan 14

Editorial Reviews

The false albacore is a strong and lightning-fast member of the tuna family that has been discovered by the saltwater fly-fishing world as one of the most challenging species to target. These fish are so fast and so strong for their weight that they are known to break fishermen’s hearts along with their expensive fly rods. False Albacore covers the life history, biology, migratory patterns, and feeding habits of this great fish, as well as the tackle and techniques that are necessary to catch them. These fast-moving beauties migrate down the eastern coastline from Massachusetts to Florida each fall. The recognized mecca for pursuing them is North Carolina, where the greatest fly fishermen from around the world congregate to take part in the fall blitz. Tom Gilmore has spent years learning their tricks, as well as those of the guides that pursue them. He has uncovered hot spots ranging from Massachusetts to as yet undiscovered waters in Florida. False Albacore is the first and only book dedicated exclusively to the pursuit of this exciting species.

About the Author
Tom Gilmore is president and CEO of the New Jersey Audubon Society. He is the past president and general manager of the Philadelphia Zoological Society. He is now an avid and relentless pursuer of false albacore with a fly rod. He lives in Franklin Lakes, New Jersey.

Order False Albacore: A Comprehensive Guide to Fly Fishing’s Hottest Fish: Tom Gilmore form Amazon.