American Seafood: Heritage, Culture & Cookery From Sea to Shining Sea
Seafood has and will always remain to be a favorite among many. In fact, if it was possible; some people would live on seafood for the rest of their life.
That tasteful briny sweetness always seems to be calling to you, and a majority would gladly pass up other types of food for perfectly seared oysters, shrimps, mussels, lobster, crabs, you name it.
It’s because seafood is healthy, or the numerous ways to prepare it, or the savory sweetness that lingers in the mouth, whichever the case it’s a world-class cuisine and healthy choice for many.
Barton Seaver, the author the book American Seafood: Heritage, Culture & Cookery From Sea to Shining Sea understands the love for seafood and offers invaluable information to his readers on traditional culinary arts and reintroduces U. S caught seafood and discusses the evolving relationship with this cuisine.
A perfect present for the fisherman in your life!
Detailed information about American Seafood: Heritage, Culture & Cookery From Sea to Shining Sea
The author delves into maritime history where he digs deep into fishing technology and native American fisheries.
He talks about the effects on imports on seafood diet, health and economy of our seas and how best to manage the resources to benefit the upcoming generation of fishermen.
He tackles the evolution of seafood cuisine including oysters Rockefeller, sushi, planked salmon, po'boys, Baltimore crab cakes, among others.
Even though this book is not a cookbook, Seaver incorporates common preparations methods and occasionally suggests simple recipes for classic dishes.
He writes in his book that seafood is a huge part of our culture and culinary heritage and even goes ahead to honor fishermen.
The author is an expert in sustainable seafood, a chef and writer
The book captures the history of seafood and preservation of seas for future generations
Includes iconic recipes and beautiful illustrations
Available in hardcover format
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Barton is a prestigious writer, the head of sustainable seafood and a renown chef. In this book, American Seafood, his experience in matters seafood shines brilliantly and it will without a doubt become the go-to source of reference for professional chefs, home cooks, culinary students and anyone else fascinated by seafood.
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