An expert on fish and fish cookery provides a comprehensive guide to the fish species of the North Atlantic--from the Carolinas to Canada and from Spain to the U.S.S.R--and shares over two hundred recipes for their preparation

North Atlantic Seafood

Cookbooks, Food & Wine

Davidson, Alan

Cooking by Ingredient

Harpercollins

Mediterranean seafood is a topic as vast as the riches of that fabled sea itself. Written by distinguished food historian Alan Davidson (author of The Oxford Companion to Food), MEDITERRANEAN SEAFOOD is a seminal work of culinary scholarship. The new edition catalogs edible marine life and provides identifications in a dozen languages and over 100 line drawings. Davidson puts knowledge into practice with 240 skillfully presented recipes, culled from cuisines throughout the region. Davidson'¬?s work possesses the quixotic charm of the true enthusiast; his practical discussions are enlivened by touches of witty erudition that will delight those new to the subject, as well as readers steeped in the biology and culinary traditions of the Mediterranean. ,Ä The original edition won the prestigious Glenfiddich Award for best food book and was translated into five languages.,Ä An essential reference for the gastronomically inclined traveler (or English-speaking resident) wishing to know more about the seafood found in the markets, kitchens, and restaurants of the Mediterranean region.

Mediterranean seafood: A handbook giving the names in seven languages of 150 species of fish, with 50 crustaceans, molluscs and other marine creatures, (A Penguin handbook)

Penguin

Mediterranean seafood

Mediterranean seafood can be as baffling as it is fascinating, and this intriguing and masterly survey has been written to cast light on the subject. In a scholarly and amusing style, and with the help of [excellent] illustrations, Alan Davidson has catalogued the edible marine life of the Mediterranean and labelled it in a dozen languages. His 240 authentic recipes from the region are skillfully presented to show how easily the native flavour of Mediterranean seafood can be brought into distant homes.The author possesses the quixotic charm of the true enthusiast, and his practical directions are enlivened with touches that will induce interest in his readers and nostalgia in all those who know the Mediterrean, from Spain and France to Istanbul, Bizerta, and the Black Sea.Mediterranean Seafood gives the names in seven languages of 150 species of fish, with 50 crustaceans, molluscs, and other marine creatures, and an essay on fish cookery, with over 200 recipes from the Mediterranean and Black Sea countries. Davidson notes that, although Mediterranean fish are found in the Mediterranean area, a surprising number of fish found in North American waters are identical or closely related; and the names of these are listed. Recipe amounts are given in British and American, and conversion tables are included.Many of the illustrations in this new [second] edition were drawn by Thao Soun Vannithone.

Mediterranean Seafood

Regional & International

Penguin Group

North Atlantic Seafood (Penguin Cookery Library)

Penguin??Books

This is an entertaining celebration of food in all its forms, written by a food expert, and with contributions from specialists across the globe. It contains information on just about every foodstuff and on a multitude of dishes, from angel food cake to zabaglione; devotes over 120 entries to national and regional cusines past and present, including Roman diets and "white-trash" food; and explores such miscellaneous topics as culinary terms and cookery writers.

Penguin Companion To Food

Health, Fitness & Dieting

Penguin Uk

Stargazey pie, Cheshire cheese, toffee apples, fish and chips, Sussex pond pudding, Cumberland sausages, pasties, gingerbread, dumplings and Cox's orange pippins are just some of the edible delights in this glorious celebration of English food from across the country and its history. From the etiquette of afternoon tea to the origins of mince pies, from the best way to eat a Stilton to how to cook a proper Yorkshire pudding, here are both well-loved favourites and unsung heroes from the nation's mouth-watering culinary heritage. Generations of inhabitants have helped shape the English countryside - but it has profoundly shaped us too. It has provoked a huge variety of responses from artists, writers, musicians and people who live and work on the land - as well as those who are travelling through it.English Journeys celebrates this long tradition with a series of twenty books on all aspects of the countryside, from stargazey pie and country churches, to man's relationship with nature and songs celebrating the patterns of the countryside (as well as ghosts and love-struck soldiers).

Pleasures of English Food

Travel

Twenty years in the making, here is the long-awaited magnum opus from one of the world's great authorities on the history and use of food. This Companion is packed with 2,650 delightfully written A-Z entries--including 39 feature articles on staple foods--the vast majority penned by the renowned Alan Davidson, with additional articles by over fifty specialists from as far afield as the Philippines, Norway, and Australia. The coverage is spectacular, with the most wide-ranging treatment ever of foods and food products and how to use them. Indeed, the Companion covers everything--plant products, meats, birds and eggs, dairy products, nuts, fish and all seafoods, plant foods, cereals, and exotic foods. Davidson examines famous dishes from around the world--from cassoulet, croque-monsieur, and couscous, to spam, sherbet, and sonofabitch stew. There are over 140 entries on national and regional cuisines (Cajun cooking, Pennsylvania Dutch). Even Antarctica is included in this unique panorama. Other subjects covered in depth include food preservation, culinary terms and techniques, food science and diet, cookbooks and their authors, and the role of food in culture and religion. The book is enhanced by some 180 exquisite illustrations of foods by Laotian artist Soun Vannithone, ranging from the comfortingly familiar to the bizarre and rare. In fact, the common and the exotic mingle throughout, with the everyday (apples, apricots) and the exotic (akee, ambarella, baobab) found side by side. Here then is a true cornucopia, offering all the flavors, styles, and staples of the world, past and present, from classical Greek and Roman cookery to modern Australian and Hawaiian cuisines. Food historians, food scientists, food writers, chefs, restaurateurs, amateur cooks, and everyone with a serious interest in cooking--and eating--will feast on this authoritative reference on food.

The Oxford Companion to Food

Cooking Education & Reference

Oxford University Press

Twenty years in the making, the first edition of Alan Davidson's magnum opus appeared in 1999 to worldwide acclaim. Its combination of serious food history, culinary expertise, and entertaining serendipity was recognized as utterly unique. Including both an exhaustive catalogue of the foods that nourish humankind-fruit from tropical forests, mosses scraped from adamantine granite in Siberian wastes, or ears, eyeballs and testicles from a menagerie of animals-and a richly allusive commentary on the culture of food, whether expressed in literature and cookbooks, or as dishes peculiar to a country or community, the Oxford Companion to Food immediately found distinction. The study of food and food history was a new discipline at the time, but one that has developed exponentially in the years since. There are now university departments, international societies, and academic journals, in addition to a wide range of popular literature exploring the meaning of food in the daily lives of people around the world. Alan Davidson famously wrote eighty percent of the first edition, which was praised for its wit as well as its wisdom. Tom Jaine, the editor of the second edition, worked closely with Jane Davidson and Helen Saberi to ensure that new contributions continue in the same style. The result is an expanded volume that remains faithful to Davidson's peerless work. The text has been updated where necessary to keep pace with a rapidly changing subject, and Jaine assiduously alerts readers to new avenues in food studies. Agriculture; archaeology; food in art, film, literature, and music; globalization; neuroanatomy; and the Silk Road are covered for the first time, and absorbing new articles on confetti; cutlery; doggy bags; elephant; myrrh; and potluck have also found their way into the Companion.

The Oxford Companion to Food 2nd Ed

The Oxford Companion to Food and The Oxford Companion to Wine Set

Beverages & Wine

See the best price to sell, buy, or rent books by Davidson, Alan. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

Books by Davidson, Alan

See the best price to sell, buy, or rent books by Davidson, Alan. BookScouter helps to compare book prices from 25+ online bookstores and 30+ buyback vendors with a single search.

North Atlantic Seafood

Mediterranean seafood: A handbook giving the names in seven languages of 150 species of fish, with 50 crustaceans, molluscs and other marine creatures, (A Penguin handbook)

North Atlantic Seafood

Mediterranean Seafood

North Atlantic Seafood (Penguin Cookery Library)

Penguin Companion To Food

Pleasures of English Food

The Oxford Companion to Food

The Oxford Companion to Food 2nd Ed

The Oxford Companion to Food and The Oxford Companion to Wine Set