Once a staple of the American diet, the eel has, with the exception of upscale fusion restaurants & sushi houses, disappeared from our menus. Here, Richard Schweid reveals the eel's amazing natural history & opens our eyes to the global importance & demand for this curious fish. He takes us from the coastal backwoods of America to England, Spain, China, Japan, & Italy -- where the eel is a delicacy that can be found grilled, smoked, stewed, jellied, skewered, fried, baked, sautéed, & even cooked into an omelet. In graceful prose, Schweid raises the eel from riverbed & pond bottom & serves up a delectable look at one of our oldest & least understood gifts from the sea.

Consider the Eel: A Natural & Gastronomic History

Cookbooks, Food & Wine

Richard Schweid

Cooking by Ingredient

Diane Pub Co.

<p>Examines the catfish farming industry in the Mississippi Delta as well as the people, music, and customs that make the Delta unique</p>

Catfish and the Delta: Confederate Fish Farming in the Mississippi Delta

Travel

Ten Speed Pr

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Books by Richard Schweid