Mariner's Menu - 30 Years of Fresh Seafood Ideas

Thirty years of seafood wisdom have been gathered into this cookbook and guide for cooks who want to know more than just how to bake or fry fish. Included are more than 160 original seafood recipes developed by the dedicated testers and tasters of the Seafood Lab kitchen in Carteret County, N.C.

About the author

Joyce Taylor is author of No-Salt Seafood and has been known as North Carolina's premiere seafood specialist since joining North Carolina Sea Grant in the mid-1970s. She lives in Morehead City.

Summary

A collection of over 160 seafood recipes from the testers and tasters of the Seafood Lab kitchen. Many of the recipes, such as Broiled Tuna Provencal and Steamed Clams in Wine Broth, use easily available ingredients. There are separate chapters on broiling, grilling, frying and steaming.

Product details

• Authors: Joyce Taylor, Joyce/ Peters Taylor
• Assisted by: Scott D. Taylor (Photographs), Sarah Friday Peters (Editor)
• Publisher: University Of North Carolina
• Languages: English
• Product format: Hardback
• Released: 01.09.2003
• EAN: 9780807855133
• ISBN: 978-0-8078-5513-3
• No. of pages: 300
• Dimensions: 216 mm x 241 mm x 38 mm
• Subject: Guides > Food & drink > Theme cookery books