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ePub North Atlantic Seafood download

by Alan Davidson

ePub North Atlantic Seafood download
Alan Davidson
Penguin; New Ed edition (1980)
Cooking by Ingredient
ePub file:
1599 kb
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1660 kb
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North Atlantic Seafood: A Comprehensive Guide with Recipes. North Atlantic Seafood.

North Atlantic Seafood: A Comprehensive Guide with Recipes.

North Atlantic Seafood book.

North Atlantic Books is a non-profit, independent publisher based in Berkeley, California, United States

North Atlantic Books is a non-profit, independent publisher based in Berkeley, California, United States. Founded by authors Richard Grossinger and Lindy Hough in Vermont, North Atlantic Books was named partly for the North Atlantic region where it began in 1974, as well as Alan Van Newkirk's Geographic Foundation of the North Atlantic, an early (1970) ecological center founded in Antigonish, Nova Scotia, by radicals from Detroit.

North Atlantic Seafood (Paperback). Alan Davidson (author). Paperback 566 Pages, Published: 01/07/2012. Usually dispatched within 24 hours. Authors: Davidson, Alan. Additional Product Features. Place of Publication. Food & Drink: General. Read full description. See details and exclusions. See all 7 brand new listings.

More a reference book on North Atlantic Seafood, but does have recipes.

North Atlantic Seafood. The chief delight of the book is the delicate skill with which so many facts are deployed

North Atlantic Seafood. The late Alan Davidson was a diplomat until 1975, thereafter devoting his life to writing about food. He was a significant catalyst of modern British food studies. The chief delight of the book is the delicate skill with which so many facts are deployed. The style is at once playful and learned; accurate, yet with an eye to the surreal.

ISBN 10: 1903018226 ISBN 13: 9781903018224. Publisher: Prospect Books (UK), 2003.

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 .

Light wear to cover. Shipped from the U.K. All orders received before 3pm sent that weekday.
  • Years ago I owned the book but hardcover. Because my Grandson simply loves cooking and of course enjoys the many recipes given - especially the "mouclade" so simple but so good! I had given it to him. I was so glad to find it still being printed. It is a wonderful book, and in today's new awareness of the benefits of eating fish, Mr. Davidson's book teaches us an awful lot!

  • if you love seafood. This book is fantastic. I would say it is a classic.

  • What can I tell you? When you avail yourself to people who love what they do, you too will benefit by their experience. This book will make you love cooking fish. Buy it!!!!!!!!! Use it!!!!!!!

  • Haven't finished reviewing the book. More zooological info than I would like, and less receipes. However, appreciate its diversification. Got it because it was recommended by Andreas Viestad on Scandanavian cooking in his program about Bergen fish soup.

  • `North Atlantic Seafood' and `Mediterranean Seafood', both by noted culinary writer Alan Davidson, the author of `The Oxford Companion to Food' are reference books which a serious cook must have in their library where time is spent deciding on what to eat rather than time spend actually cooking. These books belong to a rare breed of books in English such as Elizabeth Schneider's `Vegetables from Amaranth to Zucchini' or `Bruce Cost's Asian Ingredients' which thoroughly cover a broad single subject or the `Larousse Gastronomique' which gives an overview of virtually every culinary subject, at least from the point of view of French cuisine.

    Both books are organized in the same way that gives primacy to information on the aquatic species and secondary coverage of recipes.

    Biological family, genus, and species organize the first part on the catalog of species in order that the biological similarity of the fishes is clearly shown. Each article gives the most common English name, the two part Latin scientific name, the scientist who assigned this name (most commonly the great inventor of biological Taxonomy, Linnaeus), the biological family name, and the common name of the fish in virtually every language of the major fishing nationality bordering the relevant body of water. The North Atlantic species, for example, are named in Portuguese, Spanish, French, Dutch, German, Polish, Swedish, Norwegian, Danish, and others such as Gaelic (Irish). The Mediterranean species' names are given in French, Spanish, Greek, Italian, Tunisian, Turkish, and others such as Bulgarian, Romanian, and Russian if, for example, the species is most commonly found in the Black Sea, which is included in the coverage of the Mediterranean. These names in themselves are entertaining to the linguistically inclined, as it is interesting to see the similarities and differences from country to country. For example, even though the Turks came to Asia Minor from central Asia, most of their names for fishes are very similar to the Greek name, making a lot of sense, as a traveling people is likely to name things new to them based on the names given by the indigenous population. The articles on every species also have a highly detailed black and white drawing of each animal. The great value to these is that it makes comparing the appearance of different fishes very easy, as every species is depicted in a similar style. It is too bad they could not be depicted to scale, but this would have had the sturgeon filling two pages while the anchovies would be the size of a period. Instead, the remarks on each fish give the average market length and a description of the typical color and markings.

    The catalog entry also gives a paragraph or two on cuisine, which is a discussion of the culinary desirability of the species and typical ways in which the animal is prepared. For most fish, this includes methods by which the fish is butchered. The catalog entries also include a list of recipes and page numbers for these recipes in the second major section of the book.

    The second major section divides recipes by country. The Mediterranean volume has chapters of recipes from Spain, France, Italy, Greece, Turkey, the Black Sea, and Northern Africa. The North Atlantic volume has recipes from Portugal, Spain, France, Belgium, the Netherlands, Germany, Poland, Russia, Finland, Sweden, Norway, Denmark, Iceland, Canada, the United States, Scotland, England, Ireland, and Wales. France merits two sections, covering the southwest and the northwest. The US merits four sections, covering New England, the Middle Atlantic States, the Chesapeake, and the Carolinas and Georgia.

    Other books, such as `Fish' by Shirley King seems to have copied this scheme, but seems to be much less successful in that not enough valuable information is packed into the catalogue to make it interesting enough reading to outweigh the annoyance of doing a two step search for a recipe on haddock, for example. The other side of the coin is that if you live in Maryland, you are much more likely to be interested in recipes from the Chesapeake than in recipes from Maine.

    One is tempted to expect these recipes to be very generic and not as interesting as those you may find in books of `haute cuisine' from a fish specialist such as Eric Rippert. This is partially true. Davidson is less the great cook than he is a great writer on food. This means that while his recipes may come from common sources, he gives us much more information on the background of the recipes than the chef may do. Two perfect examples of this case are the recipes for bouillabaisse (French fish stew) and Maryland crab cakes. Davidson confesses to giving us something simpler than the `de luxe version', yet this simple treatment is entirely appropriate to the simple origins of the dish, before the gourmets got their hands on it. Similarly, the crab cake recipe has very few ingredients, mostly just crabmeat, seasonings, breadcrumbs, and enough egg to hold it all together.

    The supplementary information tells much about the fish cuisine of both regions. The most interesting information is on the fact that while the Mediterranean is very shallow, it has relatively little continental shelf while the North Sea is practically all shelf, suitable to the spawning of young fish in shallow water. This does much to explain the popularity of the North Atlantic cod in peninsular Italy, virtually surrounded by water.

    The bibliography shows that the author has based most of his material on local sources in native languages such as Polish, Turkish, and Portuguese. This may only help the multilingual scholar, but then it is the rare English culinary work that does this. One of the greatest things about these volumes is that all of this great material is available in trade paperbacks, which list for no more than $25.

    These are must have books for devoted foodies!

  • All the commonly-eaten fish and shellfish of the North Atlantic are covered in this wonderful reference and cookbook. As in his Mediterranean Seafood, each animal's entry includes an old engraving (better than a photo for identification -- except for color), its scientific and common names in various languages, a description of the animals habit's and culinary qualities, and a reference to recipes.
    Recipes are organized by country, and are well chosen and edited. The only criticism I might offer is that it is hard to find recipes by type. That is, it's very easy to find recipes for mackerel or recipes from Portugal, but it's hard to find all the baked-fish recipes suitable for a dark-fleshed fish.
    A great book like this should never be out of print!

  • If you (1) live close to the North Atlantic and (2) love fish and shellfish and (3) have a bit of geeky interest in details (maybe because you do your own fishing), this book is for your. All edible seafood in the North Atlantic is catalogued in this book. The book also offer a dictionary of species with translation to many languages.

    If I offer critique I would say that the biological description of each species is fine, but that the culinary description could be improved. There is a recipe section (typical national dishes) and the culinary values are also identified when each fish is discussed. See, this is a book for fish geeks.