Heavy Hardcover (2 to 4 lbs)

California

300 Foolproof Recipes for Everything from Amberjack to Whitefish, Plus Really Good Rubs, Marvelous Marinades, Sassy Sauces, and Sumptuous Sides

300 foolproof recipes for everything from Amberjack to Whitefish, plus really good rubs, marvelous marinades, sassy sauces, and sumptuous sides.


Fish and Shellfish, Grilled and Smoked

20e43c11-201f-4bf8-aee3-2eaeafea7af0-1

Pierre Franey

Hardcover (1 to 2 lbs)

New York

Combines the essentials of classic cooking techniques with an overview of the current trend toward lighter, herb-based sauces and quickly prepared fish dinners

The Seafood Cookbook

20888edb-d794-4b25-a6a9-155e9d7545f3-1

#paperback #seafood #food #cooking #cookbook #recipes

Paperback (1 to 2 lbs)

Colorado

Seafood: Recipe Collection

The Blue Sea Cookbook

23057ca9-85ac-4bf5-b972-8ae314645d72-1

#paperback #seafood #diet #ocean #conservation 

Light Paperback (1 lb or less)

Georgia

Seafood and the Quest for a Long Life and a Healthier Planet

By the bestselling author of Four Fish and American Catch, an eye-opening investigation of the history, science, and business behind omega-3 fatty acids, the "miracle compound" whose story is intertwined with human health and the future of our planet Omega-3 fatty acids have long been celebrated by doctors and dieticians as key to a healthy heart and a sharper brain. In the last few decades, that promise has been encapsulated in one of America's most popular dietary supplements. Omega-3s are today a multi-billion dollar business, and sales are still growing apace--even as recent medical studies caution that the promise of omega-3s may not be what it first appeared. But a closer look at the omega-3 sensation reveals something much deeper and more troubling. The miracle pill is only the latest product of the reduction industry, a vast, global endeavor that over the last century has boiled down trillions of pounds of marine life into animal feed, fertilizer, margarine, and dietary supplements. The creatures that are the victims of that industry seem insignificant to the untrained eye, but turn out to be essential to the survival of whales, penguins, and fish of all kinds, including many that we love to eat. Behind these tiny molecules is a big story: of the push-and-pull of science and business; of the fate of our oceans in a human-dominated age; of the explosion of land food at the expense of healthier and more sustainable seafood; of the human quest for health and long life at all costs. James Beard Award-winning author Paul Greenberg probes the rich and surprising history of omega-3s--from the dawn of complex life, when these compounds were first formed; to human prehistory, when the discovery of seafood may have produced major cognitive leaps for our species; and on to the modern era, when omega-3s may point the way to a bold new direction for our food system. With wit and boundless curiosity, Greenberg brings us along on his travels--from Peru to Antarctica, from the Canary Islands to the Amalfi Coast--to reveal firsthand the practice and repercussions of our unbalanced way of eating. Rigorously reported and winningly told, The Omega Principle is a powerful argument for a more deliberate and forward-thinking relationship to the food we eat and the oceans that sustain us.

The Omega Principle

0ad8379c-aaa3-4dd8-82bd-e78dc73686aa-1

Oversized Hardcover (4 to 6 lbs)

Louisiana

The Definitive Cook's Companion

Every few decades a chef or a teacher writes a cookbook that is so comprehensive and offers such depth of subject matter and cooking inspiration that it becomes a virtual bible for amateur and professional alike. Author James Peterson, who wrote the book Sauces, a James Beard Cookbook of the Year winner, and the incomparable Splendid Soups, once again demonstrates his connoisseurship with Fish & Shellfish, a monumental cookbook that will take its rightful place as the first and last word on seafood preparation and cooking. Fish & Shellfish demonstrates every conceivable method for preparing sumptuous meals of fish and shellfish, from baking, braising, deep-frying, grilling and broiling to poaching, panfrying, marinating, curing and smoking, steaming, and microwaving. Whether your taste runs strictly to shellfish or to everything seafood, Fish & Shellfish offers the equivalent of a complete cookbook on each subject. Within the chapters on finfish you'll learn how to prepare enticing recipes remarkable for their ease of preparation, their versatility, and their originality Here Peterson offers such splendid flavors and textures as succulent Stuffed Striped Bass with Spinach, Shrimp, and Mushrooms; crunchy Halibut Fillets with Curry, Herbs, and Almond Crust; delicate Salmon Fillets A la Nage with Julienned Vegetables; savory Braised Tuna with Vegetables; and fiery Thai-Style Swordfish Satay. If it's shellfish you prefer, there are pages and pages of recipes for baking, frying, steaming, or serving raw everything in a shell, including mussels, clams, oysters, scallops, lobster, shrimp, crab, and crayfish. Peterson explains how to judge freshness and how to prepare shellfish delights, including lemony-flavored Steamed Mussels with Thai Green Curry; aromatic Littleneck Clams in Black BeanScented Broth; a simple and comforting Linguine with Clam Sauce; elegant Hot Oysters with Leeks and White Wine Sauce; rich and savory Braised Scallops with Tomatoes and Fresh Basil; Steamed Lobster with Coconut Milk and Thai Spices; Shrimp with Tomato Sauce, Saffron Aioli, and Pesto; hit-the-spot Sautéed Crab Cakes; and Japanese Style Grilled Squid, to name but a few of the brilliant and vast array of wonderful seafood selections.Fish & Shellfishalso offers techniques for preparing raw, marinated, cured, and smoked fish. As you exploreFish & Shellfish, you'll learn not only the essentials of seafood preparation but everything in between, including how to make a curry sauce, which red wines to cook with, how to fry parsley, and how to make Vietnamese dipping sauces. You'll learn the secrets of a variety of coatings, how to blacken fish, add stuffings, and deglaze the pan for sauces, as well as discover the delights of salsas, chutneys, relishes, mayonnaises, and butters. Here is seafood in every incarnation, from soups, stews, and pastas to mousses, soufflés, and salads. Try everything from pureed Marseilles-Style Fish Soup and Moroccan Swordfish Tagine with Olives and Saffron to Homemade Cuttlefish-Ink Linguine, and Crayfish Stew with Tomatoes, Sorrel, and Vegetables. Jim Peterson has traveled the world and brought back the best international seafood flavors, textures, and techniques. Now you can improvise on your own with Thai marinades, Indian spices and condiments, and Japanese grilling methods, all of which play off more familiar ingredients to produce memorable dishes. At the end of Fish & Shellfish you'll find a complete Finfish Dictionary, where you'll learn all you need to know about more than sixty species of saltwater and freshwater fish. There's also a 32-page section of color photographs that pictures many of the mouthwatering recipes in the book. And the step-by-step pictorials in the color section will show you how to prepare fish and shellfish for cooking. James Peterson's books have been hailed as the most companionable and dependable of cooking guides. Replete with tables, timing charts, advice about equipment, safety preparations, a glossary of foreign ingredients, and an exhaustive index, Fish & Shellfish will give you the power of flexibility and spontaneity as it transforms you into an accomplished seafood cook. Here is a fundamental cookbook that you will come to depend on every time you think seafood-and now you'll be thinking seafood all the time.

Fish and Shellfish

18975dfd-0a06-4b1b-b041-77006fca52b1-1

#hardcover #seafood #cookbook #cooking Please see the spine photo to see the small spots on it. It is not good but paint. The rest is completely fine. 

New Hampshire

Delicious Sustainable Seafood

Barton Seaver's second, seminal book on seafood cookery, after From Cod and Country (Sterling Epicure 2011), offers more than 150 new mouthwatering recipes, from raw bar drinks, snacks, and mains to salads, appetizers, soups, pastas, stews, entrees, sides, and sauces. Each of Seaver's fresh-tasting, casual (and always delicious) recipes features seafood that hasn't been overfished or caught in an environmentally destructive way--an emphasis that has made Seaver, already an acclaimed chef and restaurateur, one of the most important voices in what is now a global sustainability movement. Take a bite of his Smoked Lobster and Fennel-Carrot Salad or Poached Salmon with Pickled Chilies and Mint and you'll understand what all the fuss is about. But don't stop there. Try any of the soups, chowders and stews for soul satisfying good eating, and if you love fish tacos, Seaver is your man. The book is chockfull of helpful advice on buying, choosing, and making the most of your ingredients, as well as an essential guide to seafood prep and cooking techniques--a must for all seafood lovers.

Two If by the Sea

923c5e02-5852-4610-b68f-9c08403d7165-1

#paperback #maine #local #newengland #seafood #coast p6-avvd

Massachusetts

Best Local Specialties, Markets, Recipes, Restaurants and Events

The ultimate guide to Maine's food scene provides the inside scoop on the best places to find, enjoy, and celebrate local culinary offerings. Written for residents and visitors alike to find producers and purveyors of tasty local specialties, as well as a rich array of other, indispensable food-related information including: food festivals and culinary events; specialty food shops; farmers’ markets and farm stands; trendy restaurants and time-tested iconic landmarks; and recipes using local ingredients and traditions.

Maine

0fc739ca-b4e7-43b2-a1b0-6d035e559432-1

Fair because the dust cover is intact but rough edged, there are sticker residue inside the front and back covers (see photos), otherwise no highlighting and a tight spine, seafood recipes from a master chef 1976

Michigan

Jame’s Beards NEW FISH COOKERY

#cookbook #Seafood #shellfish #quick #Easy #Shrimp #crab #clam #Oysters #Hardback

Illinois

Quick and Easy Recipes for Shrimp, Crab,

In Simply Shellfish seafood expert and acclaimed cookbook author Leslie Pendleton offers up 125 recipes for shrimp, crab, scallops, clams, mussels, oysters, lobster, and squid. All the dishes are fresh, healthful, and a (sea) breeze to prepare.

Shellfish is a near perfect food: packed with good-for-you protein, low in fat and calories, and exceeding quick and easy to prepare. Not to mention flavor--it's doesn't get much better than creamy clam chowder, tender crab cakes, or succulent lobster rolls. In Simply Shellfish Leslie Pendleton shares her best recipes for these favorites. There's Roasted Shrimp on Asparagus Skewers with Brie, Curried Coconut Scallops, Mussels Steamed in Carrot Ginger Broth, and BLLTs (bacon, lobster, lettuce, and tomato sandwiches). Unlike fish fillets or whole fish, shellfish requires minimal prep time and can be on the table in minutes.

Leslie's recipes are at once sophisticated and approachable, with supermarket-friendly ingredients, easy instructions, and outstanding results.

Simply Shellfish

c16ffda0-5da0-44ad-8d4c-1a4e8ad53f44-1

#paperback #cooking #recipes #Alaska #fishing #seafood #storytelling #storytellers #chuckluck #salmon 

This GEM of "recipes and memories of Meyers Chuck, Alaska" is in excellent, like new condition with 30 recipes, including Joey's Swimmin' Chicken and Sea Cucumbers and Porpoise Steak!

Washington

Recipes and Memories of Meyer's Chuck (Alaska)

Panhandle Pat's 50 Years

de56408b-d21b-4101-8089-fec792f45e41-1

#nonfiction #cooking #cookbook #paperback #fish #seafood #grilling

More than 90 easy recipes for entertaining 

Gourmet Fish on the Grill

Judith Choate

Texas

The Ubiquitous Shrimp

5d97f502-ffa1-47a5-972e-9b95bc584d6b-1

#nonfiction #cooking #cookbook #hardcover #seafood #howto #technique #fish #guide

Insider’s guide to shopping, preparing and enjoying the harvest of the sea

The Complete Seafood Book

81453bb0-d04c-4d31-a824-e8131ab90630-1

Fresh takes on seasonal recipes

The New England Kitchen

Fish and seafood cookbook 

Tennessee

Southern Living - Fish and Shellfish Cookbook

37bf0bda-1820-4c02-bee0-8736c2c9f698-1

#hardcoverdustjacket #newengland #cookbook #maine #lobster #seafood #capecod

The very best New England recipes are offered by America's most beloved fisherman and her mother. Linda Greenlaw's books have collectively seen over a year on the New York Times bestseller list, with a combined one million copies in print. Full-color photos.

Recipes from a Very Small Island Cookbook - Isle Au Haut, Maine

47d67adb-cd5f-497d-99cd-1c7edc068dd5-1

Light Hardcover (1 lb or less)

Step by Step Guide

Illustrated instructions, preparation tips, and step-by-step photographs accompany a collection of more than forty fish recipes

Fish Classics

c4b36d81-7c0f-4a9c-a1a3-5d17d5a2584a-1

Cynthia Nims

50 Recipes with the Fresh Taste of the Sea from the Pacific, Atlantic and Gulf Coasts

A collection of 50 tasty recipes that make the best use of East and West Coast crabs—from Dungeness and Alaskan king to blue crab and stone crab If you dream about perfectly prepared crab cakes, steamed Dungeness straight from the shell, or lightly coated soft-shell blue crabs, this is your cookbook. Culinary expert Cynthia Nims offers 50 delicious ways to love crab—whether it’s Dungeness, Alaskan king, and snow crab from the West Coast or blue and stone crab from the East. Pulled from your own crab pot or sourced at the local fishmonger, crab is always wild and brings a sweet taste of the sea to every bite. Beyond the recipes, Nims offers background on crab species, information about seasonal harvest and sport crabbing, and plenty of kitchen tips to make the most out of crab. Pass the crab crackers!

Crab

ca099820-7033-4177-96af-ca879f036ca3-1

Michele Anna Jordan

Anna Michele Jordan

#paperback #cookbook #cooking #recipes #seafood #SanFrancisco #foodie #SF

Arizona

Savory Recipes from Everybody's Favorite Seafood City

A collection of more than ninety recipes from thirty-one popular seafood restaurants in San Francisco.

San Francisco Seafood

777bcabe-3031-473a-a24b-06dd83079fd1-1

#paperback #seafood #salmoncookbook Shows some wear, one page is loose. 

Pennsylvania

This bounty of mouth-watering recipes includes salmon prepared by poaching, steaming, simmering, baking, roasting, sauteing, grilling, barbecuing, broiling, smoking, and curing. There are also dishes that use up leftover cooked fish. A wide range of hot and cold sauces round out the book. Mix and match them with various salmon preparations according to whim.

James McNair's Salmon Cookbook

c037339c-0c6c-4d6e-96de-9d504b7493af-1

William King

Rick Schafer Photography

Freshness. Quality. Elegance. McCormick & Schmick's Seafood Restaurants have been providing delightful seafood tailored to regional tastes for more than thirty years. Now, diners and chefs can bring home the bold flavors of Grilled Mahi with Rum Butter Sauce, the savor of Lobster and Bay Shrimp Crepes, and the classic charm of Swordfish Picatta. Fish lovers will delight in over 180 pages of tantalizing fresh seafood recipes, including full-color photography by renowned Northwest photographer, Rick Schafer, and recipe compilation by Chef William King, the Executive Chef of McCormick & Schmick's Seafood Restaurants.

McCormick and Schmick's Seafood Restaurant Cookbook

0047b40a-c81d-4804-ab70-13b4dd997cc3-1

Time-Life Books Editors

Gathers one hundred twenty recipes designed for everyday use which feature common ingredients and take less than thirty minutes to prepare

Save this search

Karen Adler; Judith M. Fertig; Chris Van Dusen (Illustrator)

Fish and Shellfish, Grilled and Smoked

Pierre Franey

The Seafood Cookbook

Cooking Connection

Seafood: Recipe Collection

Sarah D. Alberson; Sidnee Neals (Illustrator)

The Blue Sea Cookbook

Paul Greenberg

The Omega Principle

James Peterson

Fish and Shellfish

Barton Seaver

Two If by the Sea

Margaret Hathaway

Maine

Jame’s Beard

Jame’s Beards NEW FISH COOKERY

Leslie Glover Pendleton

Simply Shellfish

Pat Emel; Betty Vestuto (Illustrator); Russell Frampton (Illustrator)

Panhandle Pat's 50 Years

Phyllis Magida

Gourmet Fish on the Grill

Judith Choate

The Ubiquitous Shrimp

James wagenvoord

The Complete Seafood Book

Jeremy Sewall and Erin Murray

The New England Kitchen

Carol Tennant

Fish and seafood cookbook

Lena Sturges

Southern Living - Fish and Shellfish Cookbook

Linda Greenlaw; Martha Greenlaw

Recipes from a Very Small Island Cookbook - Isle Au Haut, Maine

Anne Willan

Fish Classics

Cynthia Nims

Crab

Michele Anna Jordan; Anna Michele Jordan

San Francisco Seafood

James McNair; Patricia Brabant (Photographer)

James McNair's Salmon Cookbook

William King; Rick Schafer Photography

McCormick and Schmick's Seafood Restaurant Cookbook

Time-Life Books Editors

Friday Is Fish