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His first book, For Cod and Country: Simple, Delicious, Sustainable Cooking (Sterling Epicure, 2011) is a cookbook of seasonal, environmentally responsible seafood and vegetable recipes. [31] His second book, Where There's Smoke: Simple, Delicious, Sustainable Grilling (Sterling Epicure, 2013) is a cookbook focused on grilling and entertaining ...
Lobster Newberg (also spelled lobster Newburg or lobster Newburgh) is an American seafood dish made from lobster, butter, cream, cognac, sherry and eggs, [1] with a secret ingredient found to be Cayenne pepper. [2] A modern legend with no primary or early sources states that the dish was invented by Ben Wenberg, a sea captain in the fruit trade.
Download as PDF; Printable version; In other projects Wikimedia Commons; ... Seafood in Native American cuisine (1 C, 30 P) Sushi in the United States (1 C, 11 P)
Raw seafood slices typically served with either soy-sauce or hot pepper paste based dipping sauce. Kelaguen: Mariana Islands: Chamorro dish derived from the Filipino kinilaw (kilawin). It is generally made with cooked chicken, beef, or liver but can also use raw fish and other seafood. Kinilaw: Philippines
All-American Vegetarian: A Regional Harvest of 200 Low-Fat Recipes, by Barbara Grunes and Virginia Van Vynckt coauthor (Paperback – Jun 1, 1995) ISBN 0-8050-3509-5; The Great Big Cookie Book: Over 200 Scrumptious Recipes for Cookie Lovers Barbara Grunes and Virginia Van Vynckt coauthor (Paperback – Nov 1996) ISBN 978-0-7615-0674-4
He is the owner of Saltbox Seafood Joint, which originally opened in Durham, North Carolina in 2012. [5] Moore published his first cookbook ( Saltbox Seafood Joint Cookbook ) in 2019. [ 13 ] [ 14 ] According to Tina Adkins of the Sun Journal , the book has 60 recipes "celebrating his coastal culinary heritage". [ 2 ]
How to Cook a Wolf was written following the attack on Pearl Harbor, which led to the American entry in World War II, when Fisher (then known to society as Mrs. Dillwyn Parrish) returned to California from already-war-torn Europe and wrote a well-received guide to blackout curtains and crisis cooking for her father's paper, the Whittier News.
Henry Alexander Shaw (born July 30, 1970) is an American chef, author, and outdoorsman who runs the wild foods website Hunter Angler Gardener Cook. [1] He is the author of five cookbooks about preparing fish and wild game for the table: [2] Hunt Gather Cook, Duck Duck Goose, Buck Buck Moose, Pheasant Quail Cottontail and Hook Line and Supper.