Reddit mentions: The best fish & seafood cooking books

We found 108 Reddit comments discussing the best fish & seafood cooking books. We ran sentiment analysis on each of these comments to determine how redditors feel about different products. We found 44 products and ranked them based on the amount of positive reactions they received. Here are the top 20.

1. The Big Oyster: History on the Half Shell

    Features:
  • Random House Trade
The Big Oyster: History on the Half Shell
Specs:
ColorMulticolor
Height7.99 Inches
Length5.12 Inches
Number of items1
Release dateJanuary 2007
Weight0.54 Pounds
Width0.72 Inches
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2. Coi: Stories and Recipes

    Features:
  • Phaidon Press
Coi: Stories and Recipes
Specs:
Height11.8 Inches
Length8.76 Inches
Number of items1
Release dateOctober 2013
Weight3.44 Pounds
Width1.26 Inches
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3. Fish: The Complete Guide to Buying and Cooking

    Features:
  • Chipset: AMD Radeon RX Vega 64
  • Video Memory: 8GB HBM2
  • Memory Interface: 2048-bit
  • Output: DisplayPort x 3 / HDMI
  • Recommended PSU: 750W
Fish: The Complete Guide to Buying and Cooking
Specs:
ColorYellow
Height9.25 Inches
Length7.5 Inches
Number of items1
Release dateJanuary 1999
Weight1.82101828412 Pounds
Width0.96 Inches
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4. The Pescatarian Cookbook: The Essential Kitchen Companion

    Features:
  • Moody Publishers
The Pescatarian Cookbook: The Essential Kitchen Companion
Specs:
Height9.2 Inches
Length7.5 Inches
Number of items1
Release dateNovember 2018
Weight1 Pounds
Width0.5 Inches
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5. Sushi For Dummies

CookingSushiIllustrated
Sushi For Dummies
Specs:
Height9.25 Inches
Length6.125 Inches
Number of items1
Release dateMarch 2004
Weight0.98767093376 Pounds
Width0.64 Inches
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6. Chef Paul Prudhomme's Louisiana Kitchen

Great product!
Chef Paul Prudhomme's Louisiana Kitchen
Specs:
Height9.25 Inches
Length7 Inches
Number of items1
Release dateApril 1984
Weight1.85629224604 Pounds
Width1.13 Inches
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7. The River Cottage Edible Seashore Handbook (River Cottage Handbook)

    Features:
  • New
  • Mint Condition
  • Dispatch same day for order received before 12 noon
  • Guaranteed packaging
  • No quibbles returns
The River Cottage Edible Seashore Handbook (River Cottage Handbook)
Specs:
Height7.87 Inches
Length5.499989 Inches
Number of items1
Release dateJuly 2010
Weight1.0582188576 Pounds
Width0.9149588 Inches
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8. Williams-Sonoma Collection: Seafood

    Features:
  • Used Book in Good Condition
Williams-Sonoma Collection: Seafood
Specs:
Height9 Inches
Length8.25 Inches
Number of items1
Release dateJune 2005
Weight1.54 Pounds
Width0.7 Inches
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10. Squeamish About Sushi: And other Food Adventures in Japan

Used Book in Good Condition
Squeamish About Sushi: And other Food Adventures in Japan
Specs:
Height9 Inches
Length9 Inches
Number of items1
Release dateNovember 2000
Weight1 Pounds
Width0.5 Inches
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12. New Sushi: From Rainbow Rolls to Seared Swordfish Sashimi (The Small Book of Good Taste)

Used Book in Good Condition
New Sushi: From Rainbow Rolls to Seared Swordfish Sashimi (The Small Book of Good Taste)
Specs:
Height8.5 Inches
Length7.75 Inches
Number of items1
Weight0.9 Pounds
Width0.5 Inches
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13. The Big Oyster: History on the Half Shell

The Big Oyster: History on the Half Shell
Specs:
Release dateJanuary 2007
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14. Sea Island Seasons

Used Book in Good Condition
Sea Island Seasons
Specs:
Height9.5 Inches
Length7.25 Inches
Number of items1
Weight1.6 Pounds
Width1.5 Inches
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15. Fish & Shellfish: The Cook's Indispensable Companion

Fish & Shellfish: The Cook's Indispensable Companion
Specs:
Height10.88 Inches
Length9.25 Inches
Number of items1
Release dateApril 1996
Weight3.43480204196 Pounds
Width1.41 Inches
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16. ROASTING TIN, THE

SQUARE PEG
ROASTING TIN, THE
Specs:
Height9.96061 Inches
Length6.85038 Inches
Number of items1
Weight1.82763215198 Pounds
Width0.82677 Inches
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17. Uchi: The Cookbook

    Features:
  • Used Book in Good Condition
Uchi: The Cookbook
Specs:
Height10 Inches
Length8.5 Inches
Number of items1
Weight3.31134317524 Pounds
Width1.1 Inches
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18. The Big Oyster: History on the Half Shell

    Features:
  • Used Book in Good Condition
The Big Oyster: History on the Half Shell
Specs:
Height8.4 Inches
Length5.3 Inches
Weight0.8 Pounds
Width1 Inches
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20. The New Legal Sea Foods Cookbook: 200 Fresh, Simple, and Delicious Recipes from Appetizers to Desserts

    Features:
  • Clarkson Potter
The New Legal Sea Foods Cookbook: 200 Fresh, Simple, and Delicious Recipes from Appetizers to Desserts
Specs:
ColorMulticolor
Height9.4 Inches
Length7.6 Inches
Number of items1
Release dateMay 2003
Weight1.8408598877 Pounds
Width1.1 Inches
▼ Read Reddit mentions

🎓 Reddit experts on fish & seafood cooking books

The comments and opinions expressed on this page are written exclusively by redditors. To provide you with the most relevant data, we sourced opinions from the most knowledgeable Reddit users based the total number of upvotes and downvotes received across comments on subreddits where fish & seafood cooking books are discussed. For your reference and for the sake of transparency, here are the specialists whose opinions mattered the most in our ranking.
Total score: 14
Number of comments: 2
Relevant subreddits: 1
Total score: 4
Number of comments: 2
Relevant subreddits: 1
Total score: 4
Number of comments: 2
Relevant subreddits: 2
Total score: 3
Number of comments: 2
Relevant subreddits: 2
Total score: 3
Number of comments: 1
Relevant subreddits: 1
Total score: 2
Number of comments: 1
Relevant subreddits: 1
Total score: 2
Number of comments: 1
Relevant subreddits: 1
Total score: 2
Number of comments: 1
Relevant subreddits: 1
Total score: 1
Number of comments: 1
Relevant subreddits: 1
Total score: 1
Number of comments: 1
Relevant subreddits: 1

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Top Reddit comments about Fish & Seafood Cooking:

u/Ereshkigal234 · 1 pointr/Random_Acts_Of_Amazon

As for starters, the Williams-Sonoma books are great collections of recipes in just about all categories... not always the easiest but they can start you out on the right path to making your own or altering recipes you can do..

Williams-sonoma books:

  • Soups and Stews
  • Salads
  • Pasta
  • Vegetables
  • Soup
  • Chicken
  • Roasting
  • Seafood
  • Breakfast

    You can find all the rest of their books through those links, they have a ton, and a bunch of amazing recipes in them.. Most of their books also have great quality in the used form and some as low as .1 cent :D

    I have to agree with starting with Good Eats, it's a great base for ingredients and how to properly identify good ones and what to do with them. As well as Gordon Ramsay's Ultimate Cooking course on youtube:

    Gordon Ramsay's Ultimate Cooking Course season 1 episode 1

    ^ a great start for simple meals

    I collect cookbooks actually, and have a bunch of awesome recipes.. I made a homemade Tandoori chicken tonight, though i did not have the correct chili powder (kashmiri) it was delicious.. grilled a chicken up that i quartered and marinated for a bit. Delicious.. I also love Lebanese food and mostly all types of foreign foods.. I watch the Food Network quite regularly, as well as subscribe to quite a few youtube cooks..

    If there's anything you need to know feel free to ask :D
u/caffeian · 3 pointsr/Cooking

Alton Brown's I'm Just Here for the Food is a great primer on the science of cooking. I read it in culinary school, and it was a great distillation of the main concepts (which cuts are of meat are good for braising, searing, roasting, etc. and how to properly perform each technique). If you end up enjoying Alton Brown's style, I would also recommend Fish on a First Name Basis for fish cookery. Lastly, Cook's Illustrated is a wonderful resource on food and cooking. The yearly online membership is only approx $25, and you get access to all previously published recipes and equipment reviews.

In terms of equipment, the knife I personally use is the Victorinox 10-inch chef knife. Japanese steel is great and all, but for the same price you could get this knife, a good electric knife sharpener, and a honing steel and still have some left over. The best knife is a sharp knife after all. I would also highly recommend a T-fal non-stick pan for a solid multi-purpose first pan.

Finally, for an herb garden, I generally try to aim for either expensive or infrequently used herbs for indoor gardening. The reasoning behind growing expensive herbs is pretty straightforward. I primarily grow infrequently used herbs to avoid wasting what I wouldn't use up when cooking (as you mentioned is oft a problem). In my region, basil, sage, thyme, tarragon, and oregano would all be good candidates to grow. Parsley, cilantro, and bay leaf tend to be cheaper at the market in my area, so I usually just purchase those.

u/dasheea · 1 pointr/AskHistorians

> Japan was still fetishised in a popular light, and just after the turn of the century it wouldn't have been at all uncommon for the average white American of means to engage in things like sushi parties.

I know this was a tangential point, and I checked out the link you provided on it, but is there any chance that the reports about the popularity of sushi are sensationalized at all (and the second wave in the 1960s more restricted to cosmopolitan elite ranks)? I mean, fetishization of Japan is done today as well, but I feel like the mass appeal of sushi is much more recent (perhaps a "third wave" of sushi popularity in the US?), maybe from the 1990s. Like, it's the difference between "I've had sushi (one time 3 years ago, that was cool)" vs "I had sushi last week. Let's get it again today." (Anecdotally, up to the 80s and 90s, I always thought (and found that) the average white American was grossed out at the thought of sushi if it ever came up in conversation.)

I never knew about the much older history of sushi's appearances in the US and find them interesting, but is there a danger of forgetting that a book like this was perhaps par for the average American's experience (and that came out as late as 2000). Again, I'm curious what you think about the difference between, "Yeah, I had sushi once a few years ago when my socialite friend organized a party," vs. "Yeah, I eat sushi 2-4 times a month." Of course, this could be more explained by some growth of logistical capability to supply cheaper sushi en masse instead of expensive standalone restaurants, so I should concede that.

u/metamanda · 3 pointsr/IAmA

The no-sushi-while-pregnant thing is mostly a myth. It drives me absolutely crazy -- expectant moms have enough to worry about already without having that particular joy snatched from them. I assure you, japanese women don't stop eating sushi when they're expecting.

There are two major concerns that cause paranoid doctors (and an even more paranoid mom-blaming media) to advise against sushi: mercury and parasites. With a little research you can figure out which fish to avoid.

Bluefin tuna would tend to have high mercury content. Fish that live a really long time and are near the top of the food chain are the ones to worry about.

Freshwater fish would tend to be more of a parasite risk, but a good sushi place would generally be careful to source clean fish. Generally, raw or cold-smoked salmon should probably be avoided.

Oh, and shellfish pose relatively more of a food-poisoning risk than other foods because you're eating all of their guts.

You're probably fine to eat short-lived ocean fish like mackerel. I believe yellowtail's pretty safe too. Unagi's cooked anyway, so go crazy. Scallops are quite safe because you're only eating the muscle (unlike other shellfish).

This is a really great resource that will help you balance concerns around mercury and getting adequate omega-3: http://www.amazon.ca/Fish-Forever-Understanding-Environmentally-Sustainable/dp/076458779X

(Everything I'm saying here is off the top of my head, so definitely double-check and don't bet your or your baby's health on my internet ranting!)

u/Arkolix · 1 pointr/AskCulinary

I asked a similar question on /r/cooking a while back and got some good responses, especially some good Youtube channels - try wbpstars or Staffkitchen.

To me, inspiration is more important and difficult to find than exact recipes, which can be adapted. In my experience restaurant cookbooks remain the best answer, for better or worse. I just picked up the ones from Atelier Crenn and Coi, which are both stunning (and fantastically difficult). At a certain level of cooking you're basically looking at a bunch of recipes for individual components that are combined and formed into final dishes any number of ways.

Instagram is actually a decent source of visual inspiration as well - tons of high end chefs/restaurants maintain active accounts.

ChefSteps has some interesting modernist recipes, especially back in their early days; these days it's more accessible fare for a broader audience.

u/noideawhatimdoing8 · 1 pointr/sushi

I don't have a rice cooker, but I have a pressure cooker. Still, I've tried it once in there and wasn't impressed. I prefer the old-fashioned stove top way. Sure, you have to time it, but it's great and works really well for me.

My tried and true recipe is straight out of Sushi for Dummies. I use short grain rice (I've only ever used Lundberg Sushi Rice, but any one will do), and rinse it until I am sick of rinsing. This recipe calls for a "splash of saki" and something pickled(?) to add flavor. Since I had neither of those, my tip is to take a bit of condensed stock/base (my favorite is Better Than Bouillion), and mix it up in the water. Which flavor you choose is up to you, but I prefer the vegetable base. I have a lobster base that I've been eager to try, but even with the veggie base, it always comes out delicious enough to eat on it's own, but not overpowering or outshining anything I make with it.

u/[deleted] · 2 pointsr/Random_Acts_Of_Amazon

Happiest this week... Probably getting to sit in the sun and just soak up the warmth. It's finally warm here and it feels absolutely wonderful!
My favorite food is sushi! I could probably eat it every day for a month and not get sick of it. sushi (for good measure)

Thingy!

u/primeline31 · 2 pointsr/longisland

I was almost finished reading "The Big Oyster" by New Yorker Mark Kurlansky and wanted to get to the end before posting this.

I, along with 132 Amazon readers, rate it 4.4/5 stars. It is the history of our New York region, INCLUDING Long Island, from a unique and really interesting perspective: that of the oyster.

I saw it recommended on another Reddit thread, and being a personal history buff who prefers to read about history from angles other than just those that quote dry dates and events, found it really enjoyable, informative and fun.

The author starts with a naturalist's perspective of the whole New York harbor at the time of Henry Hudson and brings us up to the present day. There is considerable mention of the oyster beds of the north shore and the Great South Bay, of the native Americans of our area and their middens (including some middens that are still buried in Manhattan).

I found out how Peter Stuyvesant lost his leg, that the Lenape Indians believed that each star in the sky is a footprint made by a loved ones walking to heaven after death (now I look at the Milky Way differently), that the oyster filled the harbor and every entrance to LI sound and Great South Bay with massive oyster reefs & was a main source of food for the poorest of the poor, etc.

It was a treat to read about the history of our area from a completely fresh perspective. If you want to check it out, just get it from your library (or request it.) 61% of the Amazon readers rated it 5/5 stars.

u/1913intel · 1 pointr/WeightLossNews
  1. The Blue Zones Solution: Eating and Living Like the World's Healthiest People | Dan Buettner | free download https://b-ok.cc/book/2576785/937370

  2. The Pescatarian Cookbook: The Essential Kitchen Companion: Cara Harbstreet MS RD LD: 9781641522663: Amazon.com: Books https://www.amazon.com/Pescatarian-Cookbook-Essential-Kitchen-Companion/dp/1641522666/

  3. Smart Meal Prep for Beginners: Recipes and Weekly Plans for Healthy, Ready-to-Go Meals: Toby Amidor MS RD CDN: 9781641521253: Amazon.com: Books https://www.amazon.com/Smart-Meal-Prep-Beginners-Ready/dp/1641521252/

  4. Dressing on the Side (and Other Diet Myths Debunked): 11 Science-Based Ways to Eat More, Stress Less, and Feel Great about Your Body (2019): Jaclyn London: 9781538747452: Amazon.com: Books https://www.amazon.com/Dressing-Side-Other-Myths-Debunked/dp/1538747456/

  5. Food: What the Heck Should I Eat? | Mark Hyman M.D. | free download https://b-ok.cc/book/3430737/494149

  6. Fill Your Plate Lose the Weight: 70+ Delicious Meals that Keep You Full: Sarah Mirkin&#44 R.D.N. and the Editors of Prevention: 9781950099009: Amazon.com: Books https://www.amazon.com/Fill-Your-Plate-Lose-Weight/dp/1950099008/

  7. Vegan for Everybody: Foolproof Plant-Based Recipes for Breakfast, Lunch, Dinner, and In-Between: America's Test Kitchen: 9781940352862: Amazon.com: Books https://www.amazon.com/Vegan-Everybody-Foolproof-Plant-Based-Between/dp/194035286X/

  8. The Mediterranean Diet Weight Loss Solution: The 28-Day Kickstart Plan for Lasting Weight Loss: Julene Stassou MS RD, Mark Sapienza MD: 9781623159405: Amazon.com: Books https://www.amazon.com/Mediterranean-Diet-Weight-Loss-Solution/dp/1623159407/

  9. Instant Loss Cookbook: Cook Your Way to a Healthy Weight with 125 Recipes for Your Instant Pot®, Pressure Cooker, and More: Brittany Williams: 9780525577232: Amazon.com: Books https://www.amazon.com/Instant-Loss-Cookbook-Healthy-Pressure/dp/0525577238/

  10. Ottolenghi Simple: A Cookbook | Yotam Ottolenghi | free download https://b-ok.cc/book/3651265/06ebeb

  11. The Plant-Based Solution: America’s Healthy Heart Doc’s Plan to Power Your Health | Joel K. Kahn | free download https://b-ok.cc/book/3506218/11ff08

  12. Prep: The Essential College Cookbook: Katie Sullivan Morford: 9781611806106: Amazon.com: Books https://www.amazon.com/Prep-Essential-Katie-Sullivan-Morford/dp/1611806100/
u/BluShine · 2 pointsr/AskHistorians

Food is a universal motivator. What if you had students research historical cooking? And after a week or two, you have each student bring in a recipe they've prepared from historical period/culture of their choice? And also give a presentation or write a short paper about how the food came about, or how it influence history and culture.

I've recently been trying recipes from this blog about recreating ancient Roman cuisine. Not exactly an academic source, but does cite the passages from Roman writings that inspire his exploits.

The book Salt: A World History would also be a great source, and is very easy-to-read and IMHO quite interesting. Many parts of it would make good excerpts for reading in class and introducing ideas. The same author has similar books on Cod and Oysters.

I'm no expert, I'm just stealing this idea because it's an assignment that I was given in High School, and was one of the most memorable and fun.

u/Handicapreader · 1 pointr/DixieFood

Cajun and Creole are honestly the best foods in the South. This guy mixes them all up with other traditional Southern cuisine. His cookbooks have loads more recipes and better ones in some cases.

http://www.jfolse.com/newfindrecipe.htm

Past that, Charleston Receipts, Charleston Receipts Repeats, 'Pon Top Edisto Cookin' 'Tweenst the Rivers, Sea Island Seasons, and Southern Living cookbooks were a staple in my house. Kind of still are really.

u/atlben76 · 6 pointsr/Cooking

You have the technique right, but flounder is pretty delicate and takes better to baking or broiling. Try a firmer fish like tilapia, snapper, or striped bass. I highly recommend "Fish and Shellfish" by James Peterson for all things seafood.

u/jen_droid · 1 pointr/blogsnark

https://www.amazon.com/Roasting-Tin-Simple-Dish-Dinners/dp/1910931519

I’ve got that one but a new vegan/vegetarian one came out recently. In the yellow one there’s an amazing baked gnocchi recipe I use all the time but I add a lot of garlic and pesto. She also gives templates to create your own so one protein + one green + crunch + seasoning, for example, with possibilities for each category and cooking times. There are desserts as well, but they’re not really my sort of thing- basically a lot of baked fruit/brownie/flapjack. These and the Joe Wicks books honestly changed how I cook & eat!

u/BeeFaith · 2 pointsr/Pescetarian

I recently started using this cookbook I found on Amazon. It's pretty great. It's a great book for a basic guide to a pescetarian diet. It gives you a 3 week meal plan to try and has a shopping list as well.

The Pescatarian Cookbook: The Essential Kitchen Companion https://www.amazon.com/dp/1641522666/ref=cm_sw_r_cp_apa_i_BhE7Cb3VZ55BN

u/tactican · 1 pointr/sousvide

This recipe was adapted from The Uchi Cookbook.

To make the squid, I first made a marinade (roughly inspired by kimchi). Get about 30 g each of ginger, garlic, and shallots and mince them. Mince about 60 g of green onion. In a sauce pan, saute the ingredients in 30 g of vegetable oil - adding the green onions last. Once softened and aromatic, add 30 g of sugar and 30 g of toasted sesame oil. Remove from the heat. Once cool, add 55 g of fish sauce and mix thoroughly.

I bagged a calamari steak with this marinade and let marinate overnight. Next, I cooked the calamari sous vide at 140F for 2 hours. I removed all of the marinade with a paper towel, then cooked on the stove over high heat to caramelize. Once cooled, I sliced the squid into strips.

I cut 1/2 slices of green tomato and vacuum compressed them with some homemade nam chim (fish sauce, water, sugar, garlic, ginger, shallots, and Thai pepper).

For the gastrique, I mixed a 1:1 ratio of fresh apple juice to white vinegar, then added some curry paste I had on hand with some sugar and reduced to a syrup.

To finish the salad, I tossed the calamari, compressed tomatoes, thin slices of green apple, and romaine hearts with a a bit of the nam chim from the tomatoes, then piled over some of the gastrique.

u/hondasliveforever · 2 pointsr/vegetarian

I have used Good Time Eatin' in Cajun Country and have enjoyed some of the ideas in it. Unfortunatley, not everything tastes as good as it could be... I honestly have used ideas from this book, but applied them to my use of the following meat-focused Cajun cookbooks: Chef Paul Prudhomme's Louisiana Kitchen and The New Orleans Cookbook. These two have great tastes for spices and I just substitute the meats with beans, tofu, tempeh, whatever suits my fancy!

u/costofanarchy · 1 pointr/sushi

I'm by no means an expert, I've probably only made sushi about five times, but I started less than a year ago. However, based on my limited knowledge, I would highly recommend the book that helped me get started, Sushi: Taste and Technique.

The book helped me learn how to make rice, different types of rolls, nigiri, etc. It has many pleasant illustrative photographs of prepared sushi (and ingredients, recipe steps, etc.), and can serve as a mini "coffee table book." It also has a guide to many different types of fish and other toppings, which has been interesting to look through, but not as useful for me, since the store I go to only has a few types .

I've recently bought Washoku: Recipies from the Japanese Home Kitchen to supplement my sushi knowledge with other elements of Japanese cuisine (though the book covers sushi also). I haven't used it much yet, however, and although it also has very nice photographs, it has a far lower photograph-to-page ratio than the aforementioned book.

u/robbwalsh · 3 pointsr/AskFoodHistorians

Tastes of Paradise by Wolfgang Schivelbusch is an absolutely amazing book. The author explains that spices were thought to come from an Earthly Paradise mythically tied to the Garden of Eden and the quest to find it was central to Western history. Kurlansky's The Big Oyster, a history of New York City told through its relationship with oysters is wonderful. But I'm an oyster geek.

u/chzburgerprostitute · 1 pointr/AskWomen

Maybe. I always thought it was gross because omg ew fish smell. But really, the shit you eat shouldn't have a strong fishy odor, just like with our vaginas, too much of that smell = something's rotten in denmark, ya dig?

Also make sure the person cooking/preparing it knows how to cook it. Cooking seafood isn't hard by any means, but you need to know how to tell when it's done and make sure it's not mushy.. because there's nothing worse than mushy fish on your tongue. My boyfriend bought me this book one year and it's great. It tells you everything you need to know about eating seafood, from buying it to cooking it.

u/hendricks1212 · 2 pointsr/sushi

I bought this set and it has served me well. The two mats are nice because I like to make both styles with rice on inside or outside so I cover one with plastic wrap and leave the other uncovered.

Another bit of unsolicited advice but I have been impressed with how my rice turns out when I follow the instructions in Sushi for Dummies. It is a nice starter book.

I don't have easy access to an asian market but I have found that between Wal-mart and the Meijer's store the next town over, I can get most of what I need. It took a while but my local wal-mart started selling sushi rice.

edit: a word

u/Gaimar · 13 pointsr/nyc

If anyone is interested in reading a history of New York City through its maritime oyster trade, I'd strongly recommend Kurlansky's The Big Oyster: History on the Half Shell. Putting the pun aside, it really is a fascinating portrait of oyster fishing, gustatory proclivities, and new yorker history.

u/CJ_Finn · 2 pointsr/AskCulinary

I found this. I haven't read it but Bittman's books are often recommended for beginners over at /r/cooking.

As far as knives, I like Rappala filet knives; a 4" for small fish and a flexible 7 1/2" for larger ones.

u/pdoubletter · 2 pointsr/foraging

The Forager Handbook by Miles Irving is very thorough in it's number of edibles, but not fantastic to carry around or for ID. I combine it with The Wild Flower Key by Francis Rose. I pick a couple plants from the Forager Hand book at a time and look for them on a walk.
Another book is the River Cottage Hedgerow by John Right, in fact all three of his book are well done; Mushrooms and Edible Seashore.

u/foiegras23 · 1 pointr/AskCulinary

Here's a thought from one of my favorite chefs Daniel Patterson. Beef encrusted in lichen. His book is also awesome.

As mentioned, dirt, mushrooms, forest is sort of playing with that aroma. And there are a couple more flavor profiles for you in the video that might be fun to play with.

u/wharpua · 2 pointsr/recipes

Mark Bittman wrote a book you should check out - Fish: The Complete Guide to Buying and Cooking.

One recommendation he lists is to ask the advice of the fishmongers who you're buying from. Same goes for the butchers at the stores, for meat. Don't be shy about asking them for help regarding their wares, or their opinions of what's currently good.

u/PotatoHammerHead · 11 pointsr/AskFoodHistorians

This. https://www.amazon.com/gp/aw/d/0345476395/ Fantastic book on the subject. Oyster bars in NYC were political hangouts, business meeting places, sometime brothels. All while waiting for your ferry which you sometimes missed because you were having too much fun.

u/syntaxterror69 · 3 pointsr/cookbooks

Mark Bittman's Fish: The Complete Guide to Buying & Cooking is pretty decent. If I can recall it does have info on frozen seafood as well

u/IIllIIllIIlllIIIlllI · 3 pointsr/news

Not scientific journals, and not exactly the same, but I really liked these two books about historic perspectives on our fisheries. Same author.

https://www.amazon.com/Cod-Biography-Fish-Changed-World/dp/0140275010

https://www.amazon.com/Big-Oyster-History-Half-Shell/dp/0345476395

u/thomas533 · 2 pointsr/foraging

Many of the edible weeds in N. America are also found (or have edible counterparts) in Europe also. Things like dandelions, dock, chickweed, and amaranth are all common.

Most seaweeds around the world are edible if you are going to be on the coasts.

I'd take a look at these books from Amazon's UK site as many of the plants will also be found on the mainland too:

Self-sufficiency Foraging

Food For Free

Hedgerow

Edible Seashore

u/casagordita · 2 pointsr/Cooking

My #1 all-time favorite: Rima & Richard Collin's The New Orleans Cookbook. Their jambalaya is to die for.

Also a favorite: Chef Paul Prudhomme's Louisiana Kitchen.

Both books have both Creole and Cajun recipes and techniques (basically, city and country cooking) but there's a lot of crossover. It all works for me!

u/Andreeew108 · 1 pointr/gaybros

It's Eggplant Rabbit Rhode IV from Louisiana Kitchen. Basically you deep hollowed-out eggplants, and top them with a spicy cream sauce. Served with Hasselback potatoes. Source: boyfriend.

http://www.amazon.com/Chef-Paul-Prudhommes-Louisiana-Kitchen/dp/0688028470

u/illegible · 4 pointsr/AskHistorians

There are many citations on line and in book form ("The Big Oyster") showing how often the Oyster came up as incredibly common place in early American diets and primarily a working class food.

u/nx_2000 · 2 pointsr/CasualConversation

Here ya go. From page 202 of Chef Paul Prudhomme's Louisiana Kitchen. The grease on the page should give some indication of the recipe's quality.

u/Yangel · 3 pointsr/dwarffortress

Bingo!

http://www.amazon.ca/The-Big-Oyster-History-Shell/dp/0345476395

You might find this book interesting. Basically oysters are a keystone 'poverty food' for coastal cities. Very important to the history of New York for example. In DF, a coastal fort would very likely become an important food exporter to the rest of the Dwarven nation...

Also you can burn the shells to get lime! Shell armor (ala boar tusk helmet of the Mycenaean I guess) and swords (pacific islander/aztec style - ouch! http://www.tikimaster.com/category/05.21/ The shells can be crushed and used as a concrete additive - and although I'm not certain, I believe they could also be used as flux for steel making. In the game we'd run the shells through the millstone (using Masterwork as that's what I play) and we'd basically end up with a renamed bonemeal reaction. With a fishing industry running full bore, running out of flux should be a thing of the past! :D