For Cod And Country

Even though there are hundreds of types of fish for sale, most chefs know only a few varieties. Thats where Barton Seaver comes in with his unique approach: By combining all manner of fish (not just the familiar standbys) with loads of fresh vegetables, he fosters sustainability both in the sea and on the farm. Organized by season, For Cod and Country features only fish caught in those months (plus “a fifth season” for farmed fish), along with ideas for preparation, seasonings, and lists of alternate fish to substitute in inventive new dishes.

Even though there are hundreds of types of fish for sale, most chefs know only a few varieties. By combining all manner of fish with loads of fresh produce, and organised by season, it features only fish caught in those months, along with ideas for preparation, seasonings and lists.

By combining all manner of fish with vegetables, chef and restaurateur Seaver fosters sustainability in the sea and on the farm. Organized by season, "For Cod and Country" features only fish caught in those months--plus "a fifth season" for farmed fish--along with lists of alternate fish to substitute.

Wars have been fought over it, revolutions have been spurred by it, national diets have been based on it, economies have depended on it, and the settlement of North America was driven by it. Cod, it turns out, is the reason Europeans set sail across the Atlantic, and it is the only reason they could. What did the Vikings eat in icy Greenland and on the five expeditions to America recorded in the Icelandic sagas? Cod -- frozen and dried in the frosty air, then broken into pieces and eaten like hardtack. What was the staple of the medieval diet? Cod again, sold salted by the Basques, an enigmatic people with a mysterious, unlimited supply of cod. Cod is a charming tour of history with all its economic forces laid bare and a fish story embellished with great gastronomic detail. It is also a tragic tale of environmental failure, of depleted fishing stocks where once the cod's numbers were legendary. In this deceptively whimsical biography of a fish, Mark Kurlansky brings a thousand years of human civilization into captivating focus.

What is a fish? Stingrays, goldfish, sharks, and many other creatures are all fish! Clever rhymes from Cleary, Brian P. and comical illustrations from Goneau, Martin explain the traits that all fish have in common and help you determine which creatures belong in this water-dwelling group. Animal names are printed in color for easy identification, and the goofy CATegorical cats make learning fun!

With 800+ recipes, this exciting collection--which showcases fresh ingredients and culinary techniques such as roasting, grilling, poaching, and brining--will be the go-to source for decades to come. Modern dishes include such crowd-pleasing fare as Citrus-Crusted Fried Halibut, New Orleans BBQ Shrimp, Clam Risotto, Cod Cakes, and Hot Smoked Salmon.ed Salmon.

Designed to soothe children before bedtime, this delightful story features a multicultural group of people visiting a traditional country store in different settings across America. With rhythmic language that guides children through the passage of both a single day and the four seasons, this board book teaches children to read by identifying familiar items found in a country store, including homemade foods, country crafts, a soda fountain, and classic toys, while celebrating a unique aspect of Americana.

Seafood lovers--and foodies concerned with sustainability--will welcome this third cookbook from the author of For Cod and Country. Taking an eco-friendly approach, Barton Seaver creates fresh-tasting and casual dishes featuring seafood that hasn't been overfished or caught in a destructive way. More than 150 new, utterly delicious recipes range from Chilled Oysters with Grilled Merguez Sausage to Zuppa di Pesce, Whole Skillet-Roasted Fish, and Seafood Risotto.

A remarkable history of the two-centuries-old relationship between the United States and China, from the Revolutionary War to the present day From the clipper ships that ventured to Canton hauling cargos of American ginseng to swap Chinese tea, to the US warships facing off against China's growing navy in the South China Sea, from the Yankee missionaries who brought Christianity and education to China, to the Chinese who built the American West, the United States and China have always been dramatically intertwined. For more than two centuries, American and Chinese statesmen, merchants, missionaries, and adventurers, men and women, have profoundly influenced the fate of these nations. While we tend to think of America's ties with China as starting in 1972 with the visit of President Richard Nixon to China, the patterns—rapturous enchantment followed by angry disillusionment—were set in motion hundreds of years earlier. Drawing on personal letters, diaries, memoirs, government documents, and contemporary news reports, John Pomfret reconstructs the surprising, tragic, and marvelous ways Americans and Chinese have engaged with one another through the centuries. A fascinating and thrilling account, The Beautiful Country and the Middle Kingdom is also an indispensable book for understanding the most important—and often the most perplexing—relationship between any two countries in the world.

A delightful collection of classic recipes, folk history, and original drawings by Cape Cod's most-admired chef. With a new Introduction by Anthony Bourdain "It's a true classic, one of the most influential of my life." --Anthony Bourdain, from the new introduction "Provincetown ... is the seafood capital of the universe, the fishiest town in the world. Cities like Gloucester, Boston, New Bedford, and San Diego may have bigger fleets, but they just feed the canneries. Provincetown supplies fresh fish for the tables of gourmets everywhere." --Howard Mitcham Provincetown's best-known and most-admired chef combines delectable recipes and delightful folklore to serve up a classic in seafood cookbooks. Read about the famous (and infamous!) Provincetown fishing fleet, the adventures of the fish and shellfish that roam Cape Cod waters, and the people of Provincetown--like John J. Glaspie, Lord Protector of the Quahaugs. Then treat yourself to Cape Cod Gumbo, Provincetown Paella, Portuguese Clam Chowder, Lobster Fra Diavolo, Zarzuela, and dozens of other Portuguese, Creole, and Cape Cod favorites. A list of fresh and frozen seafood substitutes for use anywhere in the country is a unique feature of this lively book. You'll learn the right way to eat broiled crab and the safe way to open oysters. You'll even learn how to cook a sea serpent!