"You don't need to be an experienced chef to make delicious fish and shellfish. Cooking great seafood is all about simplicity and confidence, and this book gives readers the techniques to make sure their seafood always shines. Organized by cooking method, there are chapters on grilling, baking, broiling, frying, and more. Chef Ari Kolender worked at the country's best seafood restaurants before opening his beloved spot Found Oyster in Los Angeles. Now, in his first book, Kolender teaches readers versatile, fool-proof techniques for serving up fish and shellfish every possible way. With an…mehr
"You don't need to be an experienced chef to make delicious fish and shellfish. Cooking great seafood is all about simplicity and confidence, and this book gives readers the techniques to make sure their seafood always shines. Organized by cooking method, there are chapters on grilling, baking, broiling, frying, and more. Chef Ari Kolender worked at the country's best seafood restaurants before opening his beloved spot Found Oyster in Los Angeles. Now, in his first book, Kolender teaches readers versatile, fool-proof techniques for serving up fish and shellfish every possible way. With an emphasis on sustainability, All the Finest Things in the Sea (and How to Cook Them) offers 100 recipes for everything from Clam Chowder and Fried Cod Sandwiches to Two Bean Squid Salad and Low Country Fish Stew. Kolender takes the intimidation out of cooking fish and shellfish. He shows why crudos, ceviches, and aguachiles are some of the easiest seafood dishes to prepare at home, and he explains how to bake fish and veggies in paper packets for the gentlest way to cook seafood. Readers will learn the ultimate grilling method to make Grilled Mackerel and Miso Barbeque Shrimp, or they can recreate the magic of a seafood shack with chicken-fried and beer battered seafood. A larder chapter features a whole world of accompaniments for seafood, including Red Yuzu Mayo and Pickled Green Tomato Tartar Sauce, plus a Seafood Primer walks readers through how to select, store, and clean the seafood they bring home. Whether seafood newbie or fanatic, All the Finest Things in the Sea (and How to Cook Them) will change the way readers think about seafood and guide them through techniques to unlock the dynamic flavors of fish and shellfish"--Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Ari Kolender is a 20-year veteran of some of the finest seafood establishments in the country, a James Beard Foundation Award Semifinalist, and a 2021 Rising Star Chef. In 2019, he opened his first restaurant Found Oyster, in Los Angeles, and he now acts as the culinary director of Last Word Hospitality group where he leads culinary development for restaurants including Queen St. and Barra Santos in Los Angeles, as well as the Red Dog Saloon in Pioneertown, among others. Find him online @arikolender. Noah Galuten is a chef, restaurant consultant, and author of The Don’t Panic Pantry Cookbook, as well as the host of a YouTube series by the same name. He is the co-author of On Vegetables and the James Beard Award winner Bludso’s BBQ Cookbook. He can be followed @galuten.
Inhaltsangabe
Introduction: Do Less The Big Picture: Sustainability Made Simple Kitchen Tools and Pantry Items Seafood Primer Reading the Tides: Thoughts on Storage, Thawing, and Raw Seafood
One: Chilled, Raw, and Marinated Sicilian Crudo Mackerel Tartare with Horseradish and Dill Scallop Tostadas Seaweed-Cured Halibut Seaweed-Cured Halibut Crudo with Crème Fraîche, Lime, and Basil Summer Rockfish Ceviche Santa Barbara Spot Prawn Aguachile Lobster Crudo Feast of the Four Fishes Cocktail How to Shuck an Oyster How to Shuck a Clam Shrimp Cocktail Lobster Cocktail Razor Clam Sangrita Five-Layer Crab Dip Smoked Trout Dip Chilled Mussels on the Half-Shell Pickled Shrimp Salad How to Assemble a Raw Bar for a Crowd
Two: Tinned Fish and Other Preserved Seafood Anchovy Caesar Poached Leeks with Gribiche and Smoked Trout Roe Tomatoes with White Soy Crema and Bottarga Open-Faced Avocado Sandwich with Tomato-Marinated Sardines Stuffed Peppers with Tomato, Olive, and Anchovy Tomato and Anchovy Bread Pudding Caramelized Bok Choy with Fish Sauce Twice-Baked Sweet Potato with Dashi Butter and Bonito Seaweed Salad
Three: Broiled and Baked Char-Broiling on the Half-Shell Char-Broiled Oysters with Garlic Butter and Parmesan Char-Broiled Oysters with Bottarga Butter Clams Casino Broiled Ocean Trout with Casino Butter Broiled Scallops with Espelette Butter Salt-Baked Peel ’n’ Eat Shrimp Fish in Paper Fish in Paper, Spring Edition Fish in Paper, Summer Edition Fishmonger’s Pie
Four: Grilled A Quick Grilling Primer Grilled Squid Salad with Crispy Potatoes and Meyer Lemon Grilled Lobster with Ginger-Lemon Butter Grilled Mackerel Swordfish Hemingway Grilled Whole Fish with Sweet Peppers Miso BBQ Shrimp Grilled Fish Tacos Grilled Yellowtail Collar with Buffalo Wing Sauce
Five: Breaded and “Bread”-ed Molly’s Crispy Gruyère Tuna Melts Shrimp Toast Burgers Blackened Mahimahi Sandwiches Lobster Rolls Spicy Tuna Burgers Deviled Crab Cakes Cornmeal-Crusted Trigger Fish with Lettuces, Herbs, Apples, and Shallots How to Chicken-Fry Seafood Fried Oyster Sandwiches How to Beer-Batter Seafood Soft-Shell Crab Sandwiches
Six: Stovetop How to Boil Lobster How to Steam Crab . . . with Bonus Crab Back Clam Chowder She-Crab Soup Lowcountry Fish Stew Oil-Poached Tuna Albacore Tataki with Citrus Ponzu Shrimp Scampi Rice and Peas with Seared Scallops Pan-Seared Razor Clams Seaweed-Steamed Halibut Crispy-Skinned Salmon with Yuzu Koshō Salad Pan-Roasted Trout with Brown Butter Potatoes Cranberry Beans with Mussels and Chorizo Steamed Clams Cider-Braised Mussels Two-Bean Squid Salad Crab Rice Lentils and Shrimp Linguine and Clams Spaghetti with Sautéed Soft-Shell Crab Swordfish Cavatappi with Cherry Tomatoes, Mint, and Fresh Chiles Seafood Bog for a Crowd Frogmore Stew (No Spoon Necessary) Leftover Frogmore Hash
Seven: Butters, Stocks, Spices, Dips, and Sauces JoAnne’s Island Creek Mignonette Tangelo and Pepper Mignonette Rhubarb and Bay Leaf Mignonette Cocktail Sauce Citrus Ponzu Old Bay Mayo Red Yuzu Mayo Chipotle Mayo Bitter Lime Mayo Pickled Green Tomato Tartar Sauce Caper-Dill Rémoulade Ginger-Lemon Butter Chimichurri Butter Bottarga Butter Casino Butter Espelette Butter New Bay Seasoning Blackening Spice Shrimp Stock Lobster Stock Crab Stock Fish Bone Stock Court Bouillon
Introduction: Do Less The Big Picture: Sustainability Made Simple Kitchen Tools and Pantry Items Seafood Primer Reading the Tides: Thoughts on Storage, Thawing, and Raw Seafood
One: Chilled, Raw, and Marinated Sicilian Crudo Mackerel Tartare with Horseradish and Dill Scallop Tostadas Seaweed-Cured Halibut Seaweed-Cured Halibut Crudo with Crème Fraîche, Lime, and Basil Summer Rockfish Ceviche Santa Barbara Spot Prawn Aguachile Lobster Crudo Feast of the Four Fishes Cocktail How to Shuck an Oyster How to Shuck a Clam Shrimp Cocktail Lobster Cocktail Razor Clam Sangrita Five-Layer Crab Dip Smoked Trout Dip Chilled Mussels on the Half-Shell Pickled Shrimp Salad How to Assemble a Raw Bar for a Crowd
Two: Tinned Fish and Other Preserved Seafood Anchovy Caesar Poached Leeks with Gribiche and Smoked Trout Roe Tomatoes with White Soy Crema and Bottarga Open-Faced Avocado Sandwich with Tomato-Marinated Sardines Stuffed Peppers with Tomato, Olive, and Anchovy Tomato and Anchovy Bread Pudding Caramelized Bok Choy with Fish Sauce Twice-Baked Sweet Potato with Dashi Butter and Bonito Seaweed Salad
Three: Broiled and Baked Char-Broiling on the Half-Shell Char-Broiled Oysters with Garlic Butter and Parmesan Char-Broiled Oysters with Bottarga Butter Clams Casino Broiled Ocean Trout with Casino Butter Broiled Scallops with Espelette Butter Salt-Baked Peel ’n’ Eat Shrimp Fish in Paper Fish in Paper, Spring Edition Fish in Paper, Summer Edition Fishmonger’s Pie
Four: Grilled A Quick Grilling Primer Grilled Squid Salad with Crispy Potatoes and Meyer Lemon Grilled Lobster with Ginger-Lemon Butter Grilled Mackerel Swordfish Hemingway Grilled Whole Fish with Sweet Peppers Miso BBQ Shrimp Grilled Fish Tacos Grilled Yellowtail Collar with Buffalo Wing Sauce
Five: Breaded and “Bread”-ed Molly’s Crispy Gruyère Tuna Melts Shrimp Toast Burgers Blackened Mahimahi Sandwiches Lobster Rolls Spicy Tuna Burgers Deviled Crab Cakes Cornmeal-Crusted Trigger Fish with Lettuces, Herbs, Apples, and Shallots How to Chicken-Fry Seafood Fried Oyster Sandwiches How to Beer-Batter Seafood Soft-Shell Crab Sandwiches
Six: Stovetop How to Boil Lobster How to Steam Crab . . . with Bonus Crab Back Clam Chowder She-Crab Soup Lowcountry Fish Stew Oil-Poached Tuna Albacore Tataki with Citrus Ponzu Shrimp Scampi Rice and Peas with Seared Scallops Pan-Seared Razor Clams Seaweed-Steamed Halibut Crispy-Skinned Salmon with Yuzu Koshō Salad Pan-Roasted Trout with Brown Butter Potatoes Cranberry Beans with Mussels and Chorizo Steamed Clams Cider-Braised Mussels Two-Bean Squid Salad Crab Rice Lentils and Shrimp Linguine and Clams Spaghetti with Sautéed Soft-Shell Crab Swordfish Cavatappi with Cherry Tomatoes, Mint, and Fresh Chiles Seafood Bog for a Crowd Frogmore Stew (No Spoon Necessary) Leftover Frogmore Hash
Seven: Butters, Stocks, Spices, Dips, and Sauces JoAnne’s Island Creek Mignonette Tangelo and Pepper Mignonette Rhubarb and Bay Leaf Mignonette Cocktail Sauce Citrus Ponzu Old Bay Mayo Red Yuzu Mayo Chipotle Mayo Bitter Lime Mayo Pickled Green Tomato Tartar Sauce Caper-Dill Rémoulade Ginger-Lemon Butter Chimichurri Butter Bottarga Butter Casino Butter Espelette Butter New Bay Seasoning Blackening Spice Shrimp Stock Lobster Stock Crab Stock Fish Bone Stock Court Bouillon
Resources Index Acknowledgments
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