Two Chefs, One Catch
A Culinary Exploration of Seafood
Published on 7. November 2014
352 pages
978-1-4930-1633-4 (ISBN)
Description
Following the success of their self-published, IACP award-winning Flying Pans: Two Chefs, One World, Chefs Ron Oliver and Bernard Guillas of the prestigious and popular Marine Room in La Jolla, California, are back at it again with this stunning seafood cookbook. The more than 120 delectable fish, shellfish, and crustacean recipes are organized by species and accompanied by expert tips on selection and preparation as well as engaging anecdotes and stories conveying the Chefs' culinary expertise and insatiable cultural curiosity.
With an eye to making cooking seafood both easy and rewarding, the recipes are high in nutrition, low in fat, and astounding in flavor. Inspired by their travels around the globe, these passionate chefs have created such imaginative combinations as: Ahi Tuna Tiger Eye with Spicy Cashew Sauce, Quick Easy Bouillabaise, Shrimp Andouille Lollipops, Leek Parsley Coated Halibut with Oven Roasted Tomatoes, and more. Each dish is beautifully photographed in full color by top photographer Marshall Williams.
With an eye to making cooking seafood both easy and rewarding, the recipes are high in nutrition, low in fat, and astounding in flavor. Inspired by their travels around the globe, these passionate chefs have created such imaginative combinations as: Ahi Tuna Tiger Eye with Spicy Cashew Sauce, Quick Easy Bouillabaise, Shrimp Andouille Lollipops, Leek Parsley Coated Halibut with Oven Roasted Tomatoes, and more. Each dish is beautifully photographed in full color by top photographer Marshall Williams.
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Other editions
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Book
01/2015
The Lyons Press
€33.00
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Persons
Bernard Guillas is executive chef of the La Jolla Beach and Tennis Club and landmark Marine Room restaurant in California. An avid culinary explorer, his roster of impressive credits include appearances in Food Arts magazine, "Rising Star Chefs," and "Great Chefs of the World". He was awarded Chef of the Year by Chef magazine. His philanthropic pursuits include Slow Food, The Beard House Foundation, Chaine des Rotisseurs, AIWF and international charities. Chef Guillas has been guest chef multiple times to the James Beard House in New York, named San Diego's "Best Chef" numerous times, including the Gold Medallion Awards (California Restaurant Association, San Diego Chapter), Chef Magazine, San Diego Home/Garden Lifestyles Magazine Readers Poll and San Diego Magazine People's and Critic's Choice.
Chef Ron Oliver travels the world for culinary inspiration but he looks close to home for the freshest flavors. As Chef de Cuisine, Ron led the prestigious Marine Room in La Jolla to eight titles as Best Restaurant in San Diego. His passion for cooking expands to support local school and to teach food literacy to children by planting sustainable gardens.
Chef Ron Oliver travels the world for culinary inspiration but he looks close to home for the freshest flavors. As Chef de Cuisine, Ron led the prestigious Marine Room in La Jolla to eight titles as Best Restaurant in San Diego. His passion for cooking expands to support local school and to teach food literacy to children by planting sustainable gardens.
Content
- Intro
- Thanks / Merci
- Preface: Seven Seas
- Author Bios and Philosophy
- Ocean 101
- Chapter 1: Chill Out-Small Bites from around the World
- Chapter 2: Shells-Scallops, Clams, Oysters, Mussels
- Chapter 3: Sea Creatures-Shrimp, Crab, Lobster, Octopus, Squid
- Chapter 4: Little Fins-Snapper, Arctic Char, Sole, Pompano/Pomfret, John Dory
- Chapter 5: Big Swimmers-Salmon, Mahi Mahi, Bass, Cod, Monkfish
- Chapter 6: Kings of the Ocean-Tuna, Swordfish, Shark, Halibut
- Chapter 7: One-Pot Meals-Sea Treasures
- Bait and Switch-Substitutions
- Rock the Boat-Cooking Techniques
- Tackle Box-Tools and Utensils
- Conversion Table
