Shellfish Cookbook
1st Edition
Published on 1. December 1998
240 pages
978-0-8117-5331-9 (ISBN)
Description
Shellfish Cookbook offers a complete course on the world's edible shellfish, from baby shrimp to Alaska king crab and lesser-known species such as bulldozers and lobsterettes. Steamed blue crabs, stir-fried shrimp, crawfish jambalaya and hundreds more are served up with a good dose of A.D.'s wit and practical advice on the varieties that make good eating, where they can be found, and how best to preserve their flavor.
More details
Language
English
Place of publication
PA
United States
File size
1,11 MB
ISBN-13
978-0-8117-5331-9 (9780811753319)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
A. D. Livingston
Shellfish Cookbook
Book
12/1998
Stackpole Books
€34.84
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Person
By A. D. Livingston
Content
- Intro
- Title Page
- Other Titles
- Copyright Page
- Acknowledgments
- Contents
- Introduction
- ONE: Shrimp and Prawns
- FRIED SHRIMP
- A. D.'s Skillet Fry
- Brazilian Shrimp
- Whole Fried Shrimp
- Greek Fried Shrimp
- Butterflied Shrimp
- Japanese Shrimp Tempura
- Finger-Licking Fried Shrimp
- SAUTÉED SKILLET SHRIMP
- Scampi
- Skillet Shrimp Teriyaki
- BROILED AND GRILLED SHRIMP
- Pepper Shrimp
- Broiled Shrimp with a Surprise
- Broiled Rock Shrimp
- Tunisian Shrimp Kabobs
- Greek Grilled Shrimp
- Easy Shrimp Teriyaki
- BOILED AND STEAMED SHRIMP
- A. D.'s Shrimp Pig-Out
- Cajun Boil
- Steamed Shrimp
- BAKED SHRIMP DISHES
- Shrimp de Jonghe
- Shrimp Pie
- SHRIMP AND RICE DISHES
- Shrimp Pilaf
- Carolina Pilaf
- Caribbean Shrimp Pilaf
- Shrimp Creole
- Turkish Prawn Pilav
- Shrimp Jambalaya
- SHRIMP SOUPS AND STEWS
- Tex-Mex Shrimp Soup
- Shrimp Gumbo
- Shrimp Stock
- Peruvian Shrimp Chowder
- SHRIMP BREAKFAST AND BRUNCH
- Charleston Breakfast
- Shrimp and Fried Green Tomatoes
- Texas Gulf Coast Breakfast
- Easy Creamed Shrimp
- SHRIMP SALADS AND APPETIZERS
- Shrimp Salad
- Shrimp Cocktail
- Shrimp Seviche
- Raw Shrimp
- Pickled Shrimp
- Shrimp Spread
- CANNED AND DRIED SHRIMP
- Xim-xim de Galinha
- CATCH YOUR OWN SHRIMP
- TWO: Crabs
- BLUE CRABS
- A. D.'s Boiled Blue Crabs
- Cajun Boil
- Steamed Blue Crabs
- Crab Stews
- SOFT-SHELL CRABS
- Outer Banks Soft-Shell
- Wok-Fried Soft-Shell Crab
- Sautéed Soft-Shell Crabs with Pan Sauce
- Broiled Soft-Shell Crabs
- Grilled Soft-Shell Crabs
- DUNGENESS CRABS
- Boiled Dungeness Crabs
- Grilled Dungeness Crabs
- STONE CRABS
- Simmered Stone Crab
- Stone Crab Miami
- Stone Crab with Mustard Sauce
- KING AND QUEEN (Snow) CRABS
- Broiled King Crab Legs
- GOLDEN CRABS
- GREEN CRABS
- JONAH AND ROCK CRABS
- LAND CRABS AND OTHER SURPRISES
- OYSTER CRABS
- Long Island Oyster Crabs and Bay Scallops
- PICKED CRABMEAT
- Crab au Gratin
- Crab and Avocados
- Caucasus-Style Crab Salad
- Crab Italian
- Crab Kabobs
- Winnie Belle's Crab Casserole
- Charleston She-Crab Soup
- Brazilian Crab Soup
- Crab Egg Rolls
- Crab Ghana
- Easy Crab Cakes
- Easy Crab Quiche
- Crab Spread
- Crab Dip
- Crab Norfolk
- CATCH YOUR OWN
- HOW TO PICK A CRAB
- THREE: Lobsters and Other Large Decapods
- NORTHERN LOBSTERS
- SPINY LOBSTERS
- BULLDOZERS, OR OCEAN BUGS
- LOBSTERETTES
- LOBSTER RECIPES
- New England Boiled Lobster
- Steamed Lobster
- Lobster Newburg
- Lobster Thermidor
- Lobster Soufflé
- Lobster Cocktail
- Broiled Lobster
- Grilled Lobster
- Spiny Lobster Kabobs
- Grilled Whole Lobster
- Spiny Lobster Salad
- FOUR: Oysters
- ON THE HALF SHELL
- All-American Oyster Sauce
- FRIED OYSTERS
- Cracker Oyster Fry
- Cornmeal Oysters
- Hangtown Fry
- Irish Fry
- Philadelphia Fried Oysters
- Oyster Fondue
- OYSTERS ON THE GRILL
- Oysters 'n' Bacon
- Roasted Oysters
- OYSTERS UNDER THE BROILER
- Oysters Rockefeller
- OYSTERS IN THE OVEN
- Russian Oysters
- Baked Oysters Apalachicola
- Easy Scalloped Oysters
- Oysters Casino
- OYSTER SOUPS AND STEWS
- Indian Oyster Stew
- Daddy's Oyster Stew
- Fowl and Oyster Filé Gumbo
- Hangchow Oyster Soup
- Oyster Chowder
- SMOKED OYSTERS
- Smoked Oysters and Onions
- Smoked Oyster Dip
- Smoked Oysters, Onions, and Crackers
- Hot-Smoked Oysters on the Half Shell
- OYSTER PIES
- Oyster, Beef, and Kidney Pie
- STEWED OYSTERS
- Chinese Oysters
- Linguine with Oysters
- OYSTER STUFFINGS AND SAUCES
- Louisiana Oyster Stuffing
- Oyster Dressing
- Easy Oyster and Cracker Stuffing
- Colonial Oyster Sauce
- CANNED AND DRIED OYSTERS
- Sling Slang
- HOW TO SHUCK AN OYSTER
- KEEPING OYSTERS FRESH
- FREEZING OYSTERS
- SAY WHEN
- FIVE: Clams
- STEAMER CLAMS
- Steamed Soft-Shell Clams
- Clams Guilford
- HARD CLAMS
- SKIMMER CLAMS
- GEODUCK CLAMS
- PISMO CLAMS
- Pismo Seviche
- COQUINA
- Carolina Coquina Soup
- Marjorie Rawlings' Donax Broth
- Apalachicola Cocktail
- A. D.'s Coquina Chowder
- COCKLES
- Cockle Pie
- RAZOR CLAMS
- Fried Razor Clams
- BUTTER CLAMS
- Pan-Fried Butter Clams
- CLAM CHOWDERS AND SOUPS
- New England Clam Chowder
- Manhattan Clam Chowder
- A. D.'s Choice
- Outer Banks Chowder
- Rhode Island Quahog Chowder
- Clam and Mushroom Soup
- STEAMED CLAMS
- Carolina Clambake
- Cape Cod Steamed Clams
- BAKED CLAMS
- Clams Casino
- Colonial Stuffed Clams
- FRIED CLAMS
- Deep-Fried Clam Strips
- Clam Fritters
- OTHER CLAM RECIPES
- Clam Pie
- Deviled Clams
- Linguine with Clams
- DIGGING YOUR OWN CLAMS
- FLUSHING OUT CLAMS
- SHUCKING CLAMS
- AT THE RAW BAR
- SIX: Mussels
- Steamed Mussels on the Half Shell
- Fried Mussels
- Istanbul Fried Mussels
- Mussels with Hard Cider
- Stuffed Mussels Halifax
- Moules St. Jacques
- Mussels in Bacon
- Long Island Mussel Soup
- Billi Bi
- Broiled Mussels
- SEVEN: Scallops
- Sautéed Kabobs
- Deep-Fried Scallops
- Bay Scallops and Pea Crabs
- Scallop Flambé
- Scallop Kabobs
- Chinese Scallop Kabobs
- Scallops on Toast
- Coquilles Saint-Jacques
- Easy Coquilles St. James
- Scallop Seviche
- Raw Scallops
- EIGHT: Squid and Octopus
- SQUID
- Beer-Batter Squid Rings
- Ancient Roman Squid
- Chinese Stir-Fried Squid
- Chinese Squid Balls
- Thai Squid with Mint
- Down Under Stuffed Squid
- OCTOPUS
- Greek Octopus
- Australian Octopus
- Baby Octopus Salad
- Canned Octopus
- Octopus in Tomato Sauce
- Deep-Fried Octopus
- CUTTLEFISH
- NINE: Conchs and Doods
- PERIWINKLES
- Irish Willocks
- CONCHS AND WHELKS
- Conch Steaks
- Bahama Conch Chowder
- Conch Cakes
- Whelk Seviche
- Bahama Conch Salad
- ABALONES
- Fried Abalone
- Grilled Abalone
- Abalone Chowder
- DOODS AND OTHER SHELLFISH DELICACIES
- TEN: Freshwater Crawfish
- Amorous French Crawfish
- Boiled Crawfish
- Crawfish Hobo
- Andaman Island Crawfish
- Judy Marsh's Crawfish Wiggle
- Swedish Crawfish
- Mushrooms Stuffed with Crawfish
- Crawfish Étouffée
- Crawfish Jambalaya
- Easy Cajun Pie
- Crawfish Newburg
- Fried Soft-Shell Crawfish
- ELEVEN: Shellfish Medley
- Italian Shellfish Stew
- Shellfish Cioppino
- Shellfish Paella
- Classic Yankee Clambake
- Shellfish Gumbo
- Bouillabaisse with Shellfish
- TWELVE: Sauces and Go-Withs
- Butter and Lemon Dipping Sauce
- Shrimp Cocktail Sauce
- Texas Red Sauce
- Aïoli
- Sweet-and-Sour Sauce
- Garlic Oil
- Pepper Rum
- Piripiri
- Lemon and Lime Juice
- Salsa
- Easy Tartar Sauce
- Tarator Sauce
- Horseradish Sauce
- Dill Sauce
- Green Peppercorn Sauce
- Maître d'Hôtel Sauce
- Fish Sauce
- Fish Stock
- Toast Cups
- Fluffy Rice
- Garlic Bread
- Coconut Milk
- Appendix: Metric Conversion Tables
- Index
- Back Cover
