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American tuna
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Andrew F. Smith |
In a lively account of the American tuna industry over the past century, celebrated food writer and scholar Andrew F. Smith relates how tuna went from being sold primarily as a fertilizer to becoming… |
OL16474640W |
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The perfect protein
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Andy Sharpless |
Outlines a three-step plan for saving the oceans and combating world hunger through sustainable management practices in the sea, revealing the healthy qualities of overlooked fish species while provi… |
OL17877393W |
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Fish
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Jillian Powell |
Describes how people have used fish as food throughout history, ways fish have been raised and prepared, and their nutritional value. Includes recipes for baked haddock and shrimp-filled baked potat… |
OL1844605W |
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Meat and fish
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Sally Hewitt |
"Meat and fish are important for a healthy life. They provide us with the nutrients we need to grow and to have a healthy body."--Page 4 of cover. |
OL24156294W |
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Home book of smoke-cooking meat, fish & game
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Jack Sleight |
For enhancing flavor or preserving food, the old-new arts of smoke curing and smoke cookery--how to make or select, use, get the most from a smoke over, a-b-c's of brines and seasonings.and the step-… |
OL3514019W |
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Jane Grigson's Fish Book
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Jane Grigson |
Jane Grigson's book on fish cookery takes the reader through the alphabet from anchovies to zander giving recipes and historical, geographical and culinary information. The text also gives advice abo… |
OL3597371W |