Seafood recipes

Spicy Lobster Linguini

Spicy Lobster Linguini

Spicy Lobster Linguini, Venetian Republic by Nino Zoccali. Copyright © 2020. Photographs by Alan Benson.

Venetian RepublicThe food of the Venetian Republic is diverse: prosecco & snapper risotto, Croatian roast lamb shoulder with olive oil potatoes, the sweet & sour red mullet of Crete, zabaglione from Corfu, or Dubrovnik’s ricotta & rose liqueur crepes.

These are recipes steeped in history; dishes from the days when Venice was a world power. How did this small city-state rule the waters of the Mediterranean, enjoying unrivalled wealth and prestige? How could this serene, safe-haven city of canals come to play a defining role in shaping the cuisine, culture, and architecture of her Mediterranean neighbours? Yet, for a thousand years, the ships and merchants of the Republic dominated salt, silk, and spice trade routes.

To tell this story, respected writer and restaurateur Nino Zoccali focuses on the four key regions that geographically encapsulate the Venetian Republic, each of which has its own distinct cuisine: Venice and its lagoon islands; the Veneto, of which Venice is the capital; the Croatian coast and the Greek Islands formerly under Venetian rule. The 80 dishes he has selected all have strong traditional Venetian roots or influence, celebrating ingredients and techniques that show how, to this day, food in this magnificent region continues to be influenced by neighbouring cultures.

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Beer-Battered Fish and Chips

Beer-Battered Fish and Chips

Beer-Battered Fish and Chips, Rustic Joyful Food Generations, Photography by Michael Kartes.

Rustic Joyful Food: GenerationsDanielle Kartes grew up poor, though it never felt that way to her. She was privy to much as a child, but it wasn’t until having her own children that she fully understood the effort made by her mother to their family comfortable during times of financial hardship. There was always food on their table and it was always delicious. Whether it was veggies from the family garden or “hamburger soup,” Danielle learned from her mother not just to cook but to feed people.

There is a food Renaissance beginning. People are taking greater care in cooking again, figuring out how to eat better and how to get back to those days of slow-cooked, homegrown food while balancing a career and family. Rustic Joyful Food is about life and Generations is about the past that will always touch our present and continue to shape our future.

The recipes in this book are simple and delicious. They are meant to remind you how special family time is and how important memories made around food truly are. Inside you’ll find: (more…)

Blackened Catfish with Corn Succotash

Blackened Catfish with Corn Succotash

Blackened Catfish with Corn Succotash, Photography by Colleen Eversman.

Written by the author and chef behind Venison and a Minneapolis-based catering services company specializing in wild game, Fish takes readers through Jonathan Wipfli’s techniques for efficiently processing Fishand cleaning game fish, as well as a raft of 50 contemporary recipes for dishes and accompanying sides. Addressing the most popular freshwater game fish pursued by North American outdoors enthusiasts—
including walleye, pike, catfish, trout, salmon, bass, panfish, and more—Fish puts a new foodie-friendly spin on game fish cookery.

All the recipes and accompanying accoutrements and sides are beautifully photographed and presented. The result is a game fish cookbook like no other, whether you’re new to fishing or a veteran enthusiast.

Jon Wipfli is a Midwest native dedicated to cooking with local and sustainable ingredients. As a graduate of the French Culinary Institute of New York, he has travelled the country developing an extensive cooking repertoire. Jon has worked in the kitchens of restaurants such as Marlow and Sons, Cookshop, and as a sous chef at James Beard Award-nominated The Bachelor Farmer. After a decade of cooking in restaurants, he moved on to form The Minnesota Spoon, through which he offers personal chef and catering services as well as technique-based cooking lessons for all ages. Jon is also a regular food writer for The Growler magazine.  (more…)

Cornmeal-Dusted Grouper with Herb Puree

Excerpted from South by Sean Brock (Artisan Books). Copyright © 2019. Photographs by Peter Frank Edwards. Used with permission from the publisher.

Cornmeal-Dusted Grouper with Herb Puree, Excerpted from South by Sean Brock (Artisan Books). Copyright © 2019. Photographs by Peter Frank Edwards. Used with permission from the publisher.

Southern food is one of the most beloved and delicious cuisines in America. And who better to give us the key elements of Southern cuisine than Sean Brock, the award-winning chef and Southern-food crusader. In South, Brock shares his recipes for key components of the cuisine, from grits and fried chicken to collard greens and cornbread. (more…)

Ahi Poke Bowl

Ahi Poke Bowl, Sushi Master: An expert guide to sourcing, making and enjoying sushi at home by Nick Sakagami, Photography by Kristin Teig.

Ahi Poke Bowl, Sushi Master: An expert guide to sourcing, making and enjoying sushi at home by Nick Sakagami, Photography by Kristin Teig.

Nick Sakagami, the only person outside of Japan to earn the designation osakana meister, introduces the fundamentals of sushi, starting with the fish.

Photography from Tokyo’s Tsukiji fish market offers an inside look at where most of our tuna comes from, and a deep dive into the tools, techniques, and etiquette of sushi ensure you’ll never look at a California roll the same way again.

Expert recipes from Sakagami’s favourite international sushi chefs and clients include variations of:

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Tuna kokoro bowl

Tuna kokoro bowl, The Wagamama Cookbook, Photography by Howard Shooter

Tuna kokoro bowl, The Wagamama Cookbook, Photography by Howard Shooter

wagamama restaurants are a global brand with restaurants worldwide in the UK, USA, Austria, Belgium, Bulgaria, Denmark, France, Italy, Netherlands, Norway, Slovakia, Spain and Sweden as well as UAE and New Zealand.

Feed your Soul includes more than 70 tempting recipes inspired by restaurant favourites. The dishes have been designed for every occasion, from rapid weekday meals to slow-cooked ramens and the art of making gyoza. Sections include The Basics, Lighter Meals, Nourish your Soul and Small Plates.

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Seafood and chorizo paella

Seafood and Chorizo Paella By David Robertson, Gather: A Dirty Apron Cookbook, Photography by Kevin Clark

Seafood and Chorizo Paella by David Robertson, Gather: A Dirty Apron Cookbook, Photography by Kevin Clark

The Dirty Apron Cooking School has taught thousands of Canadians to cook. In this anticipated follow-up to his bestselling Dirty Apron Cookbook, David Robertson’s latest book celebrates the simple pleasures of cooking food for friends and family.

Gather features an enticing collection of 80 delicious recipes designed to be shared, whether on platters or heaped high in big bowls, and served with care, generosity and a lot of love. From crème brûlée French toast, to a salmon, spinach and fennel Wellington, to beef tenderloin with salsa verde and honey-roasted vegetables, these crowd-pleasing recipes are super approachable and bursting with flavour.

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Lobster Rolls

Cru Oyster Bar Nantucket cookbook by Erin Zircher, Photography by Wayne Chinnock

Cru Oyster Bar Nantucket cookbook by Erin Zircher, Photography by Wayne Chinnock

CRU Oyster Bar’s casually stylish cuisine is an ode to the ocean, local farms, and the seasons, served in a beautiful setting on Nantucket Harbor.

Zircher takes her inspiration from her classical French training, her love of Mediterranean flavors, and family recipes in these 75 never-before-published recipes. With full-sized four-color images of the food and the island, the CRU Oyster Bar Nantucket Cookbook brings the vibrancy of Nantucket’s spectacular beauty to its pages.

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Pan-seared Salmon with Cilantro-mint Chutney

Pan-seared Salmon with Cilantro-mint Chutney

Pan-seared Salmon with Cilantro-mint Chutney, Photography by America’s Test Kitchen

Spices: You probably have a cabinet full of them, but do you know how to make the most of them? Spiced opens up the world of possibility hidden in your own pantry, with six chapters, each of which shares a way to use spices to amp up the flavour of your cooking, along with foolproof recipes that put these simple techniques to work.

Sprinkle a finishing salt you make from sea salt and herbs on seared white fish fillets to make them special. Make a different roast chicken every week by applying a different rub. Learn the best spices to use in curries–and when to add them for fragrant (not dusty) results.

Add flavour—and texture—with homemade blends (you’ll eat your spinach when it’s topped with pistachio dukkah). Infuse condiments with spices (try chipotle ketchup on a burger). With the following six simple techniques, plus vibrant recipes, you’ll find yourself not only spooning chilli powder into the chilli pot but making the chilli powder yourself, or flavouring desserts with saffron or cardamom rather than just cinnamon.

  1. Season smarter with salt and pepper. You’ll learn about brining, using peppercorns of all colours, and making finishers like sriracha salt.
  2. Give meat and vegetables a rub. We’ll provide blends that you can put to use in our recipes (try juniper and fennel on salmon) or your own.
  3. Bloom and toast. Bring out ground spices’ complexity by cooking them in oil; unlock dried chiles’ fruity or nutty flavours by toasting them.
  4. Finish foods with flair. Spice-and-nut/seed blends likes shichimi togarashi (a mix of spices, orange zest, and sesame seeds) add texture, too.
  5. Let spices steep. Infuse spices into condiments like pickled fennel that punches up chicken salad or rosemary oil to drizzle over bruschetta.
  6. Bake with spices. Go beyond vanilla by rolling doughnuts in strawberry-black pepper sugar. Make your own rose water and add it to pistachio baklava.

Spiced: Unlock the Power of Spices to Transform Your Cooking, America's Test Kitchen

Spiced: Unlock the Power of Spices to Transform Your Cooking, is available at Amazon.com and Amazon.ca

 

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Penne alla Caprese

Penne alla Caprese

Photography by Bill Milne (copyright Sterling Publishing, Inc.)

In Whatever Happened to Sunday Dinner?, Lisa Caponigri presented a year’s worth of delicious and authentic Italian menus for the entire family to enjoy. Now she’s back with another 52 dinners, but with a fresh new seasonal approach that reflects the cuisines of Piemonte (winter), Campania (spring), Sicily (summer), and Tuscany (fall).

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