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Displaying 1 to 10 of 2867

Fish without a doubt : the cook's essential companion

by:Moonen, Rick

An guide to cooking with fish introduces more than 250 recipes that encompass all the techniques of fish and seafood cookery for appetizers, soups and salads, pastas, and main courses.

Editions:2  Date:2008  Genre(s):Cookbooks, Cookbooks


The sushi economy : globalization and the making of a modern delicacy

by:Issenberg, Sasha

"A combination of culinary biography, behind-the-scenes restaurant detail, and a unique exploration of globalization's dynamics, this book traces sushi's journey from Japanese street snack to global delicacy. The Sushi Economy takes you through the stalls of Tokyo's massive Tsukiji market, where the auctioneers sell millions of dollars of fish each day, and to the birthplace of modern sushi - in Canada. Issenberg then follows sushi's evolution in America, exploring how it became LA's favorite food. You're taken behind the sushi bar with Chef Nobu Matsuhisa, whose distinctive travels helped define the flavors of global sushi cuisine, and with a unique sushi chef blazing a path in Texas. Issenberg also delves into the complex economics of the fish trade, following the ups and downs of the hunt for bluefin off New England, the tuna cowboys on the southern coast of Australia who invented the art of tuna ranching, and uncovering the mysterious underworld of pirates, smugglers, and the tuna black market."--Jacket.

Editions:14  Date:2007 - 2014


Cleaning & cooking fish

by:Bashline, Sylvia G.

Presents a variety of techniques on cooking fish, fish recipes, and advice on preserving fish.

Editions:7  Date:1982 - 2003  Genre(s):Cookbooks, Cookbooks


The Cafe Brenda cookbook : seafood and vegetarian cuisine

by:Langton, Brenda, 1957-

This book contains Brenda Langtons most requested recipes, including Miso and Herb Pt, Poached Rainbow Trout, and Burgundy Mushroom Stew. Desserts, like Almond-Hazelnut Tart and Chocolate Carrot Cake, feature reduced amounts of dairy products and natural sweeteners. The Cafe Brenda Cookbook brings the tastiest secrets of one of Minneapoliss best-loved restaurants into your own home.

Editions:9  Date:1992 - 2004  Genre(s):Cookbooks, Cookbooks


The zen of fish : the story of sushi, from Samurai to supermarket

by:Corson, Trevor

"In this richly reported documentary Corson, journalist and author of "The Secret Life of Lobsters," shadows several American sushi novices as well as a master Japanese chef to give readers an in-depth, behind-the-scenes look at the elusive art of cooking without cooking."--Jacket.

Editions:6  Date:2007



by:Yoshii, Ryuichi

Collects both traditional and contemporary recipes for sushi, including sashimi, mai-zushi, futomaki-zushi, and temai-zushi.

Editions:33  Date:1998 - 2010



Provides recipes and techniques for cooking fish by poaching and steaming, braising and stewing, frying, baking, broiling, and grilling.

Editions:10  Date:1979 - 2002


Sushi : food for the eye, the body & the soul

by:Mouritsen, Ole G.

"Sushi is a food that nourishes the body, enriches the brain, and is a delight for the eye. Sushi is a healthy food, in which the quality of the raw ingredients, the taste, the chemical composition, the physical texture, and the aesthetic presentation are inseparable entities. Sushi is a food where the pleasure taken in its preparation and the artistry of the presentation are just as important to the whole experience as the meal itself. Sushi encompasses passion, science, and well-being. Sushi is Zen'. A lifetime's interest in, and fascination with, the central place of sushi in Japanese culinary culture animates this book in which Ole Mouritsen shares with the reader both his passion for it and his knowledge of its scientific underpinnings. In the last few decades, sushi has established itself as an important contributor to international cuisine and is slowly making its way into the home kitchen. Based on his own experience as an amateur chef, the author offers inspiring insights into how one can easily create an enjoyable, harmonious meal, how to choose and prepare raw ingredients, which techniques and tools to use, and how to arrange and present the various dishes"--EBL.

Editions:23  Date:2009 - 2013


Fish, the basics

by:King, Shirley

Today, everyone's looking for ways to eat more healthfully. One of the easiest and most appealing ways to do so is to eat fish. Not only are many fish naturally lean, but it seems that medical research is constantly uncovering nutritional benefits in seafood. Plus, fish figures in just about every cuisine around the world, which means there are endlessly interesting ways to prepare the many types of fish available. In this cookbook, we've aimed to offer recipes for a wide range of fish. There's even a section on other types of seafood, including crab, shrimp, mussels, and lobster. Alongside every recipe is an informative side note that demystifies a technique or ingredient used in the recipe. Remembering that the end result of cooking is only as good as the ingredients that go into it, you can look to the chapter of basics at the back of the book to learn about how to select the very best and freshest fish and seafood. Then turn to any recipe in this cookbook, and enjoy.--Page 6 introduction.

Editions:9  Date:1990 - 2002  Genre(s):Cookbooks, Cookbooks


Fish : the complete guide to buying and cooking

by:Bittman, Mark

This book simplifies, once and for all, the process of preparing fish. Organized in an easy-reference, A-Z format, Fish gives you the culinary lowdown on seventy kinds of fish and shellfish commonly found in American supermarkets and fish stores.--Book jacket.

Editions:8  Date:1994 - 1999  Genre(s):Cookbooks


Displaying 1 to 10 of 2867