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Displaying 1 to 10 of 2824

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


Sushi : taste and technique

by:Barber, Kimiko

Explains the history and culture surrounding sushi, offers advice for preparing and eating sushi, and includes recipes for items such as Tokyo-style sushi, sun-dried tomato and mozzarella sushi, and hand-rolled sushi.

Editions:16  Date:2002 - 2017  Genre(s):Cookbooks, Cookbooks


Fixin' fish : a guide to handling, buying, preserving, and preparing fish

by:Gunderson, Jeffrey

Fixin' Fish was first published in 1984. Minnesota Archive Editions uses digital technology to make long-unavailable books once again accessible, and are published unaltered from the original University of Minnesota Press editions. Whether you catch it yourself or buy it, fish can be a delicious, nutritious meal or an experience you'd rather forget. Because fish are delicate and perishable, preserving their fresh-caught flavor requires careful handling. Fixin' Fish provides anglers and fish buyers with helpful techniques, not covered in most cookbooks, for handling, cleaning, preserving, pre.

Editions:9  Date:1980 - 1984


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:13  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:6  Date:1982 - 2003  Genre(s):Cookbooks, Cookbooks


The L.L. Bean game and fish cookbook

by:Cameron, Angus (Donald Angus)

Includes information on how to cook over a wood burning stove (wood range).

Editions:1  Date:1983  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:36  Date:1998 - 2010



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

Editions:8  Date:1979 - 1984


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


Displaying 1 to 10 of 2824