“Adorable Bento for the Family”is a work of ingenuity by mothers whose fun and lovely creations of bento food will have the children look forward to every meal.
Knowledge and methods – recipes and enjoyment Traditional craftsmanship meets innovative food smoking techniques – in this ultimate standard reference work, the fisheries scientist and food smoking master Michael Wickert describes in simple steps how to conjure up smoky and spicy delicacies from fresh fish and fire, wood and shavings. A complete overview of smoking techniques and devices, comprehensive merchandise knowledge and clever expert tips provide state-of-the-art know-how for beginners and food smoking professionals alike. There are more than 40 classic fish smoking recipes and inspiring new creations to delight every amateur and top chef. A new classic reference book that will transform the growing popularity of fish smoking into a true culinary festival for DIY enthusiasts.
The Food and Sex book spells out all the ingredients needed for a wide range of recipes and sexipes and clearly instructs readers what to do with them for great food and sex.The aim is to encourage creative, imaginative and adventurous treatment of food and body, resulting directly in well-being; interest for old and young alike. Something for everyone.There are 149 great recipes and when all the ideas in dice sex, oral sex techniques, orgasmic challenge, sixty nine, and orgasm on demand are added up, the 34 sexipes expand to 122 super sensuous suggestions; all organised in sections.Recipes: Meat: Red & whiteFish & seafoodVegetablesSpicySalads & mini saladsOmelettesSoupsSauces & gunksCurry powdersBBQBreakfastsSexipes: ToysAu Naturel (well, mostly)TiedOn demandThe recipes and sexipes are easy to follow, with direct and explicit language leaving nothing in doubt. The essentials that should always be on hand for good food and good sex are spelled out clearly in the introduction and the photographs are helpful, sometimes erotic and suggestive, but never prescriptive or pornographic.The food part is for thoughtful cooks; people who want to cook good food, well prepared from good ingredients. From simple dishes to the more complicated; scrambled eggs in the microwave or asparagus soup with poached eggs and pancetta for breakfast, to barbequed salmon, or ray wings in saffron milk sauce for dinner. It is about good, interesting cooking; some is quick and easy, some takes longer and is more complicated.Even those 'ordinary' fall backs chili con carne and spaghetti Bolognaise are enthusiatically included as well as the 'different' aubergine and dolcelatti sandwich, and mussels poached in cider with chorizo thyme and leek.The sex part is for thoughtful lovers, which both partners will enjoy. Women might want to select their favourite sexipes for their partners to read through prior to sex or lovemaking. Men might want their partners to read through some of the light ‘bondage’ sexipes in the ‘Tied’ section to show them that it is not all about pain, sadism, and weirdness, and to ley them know what will be happening. By following the sexipes men will also be able to show they can do bondage in an erotic and loving way, not to mention use their fingers and tongues more effectively!
The BIG BOOK of FISH All you need to know about North Atlantic fish and shellfish and how to cook them. If seafood is your thing this is the book you need on your shelf. At an estimated 400 pages, 200 full colour photographs, 175 recipes and a minimum of 100 different species of fish and shellfish The Big Book of Fish is a veritable encyclopedia on fish and how to cook them. Need We live on an island surrounded by fish but our knowledge and appreciation of this abundant natural resource is undeveloped. The Big Book of Fish will address this by bringing accurate but concise information on the myriad species of fish in our waters that are suitable for human consumption. This book brings information on the fish, on its versatility in the kitchen and on how to prepare and cook it. Features of The Big Book of Fish Comprehensive This 14 chapter book will be the most comprehensive culinary study of the huge variety of fish in Irish sea waters. The active assistance of fishermen, fishmongers and fish-farmers enables us to be confident of our claim. Visual The book will contain approx. 200 full colour photographs of exceptional quality. Each species will be accompanied by photograph and text explaining its appeal for culinary purposes, its biology and lifecycle as well as accompanying recipe/s. Appetising 200 varied recipes, at least one for all the varieties of fish and shellfish contained in the book. The recipes range from the wildly exotic Sweaty Betty with warty Venus clams to more standard chowders, fish ‘n’ chips; to special occasion dishes like Black sole stuffed with smoked salmon mousse with roasted yellow marrow and a spinach and sorrel sauce; Cod with udon noodles, sea vegetables, beans and green cardamom infused blood orange sauce; Pan roasted coley with crispy smoked salmon cakes and tapenade. Innovative The book will introduce readers – and consumers – to new species, will encourage customers to purchase less well known, and frequently more sustainable, species. The aim of this book is to make the very concept of discards a thing of the past. Every fish caught and died should be brought to shore and used productively. Market Anyone who loves seafood and wants to know more about it and cook more of it will want this book. This will include the home cook, the professional chef, but also those interested in marine biology, in the Irish fish catch and in the fish industry.
This beautifully illustrated book celebrating the Irish salmon contains 100 recipes. Máirín Uí Chomáin’s widely varied and eminently doable dishes are interspersed with recipes by guest contributors ranging from Michelin chefs to food writers and artisan fish smokers.
Welcome to The Seafood Shack, a tiny catering trailer in Ullapool on the west coast of Scotland. It's here that Kirsty Scobie and Fenella Renwick take whatever their fishermen friends bring them each day and serve it up for a crowd of locals and tourists. Join them and discover how easy it is to cook mouthwatering seafood with over 80 down-to-earth recipes, plus essential tips on how to prepare, dissect, fillet and cook white fish, smoked fish and shellfish. Whether it's their signature haddock wrap for a mid-week dinner or their garlic & thyme langoustines for a weekend party treat, this is food that is simple and quick, but more importantly fresh, delicious to eat and an absolute joy to cook. Winner of the Jane Grigson Trust Award 2020. Winners of the Radio 4 Food & Farming Award for Best Streetfood 2017.
