Cooking with the Seafood Steward

Front Cover
Arnica Publishing, Inc., 2008 - Cooking - 198 pages
Invariably, when Gary Puetz does in-store demonstrations or appears on cooking programs he finds himself ansereing the same questions from people: What type of fish should I buy? How much should I buy? How do I prepare it? And What should I serve with it?" Chef Puetz ansers those questions and more in this comprehenive combination recipe and how-to cookbook. Over 90 recipes and menus are included along with 150 color photos. The book will include a section, "Frequently Asked Questions." An overview of seafood consumption in the US, case studies: How does seafood promote good health? as well as fat an calorie content charts and seasonable availability and and extensive "Seafood Tips" section.
 

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Hi Garry,
At the very out set I am saluting you as you have a accounts back ground still I can see in lavis kitchen as chef.
Here I am introducing you we are importing Indian white shrimps in
Block frozen- HLSO - 6x4lbs-Pack - BMR GOLD Brand -Printed Pouch + Barcoding
IQF- PD Tail On / PD Tail Off - 5x2lbs-Pack - BMR Classic brand- Printedpouch +Barcoding
Ez-Peel - 10x2lbs-Pack- BMR Classic - Printed pouch + Barcoding
Looking forward have strong business relationship.
Sudipta Kumar Nanda
BMR Seafood LLC
Piscataway, NJ, USA 08854
Cell# 732 856 7447
Mail id - sudiptausbmrllc@gmail.com
 

Contents

foreword
tips for cooking fish
lobster florentine crêpe torte 9
latkes
sides salads
neapolitan pea crab salad 54
soups stews chowders continued
chesapeake oyster chowder 66
baked petrale sole with a croissant crust 85
crawfish pie yankee style 96
baked halibut stuffed with sausage cheese 108
halibut picatta 121
deep
brandied raisin cream pie 165
moms angel thumb print cookies 177
props list 195

gazpacho with conch shrimp 72

Common terms and phrases

Bibliographic information