Product Description
Fast & Natural Cuisine: A Complete Guide to Easy Vegetarian and Seafood Cooking

by Susann Geiskopf-Hadler and Mindy Toomay

Here is a natural foods cookbook which proves that delicious meals and good nutrition don't need to be sacrificed to a busy schedule.

"No time to cook?" Fast & Natural Cuisine has over 240 vegetarian and seafood recipes which can be prepared in less than 45 minutes, beginning with fresh, unprocessed ingredients. The results will delight even the most discriminating gourmet, yet Fast & Natural Cuisine is also the perfect cookbook for the absolute beginner.

256 pages, 8 x 8 inches, illustrated, indexed, paperback. ... Read more

Customer Reviews (1)

Good Eats, Fast and Natural
My hubby Dub was up at the book swap at the Trinidad and Tobago Yachting Association. He'd taken up a couple mystery paperbacks and was looking for some more of the same. However, when he came back to the boat he had this book. He opened it to the Shrimp Creole recipe on page 157 and said. "I'd like this tonight."

Well, I'd been to the outdoor market in Port of Spain just that morning and had half a pound of fresh shrimp on board and, as his luck would have it, I had all of the other ingredients, except the arrowroot powder, but a quick trip to the High Lo Supermarket in Glenco and I was good to go.

For those of you who don't know me, I live on a sailboat half the year (sometimes longer these days) and I fancy myself as somewhat of a pretty darned good cook. But I like following other people's recipes, too. In fact, the first time I cook something I stick pretty much to the plan. The second time I usually add my own changes, a pinch of this extra, maybe none of that, depends how the original recipe turned out.

Anyway, the forty minute shrimp creole in this book turned out great. I've also done the Tofu Burritos. They're okay, well I liked 'em fine, however Dub is really into meat, but he ate them and that's saying something. I haven't tried anything else in this book, haven't had it long enough, but I'm sure I'm going to. The recipes look like they can all be made the way the title of the book advertises and that's fast. If you need to whip something up quick, quick like, then this might be a good cookbook to stick in your arsenal. ... Read more

Product Description
With the current variety of fresh seafood available, every restaurant has several options on its menu. The challenge for home cooks is replicating these exciting recipes in their own kitchens. This book shows how, with easy-to-follow tips for successful dishes, plus 175 great recipes. 70 color photos. ... Read more

Customer Reviews (1)

Livebait Cookbook
Following the success of the restaurant Livebait it must have seemed logical to follow on with the book. It's a very different style of cookery book obviously written by a chef who has (and expects of others) a very good knowledge of food. The ideas in some of the recipes ,even the bread section, are quite complex. I don't know many home cooks who would be attempting to make almond pithiviers and puff pastry at home. However there is an obvious dedication to good food that is conveyed well with lots of tips on purchasing and produce. Written in a informal tone it is a better read than useful book to the untrained gourmand. For the serious enthusisast, myself included, this is a breath of fresh air mixing greek, french and british cooking with more than seafood on the menu. The layout is superb and the photos are exquisite. Sometimes the food seems too complicated but is certainly inspirational. If you are a fan of modern european cooking, this is where it is at. ... Read more

Product Description
When it comes to a quick and fuss-free meal, you can't go past a grill, salad or stir-fry featuring your favourite fish. And we're coming to realise that seafood is a super-healthy option too. Fish dishes can be as simple or as sophisticated as you fancy. Seafood responds well to just about every cooking method, from baking and braising to pan-frying and barbecuing, and marries beautifully with Asian, Middle Eastern and Mediterranean flavourings, to name but a few. You can use fish and shellfish to eke out and embellish staples such as pasta, rice and other grains. The combinations and the possibilities are endless. "Seafood Bible" lets you in on all these secrets, and more: it's packed to the gills with recipes both traditional and thoroughly contemporary, as well as useful information and tips on selecting. It includes storing and preparing the catch of the day. ... Read more

Customer Reviews (2)

Did not rceive
The above requested book was never received as of this date. I did receive the vegetable book, ordered at the same time, which I enjoy. Please inform me if the Seafood book is available, if not please refund any moneys you may owe me. Tx for your attention, Jurgen Moritz

Great Book
As the title implies, this is a great book for those who love seafood and who love to cook. The illustrations are perhaps the best feature, with color photos of the actual fishes with their names in six different languages. The illustrations of the dishes themselves induce mouth-watering and inspire the reader to try to re-create the fabulous meals. The instructions for preparation and cooking in the first few chapters were extremely helpful. ... Read more

Product Description
Yoshida offers a unique seafood cookbook containing 93 easy-to-prepare fish and shellfish recipes. 100 illustrations. ... Read more

Product Description
From the Pacific, Atlantic, and Indian Oceans, to the Mediterranean, North Sea and the Gulf of Mexico, Cooking Seafood takes novice and advanced cooks alike on a delicious culinary cruise. Nibble your way around the globe with recipes like Thai Fish Cakes, the French classic Sole a la Meuniere, a zesty Mexican Seafood Stew with Avocado Salsa, a toothsome Italian Seafood Risotto, and one of Louisiana’s all-time favorites, Oyster Po’Boys. Each recipe is presented in a friendly, step-by-step style, with beautiful, full-color photographs illustrating the cooking process, from preparation to table presentation. Cooking Seafood is an essential addition to any kitchen library and sure to reel in many fish-loving fans. ... Read more

Customer Reviews (3)

A truly extensive and worthwhile seafood cookbook
I came close to not ordering this...we are saving for a new grill, just got a new deck, and so I knew I was being an emotional buyer in shopping for a cookbook that is specifically seafood just because I'm in that mindset of summer grilling. There weren't many reviews so I thought about it...hemmed and hawed, then treated myself.

Glad I did.

Not only are there pictures of how to do things like dress a lobster, fileting a fish, dressing a clam, etc

extensive and excellent details on how to grill various seafood...

but, most importantly, these truly are family worthy, really good recipes. No odd ingredients, no strange tastes you can't imagine, but still the kind of things you'd want to be served at your favorite seafood restaurant or serve at a dinner party. And some are quite simple to make as well.

Think:
grilled albacore tuna with salsa
walnut crusted mahi mahi
peppercorn swordfish kabobs
salmon on a cedar plank
snow crab with basting sauce
spicy skewered scallops in peanut sauce
Italian grilled shrimp and pasta
striped bass with lemon rosemary sauce
tuna with sauteed bell peppers
teriyaki salmon burgers
swordfish club sandwich

and more

the back has marinades and sauces as well

but, very important to me...also has the calorie count, fat etc. this is always a bonus for me in a cookbook.

I believe these are the kind of recipes a king of the grill will love to cook, but so will a novice grill prince or princess.

I try to list pros and cons of an item in any review since I do believe no product is perfect...but this is a true 5 star one for me. So, if I have to reach for something I'd say I wish it had photographs...

but all the items are easy, quick, healthy, relatively inexpensive and the book is informative.

conclusion: this is a keeper and I'd be quick to purchase a follow up of similar new recipes.

Seafood Grilling: Twice a Week
We love this book! It's been part of the collection for 2 years (?) We've not had a bad recipe out of it. just did the walnut-crusted mahi-mahi substituting fresh sea bass. It was heavenly. My only problem is that I'm spilling the darned ingredients on the book and it's getting nice and broken in

Great Cookbook
The whole reason I got this book was because I want to incorporate more fish into my diet.The only thing that has stopped me from doing so in the past was that I didn't know how to prepare fish and I am new to cooking.I got this book and it is great.It has great recipes and give at least 2-4 substitute fish that you can use with each one. Another benefit is that each recipe includes a calorie, fat, saturated fat cholesterol and sodium count.And to top it all of they are fast and easy to prepare.Highly recommended and worth every penny. ... Read more

Product Description
Kitchen Pro Series: Guide to Fish and Seafood Identification, Fabrication, and Utilization is the definitive guide to purchasing and fabricating fish and shellfish for professional chefs, foodservice personnel, culinarians, and food enthusiasts. Part of the CIA?s new Kitchen Pro Series focusing on kitchen preparation skills, this invaluable resource features helpful storage information, basic preparation methods, and recipes that will allow professional and home chefs to fabricate well-prepared fish and seafood. Throughout this lavishly illustrated text, The Culinary Institute of America?s Chef Mark Ainsworth offers readers a satisfying alternative to meat by educating them about how to purchase and prepare healthy and delicious fish and seafood dishes. ... Read more

Product Description
This delicious compilation is cooked with aroux of raconteur Howard Mitcham's wit and served with a side dish of jazzhistory and lyrics.As an appetizer, Mitcham traces the development of thecuisine that made New Orleans famous and the history of the people who broughttheir native cookery to the melting pot that makes New Orleans a living gumbo.For the main course, he puts together a cornucopia of local delights that areready to prepare in any kitchen.A dazzling array of photos, foods, and far-out folklore, spiced up withtidbits of jazz history and lyrics, comprises a seafood cookbook thatcelebrates the world-famous cookery of New Orleans. Howard Mitcham offers morethan 300 enticing dishes, from crab gumbo and shrimp-oyster jambalaya tobarbecued red snapper and trout amandine.Mitcham traces the development of sophisticated Creole cooking and itsrambunctious country cousin, Cajun cooking, with innumerable anecdotes,pictures, and recipes. Along the way, he offers a list of substitutes forhard-to-find seafoods, a bibliography, and a guide to the best mail-orderseafood markets in New Orleans.Howard Mitcham, renowned chef, poet, artist, and storyteller, has practicedthe inventive art of New Orleans cuisine for three decades. ... Read more

Customer Reviews (3)

This is for real
I am born and raised here in New Orleans. Katrina took my first hard cover copy of this book and now my soon to be X wife took the replacement. This will be the third time I've bought this book. It is that good.

great book
I have used this book fro over a decade and am about to order a fresh copy.It is a great read and a great, practical cookbook. I have used it constantly.

best book on gumbo; gumbo recipe below evolved from book
Creole Gumbo (makes 12 quarts = 48 servings, can be made in smallerbatches)

Recipe below evolved and adapted for the beach from "CreoleGumbo and all that Jazz" by Howard Mitcham,who nails it far betterthan anyone in print. This book is highly recommended.

6 quarts chickenstock or water 6+ washed tomatoes 2+ lbs washed medium shrimp 12+ washedlive crabs (essential, buy 18 before boarding ferry)

Bring stock to boil.All in same stock, boil tomatoes 1 minute, skin and seed. Boil shrimp 4minutes, shell and fridge the meat. Boil live crabs 20 minutes. Eat somecrab meat for lunch, return all crab parts, well crushed with shrimpshells, to same stock. Boil vigorously 15 minutes, no longer. Strain stockwell e.g. through paper towels and colander.

stick butter flour bunchscallions 3+ onions 1+ heads of garlic 3+ red or green peppers 4+ stickscelery

Melt butter in heavy nonstick. Add flour bit by bit till thickslurry. Stir with spatula over med heat till deep tan or as dark as youdare, without burning. Add chopped veggies (chop garlic and onions at lastminute) and saute till soft. Move to heavy gumbo pot if this wasn't it.

3lbs okra, fresh or frozen 2+ lbs good ham 3 bay leaves bunch fresh thymebunch parsley 2-3 tbsp Worcestershire sauce 1-3 tbsp tabasco sauce 1+ tbspfreshly ground black pepper 1/2 lb double smoked bacon 2+ lbs freshAndouille sausage or similar hot sausage, or kielbasa

Add okra slicedinto rounds, diced tomatoes, diced ham, thyme tied into bunch, mincedparsley, bay, any meat you crave and have (chicken? beef browned in baconfat?). Add enough stock to cover solids and keep sloppy. Add someWorcestershire, tabasco, pepper. Slice and cook bacon, crumble and add.Braise sausage in inch of water till ready to eat, poking with fork torelease fat. Slice and save.

Simmer gumbo 2-4 hours, low enough andstirred often enough to never stick at bottom. Tasting over next few hours,remembering flavors will "cure" and salt gets added at end,gradually add more W,t,p to taste. Add sausage 30 minutes before serving,shrimp 10 minutes before serving, add any seafood you crave and have(oysters? lobster? crawfish tails?). Salt generously to taste, serve withample cooked rice. ... Read more