Mariner's Menu: 30 Years of Fresh Seafood Ideas

by Joyce Taylor

Book Overview

Since 1973, representatives from home extension clubs in Carteret County, North Carolina, have met each month in a Morehead City kitchen to test new ways of handling, storing, and preparing fish and shellfish caught off the North Carolina coast. Their thirty years of seafood wisdom are now gathered in this comprehensive cookbook and guide for cooks who want to know more than just how to bake or fry fish.
Mariner's Menu contains more than 160 original seafood recipes developed by the dedicated testers and tasters of the Seafood Lab kitchen. Many of these recipes, such as broiled tuna Provencal and steamed clams in wine broth, use easily available ingredients and require little preparation. Separate chapters instruct cooks on broiling, grilling, frying, and steaming. Important preparation techniques such as deboning fish, deveining shrimp, and cracking crab are illustrated in detailed drawings by Morehead City artist Connie Mason. Photographs by Scott D. Taylor of Beaufort reflect seafood's vital role in coastal communities.
Packed with images, safety tips, helpful hints, and mouth-watering recipes, Mariner's Menu is more than a cookbook. It's a complete resource for handling, storing, preparing, cooking, and enjoying fresh seafood.

• Format: Hardcover
• Language: English
• ISBN: 0807855138
• ISBN13: 9780807855133
• Release Date: September 2011
• Publisher: North Carolina Sea Grant
• Length: 286 Pages
• Weight: 2.30 lbs.
• Dimensions: 1.4" x 8.5" x 9.5"

Customer Reviews

The best seafood cookbook ever!

I have given at least a dozen of these as gifts and everyone is delighted to receive one. I have all of the recipes from the early days of their testing which fill two 4" thick notebooks. They rated the recipes and sent them to the persons on the mailing list. Of course all were not great and did not make the book, but the ones that did are keepers. The book gives background and much info on selecting and storing seafood in addition to preparation of some fantastic dishes. I have caught and cooked much of my seafood for over 50 years. If I could only have one seafood book, this is the one.