Global Seafood Cookbook
Posted
Fri, 01/01/16
Happy New Year! Welcome to our first blog post of 2016, and to the announcement of our 10th cookbook release . . .
The Global Seafood Cookbook contains more than 200 seafood recipes for appetizers & salads, entrees, shellfish entrees, pasta, soups & stews, salmon, along with condiments, sauces & seasonings. There are well-known favorites such as clam chowder, crab cakes, various forms of fried fish, lobster tails with lemon butter, oyster stew, poached salmon, shrimp salad, sushi and much more, but the Global Seafood Cookbook also offers unique - yet delicious - dishes found in various nooks and crannies from around the world.
Learn more about the book cover >
Some of the less common recipes in the Global Seafood Cookbook include Apelsinfisk (Swedish Orange Fish), Atherina (Greek Fried Smelts), Coco Crevettes (Malagasy Prawns in Coconut Sauce), Coulibiac (Russian Salmon Pie), Hut Benoua (Moroccan Snapper with Almond Paste), Labskaus (German Herring & Corned Beef with Egg), Langouste a la Vanilla (Comorian Lobster in Vanilla Sauce), Lohikeitto (Nordic Creamy Salmon Soup), Mackerel in Rhubarb Sauce (Ireland), Marmitako (Basque Tuna Stew), Ngob Pla (Thai Perch with Curry Paste), Pastai Cocos (Welsh Cockle Pie), Salata Mishwiyya (Tunisian Grilled Pepper, Tomato & Tuna Salad), Salmagundi (Pirate Grand Salad), Sledz w Smietanie (Polish Creamed Herring) and Tweed Kettle (Scottish Salmon Hash), among dozens of others.
The Global Seafood Cookbook also contains recipes for several condiments and sauces for fish, such as Charmoula (marinade and dipping sauce for Moroccan fried fish), cocktail sauce, curry paste, Hovmastarsas (mustard sauce for Swedish Gravad Lax salmon and dill appetizer), Kamoon Hoot (Libyan seafood spice blend for Haraimi lemon tomato fish), lemon butter, Old Bay seasoning Mix (used in Hot Lobster Dip, Old Bay Crab Cakes and Baked Stuffed "Lobstah"), spicy mayonnaise, tahini paste (for Lebanese Samke Harra spicy fish), tartar sauce, teriyaki sauce, wasabi sauce and more.
Recipe Side Note: Although seaweed does not officially fall under the "seafood" category, two recipes using seaweed have been included in the Global Seafood Cookbook: Bara Lawr (Welsh Laver Bread) and Cawl Bara Lawr (Welsh Laver Soup).
My article Shenanchie's Sushi: No Raw Fish Allowed! debuted on Food Fare last year (2015). The piece was inspired by my dislike of raw fish in any form, which led me to make my own sushi using fully-cooked fish. A re-print of Shenanchie's Sushi: No Raw Fish Allowed! is included in the Global Seafood Cookbook.
The Global Seafood Cookbook also contains information about seafood health benefits and nutrition facts, fish trivia and general how-to guides (de-bearding, de-boning and filleting, deveining, shucking, and cracking shells).
The Global Seafood Cookbook is available at Amazon (Kindle), Barnes & Noble (Nook) and Kobo Books (multiple formats). The Adobe Digital edition (PDF) contains all graphics and a recipe index.
A special edition of Food Notes is now available online, which features the Global Seafood Cookbook.
It took me nearly one year to put together the Global Seafood Cookbook. Oddly enough, after it was all said and done, my favorite recipe in the book is Shrimpy Devils (deviled eggs with shrimp). They are a simple yet quite satisfying bit of culinary heaven.
Dedication: The Global Seafood Cookbook is dedicated to the memory of my darling mother Joyce O'Toole, who proofread everything I ever wrote and always offered creative encouragement. I miss you desperately, Mum.
Tags: Cookbooks;
Seafood
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