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Provincetown Seafood Cookbook
A delightful collection of classic recipes, folk history, and original drawings by Cape Cod's most-admired chef. With a new Introduction by Anthony Bourdain "It's a true classic, one of the most influential of my life." --Anthony Bourdain, from the new introduction "Provincetown ... is the seafood capital of the universe, the fishiest town in the world. Cities like Gloucester, Boston, New Bedford, and San Diego may have bigger fleets, but they just feed the canneries. Provincetown supplies fresh fish for the tables of gourmets everywhere." --Howard Mitcham Provincetown's best-known and most-admired chef combines delectable recipes and delightful folklore to serve up a classic in seafood cook...
Creole Gumbo and All That Jazz
Seafood, folklore, and New Orleans jazz history combine in “a delightful book with excellent recipes” (Mimi Sheraton, The New York Times). A dazzling array of photos, recipes, and far-out folklore, spiced up with tidbits of jazz history and lyrics, comprises a seafood cookbook that celebrates the world-famous cookery of New Orleans. Howard Mitcham offers more than 300 enticing dishes, from crab gumbo and shrimp-oyster jambalaya to barbecued red snapper and trout amandine. As an appetizer, Mitcham traces the development of the cuisine that made New Orleans famous and the history of the people who brought their 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 are ready to prepare in any kitchen. Mitcham traces the development of sophisticated Creole cooking and its rambunctious country cousin, Cajun cooking, with innumerable anecdotes, pictures, and recipes as well as a list of substitutes for hard-to-find seafoods. “Creole Gumbo is more than a cookbook. It is a history book, a music lesson and a personality profile of great jazzmen.” —Today
Clams, Mussels, Oysters, Scallops and Snails
Howard Mitcham, Cape Cod's master seafood chef, brings his lifelong love affair with these denizens of the sea to a spectacular climax. Folklore, anecdote and memoir accompany the many delightful recipes. "I still haven't met a better seafood cook".--Molly, O'Neill, The New York Times.
Worlds in Miniature
Miniaturisation is the creation of small objects that resemble larger ones, usually, but not always, for purposes different to those of the larger original object. Worlds in Miniature brings together researchers working across various regions, time periods and disciplines to explore the subject of miniaturisation as a material culture technique. It offers original contribution to the field of miniaturisation through its broad geographical scope, interdisciplinary approach, and deep understanding of miniatures and their diverse contexts. Beginning with an introduction by the editors, which offers one possible guide to studying and comparing miniatures, the following chapters include studies o...
Miss MacIntosh, My Darling
Miss MacIntosh herself, who hails from What Cheer, Iowa, and seems downright and normal, with an incorruptible sense of humor and the desire to put an end to phantoms; Catherine Cartwheel, the opium lady, a recluse who is shut away in a great New England seaside house and entertains imaginary guests; Mr. Spitzer, the lawyer, musical composer and mystical space traveler, a gentle man, wholly unsure of himself and of reality; his twin brother Peron, the gay and raffish gambler and virtuoso in the world of sports; Cousin Hannah, the horsewoman, balloonist, mountain-climber and militant Boston feminist, known as Al Hamad through all the seraglios of the East; Titus Bonebreaker of Chicago, wild man of God dreaming of a heavenly crown; the very efficient Christian hangman, Mr. Weed of the Wabash River Valley; a featherweight champion who meets his equal in a graveyard--these are a few who live with phantasmagorical vividness in the pages of Miss MacIntosh, My Darling.
All-Maine Seafood Cookbook
In these pages you will find seafood recipes from their list of favorites. On an island you often have to make do with what's available, and the concept of interchangeability is a natural development of simply using whatever is the freshest of what is on hand.
The Oxford Handbook of Philosophy of Technology
The Oxford Handbook of Philosophy of Technology gives readers a view into this increasingly vital and urgently needed domain of philosophical understanding, offering an in-depth collection of leading and emerging voices in the philosophy of technology. The thirty-two contributions in this volume cut across and connect diverse philosophical traditions and methodologies. They reveal the often-neglected importance of technology for virtually every subfield of philosophy, including ethics, epistemology, philosophy of science, metaphysics, aesthetics, philosophy of language, and political theory. The Handbook also gives readers a new sense of what philosophy looks like when fully engaged with the...
Doyle's Seafood Cookbook
Presenting recipes for seafood dishes from Doyle's, the famous seafood restaurant, this new edition includes updated recipes that reflect the current menu and features photoessays encompassing images of all three Doyle's restaurants - Fish Markets, Watson's Bay, and Circular Quay.
Foolproof Fish
2021 IACP Award Winner in the Single Subject Category Dive into seafood with confidence and get inspired by 198 recipes for multiple kinds of fish--featuring fresh, modern flavors and plenty of fish facts For many home cooks, preparing seafood is a bit of mystery. But I'm going to let you in on a little secret: Cooking great-tasting seafood is easy and anyone, anywhere can do it. (That means you!) Our newest cookbook provides you with everything you need to create satisfying and healthy seafood meals at home. We explore how to buy quality fish and dive deep into all the varieties of fish available, from light and flaky to rich and meaty. You'll get answers to all of your seafood related ques...
