Welcome to our book review site go-pdf.online!
You may have to Search all our reviewed books and magazines, click the sign up button below to create a free account.
The Seafood Shack
Winner of the Jane Grigson Trust Award 2020 Winners of BBC Radio 4 Food & Farming Award for Best Street Food Welcome to The Seafood Shack, a small food truck in Ullapool in the Scottish Highlands. It’s here that Kirsty Scobie and Fenella Renwick take whatever their fishermen friends bring them each day and serve it up for their ever-growing band of loyal customers. Join them and discover how easy it is to cook mouthwatering seafood with over 80 down-to-earth recipes, plus essential tips on how to responsibly source, prepare, dissect, fillet, and cook white fish, smoked fish, and shellfish. The recipes are punctuated with tall tales from the fishermen who go out on fine days and foul to catch this fantastic produce from the clear and icy North Atlantic waters. Whether it’s their signature haddock wrap for a mid-week dinner or their garlic & thyme langoustines for a weekend party treat, this is food that is simple and quick, but more importantly fresh, delicious to eat and an absolute joy to cook.
The Seafood Shack
FIRST BOOK FROM SCOTLAND'S FAVOURITE SEAFOOD SHACKThe Seafood Shack is a sustainable seafood van located in the heart of the small Scottish West Coast village of Ullapool. The idea for the shack was sparked by a conversation between local lasses Kirsty Scobie & Fenella Renwick when they were out on a boat with their fishermen partners. Ullapool has around twelve local boats: five prawn trawlers and seven inshore creel boats, with a further two crabbing boats coming in each week and ten or so white fish boats landing regularly. That's a huge variety of seafood coming in daily, but where was it all going? Straight onto the back of a lorry. Why couldn't you eat this incredible produce locally, ...
Seafood Journey
Scotland has some of the best seafood in the world, so we why don't we eat more of it? Why don't we highlight the bounty of our seas and the people who fish, produce, sell, preserve and cook it? Acclaimed cooker writer Ghillie Basan embarks on a journey around Scotland's coastline and over to the islands to capture the essence of our nation's seafood through the stories of fisherman, farmers, artisan smokers and curers, boat builders and net makers, creels and shacks, skin tanners and age-old traditions. In addition, she offers 90 original recipes showcasing the wonderful produce she encounters on her journeys to all parts of the country. Features a foreword by Gary Maclean, winner of MasterChef: The Professionals
Fodor's Essential Scotland
Whether you want to explore Edinburgh, sip Scottish whisky, or hike the Highlands, the local Fodor‘s travel experts in Scotland are here to help! Fodor‘s Essential Scotlandguidebook is packed with maps, carefully curated recommendations, and everything else you need to simplify your trip-planning process and make the most of your time. Fodor‘s “Essential” guides have been named by Booklist as the Best Travel Guide Series of 2020! Fodor‘s Essential Scotland travel guide includes: AN ILLUSTRATED ULTIMATE EXPERIENCES GUIDE to the top things to see and do MULTIPLE ITINERARIES to effectively organize your days and maximize your time MORE THAN 45 DETAILED MAPS to help you navigate conf...
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...
North Coast Journey
'Brigid writes with warmth and appreciation of communities that she knows and loves, and she inspires us to explore them' – Rick Stein 'Whenever I am talking to customers about the NC500, I always recommend your book for the wonderful photographs and all the extra information it contains' – David Duguid, Picaresque Books This is the essential guide to the north of Scotland, on a route which begins in Inverness, weaves westwards to Applecross and then northwards towards Torridon. From Ullapool it leads to the most northerly points in Britain, passing by Caithness and John o' Groats before heading south again through Dingwall and to Inverness.In addition to stunning mountains, moors, lochs...
The Variety of Life
Our planet is full of life! Did you know there are 400,000 species of beetle - but only eight species of bear? This stunning book explores the extraordinary diversity of the natural world and profiles some of its most surprising creatures. A glorious celebration of diversity within the Animal Kingdom by non-fiction specialist Nicola Davies, illustrated by rising star Lorna Scobie. There is something to delight on every page with fascinating facts about mammals, birds, reptiles, amphibians, fish and insects. This exquisite book will encourage children to treasure the world's biodiversity and help to stop it slipping away.
From Arthur's Seat
None
J Sheekey FISH
In the heart of London's Covent Garden, J Sheekey has been offering the finest fish, oysters, shellfish and other fruits de mer since the 1890s. Josef Sheekey was a market stall holder given permission by Lord Salisbury to serve fish and seafood in his 1896 property development in St Martin's Court, on the proviso that he supply meals to Salisbury's after-theatre dinner parties. Over a century later, the restaurant retains its late-Victorian charm and buzzes with fashionable folk and famous faces. The menu takes in prime fish such as Dover and lemon sole, brill and salmon, with seasonal specials such as Esk sea trout with lovage and girolles, roast lobster with sweetbreads and salt baked bass. Old favourites include lobster thermidor and Sheekey's famous fish pie. J Sheekey Fish immortalises recipes from this renowned kitchen. Sheekey Executive Chef Tim Hughes has teamed up with legendary cookery editor Allan Jenkins to create the cookery book event of 2012.
Nathan Outlaw's Fish Kitchen
Like all top chefs, Nathan Outlaw is constantly evolving his cooking and creating fantastic new dishes in his kitchens. Here he shares his latest innovations in an exciting collection of over 70 recipes, every one of them photographed by David Loftus. The theme is simplicity: easy-to-prepare recipes based on sustainable species and easy-to-obtain ingredients. The book is divided into chapters by cooking technique: raw, cured, pickled and soused, smoked, steamed, poached, boiled and braised, grilled, barbecued, baked, pan-fried and deep-fried. Nathan begins each with an explanation of the particular technique, revealing the secrets of his simple approach to it, and detailing the varieties he ...
