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Fish & Shellfish, Grilled & Smoked (Non)
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Fish & Shellfish, Grilled & Smoked (Non) Paperback - 2002

by Adler, Karen, Fertig, Judith M

  • Used

Never before has fresh fish been more readily available or popular than it is today. In Fish & Shellfish, Grilled & Smoked, grill experts Karen Adler and Judith Fertig demonstrate just how easy it is to make delicious, perfectly grilled or smoked fish and shellfish. They start by covering all the basics of equipment, techniques, and fish substitution guidelines, then provide easy-to-follow recipes as simple as Balsamic Smoked Haddock or Tequila-Lime Grilled Shrimp, and as elegant as Oak-Planked Salmon Charmoula or Thai-Style Stir-Grilled Snapper in Lemongrass Marinade. Adler and Fertig round out their collection of recipes with everything the backyard cook needs to complete a perfect meal: marinades, rubs, relishes, and sauces, as well as side dishes made both on and off the grill.

Description

Harvard Common Press. Used - Very Good. . . All orders guaranteed and ship within 24 hours. Your purchase supports More Than Words, a nonprofi t job training program for youth, empowering youth to take charge of their lives by taking charge of a business.
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Details

  • Title Fish & Shellfish, Grilled & Smoked (Non)
  • Author Adler, Karen, Fertig, Judith M
  • Binding Paperback
  • Edition 2nd Printing
  • Condition Used - Very Good
  • Pages 416
  • Volumes 1
  • Language ENG
  • Publisher Harvard Common Press, Boston, Mass.
  • Date April 25, 2002
  • Illustrated Yes
  • Bookseller's Inventory # BOS-D-06b-1675
  • ISBN 9781558321816 / 1558321810
  • Weight 1.82 lbs (0.83 kg)
  • Dimensions 9.13 x 7.25 x 1 in (23.19 x 18.42 x 2.54 cm)
  • Library of Congress subjects Barbecue cookery, Cookery (Seafood)
  • Library of Congress Catalog Number 2001051538
  • Dewey Decimal Code 641.692

About More Than Words Inc. Massachusetts, United States

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More Than Words empowers youth who are in foster care, court-involved, homeless or out of school to take charge of their lives by taking charge of a business. MTW believes that when system-involved youth are challenged with authentic and increasing responsibilities in a business setting, and are given high expectations and a culture of support, they can and will address personal barriers to success, create concrete action plans for their lives, and become contributing members of society. More Than Words began as an online bookselling training program for youth in DCF custody in 2004 and opened its vibrant bookstore on Moody St in Waltham in 2005 and added its Starbucks coffee bar in 2008. MTW replicated its model in the South End of Boston in 2011, thereby doubling the number of youth served annually.

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Summary

Barbecue and grilling pros Karen Adler and Judith Fertig offer 300 varied recipes for grilling and smoking nearly every variety of fish and shellfish, from amberjack to whitefish. Recipes, which include apple cider-smoked trout with horseradish cream and fresh corn and smoked clam cakes with ancho chile sauce, are supplemented by information-packed tips and guidance, such as an overview of different oyster varieties in North America and guidelines for healthy grilling and smoking. Chapters on marinades, rubs, sauces, and side dishes help readers build sumptuous, complete meals.
Recipes include:
Grilled Tuna with Fresh Peach and Onion Relish
Salmon with Tunisian Spiced Vegetables
Teriyaki Stir-Grilled Mahimahi
Tequila-Lime Grilled Shrimp
Latin Lover’s Grilled Baby Squid
Balsamic Smoked Haddock
Apple Cider-Smoked Trout with Horseradish Cream
Fresh Corn and Smoked Clam Cake with Ancho Chili Sauce
Smoked Scallops with Citrus Vinaigrette
Orange and Red Onion Salad
Parmesan-Crusted Tomatoes

From the publisher

The BBQ Queens have created more than 350 delectable, doable recipes for grilled, smoked, barbecued, planked, stir-grilled, and rotisserie-cooked food in The BBQ Queens’ Big Book of Barbecue. Adler and Fertig cover every step of a meal: shopping lists and tips for easy ingredient preparation, how to keep the mess and the cooking time to a minimum when possible so that weeknight dinners are a breeze, and how to grill extra food in order to have great leftovers for meals throughout the week. They lay the groundwork for expert grilling and smoking with clear explanations of basic techniques, then they encourage backyard cooks to branch out and experiment with new versions or flavors. Special sections and photographs throughout highlight the adventures of and recipes from Grill Gals and BBQ Babes—women from all over the country and all walks of life who grill and smoke and want to spread the love.

Don’t let the tiaras fool you, Adler and Fertig are as serious about the art of barbecue as they are about having a royally good time. The BBQ Queens’ Big Book of Barbecue takes a fresh look at the power of outdoor cooking, harnessing it to create practical, delicious meals with a relaxed attitude.

First line

When you're in the mood for a meal of fish or seafood, grilling is your quickest, easiest, and tastiest cooking option.

Media reviews

"Cort Sinnes reigns!"

--Karen Adler and Judith Fertig, authors of 25 Essentials: Techniques for Planking and 25 Essentials: Techniques for Grilling Fish

 "A master of backyard cooking"

--James McNair, author of James McNair

About the author

Karen Adler has written 13 books on grilling and barbecue, 9 of them together with Judith Fertig; together she and Judith bill themselves as "The BBQ Queens." Among their bestsellers is Fish and Shellfish, Grilled and Smoked. Adler is also the president and owner of Pigout Publications, a wholesaler and distributor of barbecue and grilling books into specialty markets.

Judith M. Fertig is a bestselling and award-winning cookbook author. She lives in Shawnee Mission, Kansas, where she develops recipes that celebrate the rich culinary traditions of the Heartland. A recognized authority on regional Midwestern cuisine and an experienced cookbook author and food writer, she has studied at the Cordon Bleu in London and La Varenne in Paris. Prairie Home Breads follows Fertig's definitive Prairie Home Cooking, a collection of recipes inspired by the abundant produce of the Midwestern states, including wild and heirloom fruits and vegetables, game, grains, and beef. The bestselling Prairie Home Cooking was a 1999 nominee for both the IACP Cookbook Award and the James Beard Book Award. Fertig is also the author of the award-winning Pure Prairie: Farm Fresh and Wildly Delicious Foods from the Prairie, as well as several books on barbeque with co-author Karen Adler.

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