Scallops

Scallops PDF

Author: Sandra E. Shumway

Publisher: Elsevier

Published: 2016-06-07

Total Pages: 1214

ISBN-13: 0444627197

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Scallops: Biology, Ecology, Aquaculture and Fisheries, Third Edition, continues its history as the definitive resource on scallops, covering all facets of scallop biology, including anatomy, taxonomy, physiology, ecology, larval biology, and neurobiology. More than thirty extensive chapters explore both fisheries and aquaculture for all species of scallops in all countries where they are fished or cultured. This treatise has been updated to include the most recent advances in research and the newest developments within the industry. As aquaculture remains one of the fastest-growing animal food-producing sectors, this reference becomes even more vital. It has all the available information on scallops needed to equip researchers to deal with the unique global issues in the field. Offers 30 detailed chapters on the development and ecology of scallops Provides chapters on various cultures of scallops in China, Japan, Scandinavia, Europe, Eastern North America, and Western North America Includes details of scallop reproduction, nervous system, and behavior, genetics, diseases, parasites, and much more Completely updated edition with valuable information on one of the most widely distributed shellfish in the world

Scallops: Biology, Ecology and Aquaculture

Scallops: Biology, Ecology and Aquaculture PDF

Author: Sandra E. Shumway

Publisher: Elsevier

Published: 2011-09-22

Total Pages: 1501

ISBN-13: 0080480772

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Scallops are among the better known shellfish and are widely distributed throughout the world. They are of great economic importance, support both commercial fisheries and mariculture efforts and occupy a unique niche in the marine environment. Contributions from world leaders in scallop research and culture cover all facets of scallop biology including anatomy, taxonomy, physiology, ecology, larval biology and neurobiology. Chapters are also devoted to diseases and parasites, genetics, population dynamics and the adductor muscle, with extensive reference lists provided for each chapter. Since the publication of the first edition of Scallops: Biology, Ecology and Aquaculture in 1991, commercial interest in scallops has grown globally and this is reflected in the seventeen extensive chapters covering both fisheries and aquaculture for all species of scallops in all countries where they are fished or cultured. The Second Edition is the only comprehensive treatise on the biology of scallops and is the definitive reference source for advanced undergraduate and graduate students, mariculturists, managers and researchers. It is a valuable reference for anyone interested in staying abreast of the latest advances in scallops. * Offers over 30 detailed chapters on the developments and ecology of scallops* Provides chapters on various cultures of scallops in China, Japan, Scandinivia, Eastern North American, Europe, and Eastern North America* Includes details of their reproduction, nervous system and behavior, genetics, disease and parasites, and much more* Complete updated version of the first edition

Marcus Off Duty

Marcus Off Duty PDF

Author: Roy Finamore

Publisher: HMH

Published: 2014-10-21

Total Pages: 355

ISBN-13: 0544309278

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Unwind with 150 relaxed, multicultural dishes from the award-winning celebrity chef and New York Times–bestselling author! Born in Ethiopia, raised in Sweden, and trained in European kitchens, Marcus Samuelsson is a world citizen turned American culinary icon—the youngest chef ever to receive three stars from the New York Times, a five-time James Beard Award recipient, a winner of Top Chef Masters, and a judge on Chopped. He was even chosen to cook President Obama’s first state dinner. In Marcus Off-Duty, the chef former president Bill Clinton says “has reinvigorated and reimagined what it means to be American” serves up the dishes he makes at his Harlem home for his wife and friends. The recipes blend a rainbow of the flavors he has experienced in his travels: Ethiopian, Swedish, Mexican, Caribbean, Italian, and Southern soul. With these recipes, you too can enjoy his eclectic, casual food—including Dill-Spiced Salmon; Coconut-Lime Curried Chicken; Mac, Cheese, and Greens; Chocolate Pie Spiced with Indian Garam Masala; and for kids, Peanut Noodles with Slaw . . . and much more. “Highly recommended for adventurous and well-traveled home cooks, as well as fans of Susan Feniger’s Street Food.” —Library Journal

The Essence of French Cooking

The Essence of French Cooking PDF

Author: Michel Roux

Publisher: Quadrille Publishing

Published: 2015-10-06

Total Pages: 0

ISBN-13: 9781849496629

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In this very personal book, Michel Roux distills a lifetime's knowledge into this definitive work on French food and cooking. Based around 100 classic recipes that have stood the test of time, this lavishly illustrated book explores the diversity of French cuisine, which for centuries has influenced so many other styles of cooking around the world. Michel gives modern interpretations of classic dishes, with his favorite variations and accompaniments. He provides expert guidance on classic techniques as well as fascinating stories about the origins of recipes, ingredients and regional culinary traditions.

Ad Hoc at Home

Ad Hoc at Home PDF

Author: Thomas Keller

Publisher: Artisan

Published: 2016-10-25

Total Pages: 368

ISBN-13: 1579657532

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Thomas Keller shares family-style recipes that you can make any or every day. In the book every home cook has been waiting for, the revered Thomas Keller turns his imagination to the American comfort foods closest to his heart—flaky biscuits, chicken pot pies, New England clam bakes, and cherry pies so delicious and redolent of childhood that they give Proust's madeleines a run for their money. Keller, whose restaurants The French Laundry in Yountville, California, and Per Se in New York have revolutionized American haute cuisine, is equally adept at turning out simpler fare. In Ad Hoc at Home—a cookbook inspired by the menu of his casual restaurant Ad Hoc in Yountville—he showcases more than 200 recipes for family-style meals. This is Keller at his most playful, serving up such truck-stop classics as Potato Hash with Bacon and Melted Onions and grilled-cheese sandwiches, and heartier fare including beef Stroganoff and roasted spring leg of lamb. In fun, full-color photographs, the great chef gives step-by-step lessons in kitchen basics— here is Keller teaching how to perfectly shape a basic hamburger, truss a chicken, or dress a salad. Best of all, where Keller’s previous best-selling cookbooks were for the ambitious advanced cook, Ad Hoc at Home is filled with quicker and easier recipes that will be embraced by both kitchen novices and more experienced cooks who want the ultimate recipes for American comfort-food classics.

The New York Times Cooking No-Recipe Recipes

The New York Times Cooking No-Recipe Recipes PDF

Author: Sam Sifton

Publisher: Ten Speed Press

Published: 2021-03-16

Total Pages: 258

ISBN-13: 1984858483

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NATIONAL BESTSELLER • The debut cookbook from the popular New York Times website and mobile app NYT Cooking, featuring 100 vividly photographed no-recipe recipes to make weeknight cooking more inspired and delicious. ONE OF THE BEST COOKBOOKS OF THE YEAR: Vanity Fair, Time Out, Salon, Publishers Weekly You don’t need a recipe. Really, you don’t. Sam Sifton, founding editor of New York Times Cooking, makes improvisational cooking easier than you think. In this handy book of ideas, Sifton delivers more than one hundred no-recipe recipes—each gloriously photographed—to make with the ingredients you have on hand or could pick up on a quick trip to the store. You’ll see how to make these meals as big or as small as you like, substituting ingredients as you go. Fried Egg Quesadillas. Pizza without a Crust. Weeknight Fried Rice. Pasta with Garbanzos. Roasted Shrimp Tacos. Chicken with Caramelized Onions and Croutons. Oven S’Mores. Welcome home to freestyle, relaxed cooking that is absolutely yours.

Totally Scallops

Totally Scallops PDF

Author: Judy Eberspaecher

Publisher:

Published: 2009-02-01

Total Pages: 196

ISBN-13: 9780978354992

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Filled with delicious scallop recipes from all the continents, TOTALLY SCALLOPS is not just a cookbook. It is filled with little-known facts about scallops, how and where they grow, how they are harvested and finally, how they can be enjoyed. This beautifully illustrated cookbook takes you on a journey, not only through the kitchen but through many countries. Some of the world's top chefs are featured with their signature recipes from Singapore, United States, England and of course Canada. This single-subject book on scallops offers approximately 100 recipes including sashimi, salads, chowders, pastas and baked main dishes offering plenty of ideas for those tired of cooking scallops the same old way. It is also the perfect book for those cooks who want to venture beyond a meat-and-potato menu to a healthy alternative.

Scallop Cookbook

Scallop Cookbook PDF

Author: Katy Lyons

Publisher: Katy Lyons

Published: 2021-05-10

Total Pages: 52

ISBN-13:

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Delicious Recipes using Scallops Scallops are a delicious seafood treat that is extremely versatile. They can be used in pastas, soups, salads, casseroles, stir fries and more. Scallops have a natural sweetness to them. This cookbook contains many tasty scallop recipes to enjoy. Recipes Include: Scallops Gratin Scallop Spaghetti Baked Scallops with Mushrooms Sesame Grilled Scallops Scallop Corn Chowder Broiled Scallops Bacon-Wrapped Scallops Ginger Scallops Teriyaki Bacon Wrapped Scallops Scallop Scampi Bourbon Scallops Parmesan Scallops Pecan Baked Scallops

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