Seattleas Pike Place Fish Marketathe countryas top fish marketareels in the worldas best seafood recipes in this cookbook with friendly tips and a sustainability approach that every home cook can master Forget the Space Needle. The true thrill of Seattle lies in Pike Place Market, where the world-famous, must-see, salmon-tossing Fish Guys have been enthralling and educating hordes of fans since 1965. The Fish Guys even inspired the bestselling business book FISH!, which has sold more than 1.4 million copies. In the Kitchen with the Pike Place Fish Guys serves up more than 100 savory seafood recipes and tips answering the most popular question the Fish Guys get: aHow do you cook that?a It features a unique primer on sustainability, with inspiring words from the fishmongers who made Pike Place Fish entirely sustainable in 2011. Located in the nationas oldest continually operating farmersa market, which draws ten million visitors each year, Pike Place Fish revives the lost art of selecting and preparing seafood. Home cooks will learn how to cook fish and seafood from the pros, including storage and easy cooking techniques, in addition to mouthwatering recipes like Thai Curry Mussels, Andersas Dungeness Crab and Bacon Quiche, Cajun BBQ Shrimp Skewers, and Coconut Maple Salmon. Ideas for entertaining friends (who will clamor for the Fish Guysa clambakes and paella parties) are showcased as well. Readers will easily discover why Pike Place Fish has become Americaas most recognizable name in the industry, selling 1.5 million pounds of spectacularly perfect seafood each year. Capturing the fun, free-spirited yet seriously knowledgeable essence of these ambassadors of the sea, In the Kitchen with the Pike Place Fish Guys is the seafood cookbook that will bring a fresh feast of environmentally friendly, chef-quality meals to every home cook.J JUSTINa#39;S CRABSTUFFED KING SALMON ust thethingforacompany dinner or a large family gathering, luscious salmon stuffed with creamy ... If you can get your hands on white salmon, the dish is especially attractive, but trust us that it tastes great either way. SERVES 6TO8 One 4pound kingsalmon fillet Koshersalt and freshly ground black pepper 3/ 4 poundfresh crabmeat, picked over 3 largegarlic anbsp;...
|Title||:||In the Kitchen with the Pike Place Fish Guys|
|Author||:||The Crew of Pike Place Fish, Leslie Miller, Bryan Jarr|
|Publisher||:||Penguin - 2013-03-07|