The Fishes & Dishes Cookbook: Seafood Recipes and Salty Stories from Alaska's Commercial Fisherwomen Review

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(More customer reviews)One of the most unique seafood cookbooks ever. The book is full of creative diverse recipe's plus amazing tales of adventure. From fishing crab on one of the smallest boats in the dangerous waters of the Bering Sea, to longlining for black cod and halibut, and tendering in beautiful Southeast Alaska, these intrepid women have nearly done it all.
This cookbook covers all the basics, but goes much further by adding information about fishing methods, superstitions, salmon basics, food and wine pairings, nautical drinks and seafood sustainability. When you add the beautiful photos and personal stories, it creates a seafood cookbook unlike any other.
Highly recommended!


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The women featured in this book successfully challenged one of the last frontiers of male domination - the commercial fishing grounds of Alaska. A generation ago, they might have been celebrated as pioneers. In today's world they were simply living their dreams. They worked every job, from captain to cook and in nearly every northern fishery, even the Bering Sea king crab grounds made infamous by TV's Deadliest Catch. They share eighty mouth-watering seafood recipes and many funny and harrowing stories of their adventures. Tempting dishes such as Seafood and Sausage Gumbo and Smoked Salmon and Egg Salad Sandwiches are practical and unpretentious. Pacific Rim flavors infuse recipes such as Seafood Enchiladas or Salmon Dumplings with Coconut Curry Sauce. And filling feasts could include Thai Clam Chowder and Linguine with Mussels and Cider, Bacon, and Shallot Cream Sauce. These dishes are fresh, original, and surprising easy to make. Your taste buds will never be the same! Also inside: Tips for cleaning, preserving, and preparing fish; how to pair wine with seafood; a glossary of commercial fishing terms; an explanation of fishing methods; on-board fashion tips; and information about sustainability.

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Edible Wild Plants of Pennsylvania and Neighboring States Review

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(More customer reviews)I paid 4 times what this book was worth, and when I received the book I was upset that all the descriptions of plants were crude pencil drawings. How can you accurately determine what is a dangerous or edible plant from a black and white drawing. I was very disappointed and this book is useless.

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Simply in Season Expanded Edition (World Community Cookbook) Review

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(More customer reviews)I love this book in so many ways. The recipes are not only organized by season, but the outside page boarder color matches the index color of the section (green - spring, red - summer, etc). If I want a recipe for something that just came out of my garden in July, I can flip the red edged pages and be pretty sure that my veggie in in there. The first page in each section contains a listing of all the recipes, and the side border of the pages has all of the produce listed that may be in that section with the items for the recipe page listed in black and the others (not on that page) grayed out. I think the thing I love most about this book's format is that each ingredient is listed with the directions for that item immediately following. The next item (or set of items) is then listed with those directions following, etc... I don't have to look up and down several times while making my dish to get the job done. Oh, and the recipes are wonderful! I highly recommend this book.

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This new, expanded edition of Simply in Season features new recipes that use locally grown and fairly traded seasonal foods. Its stories and simple whole foods recipes explore how the food we buy and eat also affects our local and global neighbors.

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The Forager's Harvest: A Guide to Identifying, Harvesting, and Preparing Edible Wild Plants Review

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(More customer reviews)I am a botanist and I'm in love with this book. Admittedly, it treats only a few dozen plants, but each is described in detail, with methods of distinguishing it in the field from similar species, harvesting, and preparing it. Numerous color photos are very useful. There are good general discussions of plant identification, harvesting, and preservation. The author complains about previous edible plant references, which exhaustively list hundreds of plants but give inadequate information on each, and frequently recycle information from previous literature, allowing misinformation to creep in (an undeniable problem). Thayer proposes that writers on edible plants should provide only information from their own experience or else specifically referenced information, a praiseworthy code of conduct and one that really makes this book shine. When he gives you detailed instructions for when and how to gather and prepare a plant, you know that he's actually done it himself and it worked. I like his standards for the plants as well: Food should taste good! If it doesn't taste good, he says, don't eat it! So, while other books provide long lists of "survival foods" that would gag a goat, Thayer discusses only the plants that he actually enjoys eating. He tells you what sort of quality to expect in the final products, and whether they will be worth the work you put into them. The only volume I can recall seeing of remotely similar quality was Steve Brill's book, which dealt with a different set of plants (emphasizing the common "weedy" species that Thayer is not particularly interested in), so if you already have Brill, you can buy this too. Otherwise, if you want to start learning to use edible wild plants, start with this volume.

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A practical guide to all aspects of edible wild plants: finding and identifying them, their seasons of harvest, and their methods of collection and preparation. Each plant is discussed in great detail and accompanied by excellent color photographs. Includes an index, illustrated glossary, bibliography, and harvest calendar. The perfect guide for all experience levels.

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