Name: Farmed Sea Scallop Cookbook: Guide to Whole Sea Scallops Sustainably Harvested (en Inglés)
Price: 81.90 PEN
Availability: InStock
Author: Marnie Reed Crowell
ISBN: 9781684752454

portada Farmed Sea Scallop Cookbook: Guide to Whole Sea Scallops Sustainably Harvested (en Inglés)

Farmed Sea Scallop Cookbook: Guide to Whole Sea Scallops Sustainably Harvested (en Inglés)

Formato

Libro Físico

Editorial

Down East Books

Autor

Marnie Reed Crowell

Año

2026

Idioma

Inglés

N° páginas

184

Encuadernación

Tapa Dura

Dimensiones

22.86 x 17.78 x 0.95 cm

ISBN13

9781684752454

Farmed Sea Scallop Cookbook: Guide to Whole Sea Scallops Sustainably Harvested (en Inglés)

Marnie Reed Crowell (Autor) · Down East Books · Tapa Dura

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Reseña del libro "Farmed Sea Scallop Cookbook: Guide to Whole Sea Scallops Sustainably Harvested (en Inglés)"

Sustainability is a fundamental ingredient of today’s cuisine and author Marsden Brewer is an innovator who has farmed sea scallops for two decades and created the model for harvesting whole farmed sea scallops year-round in ways that protect the natural ecosystem and enhance his third-generation lobster business. Because of the tide of abuse and missteps that have happened to wild-caught fisheries and fish farming worldwide, Marsden is proving he can do it right using responsible, no-waste methods that celebrate the environment and our ability to live within it. Whole sea scallops are now farmed and harvested on both coasts.

This is the guide to how and why sea scallops are farmed sustainably and a cookbook for how to steam, shuck and prepare the whole scallop using quality produce and ingredients in traditional recipes from around the world. Marnie Crowell has learned authentic regional ways to prepare, present, and eat Maine seafood and has traveled extensively collecting seafood recipes from around the globe. She includes 50 recipes for farmed whole sea scallops—pies, soups, chowders, and stews, pastas, risotto, paella and bouillabaisse—recipes from Spain/Portugal, Italy, France, Greece, Turkey, Lebanon, and Japan.

The foreword is by Barton Seaver, award-winning chef from DC and one of the world’s leading sustainable seafood experts and educators. He has an extensive resume highlighting his culinary accomplishments and he is founder of Coastal Culinary Academy and author of 7 seafood-centric books.