Uncooked or Cleaning and Preparing Gamefish

Uncooked

Author: Lyndsay Mikanowski

Organic products have never been hotter, and, in step with that trend, Uncooked is a celebration of the art of raw cuisine. If eating raw means a more balanced and nutritious diet, it also requires the knowledge of how to choose the right ingredients and how to prepare them. Lyndsay and Patrick Mikanowski bring together recipes that have inspired them on their travels and introduce raw dishes from across the globe: Californian vegetables, Japanese sushi, and lemon-marinated meat from Polynesia are just a few of the tantalizing dishes. These two epicureans reveal the history and culinary tradition of all types of raw cuisine, throughout the ages and across the continents.

The benefits of raw food preparation for health and fitness are explained with recipes that capitalize on the essence of the product's natural flavor or enhance it with spices, herbs, and oils. The authors offer suggestions for varying the dishes according to the season and your personal taste, as well as great wine matches for each dish.

The book's fresh and modern design comes alive with Grant Symon's flawless photographs of the 100 dishes for fruit, vegetables, fish, and meat that are

as pleasing to the eye as they are to the tastebuds. From quick and easy recipes to more sophisticated preparations, this volume is an initiation in tastes both simple and refined. The possibilites—and delights—of raw cuisine are countless.

Featured ingredients: tomato, mushroom, white truffle, arugula, purple basil, beef, mango, salmon, tuna, scallop, caviar, passion fruit, banana, foie gras, olive, crab, fig, Spanish ham, etc.

Uncooked strips gastronomy down to its essentials to revealthe secret of healthy and tasty food in a cookbook that is as beautiful as it is informative.

Publishers Weekly

A shiny, high-flying contribution to the rather earthbound raw foods movement, this volume doesn t shy away from luxurious ingredients and glamorous presentations. Sensibly for a raw foods cookbook, the focus is primarily on traditional raw dishes like carpaccios, ceviches and salads comprised of thinly sliced vegetables and fruits. Some of these recipes, like Creamed Avocado with Osetra Caviar, are tasty; others, like a cold Strawberry, Pineapple, and Tomato Minestrone could put a less hardy soul off her lunch. Visually, this volume resembles a coffee-table book rather than something to dirty up in the kitchen and it reads like one, too. Dishes are organized not by some logical division like breakfasts and desserts, but less usefully by main ingredient: pineapple, foie gras, duck and so on. Further, the book is so over-designed that sometimes lists of ingredients are nowhere near the instructions for what to do with them. The best offerings in this volume are the brief histories of certain foodstuffs (who knew that the word apple was once used to designate the edible fruit of any tree ?) But a reader interested in such novelties could probably find them in a book unburdened by a hefty price tag and pages of sometimes bizarre recipes. 275 color illustrations. (Apr.) Copyright 2005 Reed Business Information.

Library Journal

Originally published in France, this lavish, oversized book by the Mikanowskis (Tomate; Potate) centers on the benefits of eating raw foods. With its sophisticated design and striking color photographs on every page, it is more reminiscent of a European design magazine than the standard health-food cookbook. Patrick, in fact, has been an art director; Lyndsay is a landscape designer. She wrote the text, which ranges over topics from culinary history to Claude Levi-Strauss's works to kitchen hygiene, and he developed the recipes, elaborate creations like Carpaccio of Sea Bass, Kiwi Fruit, Bottarga, and Lime. Most readers are more likely to enjoy browsing through this unusual book than actually cooking with it, though raw-food chefs could find it inspiring. Copyright 2005 Reed Business Information.

Book about: La Gestion financière pour le Public, la Santé et Pas pour profit les Organisations

Cleaning and Preparing Gamefish: Step-by-Step Instructions, from Water to Table

Author: Monte Burch

For an angler, it's tough to beat the fresh-caught flavor and satisfaction of a delicious fish dinner savored after a successful day on the water. But to get the most from your catch, it must be handled, cleaned, and prepared properly from the moment of capture. In this long-awaited guide, outdoorsman Monte Burch, with the help of step-by-step instructions and detailed illustrations, explains how to handle all types of gamefish caught in both fresh and salt water, including trout, salmon, bass, walleye, perch, catfish, northern pike, bluefish, redfish, striped bass, and many others.
This handbook covers the skills needed for gutting, scaling, skinning, steaking, and filleting all popular gamefish, as well as the knives, tools, and other equipment needed, and illustrates basic cooking methods. Burch also describes the best techniques for preserving fish, including freezing, drying, pickling, canning, and smoking. Then he shares many of his favorite recipes for frying, baking, poaching, and broiling your fish. Cleaning and Preparing Gamefish is a book all anglers will want to keep close at hand and refer to often. Its usefulness will last a lifetime.