300 pp., 7.25 x 9.25, 12 color and 20 b&w photos, 50 illus., index
Paperback ISBN: 978-0-8078-5513-3
Published: September 2003
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Distributed for North Carolina Sea Grant
Mariner's Menu contains more than 160 original seafood recipes developed by the dedicated testers and tasters of the Seafood Lab kitchen. Many of these recipes, such as broiled tuna Provencal and steamed clams in wine broth, use easily available ingredients and require little preparation. Separate chapters instruct cooks on broiling, grilling, frying, and steaming. Important preparation techniques such as deboning fish, deveining shrimp, and cracking crab are illustrated in detailed drawings by Morehead City artist Connie Mason. Photographs by Scott D. Taylor of Beaufort reflect seafood's vital role in coastal communities.
Packed with images, safety tips, helpful hints, and mouth-watering recipes, Mariner's Menu is more than a cookbook. It's a complete resource for handling, storing, preparing, cooking, and enjoying fresh seafood.
About the Author
Joyce Taylor is author of No-Salt Seafood and has been known as North Carolina's premiere seafood specialist since joining North Carolina Sea Grant in the mid-1970s. She lives in Morehead City.
For more information about Joyce Taylor, visit the Author Page.
"My seafood bible."--Port City Foodies
“Joyce Taylor’s recipes from Mariner’s Menu: 30 Years of Fresh Seafood Ideas include fun and inventive ways to serve these healthy choices for your friends and family.”--Coastwatch
"[Taylor is] the queen of seafood cookery. . . . Great recipes."--Southern Living
"It's part cookbook; part discourse on how to clean and handle seafood; part profile of disappearing traditions."--Field & Stream