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100%: Schweid, Richard: Consider the Eel: A Natural and Gastronomic History (ISBN: 9780807826935) The University of North Carolina Press, in Englisch, Broschiert.Nur diese Ausgabe anzeigen…
100%: Schweid (Richard).: Consider The Eel: A Natural And Gastronomic History (ISBN: 9780306813313) 2004, Da Capo Press Cambridge, MA., in Englisch, Taschenbuch.Nur diese Ausgabe anzeigen…
Consider the Eel: A Natural and Gastronomic History
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Consider the Eel
EN NW EBISBN: 9780807826935 bzw. 0807826936, in Englisch, The University of North Carolina Press, neu, E-Book.
Lieferung aus: Vereinigte Staaten von Amerika, Ebook for download.
Nature, Journalist Richard Schweid first learned the strange facts of the freshwater eel's life from a fisherman in a small Spanish town just south of Valencia. "The eeler who explained the animal's life cycle to me did so as he served up an eel he had just taken from a trap, killed, cleaned, and cooked in olive oil in an earthenware dish," writes Schweid. "I ate it with a chunk of fresh, crusty bread. It was delicious. I was immediately fascinated." As this engaging culinary and natural history reveals, the humble eel is indeed an amazing creature. Every European and American eel begins its life in the Sargasso Sea--a vast, weedy stretch of deep Atlantic waters between Bermuda and the Azores. Larval eels drift for up to three years until they reach the rivers of North America or Europe, where they mature and live as long as two decades before returning to the Sargasso to mate and die. Eels have never been bred successfully in captivity. Consulting fisherfolk, cooks, and scientists, Schweid takes the reader on a global tour to reveal the economic and gastronomic importance of eel in places such as eastern North Carolina, Spain, Northern Ireland, England, and Japan. (While this rich yet mild-tasting fish has virtually disappeared from U.S. tables, over $2 billion worth of eel is still eagerly consumed in Europe and Asia each year.) The book also includes recipes, both historic and contemporary, for preparing eel. eBook.
Nature, Journalist Richard Schweid first learned the strange facts of the freshwater eel's life from a fisherman in a small Spanish town just south of Valencia. "The eeler who explained the animal's life cycle to me did so as he served up an eel he had just taken from a trap, killed, cleaned, and cooked in olive oil in an earthenware dish," writes Schweid. "I ate it with a chunk of fresh, crusty bread. It was delicious. I was immediately fascinated." As this engaging culinary and natural history reveals, the humble eel is indeed an amazing creature. Every European and American eel begins its life in the Sargasso Sea--a vast, weedy stretch of deep Atlantic waters between Bermuda and the Azores. Larval eels drift for up to three years until they reach the rivers of North America or Europe, where they mature and live as long as two decades before returning to the Sargasso to mate and die. Eels have never been bred successfully in captivity. Consulting fisherfolk, cooks, and scientists, Schweid takes the reader on a global tour to reveal the economic and gastronomic importance of eel in places such as eastern North Carolina, Spain, Northern Ireland, England, and Japan. (While this rich yet mild-tasting fish has virtually disappeared from U.S. tables, over $2 billion worth of eel is still eagerly consumed in Europe and Asia each year.) The book also includes recipes, both historic and contemporary, for preparing eel. eBook.
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Consider the Eel: A Natural and Gastronomic History
EN USISBN: 0807826936 bzw. 9780807826935, in Englisch, The University of North Carolina Press, gebraucht.
Lieferung aus: Vereinigte Staaten von Amerika, In Stock.
animals,biological sciences,biology,cooking,cooking by ingredient,crafts and hobbies,fish and sharks,home and garden,home improvement and design,home repair, Consider the Eel, Journalist Richard Schweid first learned the strange facts of the freshwater eel's life from a fisherman in a small Spanish town just south of Valencia. "The eeler who explained the animal's life cycle to me did so as he served up an eel he had just taken from a trap, killed, cleaned, and cooked in olive oil in an earthenware dish," writes Schweid. "I ate it with a chunk of fresh, crusty bread. It was delicious. I was immediately fascinated." As this engaging culinary and natural history reveals, the humble eel is indeed an amazing creature. Every European and American eel begins its life in the Sargasso Sea--a vast, weedy stretch of deep Atlantic waters between Bermuda and the Azores. Larval eels drift for up to three years until they reach the rivers of North America or Europe, where they mature and live as long as two decades before returning to the Sargasso to mate and die. Eels have never been bred successfully in captivity.Consulting fisherfolk, cooks, and scientists, Schweid takes the reader on a global tour to reveal the economic and gastronomic importance of eel in places such as eastern North Carolina, Spain, Northern Ireland, England, and Japan. (While this rich yet mild-tasting fish has virtually disappeared from U.S. tables, over $2 billion worth of eel is still eagerly consumed in Europe and Asia each year.) The book also includes recipes, both historic and contemporary, for preparing eel.
animals,biological sciences,biology,cooking,cooking by ingredient,crafts and hobbies,fish and sharks,home and garden,home improvement and design,home repair, Consider the Eel, Journalist Richard Schweid first learned the strange facts of the freshwater eel's life from a fisherman in a small Spanish town just south of Valencia. "The eeler who explained the animal's life cycle to me did so as he served up an eel he had just taken from a trap, killed, cleaned, and cooked in olive oil in an earthenware dish," writes Schweid. "I ate it with a chunk of fresh, crusty bread. It was delicious. I was immediately fascinated." As this engaging culinary and natural history reveals, the humble eel is indeed an amazing creature. Every European and American eel begins its life in the Sargasso Sea--a vast, weedy stretch of deep Atlantic waters between Bermuda and the Azores. Larval eels drift for up to three years until they reach the rivers of North America or Europe, where they mature and live as long as two decades before returning to the Sargasso to mate and die. Eels have never been bred successfully in captivity.Consulting fisherfolk, cooks, and scientists, Schweid takes the reader on a global tour to reveal the economic and gastronomic importance of eel in places such as eastern North Carolina, Spain, Northern Ireland, England, and Japan. (While this rich yet mild-tasting fish has virtually disappeared from U.S. tables, over $2 billion worth of eel is still eagerly consumed in Europe and Asia each year.) The book also includes recipes, both historic and contemporary, for preparing eel.
3
Consider the Eel: A Natural and Gastronomic History
EN PB NWISBN: 9780306813313 bzw. 0306813319, in Englisch, DA CAPO PR, Taschenbuch, neu.
Lieferung aus: Deutschland, Versandkostenfrei.
buecher.de GmbH & Co. KG, [1].
A culinary and cultural history of how the eel, once a staple of the world's diet, has become despised in America and a delicacy abroad. Outside of sushi houses and the rare four-star restaurant, most Americans would never think to eat eel, but throughout Europe and Asia you can find it grilled, smoked, stewed, jellied, skewered, fried, baked, sauted, and even cooked into an omelet. In Consider the Eel, acclaimed writer Richard Schweid takes the reader on a journey to show how this rich yet mild-tasting fish is a vibrant part of the world culture. Discover how eels, from their birth in the Sargasso Sea to their eventual end as a piece of kabayaki or as part of an Italian Christmas dinner, are one of our oldest and least understood gifts from the sea.Versandfertig in über 4 Wochen, Taschenbuch.
buecher.de GmbH & Co. KG, [1].
A culinary and cultural history of how the eel, once a staple of the world's diet, has become despised in America and a delicacy abroad. Outside of sushi houses and the rare four-star restaurant, most Americans would never think to eat eel, but throughout Europe and Asia you can find it grilled, smoked, stewed, jellied, skewered, fried, baked, sauted, and even cooked into an omelet. In Consider the Eel, acclaimed writer Richard Schweid takes the reader on a journey to show how this rich yet mild-tasting fish is a vibrant part of the world culture. Discover how eels, from their birth in the Sargasso Sea to their eventual end as a piece of kabayaki or as part of an Italian Christmas dinner, are one of our oldest and least understood gifts from the sea.Versandfertig in über 4 Wochen, Taschenbuch.
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Consider The Eel: A Natural And Gastronomic History (2004)
EN PB USISBN: 9780306813313 bzw. 0306813319, in Englisch, 200 Seiten, Da Capo Press, Taschenbuch, gebraucht.
Lieferung aus: Vereinigte Staaten von Amerika, Usually ships in 1-2 business days.
Von Händler/Antiquariat, Atlanta Book Company.
Outside of sushi houses and the rare four-star restaurant, most Americans would never think to eat eel, but throughout Europe and Asia you can find it grilled, smoked, stewed, jellied, skewered, fried, baked, sautéed, and even cooked into an omelet. In Consider the Eel, acclaimed writer Richard Schweid takes the reader on a journey to show how this rich yet mild-tasting fish is a vibrant part of the world culture. Discover how eels, from their birth in the Sargasso Sea to their eventual end as a piece of kabayaki or as part of an Italian Christmas dinner, are one of our oldest and least understood gifts from the sea., Paperback, Label: Da Capo Press, Da Capo Press, Produktgruppe: Book, Publiziert: 2004-01-08, Freigegeben: 2004-01-06, Studio: Da Capo Press, Verkaufsrang: 2381047.
Von Händler/Antiquariat, Atlanta Book Company.
Outside of sushi houses and the rare four-star restaurant, most Americans would never think to eat eel, but throughout Europe and Asia you can find it grilled, smoked, stewed, jellied, skewered, fried, baked, sautéed, and even cooked into an omelet. In Consider the Eel, acclaimed writer Richard Schweid takes the reader on a journey to show how this rich yet mild-tasting fish is a vibrant part of the world culture. Discover how eels, from their birth in the Sargasso Sea to their eventual end as a piece of kabayaki or as part of an Italian Christmas dinner, are one of our oldest and least understood gifts from the sea., Paperback, Label: Da Capo Press, Da Capo Press, Produktgruppe: Book, Publiziert: 2004-01-08, Freigegeben: 2004-01-06, Studio: Da Capo Press, Verkaufsrang: 2381047.
5
Consider The Eel: A Natural And Gastronomic History (2004)
EN PB USISBN: 9780306813313 bzw. 0306813319, in Englisch, 200 Seiten, Da Capo Press, Taschenbuch, gebraucht.
Lieferung aus: Vereinigte Staaten von Amerika, Usually ships in 1-2 business days.
Von Händler/Antiquariat, hippo_books.
Outside of sushi houses and the rare four-star restaurant, most Americans would never think to eat eel, but throughout Europe and Asia you can find it grilled, smoked, stewed, jellied, skewered, fried, baked, sautéed, and even cooked into an omelet. In Consider the Eel, acclaimed writer Richard Schweid takes the reader on a journey to show how this rich yet mild-tasting fish is a vibrant part of the world culture. Discover how eels, from their birth in the Sargasso Sea to their eventual end as a piece of kabayaki or as part of an Italian Christmas dinner, are one of our oldest and least understood gifts from the sea., Paperback, Ausgabe: New edition, Label: Da Capo Press, Da Capo Press, Produktgruppe: Book, Publiziert: 2004-01-08, Freigegeben: 2004-01-06, Studio: Da Capo Press, Verkaufsrang: 3003337.
Von Händler/Antiquariat, hippo_books.
Outside of sushi houses and the rare four-star restaurant, most Americans would never think to eat eel, but throughout Europe and Asia you can find it grilled, smoked, stewed, jellied, skewered, fried, baked, sautéed, and even cooked into an omelet. In Consider the Eel, acclaimed writer Richard Schweid takes the reader on a journey to show how this rich yet mild-tasting fish is a vibrant part of the world culture. Discover how eels, from their birth in the Sargasso Sea to their eventual end as a piece of kabayaki or as part of an Italian Christmas dinner, are one of our oldest and least understood gifts from the sea., Paperback, Ausgabe: New edition, Label: Da Capo Press, Da Capo Press, Produktgruppe: Book, Publiziert: 2004-01-08, Freigegeben: 2004-01-06, Studio: Da Capo Press, Verkaufsrang: 3003337.
6
CONSIDER THE EEL. (2004)
EN PBISBN: 9780306813313 bzw. 0306813319, in Englisch, Da Capo Press Cambridge, MA. Taschenbuch.
Von Händler/Antiquariat, Coch-y-Bonddu Books Ltd [68825], Powys, Mid-Wales, ., United Kingdom.
(2002) 2004 pbk edition. Paperback. Ppxviii,181. B/w illustrations, map, bibliography. Slightly stained but solidly intact paperback. "Schweid consults fisherfolk, cooks, and scientists to explore how people around the world catch, cook, harm, protect, and study eels. .a global tour to reveal the economic and gastronomic importance of these unusual amimals .includes recipes, both historic and contemporary".
(2002) 2004 pbk edition. Paperback. Ppxviii,181. B/w illustrations, map, bibliography. Slightly stained but solidly intact paperback. "Schweid consults fisherfolk, cooks, and scientists to explore how people around the world catch, cook, harm, protect, and study eels. .a global tour to reveal the economic and gastronomic importance of these unusual amimals .includes recipes, both historic and contemporary".
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