This cookbook provides recipes for every edible species of fish and shellfish found from Tampa Bay, Florida, to Mexico. They range from quick and easy to gourmet preparations. From catfish to snapper to shark, there are recipes for every palate and techniques for every level of experience in the kitchen. This guide also provides information about handling and storing various species, including local species that usually are not sold commercially. Complete with a history of northern gulf seafood and universal preparation tips, this volume is a must-have for any serious seafood cook.
About the Author
Tom Bailey works as an editor for Seacoast Publishing and has published more than fifteen titles, ranging from an Air Force training manual to Gulf vacation guides. In the past, Bailey has worked as a writer and editor for several magazines and newspapers. He received a BS in business administration from Jacksonville State University and has earned numerous awards from organizations such as The Associated Press and Sigma Delta Chi. He is an active member of the Alabama Historical Association and the Social Studies Council of Alabama. An avid scuba diver and deep sea fisherman, Bailey lives in Hoover, Alabama, with his wife.
THE COMPLETE GUIDE TO NORTHERN GULF SEAFOOD
By Tom Bailey
Photography by Celeste Ward
COOKING / Specific Ingredients / Seafood
COOKING / Regional & Ethnic / American / Southern States
192 pp. 10 x 9
65 color photos
ISBN: 9781455618484 Hardcover