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North Atlantic Seafood [Paperback]

Alan Davidson
4.8 out of 5 stars  See all reviews (10 customer reviews)

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Book Description

Dec 1988
The second installment in Alan Davidson'¬?s acclaimed seafood trilogy, NORTH ATLANTIC SEAFOOD is a comprehensive survey of the oceanic bounty found between the coasts of Europe and the shores of North America. The new edition provides detailed scientific descriptions of over 100 species, complemented by accounts of how the various fish, crustaceans, and mollusks are used in the cuisines of the North Atlantic region. A vast amount of information is imparted in Davidson'¬?s inimitable style, making the volume as accessible as it is authoritative. The recipe collection spans from France (Fillets of Sole with Morels) to Spain (Galician Octopus Pie) to South Carolina (She-Crab Soup) to Greenland (Marinated Halibut Fins). Superbly helpful, knowledgeable, and witty, this is a fascinating tour through the cultures and cuisines of the Atlantic, and the waters that gave rise to them.‚Ä¢ The original edition of NORTH ATLANTIC SEAFOOD received the prestigious Glenfiddich Gold Medal award and the Andr?© Simon Award.‚Ä¢ With over 100 line drawings and 200 regional recipes, this landmark volume is an essential part of any serious cook'¬?s library.Awards2002 James Beard Cookbook Hall of FameReviews"Mr. Davidson . . . has vast, multilingual acquaintance with the cuisines as well as the fishes of the world. . . . Davidson gives fish their rightful names in all the relevant languages and dialects; he supplies excellent regional recipes, and line drawings that will help you know what you are buying. You may gather that I love these books." -Barbara Kafka
--This text refers to an out of print or unavailable edition of this title.


Product details

  • Paperback
  • Publisher: Harpercollins; Reprint edition (Dec 1988)
  • Language: English
  • ISBN-10: 0060971940
  • ISBN-13: 978-0060971946
  • Product Dimensions: 20.1 x 13.5 x 3.3 cm
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Bestsellers Rank: 588,294 in Books (See Top 100 in Books)

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Product Description

About the Author

Alan Davidson was born in Northern Ireland in 1924. In the British Navy in the war he served in the North Atlantic as well as in the Mediterranean and Pacific. Later he travelled the world in the diplomatic service. Alan is the author of the Oxford Companion to Food, a major reference work that he took 21 years to complete and that has been an international bestseller. He has also written a number of other books including Mediterranean Seafood, Seafood of South-East Asia, Fish and Fish Dishes of Laos, On Fasting and Feasting, Seafood and Fruit. --This text refers to the Hardcover edition.

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Customer Reviews

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4.8 out of 5 stars
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Most Helpful Customer Reviews
5 of 5 people found the following review helpful
By TechMan
Format:Paperback
My 1979 edition of North Atlantic Seafood came from a remainders table at Dillons, in the mid-80's. Since, as an amateur but enthusiastic seafood cook, I have worn out the binding on my hardback volume. The author's clear and concise description of the wide variety of North Atlantic seafood, and particularly comprehensive coverage of shellfish, is a gift to the culinary world. Through Mr. Davidson's descriptions, it is possible to find interesting varieties of product for the better, more sophisticated recipes of specialist chefs. Buy Davidson for his lexicography. Others' works for recipes!
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18 of 21 people found the following review helpful
4.0 out of 5 stars Best buy on North Atlantic Seafood 29 Nov 2003
Format:Paperback
Being a professional within North Atlantic Seafood I know there are miles between books on this specific topic. One would have guessed that a lack of quantity will mean a lack of quality. That is not the case with Alan Davidson's book. It is the most thorough piece of work on North Atlantic Seafood ever made. Alan Davidson knows that North Atlantic Seafood is not only fish, but surely also crustaceans, and he has even included sea-urchin. But Alan Davidson forgot the snow crab (as one of the largest export items from Greenland). And like it or not: the Greenlanders, the Faro Islanders, the Icelanders and the Norwegians do hunt and eat sea mammals. So I will save the fifth star to the next edition which hopefully will include these 'minor details'.
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1 of 1 people found the following review helpful
5.0 out of 5 stars North Atlantic Seafood 4 Nov 2010
Format:Paperback
What a book - just what I always needed. It allows me to identify every fish I could ever land in Ireland and gives me their culinary usages. This came in very handy when I caught a 1.5LB rockling and hey presto Mr Davidson (another native of the fair Isle) had a full description of it and ways to cook it. It is also an invaluable handbook if you go to where the fishermen land their fish/fish markets and see the baskets of odd fish. I will never be without it.
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5.0 out of 5 stars 100% Satisfied 9 Jun 2014
Format:Paperback|Verified Purchase
Exactly as advertised, in perfect condition, I recommend it strongly to anyone wishing to know something about North Atlantic Seafood
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5.0 out of 5 stars Ten stars 28 Feb 2013
By Kelly
Format:Paperback|Verified Purchase
This is a fantastic reference book for fish species. I am not into the cooking side of things but it had some great ideas for fish I did not even know you could eat. Very comprehensive and well laid out. I would recommend it to anyone.
Only one small complaint, I wanted to give it 10 stars :-)
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