Provincetown Seafood Cookbook

Descripción

From the Publisher Selections from the book: Introduction by Anthony Bourdain 'Provincetown is the birthplace of the commercial fishing industry of the U.S.A'. (p.1). Thoreau on Provincetown Milk 'He said that Provincetown milk had a definitely fishy flavor because the cows hung around on the beach all day eating salt codfish heads'. (p.7). Chapter IV: Paella, Gumbo, and other Medleys 'Much of the very greatest cooking is really very simple, and some of the best seafood dishes in the world are those whipped up by fishermen and natives of coastal regions'. (p.166). The 270 Pound Halibut '...on a fine summer day about eighty-five years ago, old man Frank Cook, while fishing from his dory off Wood End, snagged a lunker of a fish that was to gain him immortality and a permanent place in Provincetown's piscatorial Hall of Fame'. (p.259). "It's a true classic, one of the most influential of my life." -Anthony Bourdain, from the New Introduction. From Chapter 1: "The Shellfish, Muscling in on the Mussels", a sneak peak of one of the recipes: Spaghettini with Mussel Sauce: 'Toss the spaghettini and the mussels carefully for 30 seconds, add some melted butter if it seems to need moisture; serve immediately on hot plates. La dolce vita?' (p.79). From Chapter 1: "The Shellfish, Muscling in on the Mussels", a sneak peak of one of the recipes: Spaghettini with Mussel Sauce: 'Toss the spaghettini and the mussels carefully for 30 seconds, add some melted butter if it seems to need moisture; serve immediately on hot plates. La dolce vita?' (p.79). From Chapter 1: "The Shellfish, Muscling in on the Mussels", a sneak peak of one of the recipes: Spaghettini with Mussel Sauce: 'Toss the spaghettini and the mussels carefully for 30 seconds, add some melted butter if it seems to need moisture; serve immediately on hot plates. La dolce vita?' (p.79). From Chapter 1: "The Shellfish, Muscling in on the Mussels", a sneak peak of one of the recipes: Spaghettini with Mussel Sauce: 'Toss the spaghettini and the mussels carefully for 30 seconds, add some melted butter if it seems to need moisture; serve immediately on hot plates. La dolce vita?' (p.79).

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