Mastering the Art of Florida Seafood or Recipes from the Old Mill

Mastering the Art of Florida Seafood

Author: Lonnie T Lynch

Lonnie Lynch, a master chef in Boca Raton, Florida, will show you how to master the art of preparing and presenting Florida's seafull of delicious seafood, with nods to Florida's many influences, including Southern, Caribbean, and the latest eclecticism, making use of Florida's bounty of citrus and exotic fruits and vegetables.

Includes tips on purchasing, preparing, and serving fish and shellfish, with alligators thrown in for good measure. Cooking is fun, and Lonnie will show you how with suggestions for artistic food placement, food painting techniques, and more.

Find handy information on the nutritional value of seafood, using the right tools and equipment, and what to serve with each gorgeous dish, including basic and innovative sauces, salsas, and vegetable accompaniments.

The seafood recipes will thrill you with Lonnie's imaginative approach. Here are just a few:

• Bahama Conch—Papaya Pancakes with Chili Sour Cream
• Key Largo Shrimp with Garlic—Parmesan Butter
• Blue Marlin Sportfishing Chowder
• Pineapple Boat with Creamy Dill Shrimp Salad
• Lobster Lisa with Sherry—and —Brandy Mornay Sauce
• Mussels Primavera with Almond—Cilantro Pesto
• Grilled Salmon with Honey—Mustard Glaze and Rutabagas.
  
  
  

  Interesting textbook: Vegan Barbecues and Buffets or New Good Cake Book

  Recipes from the Old Mill: Baking with Whole Grains

  Author: Sarah E Myers

  Simple grains yield rich breads that range from the mystically light to the substantially chewy. These breads offer incontestable food value and flavor; they will satisfy and delight those sensitive to nutritional concerns.
  
  "This collection of 170-plus healthful recipes using a variety of whole grains is also a meditation on the staff of life, both organic and spiritual." -- Publishers Weekly
  

  Publishers Weekly

  The authors are sisters who grew up near their family's stream-powered grist mill in West Virginia. Their collection of 170-plus healthful recipes using a variety of whole grains is also a meditation on the staff of life, both organic and spiritual. Five chapters on kinds of grain (Corn, Wheat, Rye, Buckwheat and Multi-Grain) offer selections of grain-specific recipes (e.g., Corn Chips and Roberta's Sourdough Rye loaves). Five more chapters expand on categories like Main Dishes and Desserts. Straightforward tips included at the end of recipes (e.g., ways to shape rolls and buns) are reassuringly helpful and are listed in the table of contents for easy reference. The range of recipes, especially for those using whole wheat flour, is extensive: 100% Whole Wheat French Bread, Whole Wheat Brownie Pie, Whole Wheat Tortillas. Recipes for using doughnut holes to make muffins or for throwing stale bread and aging cheese into a bread souffle articulate the authors' principles of good stewardship of the earth's resources. Pen-and-ink drawings add to the charm of this book, which will appeal to novice and veteran bakers. The authors make no mention of bread machines. (Oct.)

  Library Journal

  The authors are sisters who grew up near an old grain mill, and Lind's husband is the miller there today. Both sisters have a background in home economics (Lind is a registered dietitian), and these are the recipes they have developed over the years. There are corn, wheat, rye, buckwheat, and multigrain breads, as well as some main dishes and desserts based on grains. Many old-fashioned breads are included, and the book has a nice, homey feel. A number of excellent books by artisan bakers have appeared in recent years, including Joe Ortiz's The Village Baker (LJ 12/92); with its sense of home and family, Recipes from the Old Mill has its own appeal.