Wild about Seafood or Book of Tea

Wild about Seafood

Author: Staff of Stoeger Publishing Co

Since 1925, Stoeger Publishing has been committed to producing quality cookbooks that promote a healthy diet and an active, outdoor lifestyle.

The fifth title in this collection, Wild about Seafood feature more than 50 original recipes to prepare and serve Salmon Tuna, Flounder, Lobster, Shrimp and Oysters, just to name few. Discover tasty new recipes such as Flounder Stuffed with Spinach and Dried Tomatoes, Tuna Steaks with Orange Slices and Almonds, Two-Salmon Tartare, Lobster in Court Bouillon, Ginge Sesame Oysters and Shrimp Bisque.

This volume includes full-color photographs of each recipe.

Table of Contents:

	Introduction	5
	Saltwater Fish	8
	Shellfish and Crustaceans	72
	Index	125

See also: Firefighting in Washington DC or On the Medieval Origins of the Modern State

Book of Tea

Author: Kakuzo Okakura

Written in English by a Japanese scholar in 1906, The Book of Tea is an elegant attempt to explain the philosophy of the Japanese Tea Ceremony, with its Taoist and Zen Buddhist roots, to a Western audience in clear and simple terms.

Booknews

Kakuzo was a leading figure in Japanese art and culture at the end of the 19th century, and this book, first published in 1906, is a classic treatise explicating the philosophical nuances of tea and the tea ceremony in Japanese culture. This edition contains an introduction by Liza Dalby who was the first American trained as a Geisha in the 1970s, and elegant photos by Daniel Proctor. Annotation c. Book News, Inc., Portland, OR (booknews.com)