Consider The Eel (Paperback) by Schweid, Richard
Paperback; Published 1/1/2004; 178 Pages; ISBN 9780306813313
Item #266671 In Stock-
Ships from Jessica's Biscuit in 1-2 business days. Gift wrap is available for this item.
IMPORTANT HOLIDAY SHIPPING DEADLINES
This item has a longer processing time than most. To receive this item by Christmas please place your order no later than:
12/02/2013 with Media Mail
12/11/2013 with Fedex
12/17/2013 with Express
FREE SHIPPING OFFER - Select cookbooks ship free when you spend over $25 on cookbooks in a single order. Offer is valid only for cookbooks shipping from Jessica's Biscuit. Offer excludes orders shipping internationally. Please select USPS Media Mail.
You may also like…
- $185.00 $99.95
- $34.99 $24.95
A culinary and cultural history of how the eel, once a staple of the world's diet, has become despised in America and a delicacy abroad.
Outside of sushi houses and the rare four-star restaurant, most Americans would never think to eat eel, but throughout Europe and Asia you can find it grilled, smoked, stewed, jellied, skewered, fried, baked, sautŽed, and even cooked into an omelet. In Consider the Eel, acclaimed writer Richard Schweid takes the reader on a journey to show how this rich yet mild-tasting fish is a vibrant part of the world culture. Discover how eels, from their birth in the Sargasso Sea to their eventual end as a piece of kabayaki or as part of an Italian Christmas dinner, are one of our oldest and least understood gifts from the sea.
All Purpose Best Sellers
- $29.99 $24.95
A cutting board made of a non-porous material such as plastic or silicone is the best choice for cutting meat, fish, or poultry. They're dishwasher safe and, once washed, won't absorb any potentially harmful bacteria.