Tinned Fish Pantry Cookbook: 100 Recipes from Tuna and Salmon to Crab and More
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Tinned Fish Pantry Cookbook: 100 Recipes from Tuna and Salmon to Crab and More
Tinned Fish Pantry Cookbook: 100 Recipes from Tuna and Salmon to Crab and More Tinned Fish Pantry Cookbook: 100 Recipes from Tuna and Salmon to Crab and More Tinned Fish Pantry Cookbook: 100 Recipes from Tuna and Salmon to Crab and More Tinned Fish Pantry Cookbook: 100 Recipes from Tuna and Salmon to Crab and More Tinned Fish Pantry Cookbook: 100 Recipes from Tuna and Salmon to Crab and More Tinned Fish Pantry Cookbook: 100 Recipes from Tuna and Salmon to Crab and More Tinned Fish Pantry Cookbook: 100 Recipes from Tuna and Salmon to Crab and More

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Publisher: Robert Rose

Author Statement: Susan Sampson
Audience: Trade
Specs: 20 full color photos, index
Pages: 192
Trim Size: 7 1/2" X 10" X 1/2"
Language code 1: eng
Publication Date: 20210515
Copyright Year: 2021
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Tinned Fish Pantry Cookbook: 100 Recipes from Tuna and Salmon to Crab and More

Enjoy the modern convenience, fresh flavors, and reliability of tinned seafood.

Tinned Fish Pantry Cookbook: 100 Recipes from Tuna and Salmon to Crab and More, includes more than 100 classic canned fish and seafood recipes. North Americans already consume about 4 lbs of canned fish and seafood per person annually. With home-cooking and pantry-loading gaining momentum, sales of tinned fish are soaring, with some types increasing by as much as 100 percent. That's a lot of tuna casserole! This book is devoted to expanding the range of ways for using tinned fish and shellfish. Why? Because tinned seafood is a great way to consume inexpensive protein in troubled times. Enjoy recipes for salmon, tuna and crab, and then expand your repertoire to include anchovies, clams and sardines. Enjoy a lazy Sunday morning with Curried Scrambled Eggs and Crab, escape lunchtime repetition with a divine Tuna and Artichoke Panini and round out the day with heavenly Clam Carbonara. Consumers want safe, healthy, ready-to-eat tinned seafood and we've got the easy and delicious recipes to make every meal its best.

Bio:

Susan Sampson is a food writer based in Toronto. Susan was born in Budapest, grew up in Toronto's "Goulash Archipelago" and worked for three decades as a newspaper journalist. In the Toronto Star's Test Kitchen, she stirred the pot as an editor, columnist, news and feature writer, recipe tester and product reviewer. Susan was given a Cordon d'Or -- Gold Ribbon International Culinary Academy Award for 12,167 Kitchen and Cooking Secrets. She is also the author of The Complete Leafy Greens Cookbook.

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