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Das Welsbuch (Taschenbuch oder Softback) Linda Crawford, 1991

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eBay-Artikelnr.:333713714334
Zuletzt aktualisiert am 22. Aug. 2024 14:53:31 MESZAlle Änderungen ansehenAlle Änderungen ansehen

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Buch, das wie neu aussieht, aber bereits gelesen wurde. Der Einband weist keine sichtbaren Gebrauchsspuren auf. Bei gebundenen Büchern ist der Schutzumschlag vorhanden (sofern zutreffend). Alle Seiten sind vollständig vorhanden, es gibt keine zerknitterten oder eingerissenen Seiten und im Text oder im Randbereich wurden keine Unterstreichungen, Markierungen oder Notizen vorgenommen. Der Inneneinband kann minimale Gebrauchsspuren aufweisen. Minimale Gebrauchsspuren. Genauere Einzelheiten sowie eine Beschreibung eventueller Mängel entnehmen Sie bitte dem Angebot des Verkäufers. Alle Zustandsdefinitionen ansehenwird in neuem Fenster oder Tab geöffnet
Hinweise des Verkäufers
“Excellent to like new condition”
Country/Region of Manufacture
United States
Type
Cookbook
EAN
9781604733891
ISBN
1604733896
Cookery Topic
Catfish

Über dieses Produkt

Product Identifiers

Publisher
University Press of Mississippi
ISBN-10
1604733896
ISBN-13
9781604733891
eBay Product ID (ePID)
77827834

Product Key Features

Book Title
Catfish Book
Number of Pages
140 Pages
Language
English
Topic
Animals / Fish, Folklore & Mythology, Specific Ingredients / Seafood
Publication Year
2009
Illustrator
Yes
Genre
Nature, Cooking, Social Science
Author
Linda Crawford Culberson
Format
Trade Paperback

Dimensions

Item Height
0.3 in
Item Weight
11.7 Oz
Item Length
8 in
Item Width
5 in

Additional Product Features

Intended Audience
Trade
TitleLeading
The
Dewey Edition
20
Reviews
"Crawford's informative and entertaining little volume explains how to 'skin a cat' and how to cook it as well, while tossing in enough folklore and background information to turn any Yankee into a passable catfish expert. There are several 'catting' (catfish fishing) techniques; the most common one uses a cane pole, sinker and live bait. In a more energetic method, people wade out into the water and jump up and down to make it muddy, forcing the unsuspecting fish to swim up for air. However, Crawford notes, 'I'm not sure polite people do this.' Species range from 'madtoms,' which are only two to five inches long full grown, to 'flatheads,' which can weigh more than a hundred pounds. There seem to be as many different ways to 'fry up' catfish as there are cooks--all convinced their own way is 'best, most traditional, and maybe even God-given.' Readers can avoid joining that argument and proceed to sample by attempting some of the recipes rounding out the volume, like catfish and broccoli chowder, catfish en papillote, or catfish and sprout pita sandwich. At the very least, they can nibble on hushpuppies (there are five versions here) while listening to the more volatile cooks sort it all out." -- Publishers Weekly, Crawfords informative and entertaining little volume explains how to skin a catand how to cook it as well, while tossing in enough folklore and background information to turn any Yankee into a passable catfish expert. There are several catting(catfish fishing) techniques; the most common one uses a cane pole, sinker and live bait. In a more energetic method, people wade out into the water and jump up and down to make it muddy, forcing the unsuspecting fish to swim up for air. However, Crawford notes, Im not sure polite people do this.Species range from madtoms,which are only two to five inches long full grown, to flatheads,which can weigh more than a hundred pounds. There seem to be as many different ways to fry upcatfish as there are cooksall convinced their own way is best, most traditional, and maybe even God-given.Readers can avoid joining that argument and proceed to sample by attempting some of the recipes rounding out the volume, like catfish and broccoli chowder, catfish en papillote, or catfish and sprout pita sandwich. At the very least, they can nibble on hushpuppies (there are five versions here) while listening to the more volatile cooks sort it all out.Publishers Weekly
Dewey Decimal
597/.52
Synopsis
The Catfish Book by Linda Crawford Foreword by Craig Claiborne Here is everything that any reader, diner, cook, or angler could wish to know about the South's fish of choice. This light-hearted book of catfish facts and folklore offers you the catfish's consequential story because he is the darling of the southern depths-and, more recently, of southern catfish farms, where he is bred in refinement that his river brethren never dreamed of. Without the catfish how could the South survive? What would the state of southern plate and palate be without this staple? What is his great appeal? What is his family tree? How do you hook him? And if you do, how do you cook him? But first you have to clean him, so how do you do that? The Catfish Book provides ample answers to these momentous questions and to others just as acute. And cooks wishing to greet their catfish on the stovetop rather than on the riverbank will delight in this book's variety of award-winning recipes from the National Farm-Raised Catfish Cooking Contest. Linda Crawford served as executive director of South Delta Library Services and the Triangle Cultural Center in Yazoo City, Mississippi. Craig Claiborne (1920-2000) was a restaurant critic, food writer, and former food editor of the New York Times. A native Mississippian, he wrote numerous cookbooks and an autobiography., A fact-filled, light-hearted book that tells everything everyone would wish to know about the South's fish of choice, What would the state of southern plate and palate be without this staple? What is his great appeal? What is his family tree? How do you hook him? And if so, how do you cook him? But first you have to clean him, so how do you do that? This light-hearted book of catfish facts and folklore gives ample answers to these momentous questions and to others just as acute. And cooks wishing to greet their catfish on the stovetop rather than on the riverbank will delight in this book's variety of award-winning recipes from the National Farm-Raised Catfish Cooking Contest., What would the state of southern plate and palate be without this staple? What is his great appeal? What is his family tree? How do you hook him? And if so, how do you cook him? But first you have to clean him, so how do you do that?This light-hearted book of catfish facts and folklore gives ample answers to these monumentous questions and to others just as acute. And cooks wishing to greet their catfish on the stove top rather than on the riverbank will delight in this book's variety of award-winning recipes from the National Farm-Raised Catfish Cooking Contest.

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