• E-Books
  • Latest Catalogs
  • Books for Courses
  • Exhibits Listing
  • View Cart

About the Book

Stay Connected

Beyond the Book

<SPAN STYLE= "" >Mariner's Menu</SPAN>

300 pp., 7.25 x 9.25, 12 color and 20 b&w photos, 50 illus., index

Distributed for North Carolina Sea Grant

Paper
ISBN  978-0-8078-5513-3
Published: September 2003

Mariner's Menu

30 Years of Fresh Seafood Ideas

By Joyce Taylor

 
Edited by Sarah Friday Peters; Photographs by Scott D. Taylor; Illustrations by Connie Mason

Since 1973, representatives from home extension clubs in Carteret County, North Carolina, have met each month in a Morehead City kitchen to test new ways of handling, storing, and preparing fish and shellfish caught off the North Carolina coast. Their thirty years of seafood wisdom are now gathered in this comprehensive cookbook and guide for cooks who want to know more than just how to bake or fry fish.

Mariner's Menu contains more than 160 original seafood recipes developed by the dedicated testers and tasters of the Seafood Lab kitchen. Many of these recipes, such as broiled tuna Provencal and steamed clams in wine broth, use easily available ingredients and require little preparation. Separate chapters instruct cooks on broiling, grilling, frying, and steaming. Important preparation techniques such as deboning fish, deveining shrimp, and cracking crab are illustrated in detailed drawings by Morehead City artist Connie Mason. Photographs by Scott D. Taylor of Beaufort reflect seafood's vital role in coastal communities.

Packed with images, safety tips, helpful hints, and mouth-watering recipes, Mariner's Menu is more than a cookbook. It's a complete resource for handling, storing, preparing, cooking, and enjoying fresh seafood.

About the Author

Joyce Taylor is author of No-Salt Seafood and has been known as North Carolina's premiere seafood specialist since joining North Carolina Sea Grant in the mid-1970s. She lives in Morehead City. Sarah Friday Peters has been writing and editing in North Carolina for twenty years. She worked with Joyce Taylor at Sea Grant in the mid-1980s and now lives in Raleigh.


Reviews

"My seafood bible."
--Port City Foodies

“Joyce Taylor’s recipes from Mariner’s Menu: 30 Years of Fresh Seafood Ideas include fun and inventive ways to serve these healthy choices for your friends and family.”
--Coastwatch

"[Taylor is] the queen of seafood cookery. . . . Great recipes."
--Southern Living

"It's part cookbook; part discourse on how to clean and handle seafood; part profile of disappearing traditions."
--Field & Stream

Related Titles

<SPAN STYLE= "" >Adventure Carolinas</SPAN>

Adventure Carolinas

Your Go-To Guide for Multi-Sport Outdoor Recreation

By Joe Miller

Sixteen adventure sports, from the high country to the coast

Learn More »

<SPAN STYLE= "" >Talkin' Tar Heel</SPAN>

Talkin' Tar Heel

How Our Voices Tell the Story of North Carolina

By Walt Wolfram and Jeffrey Reaser

What we say and what we mean

Learn More »

<SPAN STYLE= "" >Hiking North Carolina's National Forests</SPAN>

Hiking North Carolina's National Forests

50 Can't-Miss Trail Adventures in the Pisgah, Nantahala, Uwharrie, and Croatan National Forests

By Johnny Molloy

Hiking all four national forests in North Carolina, from the mountains to the sea

Learn More »



© 2012 The University of North Carolina Press
116 South Boundary Street, Chapel Hill, NC 27514-3808
How to Order | Make a Gift | Privacy
Greenpress Initiative Network Solutions