Consider the Eel by Richard Schweid
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, sauted, 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.
"'Richard Schweid imparts his freshly acquired knowledge in the words of those directly involved in the industry... a fine piece of archival writing.... No fishery enthusiast should be without it.' - Times Literary Supplement"
Richard Schweid was born in Nashville, Tennessee, and now lives in Barcelona, Spain, where he is senior editor of the magazine Barcelona Metropolitan. His popular books include Catfish and the Delta: Confederate Fish Farming in the Mississippi Delta, Hot Peppers: The Story of Cajuns and Capsicum, and The Cockroach Papers: A Compendium of History and Lore.
| SKU | Unavailable |
| ISBN 13 | 9780306813313 |
| ISBN 10 | 0306813319 |
| Title | Consider the Eel |
| Author | Richard Schweid |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Hachette Books |
| Year published | 2004-01-08 |
| Number of pages | 200 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |