For the various species, includes information on how they are caught, whether they are endangered, and where they live. Also included are recipes, nutritional information and food safety.

Recipes from coast to coast! This book presents lobster, crab, oysters, clams, salmon, swordfish, tuna, grouper, halibut, and more in recipes for appetizers, soups, salads, sides, and main dishes--plus seafood tips and trivia.

SEAFOOD Ecolabelling Principles and Practice Edited by Trevor Ward and Bruce Phillips In recent years there have been some major developments and agreatly increased recognition of the importance of more sustainableand environmentally-friendly fishing and fish-farming methods.Various types of seafood eco-endorsements have been introduced, andthese initiatives have now blossomed into an extensive range oftypes of product endorsement labels and systems. This volume comprehensively reviews the current eco-endorsementsystems for seafood products, described in four main sections withcontributions by leading experts from around the globe: • A full description of the background and history ofecolabels, ratings, guides and choice systems • Seafood evaluation and certification, including issues ofquality, costs and benefits • Highly significant case studies in the use of ecolabels,including details of programs undertaken with species such asPollock, Baja Red Spiny Lobster, and Patagonian Toothfish • The future of sustainable seafood Seafood Ecolabelling is an essential purchase for all thoseinvolved in fisheries and aquaculture management and productcertification and ecolabelling throughout the world. Professionalsincluding fishery scientists and managers, fish farm managers,marine biologists, environmental biologists, conservationbiologists, ecologists, natural resource managers, civil societyand sustainability governance practitioners, and resource andenvironmental economists will find this book to be extremelyvaluable. Professionals involved in the seafood trade, includingthose in production, packaging, reselling and seafood productlabelling, will find a great deal of commercial interest withinthis book. Libraries in all universities and researchestablishments where biological sciences, food science andfisheries are studied and taught should have copies of thisimportant book on their shelves. Also available from Wiley-Blackwell Eco-labelling in Fisheries Edited by B. Phillips et al. 9780632064229 Environmental Best Practices for Aquaculture Edited by C. Tucker & J. Hargreaves 9780813820279 Advances in Fisheries Science Edited by A. Payne et al. 9781405170833 Fisheries Management and Ecology Journal published bi-monthly Print 0969-997X, Online 1385-2400

More Than 200 Delicious, Innovative Recipes from America's Leading Health Resort For more than 20 years, the chefs and staff nutritionists at Canyon Ranch have created tantalizing recipes that nourish both the body and the soul. The Ranch's commitment to serving meals that use fresh, seasonal ingredients and foods free from additives, preservatives, and chemicals has been the hallmark of their program since their beginnings. In Canyon Ranch Cooks, Executive Chefs Barry Correia and Scott Uehlein, in collaboration with staff nutritionists, share the tools and inspiration you need to eat well and feel fabulous--along with more than 200 fantastic recipes. The incredible flavors of dishes such as Beef Tenderloin with Adobado Paste and Potato-Crusted Salmon with Dijon Shallot Sauce demonstrate just how delightful eating well can be. Fun foods like Spinach and Cheese Calzone and Pizza with Grilled Vegetables and Garlic are unsurpassed. And delicious, healthy desserts like Chocolate Cake with Raspberry Filling, Lemon Blackberry Pie, and the signature Canyon Ranch Homemade Vanilla Ice Cream will take you to new culinary heights. By using "nutritional intelligence," Correia and Uehlein show you how to apply practical knowledge of food and nutrition while listening to your body's need to enjoy the myriad delights of eating well. No matter what your motivation--transforming your diet or just fine-tuning it, losing weight or having more energy--this practical and easy approach to eating well will fit into your plan. Canyon Ranch Cooks provides an effective, balanced, and delicious approach to eating that will energize your body, stimulate your mind, and enrich your spirit.

Say good-bye to flavorless tomatoes, mealy apples, and "mystery meats." Say hello to the way food used to taste-and still can. The Real Food Revival is a book of celebration and indulgence, an ode to culinary delight, and an indispensable reference guide for food lovers everywhere. It takes you through the delicious process of filling your pantries (and tummies) with Real Food. Simply put, Real Food is: delicious, produced as locally as possible, sustainable, affordable, and accessible. In The Real Food Revival, readers will learn how to find Real Food wherever they shop, and how to navigate the jargon-organic, eco-friendly, fresh, fresh-frozen, cage-free, GMO-free, fair-trade, grass-fed, grain-finished-in order to make meaningful choices. The book also informs readers about alternative Real Food sources such as CSAs (Community Supported Agriculture systems), direct-from-the-farm, and the Internet.

Grill experts Karen Adler and Judith Fertig demonstrate just how easy it is for anyone to make delicious, perfectly grilled or smoked fish and shellfish.

This beloved cookbook is now available in a handsome paperback edition. Completely revised and updated with 45 all-new recipes, each delicious dish reflects acclaimed chef John Ash's commitment to sustainable agricultureand his love of fresh fruits and vegetables. More than 300 recipes, inspired by the California Wine Countryfeaturing soups, salads, pastas, pizza, risottos, poultry, fish, meats, vegetarian courses, desserts, breads, and moreinclude wine recommendations and abundant tips on how to incorporate everything from chipotle chiles to persimmons into delectable meals. This is a time-honored classic, sure to continue enticing cooks for years to come.