More than 680 recipes, ranging from the classic seafood repertoire to light, easily prepared dishes, cover the full range of fish varieties available in the United States.

New York Times Bestseller The good, the bad, and the ugly, served up Bourdain-style. Bestselling chef and Parts Unknown host Anthony Bourdain has never been one to pull punches. In The Nasty Bits, he serves up a well-seasoned hellbroth of candid, often outrageous stories from his worldwide misadventures. Whether scrounging for eel in the backstreets of Hanoi, revealing what you didn't want to know about the more unglamorous aspects of making television, calling for the head of raw food activist Woody Harrelson, or confessing to lobster-killing guilt, Bourdain is as entertaining as ever. Bringing together the best of his previously uncollected nonfiction--and including new, never-before-published material--The Nasty Bits is a rude, funny, brutal and passionate stew for fans and the uninitiated alike.

There's something about crab that makes any dish decadent-whether in a rustic weeknight pasta or atop a cocktail party hors d'oeuvre. And no matter the species, those sweet hunks of crabmeat always taste like pure indulgence. Along the Pacific, Dungeness crab is most popular, and with crab season extending from November in San Francisco through early fall in Alaska, locals and tourists alike can be found at crab feasts and festivals nearly year-round. Filled with gorgeous photos celebrating all stages of enjoying this most succulent crustacean-from catching to consuming-this complete guide offers tips for buying, cleaning, preparing, cooking, cracking, and, of course, eating crab. Using crab of all types (blue, King, soft-shell, and more), the recipes range from the traditional to the more exotic, including Crab Louis, Chile-Glazed Crab Lollipops, Fisherman's Wharf Crab Cakes, and Crab Beignets, with options to feed appetites both big and small. Just crack open CRAB to find inspiration for turning any meal into a festive, finger-licking occasion.

In his debut cookbook, Joe Gurrera, one of New York's most-beloved fishmongers, and owner of the prestigious Citarella markets is on a mission to show us how easy it is to cook seafood. Customers tell Joe again and again that they're afraid to cook fish. They don't know how to buy it, handle it, or prepare it. Enter JOE KNOWS FISH. This book is a roadmap for novices looking to learn the basics of sourcing and cooking fish. With his easy-to-follow recipes and experience-based tips, Joe takes the intimidation out of cooking seafood.

Marylanders worship soft-shells, Mainers are loyal to peekytoe, Floridians devour stone crab, Alaskans revel in king crab, and Pacific North westerners swear by Dungeness. But the truth is, crab is no longer just a regional delicacy, or even a seasonal one. Today all of these varieties, and more, are shipped to markets all over the country. And ...

Every crab connoisseur relishes the pleasure of sitting down to a delectable meal of hard or soft shell crabs. Many, however, think crab is a dish best enjoyed in a restaurant, prepared by a trained chef. For the past twenty years, Cy and Pat Liberman's The Crab Cookbook: How to Catch and Cook Crabs has shown crab lovers that they need not be deprived of their favorite food in their own homes. Now, in this revised and expanded edition, the authors make it even easier for experienced and amateur crab cooks-and eaters- to buy, prepare, and even catch their own crabs! This detailed guide, which now covers all American varieties of crab, explains what to look for and what to watch out for when purchasing crabs. For those whp prefer to catch their own, the Liebermans share tips on everything from the best bait to the laws that govern cra + catching throughout the U.S. They describe the intricacies of crab picking, the best accompaniments to a crab dish and much more!