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No one knows just what makes the Mediterranean shores so white, the sun so golden, or the sea so blue. But thanks to award-winning author Georgeanne Brennan, we now know what makes the cuisine so delicious. Olives, anchovies, and capers are the secret ingredients behind the magical flavors of the Mediterranean. Toss a few tangy olives and capers, or a savory anchovy or two into these over 50 dazzling recipes and instantly capture the fresh, sun-drenched flavors of Italy, France, Greece, Tunisia, and Morocco. Enhanced by vibrant color photography, Brennan reveals the basic techniques for salting, brining, curing, and seasoning these delicacies and also explores their history and common uses. Bring the Mediterranean home with these simple, flavorful accents and add intensity and depth--with minimum effort--to any dish.

Ahi USA Live Deception Cedar Plugs Daisy Chains are made with the latest technology in image transfer and laser printing. This is a new process that transfers real images of live baitfish directly onto a cedar plug body. This technique of production results in the most realistic baitfish finish possible. This finish is one of the most chip and peel resistant finishes on the market today. Performance tuned for accurate swim presentation Each plug is individually hand balanced Includes notched tail for precise hook placement Rigged with 150lb fluorocarbon leader and 10/0 Mustad hook

Shimano Butterfly Flat-Fall Jigs are a totally new concept of the Butterfly Jigging technique. Drop the jig down to the bottom or desired depth, then crank it up 30 feet and free spool. Alternatively, cast the jig and let it fall while free spooling. Wait for the bite, then jerk and repeat. The center balanced jig falls with a wobbling action in a horizontal position, keeping it in the strike zone longer than the ordinary Butterfly jig. Hydrodynamic flat keel design Two Owner dancing stinger hooks with Power Pro 250lb. assist Center balanced jig flatten on the fall.

Shimano Butterfly Flat-Fall Jigs are a totally new concept of the Butterfly Jigging technique. Drop the jig down to the bottom or desired depth, then crank it up 30 feet and free spool. Alternatively, cast the jig and let it fall while free spooling. Wait for the bite, then jerk and repeat. The center balanced jig falls with a wobbling action in a horizontal position, keeping it in the strike zone longer than the ordinary Butterfly jig. Hydrodynamic flat keel design Two Owner dancing stinger hooks with Power Pro 250lb. assist Center balanced jig flatten on the fall.

2019 James Beard Award NomineeFrom the author of the New York Times bestselling, IACP Award-winning Twelve Recipes comes a charming vegetable-focused cookbook with sixty recipes that add depths of flavor using three key ingredients: almonds, anchovies, and pancetta.Celebrated chef and home cook Cal Peternell likes to eat today the way people have been eating forever: with vegetables at the center of the plate, seasoned with a little bit of meat or fish to make a meal savory and satisfying. A little of the right kind of meat goes a long way, and in this book, the right ones are anchovies and pancetta, along with almonds, because nuts are the meat of the plant world. Cal uses them first for flavor, but also because it makes sense: taking savory little bites is inarguably better than big meaty mouthfuls. The salt in anchovies and pancetta draws out and enhances flavors, enriching the rest of the dish, and almonds compare favorably fat-wise and can bring a major flavor boost, especially when they’re ground up. This kind of cooking is healthy, leans toward sustainability, and is economical in a way that pleases both palate and pocketbook.The simple, flexible recipes in this book include Baked, Stuffed Vegetables with Almonds, Currents, Saffron, and Breadcrumbs; Steamed Clams with Almond and Parsley Butter; Roasted Sweet Pepper and Egg Salad with Anchovies, Olives, and Capers; Penne alla Tuna-nesca; Bacon-wrapped Potato Gratin; and Creamy Salsa Rustica with Egg and Pancetta. Cal’s old-new way with vegetables gives them small gifts of tasty goodness that will inspire readers to their own mealtime creativity.  

New! This book is in the same immaculate condition as when it was published 3.13

The woven polyester net a commercial-grade, knotless, bait-friendly mesh, designed to last for many seasons of heavy use ? is the perfect choice for more delicate baits like anchovies, menhaden and sardines. The D-shaped stainless steel net hoops, available in 8 and 10-inch widths, allow for easy capture of the liveliest baits because they will reach into the corners of the bait well. The net attaches to the net hoops with a special PVC coil that not only eliminates abrasion to the netting, but minimizes damage to baits during the scooping process, as well as protects the inside of the tank from being scratched or chipped by the stainless hoop. AFTCO Bait Nets feature Gold anodized aluminum handles, with black vinyl grips. An $8.00 oversize packaging charge applies to this item as it ships in a long heavy duty tube to protect your items. This fee will still apply when discount shipping coupons are used.

The woven polyester net ? a commercial-grade, knotless, bait-friendly mesh, designed to last for many seasons of heavy use ? is the perfect choice for more delicate baits like anchovies, menhaden and sardines. The D-shaped stainless steel net hoops, available in 8 and 10-inch widths, allow for easy capture of the liveliest baits because they?ll reach into the corners of the bait well. The net attaches to the net hoops with a special PVC coil that not only eliminates abrasion to the netting, but minimizes damage to baits during the scooping process, as well as protects the inside of the tank from being scratched or chipped by the stainless hoop. AFTCO Bait Nets feature Gold anodized aluminum handles, with black vinyl grips.

The woven polyester net ? a commercial-grade, knotless, bait-friendly mesh, designed to last for many seasons of heavy use ? is the perfect choice for more delicate baits like anchovies, menhaden and sardines. The D-shaped stainless steel net hoops, available in 8 and 10-inch widths, allow for easy capture of the liveliest baits because they?ll reach into the corners of the bait well. The net attaches to the net hoops with a special PVC coil that not only eliminates abrasion to the netting, but minimizes damage to baits during the scooping process, as well as protects the inside of the tank from being scratched or chipped by the stainless hoop. AFTCO Bait Nets feature Gold anodized aluminum handles, with black vinyl grips.

The Aftco Gold Series Bait Nets come with commercial grade, knotless, bait-friendly, woven polyester netting designed to last for many seasons of heavy use. They are a perfect live bait net choice for scooping delicate baits like anchovies, menhaden and sardines. The hoop of the net has an aluminum channel for easy replacement of the netting and are available in 8 and 10-inch widths that allow for easy capture of the liveliest baits. The Aftco Gold Series Bait Nets feature gold anodized aluminum handles with black vinyl grips, and are available in lengths of 12 and 18 inches.

Flavors of Tuscany is an authoritative and beautifully illustrated celebration of the culture of Tuscan food and cooking that incorporates a wonderful selection of authentic regional recipes. Starting with Antipasti (appetizers and nibbles), try Anchovies Marinated in Lemon, Olive Oil, and Chile or Fresh Broad Beans with Percorino and Panzarotti. Minestre (soups) includes the classic Minnestrone and Cacciucco (mixed fish stew). Past e Pane (pasta and bread) offers tempting recipes for risotto, gnocchi, and sauces. Secondi (entrees) covers fish, meat, poultry, and game dishes. Enjoy Tuna Steaks Baked with Rosemary; Meatballs with Percorino and Mushrooms; or Pollo alla Diavola - flattened chicken with chile and lemon. Contorni (vegetable sides) includes the delicate Ricotta Stuffed Zucchini Flowers. To finish, Dolci e Postpasti (sweet things) treats you to Castagnaccio made from chestnut flour, pine nuts, and walnuts, or Cenci, ribbons of deep-fried pastry served at festive celebrations. Includes illuminating essays on ingredients such as olive oil, meats, cheeses, beans, mushrooms, and wine. With Flavors of Tuscany Maxine Clark enables you to create and enjoy the unique cuisine of this beautiful and fascinating region in your own kitchen. Evocative photography by Peter Cassidy, all shot on location.

Vinyl LP pressing. LIVE IN SAN FRANCISCO was recorded masterfully by the Castle Face engineers team at the grand SF Eagle. 'You like anchovies? Morning breath? Dried blood? the sun-up residue after a night of hard drugs? Well, you're gonna love Icky Boyfriends.'

BY THE AUTHOR OF The Big Orange Splot, The Neddiad, and  Adventures of a Cat-Whiskered Girl Things Victor loves: pizza with anchovies, grape soda, B movies aired at midnight, the evening news. And with his parents off at a resort and his older sister shirking her babysitting duties, Victor has plenty of time to indulge himself and to try a few things he’s been curious about. Exploring the nearby city of Hogboro, he runs into a curious character known as the Chicken Man (a reference to his companion, an intelligent hen named Claudia who lives under his hat). The Chicken Man speaks brilliant nonsense, but he seems to be hip to the lizard musicians (real lizards, not men in lizard suits) who’ve begun appearing on Victor’s television after the broadcast of the late-late movie. Are the lizards from outer space? From “other space”? Together Victor and the Chicken Man, guided by the able Claudia, journey to the lizards’ floating island, a strange and fantastic place that operates with an inspired logic of its own.

Hardcover. A Twist in the Tail takes readers on a tantalising voyage through European and American gastronomic history, following the trail of a small but mighty fish: the anchovy.Whether in ubiquitous Roman 'garum', convenient British condiments, elaborate French 'haute cuisine' or modern Spanish tapas, anchovies have been enhancing the flavour of many dishes for thousands of years. Yet, depending upon the time and place and who was eating them they have also been disdained as a worthless little fish, deemed too small, bony and inconsequential for popular or elite consumption. From Western Europe to the USA, Christopher Beckman shows how the evolving and ambiguous position of anchovies provides surprising insights into the relationship between food, class and status throughout history.Drawing on cookbooks, literature and art, this is the hidden story of the diminutive anchovy, and its outsized role in shaping the West's cuisine. A captivating culinary journey through the West's love-hate relationship with anchovies. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

For topping French fries or cottage cheese, K rations or school lunches, ketchup has long been an American favorite. In Pure Ketchup, Andrew F. Smith chronicles American milestones in ketchup history, including colonial adaptations of popular British mushroom, anchovy, and walnut ketchups, the rise of tomato-based ketchup, the proliferation of commercial bottling after the Civil War, debates about preservatives, the resurgence of homemade and designer varieties, and a recent challenge from salsa. In addition to the history of ketchup, the book also includes historical recipes.

Jane Grigson's book on fish cookery takes the reader through the alphabet from anchovies to zander giving recipes and historical, geographical and culinary information. The text also gives advice about the preparation and cooking of fish.

These mouthwatering recipes feature all your favorite canned seafoods, from salmon, tuna, and clams, to sardines, anchovies, and caviar. Includes delicious hors d'oeuvres, entrees, soups, salads, and sandwiches.

Take the guesswork out of planning your next cocktail soirée with these recipes for elegant cocktails, each perfectly flavor-paired with a small bite.Sip on a classic ice-cold Dry Martini whilst nibbling a Crostini with Green Olive and Anchovy Tapenade; try a fruity Strawberry Daiquiri with Strawberry, Mango, Basil, and Pine Nut Salsa on Baked Tortilla Chips; enjoy a sparkling Lavender French 75 with a Goat Cheese and Pink Peppercorn Ball or a Pisco Sour paired with a flavor-packed Pink Grapefruit Ceviche-Style Shrimp Skewer. For the holiday season, nothing will impress your guests more than a Clementine Caipirinha served with a melt-in-the-mouth Warm Brie and Cranberry Sauce Puff. From elegant classic drinks, to lip-smacking newer creations, tangy summer treats, and sparkling ideas for special occasions, here you’ll find all the inspiration and recipes you need to plan for every event from a stylish pre-dinner tipple with friends to a full-blown cocktail reception.

For topping French fries or cottage cheese, K rations or school lunches, ketchup has long been an American favorite. In Pure Ketchup, Andrew F. Smith chronicles American milestones in ketchup history, including colonial adaptations of popular British mushrooms, anchovy, and walnut ketchups, the rise of tomato-based ketchup, the proliferation of commercial bottling after the Civil War, debates over preservatives, the resurgence of homemade and designer varieties, and a recent challenge from salsa. He also includes 110 historical recipes.

When Queen Margherita makes a special request after tasting one of his famous pizzas, Raffaele of Napoli beams with pride and goes all about town to get just the right ingredients, but when a sneaky cat with a taste for anchovies puts an unexpected twist in his plans, Raffaele must think quickly in order to make an entirely new creation that will be just as good.