||0 of 0 people found the following review helpful.| Maybe once was enough ...|By John the Reader|Rather unusual for me to be reading a book on food, particularly seafood, and not be stimulated to cook and eat it. Ell, like gator-tail, chocolate-covered locust, dog, mealy-grub, and snake however are foods that I have decided not to eat again - once, maybe for some, twice - was enough.
However, it is fascinating animal|From Publishers Weekly|While Spanish, German, Irish, Portuguese, Italian, Chinese and especially Japanese people place Anguillae well above salmon in their cuisines, Americans, by and large, consider eels to be bait. Thus, North American estuaries have the best
Journalist Richard Schweid first learned the strange facts of the freshwater eel's life from a fisherman in a small Spanish town just south of Valencia. "The eeler who explained the animal's life cycle to me did so as he served up an eel he had just taken from a trap, killed, cleaned, and cooked in olive oil in an earthenware dish," writes Schweid. "I ate it with a chunk of fresh, crusty bread. It was delicious. I was immediately fascinated."
As this engaging ...
[PDF.om27] Consider the Eel: A Natural and Gastronomic History Rating: 4.69 (606 Votes)
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You can specify the type of files you want, for your device.Consider the Eel: A Natural and Gastronomic History | Richard Schweid. Which are the reasons I like to read books. Great story by a great author.
