Title
Consider The Eel,Used
Delivery time: 8-12 business days (International)
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 culinary and natural history reveals, the humble eel is indeed an amazing creature. Every European and American eel begins its life in the Sargasso Seaa vast, weedy stretch of deep Atlantic waters between Bermuda and the Azores. Larval eels drift for up to three years until they reach the rivers of North America or Europe, where they mature and live as long as two decades before returning to the Sargasso to mate and die. Eels have never been bred successfully in captivity.Consulting fisherfolk, cooks, and scientists, Schweid takes the reader on a global tour to reveal the economic and gastronomic importance of eel in places such as eastern North Carolina, Spain, Northern Ireland, England, and Japan. (While this rich yet mildtasting fish has virtually disappeared from U.S. tables, over $2 billion worth of eel is still eagerly consumed in Europe and Asia each year.) The book also includes recipes, both historic and contemporary, for preparing eel.
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Shipping & Returns
Shipping
We ship your order within 2–3 business days for USA deliveries and 5–8 business days for international shipments. Once your package has been dispatched from our warehouse, you'll receive an email confirmation with a tracking number, allowing you to track the status of your delivery.
Returns
To facilitate a smooth return process, a Return Authorization (RA) Number is required for all returns. Returns without a valid RA number will be declined and may incur additional fees. You can request an RA number within 15 days of the original delivery date. For more details, please refer to our Return & Refund Policy page.
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Warranty
We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
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Frequently Asked Questions
- Q: What is 'Consider the Eel' about? A: 'Consider the Eel' by Richard Schweid explores the life cycle and culinary significance of the freshwater eel, detailing its journey from the Sargasso Sea to various global cuisines.
- Q: What type of book is 'Consider the Eel'? A: 'Consider the Eel' is a hardcover, used book in good condition that combines elements of culinary history and natural science.
- Q: Who is the author of 'Consider the Eel'? A: The author of 'Consider the Eel' is Richard Schweid, a journalist known for his engaging writing on food and nature.
- Q: When was 'Consider the Eel' published? A: 'Consider the Eel' was published on March 18, 2002.
- Q: What is the page count of 'Consider the Eel'? A: 'Consider the Eel' contains 200 pages.
- Q: What condition is the book in? A: 'Consider the Eel' is listed as being in very good condition, indicating it has been previously used but well-maintained.
- Q: Does 'Consider the Eel' include recipes? A: 'Consider the Eel' includes both historic and contemporary recipes for preparing eel, making it a practical resource for cooking enthusiasts.
- Q: What category does 'Consider the Eel' fall under? A: 'Consider the Eel' is categorized under Fish & Seafood, reflecting its focus on eels and their culinary uses.
- Q: Is 'Consider the Eel' a first edition? A: Yes, 'Consider the Eel' is a first edition, which may be of interest to collectors.
- Q: What makes the freshwater eel unique? A: The freshwater eel is unique for its remarkable life cycle, migrating from the Sargasso Sea to rivers in North America and Europe, where it matures before returning to mate.