Fish: The Basics - Couverture rigide

King, Shirley

Couverture rigide

ISBN 10 : 0671650521 ISBN 13 : 9780671650520

Editeur : Simon & Schuster Ltd, 1991

Synopsis

Written by a New York chef and caterer, this book is divided into three sections: background information on everything from reports regarding health advantages to techniques such as boning, skinning and filleting; a basic recipe section that emphasizes methods, including microwave cooking, to allow for the greatest versatility; and a final section of illustrated profiles of different kinds of finfish and shellfish - more than 150 - available to the cook.

A propos du livre

Présentation de l'éditeur

Fish:The Basics has received praise from all quarters for its breadth, clarity, and for the flexibility it gives the seafood cook. Every one of the more than 100 recipes suggests as many as a dozen choices of fish and shellfish that work equally well, with precise cooking times for each. The second part of the book contains more than 200 illustrated profiles of fish and shellfish, including many of the lesser-known varieties that are increasingly common in the marketplace, with a list of recipes that are appropriate for each one. Dozens of step-by-step illustrations of technique in Fish:The Basics ensure that the seafood cook, whether beginner or expert, will never be caught short and forced to choose something less than fresh.

Revue de presse

"Even experts will find this useful." The New York Times

"A comprehensive, no-nonsense guide." The San Francisco Chronicle

"A marvelous book." Martha Stewart Living

Détails de l'édition

• Éditeur: Simon & Schuster Ltd
• Date d'édition: 1991
• Langue: anglais
• ISBN 10: 0671650521
• ISBN 13: 9780671650520
• Reliure: Relié
• Nombre de pages: 384
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible