Field Guide to Seafood: How to Identify, Select, and Prepare Virtually Every Fish and Shellfish at the Market - Couverture souple

Livre 6 sur 13: Field Guide

Green, Aliza

 
9781594741357: Field Guide to Seafood: How to Identify, Select, and Prepare Virtually Every Fish and Shellfish at the Market
Couverture souple
ISBN 10 : 1594741352 ISBN 13 : 9781594741357
Editeur : Quirk Books, 2007

Synopsis

There's more to seafood than lobster tails and fried calamari. Today's supermarkets are stocked with a bounty of delicious and delightful choices everything from salmon and snow crabs to oysters, barnacles, and even sea cucumbers! But you don't need a degree in marine biology to make sense of it all just Field Guide to Seafood. Award-winning chef Aliza Green explains everything you need to know about different kinds of seafood, fish, and prepared fish: how to select them, prepare them, serve them, and more, with a recipe for every one. Beautiful full-color photography depicts carp, catfish, clams, eel, squid, and more than 100 other swimmers. Don't buy seafood without it!

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À propos de l?auteur

Aliza Green is a chef, food writer, and teacher based in Philadelphia. She's the author of Field Guide to Produce (Quirk, 2004), Field Guide to Meat (Quirk, 2005), Field Guide to Herbs & Spices (Quirk, 2006), and Starting with Ingredients, and coauthor of the James Beard Award-winning cookbook Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
Quirk Books
Date d'édition
2007
Langue
anglais
ISBN 10 
1594741352
ISBN 13 
9781594741357
Reliure
Broché
Nombre de pages
384
Coordonnées du fabricant
non disponible
Personne responsable
non disponible