The Practical Encyclopedia of Fish and Shellfish: A Complete Guide to Types, Their Preparation and Cooking Techniques, with 100 Classic Recipes Shown

Kate Whiteman

ISBN 10: 1780193254 / ISBN 13: 9781780193250

Edité par Southwater Publishing Jan 2015, 2015

A propos de cet article

Neuware - Fish and shellfish are delicious and nutritious and this authoritative guide includes information about every type as well as enticing ways to cook them. N° de réf. du vendeur 9781780193250

Détails bibliographiques

Titre : The Practical Encyclopedia of Fish and ...

Éditeur : Southwater Publishing Jan 2015

Date d'édition : 2015

Reliure : Taschenbuch

Etat : Neu

A propos de ce titre

Synopsis :

This is a complete guide to types, their preparation and cooking techniques, with 100 classic recipes shown step by step in 700 beautiful photographs. It includes tuna, salmon, haddock and oysters, as well as a whole host of unusual varieties, from abalone, tilapia and zander to the deadly - but delicious - fugu fish. It features over 100 inspirational recipes, with easy-to-follow, step-by-step instructions and full nutritional breakdowns. It includes soups, appetizers, mousses, pates and terrines, salads, everyday main courses, light and healthy dishes, and elegant dishes for entertaining. Fish and shellfish are both delicious and nutritious, and this fabulous guide includes essential information about every type, from well-known varieties such as salmon and cod, to unusual shellfish and exotic fish. There are 100 enticing recipes, including classics such as Bouillabaisse, Oysters Rockefeller and Lobster Thermidor, as well as contemporary creations such as Scallops with Samphire and Lime, and Roast Cod with Pancetta and Lima Beans. Combining a fascinating visual guide with exciting and accessible recipes and 700 photographs, this is the only book on identifying, preparing and cooking fish and shellfish that you will ever need.

À propos de l?auteur:

Kate Whiteman was a highly respected food writer and editor for over 30 years. She translated and edited numerous books for such eminent chefs as the Roux Brothers, Raymond Blanc and Pierre Koffmann.