Cookery School: Fish
Seiten
2012
New Holland Publishers Ltd (Verlag)
978-1-78009-001-6 (ISBN)
New Holland Publishers Ltd (Verlag)
978-1-78009-001-6 (ISBN)
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Suitable for those who have ever found themselves at the fishmongers feeling overwhelmed at the variety of fish available, this book begins with a detailed look at types of fish, including white fish and oily fish as well as shellfish. It also includes a techniques section covering skills such as gutting, scaling, filleting and marinating.
This is an indispensable guide to preparing fish, from sourcing and seasoning to gutting and filleting, with over 50 mouthwatering recipes. If you have ever found yourself at the fishmongers feeling overwhelmed at the variety of fish available, then this is the book for you. Cooking fish doesn't have to be difficult if you are well prepared and have a few essential techniques mastered. The book begins with a detailed look at types of fish, including white fish and oily fish as well as shellfish. A comprehensive techniques section follows covering essential skills such as gutting, scaling, filleting and marinating. Once the basics have been mastered, choose from 50 delicious yet simple recipes, each clearly explained with step-by-step photography and text. "Cookery School: Fish" is a must-read for anyone looking to improve their skills in the kitchen and understand more about where the food we eat comes from.
This is an indispensable guide to preparing fish, from sourcing and seasoning to gutting and filleting, with over 50 mouthwatering recipes. If you have ever found yourself at the fishmongers feeling overwhelmed at the variety of fish available, then this is the book for you. Cooking fish doesn't have to be difficult if you are well prepared and have a few essential techniques mastered. The book begins with a detailed look at types of fish, including white fish and oily fish as well as shellfish. A comprehensive techniques section follows covering essential skills such as gutting, scaling, filleting and marinating. Once the basics have been mastered, choose from 50 delicious yet simple recipes, each clearly explained with step-by-step photography and text. "Cookery School: Fish" is a must-read for anyone looking to improve their skills in the kitchen and understand more about where the food we eat comes from.
Joanna Farrow works as a freelance food writer and food stylist. She has written for numerous food magazines and is the author of several books, including Seasonal Preserves, also published by New Holland. She lives in East Sussex.
Erscheint lt. Verlag | 5.11.2012 |
---|---|
Verlagsort | London |
Sprache | englisch |
Maße | 221 x 239 mm |
Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher |
ISBN-10 | 1-78009-001-3 / 1780090013 |
ISBN-13 | 978-1-78009-001-6 / 9781780090016 |
Zustand | Neuware |
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