Fish & Shellfish
- fish cookingshellfish cooking
- Categories:Cooking Methods
- Language:Others
- Publication date:October,2015
- Pages:176
- Retail Price:(Unknown)
- Size:170mm×240mm
- Page Views:62
- Words:(Unknown)
- Star Ratings:
- Text Color:Full color
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Description
You’ll find many practical recipes – for example, a completely ordinary salmon is prepared using several different techniques and with different seasoning. And deciding whether to season before or after cooking increases the range of flavours you can achieve. The book expands your knowledge in terms of the utility, handling and preparation of a select choice of fish and shellfish. Fish, for instance, is a commodity that needs to be handled with care and requires meticulous preparation, but once that is done it’s often very easy to make. Tommy provides exact methods for the best possible results in the kitchen. Fish & shellfish contains around 80 recipes for snacks, starters and main courses.
Author
Contents
Cod & Pollock
Salmon & Trout
Halibut, Sole & Turbot
Zander & Perch
Tuna Mackerel Herring (Atlantic & Baltic)
Langoustine, Lobster, Crab, Crayfish & Prawn
Oysters, Mussels & Scallops
Caviar & Bleak roe