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Round fish, flat fish, shellfish, white fleshed fish, oily fish -- the waters of the world are full of a variety of fish that provides one of the greatest natural sources of food. Rosemary Hume and Muriel Downes, Principal and Co-Principal of the School, introduce fairly simple fish recipes, and start bey setting out the basic methods of preparing and cooking fish -- cleaning, filleting, grilling, frying, poaching ans streaming. The remainder of the book consists of the various delicious and fascinating dishes that can be made with every variety of white fish, oily fish and shellfish.
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- PublisherBritish Printing Corporation
- Publication date1972
- ISBN 10 0356043630
- ISBN 13 9780356043630
- BindingHardcover
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Fish
Published by
British Printing Corporation
(1972)
ISBN 10: 0356043630
ISBN 13: 9780356043630
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Hardcover
Quantity: 1
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Book Description Condition: Good. Book is in Used-Good condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear and contain limited notes and highlighting. Seller Inventory # 0356043630-2-4
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