This specific ISBN edition is currently not available.View all copies of this ISBN edition:
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.
"synopsis" may belong to another edition of this title.
Book Description Hardback. Condition: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Seller Inventory # GOR005436777
Book Description Paperback. Condition: Good. The book has been read but remains in clean condition. All pages are intact and the cover is intact. Some minor wear to the spine. Seller Inventory # GOR001736435
Book Description TBS The Book Service Ltd, 1973. Condition: Good. Ships from the UK. Former Library book. Shows some signs of wear, and may have some markings on the inside. Seller Inventory # GRP63135551
Book Description British Printing Corporation, 1972. Hardcover. Condition: Used: Good. Seller Inventory # SONG0356043630