World Encyclopedia of Fish & Shellfish: The definitive guide to cooking the fish and shellfish of the world, with more than 700 photographs: The ... (The Practical Encyclopedia Of...) - Softcover

Whiteman, Kate

Softcover

ISBN 10: 1844766136 ISBN 13: 9781844766130

Publisher: Southwater, 2009

Synopsis

Fish and seafood is universally recognized as both delicious and nutritious. All fish and shellfish is low in fat and high in protein, minerals and vitamins, but good health is only one of the reasons to eat fish - when properly prepared and cooked, it can be among the most delectable foods imaginable. This beautifully photographed compendium will guide you through the complexities of handling and preparing all kinds of fish and shellfish, and provide an incredible collection of recipes to try.,
The fabulous visual encyclopedia includes essential information on every type of fish and shellfish, from well-known varieties such as salmon and cod to unusual shellfish and exotic fish. Each entry includes a description and fascinating facts about each seafood, advice on how to choose it at its best, and preparation and cooking methods.,
Then follows 100 inspirational and enticing recipes with illustrated step-by-step instructions. Find out how to make classic dishes such as Bouillabaisse, Oysters Rockefeller and Lobster Thermidor, and a host of stunning, contemporary creations such as Scallops with Samphire and Lime, Thai-inspired Piquant Prawn Salad, and Roast Cod with Pancetta and Butter Beans.,
With an increasingly wide range of fish and shellfish now available at local fishmongers and supermarkets, there's never been a better time to allow yourself the pleasure of experimenting and enjoying their infinite variety of textures and tastes. Combining a practical directory with enticing recipes, this is the only book on identifying, preparing and cooking fish and shellfish that you will need.The definitive guide to the fish and shellfish of the world, with more than 700 photographs,
Features a photographic identification guide, with facts about habitat and nutritional benefits, and essential information about buying, preparing and cooking,
Includes all the well-known fish and shellfish, such as tuna, salmon, haddock, prawns and oysters, as well as a whole host of interesting varieties, from abalone, tilapia and zander to the deadly but delicious fugu fish,
Over 100 inspirational recipes, each photographed with easy-to-follow, step-by-step instructions,
Includes soups, appetizers, mousses, pates and terrines, salads, everyday main courses, light and healthy dishes, and elegant dishes for entertaining,
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About this title

About the Author

Kate Whiteman was a highly respected food writer and editor for over thirty years. She translated and edited numerous books for such eminent chefs as the Roux Brothers, Raymond Blanc and Pierre Koffmann, and was herself the author of many books, including Microwave Fish Cooking, Brittany Gastronomique, The Encyclopedia of Fruit, and The A-Z of Italian Ingredients. As well as guiding gastronomic tours to Italy and working as a restaurant inspector for The Good Food Guide, she was an active member of The Guild of Food Writers, who created an award in her name for work on food and travel.

From the Back Cover

-- THE DEFINITIVE GUIDE TO THE FISH AND SHELLFISH OF THE WORLD
-- FEATURES A FULL-COLOUR PHOTOGRAPHIC IDENTIFICATION GUIDE, WITH FASCINATING FACTS ABOUT HABITAT AND NUTRITIONAL BENEFITS, AND ESSENTIAL INFORMATION ABOUT BUYING, PREPARING AND COOKING
-- INCLUDES ALL THE WELL-KNOWN FISH AND SHELLFISH, SUCH AS TUNA, SALMON AND HADDOCK, PRAWNS AND OYSTERS, AS WELL AS A WHOLE HOST OF INTERESTING VARIETIES, FROM ABALONE, TILAPIA AND ZANDER, TO THE DEADLY -- BUT DELICIOUS -- FUGU FISH
-- OVER 100 INSPIRATIONAL RECIPES, EACH PHOTOGRAPHED IN COLOUR, WITH EASY-TO-FOLLOW, STEP-BY-STEP INSTRUCTIONS
-- INCLUDES SOUPS, STARTERS, MOUSSES, PATES AND TERRINES, SALADS, EVERYDAY MAIN COURSES, LIGHT AND HEALTHY DISHES, AND ELEGANT DISHES FOR ENTERTAINING

From the Inside Flap

Since man evolved as a hunter-gatherer, the world's rivers, lakes and seas have served as a limitless larder, providing a bountiful supply of fish and seafood, which is now universally recognized as both delicious and nutritious. All fish and shellfish is low in fat and high in proteins, minerals and vitamins, but good health is only one of the reasons to eat fish. When properly prepared and cooked, it can be among the most delicious foods imaginable. Every fish and shellfish has its own unique flavour, offering something for all tastes. The World Encyclopedia of Fish and Shellfish is a beautifully photographed compendium, and will guide you through the complexities of handling and preparing all kinds of fish and shellfish.

PART ONE: VISUAL CATALOGUE

A fascinating introduction to the world's fish and shellfish

Fabulous full-colour guide includes essential information on every type of fish and shellfish from well-known varieties, such as salmon, tuna and cod, to unusual shellfish and exotic fish.

Includes facts about how to choose the very best fish and shellfish, with essential cooking and preparation techniques, and information about the most useful equipment.

PART TWO: INSPIRATIONAL RECIPES

Includes 100 enticing recipes with illustrated step-by-step instructions.

Find out how to make classic dishes such as Bouillabaisse, Oysters Rockefeller and Lobster Thermidor, and a host of stunning, contemporary creations such as Scallops with Samphire and Lime, Thai-inspired Piquant Prawn Salad, and Roast Cod with Pancetta and Butter Beans.

With an increasingly wide range of fish and shellfish now available in local fishmongers and supermarkets, there's never been a better time toallow yourself the pleasure of experimenting and enjoying their infinite variety of textures, flavours and colours. The World Encyclopedia of Fish and Shellfish, which combines a fascinating visual guide with exciting and enticing recipes, is the only book on identifying, preparing and cooking fish and shellfish that you will ever need.

Edition details

• Publisher: Southwater
• Publication date: 2009
• ISBN 10: 1844766136
• ISBN 13: 9781844766130
• Binding: Paperback
• Language: English
• Number of pages: 256