Fish and Shellfish, The World Encyclopedia of: Illustrated directory contains everything you need to know about the fruits of the rivers, lakes and . cooking techniques, with 700 photographs

Kate Whiteman

ISBN 10: 184309620X / ISBN 13: 9781843096207

Published by Hermes House, 2018

About this Item

Dispatched, from the UK, within 48 hours of ordering. This book is in good condition but will show signs of previous ownership. Please expect some creasing to the spine and/or minor damage to the cover.

Seller Inventory # CHL3108296

Bibliographic Details

• Title: Fish and Shellfish, The World Encyclopedia of: Illustrated directory contains everything you need to know about the fruits of the rivers, lakes and . cooking techniques, with 700 photographs
• Publisher: Hermes House
• Publication Date: 2018
• Language: English
• ISBN 10: 184309620X
• ISBN 13: 9781843096207
• Binding: Hardcover
• Condition: Used; Good

About this title

Synopsis

Make more of nutritious seafood with this invaluable cookbook. A fabulous visual encyclopedia will guide you through the complexities of handling and preparing all kinds of fish and shellfish, from well-known varieties such as salmon and cod to unusual shellfish and exotic fish. Detailed directory entries include 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 enticing recipes with illustrated step-by-step instructions. Dishes include Salmon Fish Cakes, Oysters Rockefeller, Lobster Thermidor, Scallops with Samphire and Lime, Thai-inspired Piquant Prawn Salad, and Roast Cod with Pancetta and Butter Beans. There are facts about nutritional benefits and essential information about buying, preparing and cooking. Featuring 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, the inspirational recipes offer fish soups, appetizers, mousses, pâtés and terrines, salads, everyday main courses, light and healthy dishes, and elegant dishes for entertaining.

About the Author

Kate Whiteman was a food writer and editor for many years. She translated and edited numerous books for such eminent chefs as the Roux Brother. Raymond Blanc and Pierre Koffman, and was herself the author of many books. She indulged her love of food in her capacity as restaurant inspector and travelled extensively in search of new and exciting taste sensations. A special food and travel writing award was set up in her name by the Guild of Food Writers.