Practical Encyclopedia of Fish and Shellfish (Paperback)

Kate Whiteman

ISBN 10: 1780193254 / ISBN 13: 9781780193250

Published by Anness Publishing, London, 2016

About this Item

Paperback. This is a complete guide to types, their preparation and cooking techniques, with 100 classic recipes shown step by step in 700 beautiful photographs. It includes tuna, salmon, haddock and oysters, as well as a whole host of unusual varieties, from abalone, tilapia and zander to the deadly - but delicious - fugu fish. It features over 100 inspirational recipes, with easy-to-follow, step-by-step instructions and full nutritional breakdowns. It includes soups, appetizers, mousses, pates and terrines, salads, everyday main courses, light and healthy dishes, and elegant dishes for entertaining. Fish and shellfish are both delicious and nutritious, and this fabulous guide includes essential information about every type, from well-known varieties such as salmon and cod, to unusual shellfish and exotic fish. There are 100 enticing recipes, including classics such as Bouillabaisse, Oysters Rockefeller and Lobster Thermidor, as well as contemporary creations such as Scallops with Samphire and Lime, and Roast Cod with Pancetta and Lima Beans.Combining a fascinating visual guide with exciting and accessible recipes and 700 photographs, this is the only book on identifying, preparing and cooking fish and shellfish that you will ever need. Fish and shellfish are delicious and nutritious and this authoritative guide includes information about every type as well as enticing ways to cook them. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Seller Inventory # 9781780193250

Bibliographic Details

• Title: Practical Encyclopedia of Fish and Shellfish (Paperback)
• Publisher: Anness Publishing, London
• Publication Date: 2016
• Language: English
• ISBN 10: 1780193254
• ISBN 13: 9781780193250
• Binding: Paperback
• Condition: new

About this title

Synopsis

Fish and shellfish are delicious and nutritious and this authoritative guide includes information about every type as well as enticing ways to cook them.
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About the Author

Kate Whiteman was a highly respected food writer and editor for over 30 years. She translated and edited numerous books for such eminent chefs as the Roux Brothers, Raymond Blanc and Pierre Koffmann.