The World Encyclopedia of Fish and Shellfish

Kate Whiteman

ISBN 10: 0754804887 / ISBN 13: 9780754804888

Published by Lorenz Books, 2000

About this Item

May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less 3.58.

Seller Inventory # G0754804887I4N00

Bibliographic Details

• Title: The World Encyclopedia of Fish and Shellfish
• Publisher: Lorenz Books
• Publication Date: 2000
• Language: English
• ISBN 10: 0754804887
• ISBN 13: 9780754804888
• Binding: Hardcover
• Condition: Very Good
• Dust Jacket Condition: No Jacket

About this title

Synopsis

The definitive guide to the fish and shellfish of the world.

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.