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Seafood is the most comprehensive, fully illustrated cookbook on seafood and freshwater fish available. It features all widely available fish and shellfish, explaining how to prepare them, how to use them in recipes inspired by the world's great cooking traditions, and the best way to cook them to bring out their flavor. The book starts with 300 recipes. One hundred of these are world classics, such as Coquilles St. Jacques, Thai Fish Cakes, or New England Clam Chowder, that are kept true to their roots with authentic ingredients, preparation, and cooking methods. A further 200 recipes are written with today's time-pressed cook in mind, using readily available ingredients and quick, simple methods. Although more and more people are eating fish at home, many people are still nervous about buying, preparing, and cooking it. This book begins with advice on how to choose and store seafood, then features 30 step-by-step techniques that show you exactly how to prepare any type of fish, together with essential cooking techniques, such as baking, roasting, and steaming. The finale is an amazing photo gallery of 200 fish and shellfish. Every entry includes a clear photograph, with distinctive physical features annotated, and detailed notes on buying, preparing, and cooking methods. No other book photographs as many species of fish, has as many illustrated techniques, or explains as clearly the complex issues of ethical commercial fishing and buying responsibly. This encyclopedic guide to cooking the edible fishes of the world will have a place on the bookshelf of any chef.
DK Publishing; April 2011
402 pages; ISBN 9780756679859
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