Practical Encyclopedia of Fish and Shellfish: The Definitive Guide to Cooking the Fish and Shellfish of the World, with More Than 700 Photographs (The Practical Encyclopedia Of.)

Whiteman, Kate

ISBN 10: 1844766136 / ISBN 13: 9781844766130

Verlag: Southwater, 2009

Beschreibung

The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Bestandsnummer des Verkäufers GOR004133314

Bibliografische Details

Titel: Practical Encyclopedia of Fish and Shellfish...

Verlag: Southwater

Erscheinungsdatum: 2009

Einband: Paperback

Zustand: Very Good

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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 photographsFeatures a photographic identification guide, with facts about habitat and nutritional benefits, and essential information about buying, preparing and cookingIncludes 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 fishOver 100 inspirational recipes, each photographed with easy-to-follow, step-by-step instructionsIncludes soups, appetizers, mousses, pates and terrines, salads, everyday main courses, light and healthy dishes, and elegant dishes for entertaining