Cookery School: Fish
Published on 1. December 2016
208 pages
978-1-60765-406-3 (ISBN)
Description
An indispensable guide to preparing fish, from sourcing and seasoning to gutting and filleting, with over 50 mouthwatering recipes.
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Joanna Farrow
Cookery School: Fish
Book
11/2012
New Holland Publishers Ltd
€44.75
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Person
JOANNA FARROW is an experienced food writer and food stylist. She is the author of dozens of cookbooks on subjects ranging from fish and shellfish to children's cookery, cakes, and chocolate. Joanna worked as Deputy Cookery Editor for both BBC Vegetarian Good Food and Prima and is a regular contributor to many other magazines, including Woman & Home, Best, House Beautiful, You, Men's Fitness, and Ready Steady Cook.
Content
- Intro
- Title
- Contents
- Introduction
- Sustainable fishing
- Buying fish
- Storing fish
- Preparation techniques
- Baking and roasting
- Grilling and barbecuing
- Frying
- Stewing, braising and poaching
- Steaming and microwaving
- Raw, cured and smoked
- Basic recipes
- Index
- About the Author
- Copyright
