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The World Encyclopedia of Fish and Shellfish
Whiteman Kate
€ 21.36
FREE Delivery in Ireland
Description for The World Encyclopedia of Fish and Shellfish
Paperback. Features a photographic identification guide, with facts about nutritional benefits and essential information about buying, preparing and cooking. Num Pages: 256 pages, Over 700 photographs. BIC Classification: WBTF. Category: (G) General (US: Trade). Dimension: 297 x 228. .
This fabulous visual encyclopedia will guide you through the complexities of handling and preparing all kinds of fish and shellfish, from well-known varieties such as salmon and cod to unusual shellfish and exotic fish. Detailed directory entries include 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 enticing recipes with illustrated step-by-step instructions. Dishes include Salmon Fish Cakes, Oysters Rockefeller, Lobster Thermidor, Scallops with Samphire and Lime, Thai-inspired Piquant Prawn Salad, and Roast Cod with Pancetta and Butter Beans.
This fabulous visual encyclopedia will guide you through the complexities of handling and preparing all kinds of fish and shellfish, from well-known varieties such as salmon and cod to unusual shellfish and exotic fish. Detailed directory entries include 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 enticing recipes with illustrated step-by-step instructions. Dishes include Salmon Fish Cakes, Oysters Rockefeller, Lobster Thermidor, Scallops with Samphire and Lime, Thai-inspired Piquant Prawn Salad, and Roast Cod with Pancetta and Butter Beans.
Product Details
Format
Paperback
Publication date
2017
Publisher
Select Editions. London.
Condition
New
Number of Pages
256
Place of Publication
London, United Kingdom
ISBN
9781843096665
SKU
V9781843096665
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About Whiteman Kate
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, and was a restaurant inspector for The Good Food Guide.
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