The New Fish Cooking Encyclopedia (The New Encyclopedia)

This title serves as a cook's guide to identifying, preparing and serving every type of seafish, freshwater fish, shellfish, crustacean and mollusc. It contains 1500 full-colour photographs of fine fish and shellfish with step-by-step photographs to guarantee first-class results every time. It has over 300 recipes from all around the world for inspiring dishes, including soups, appetizers, main courses, rice and pasta and special ideas for entertaining and celebrations. This is the definitive guide to the fish and shellfish of the world with over 300 appetizing recipes. In the first section, a full-colour photographic identification guide supplies fascinating facts about habitat and nutritional benefits, together with essential information about buying, preparing and cooking fish and shellfish. This fabulous visual catalogue also covers all kinds of processed fish, from dried and salted fish, to pickled fish, canned fish, smoked fish and fish sauces and pastes. Then, in the second section, you can enjoy the world's finest fish recipes for every occasion, including clam chowder, glazed garlic shrimp, Thai fishcakes, and other soups and appetizers.Discover stylish mousses, pates and terrines from a brandade of salt cod to an elegant smoked salmon terrine with lemons. A warm monkfish salad or an exotic asparagus and langoustine salad will impress at dinner parties. This definitive fish and shellfish cookery collection contains everything you will ever need to know about the art of preparing and serving fine fish.

Title - The New Fish Cooking Encyclopedia (The New Encyclopedia)

Edition -

Author - Kate Whiteman

ISBN 13 - 9780754817017

Imprint - Lorenz Books

Publisher - Anness Publishing

Date Published - 08/05/2006

Prize -

No. of pages -

Binding Type - Hardback

Dimensions - 168 x 220 x mm

Weight - g

Languages - English