Sydney Seafood School Cookbook: Tips, Techniques & Recipes from Australia's Leading Chefs by Roberta Muir and Sydney Seafood School

  • Yellowtail kingfish served traditionally

    Yellowtail kingfish served traditionally

    from Sydney Seafood School Cookbook: Tips, Techniques & Recipes from Australia's Leading Chefs Sydney Seafood School Cookbook by Roberta Muir and Sydney Seafood School

    • Categories: Appetizers / starters; Entertaining & parties
    • Ingredients: crème fraîche; lemons; chives; salmon roe; sashimi grade yellowtail kingfish
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Reviews about this book

  • Penguin Books Australia

    Q & A with author Roberta Muir.

    Full review
  • ISBN 10 1921382767
  • ISBN 13 9781921382765
  • Published Oct 24 2012
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries Australia
  • Imprint Lantern Books

Publishers Text

For more than 20 years, Sydney Seafood School has been teaching us how to prepare and cook the wonderful array of seafood found in our oceans and rivers. Now, for the first time, the School shares its wealth of tips and techniques, along with more than 80 outstanding recipes from Australia's leading chefs. Try your hand at Pete Evans' garlic prawns, David Thompson's grilled barramundi curry or Alex Herbert's fish'n'chips. Or treat your friends and family to Tetsuya's crudo of leatherjacket, Neil Perry's bar rock cod tagine or Frank Camorra's Galician-style octopus.

There's also expert advice on choosing and storing seafood, plus step-by-step photos of essential techniques, including filleting and butterflying fish, shucking oysters, cleaning squid and octopus, and preparing crabs, prawns and bugs.

With beautiful photos of all the recipes to help you decide what to make, and illustrations of the various species so you know what to look for at the fishmonger, Sydney Seafood School Cookbook will give you the know-how and confidence to prepare seafood at home – with delicious results every time.

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