The New Fish Cooking Encyclopedia by Kate Whiteman

Search this book for Recipes »
    • Categories: Stocks; Vegetarian; Vegan
    • Ingredients: carrots; leeks; parsley; bay leaves; dry white wine; white peppercorns; onions
    • Categories: Stocks
    • Ingredients: white fish bones; white fish heads; white fish trimmings; leeks; onions; celery; dry white wine; white peppercorns; bouquet garni

Notes about this book

  • robinorig on November 22, 2011

    Different edition/ ISBN 9781844776139

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0754817016
  • ISBN 13 9780754817017
  • Published May 08 2006
  • Format Hardcover
  • Page Count 512
  • Language English
  • Edition New edition
  • Countries United Kingdom
  • Publisher Anness Publishing
  • Imprint Lorenz Books

Publishers Text

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.

Other cookbooks by this author