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Author : Albert Jules McClane
Publisher : Holt McDougal
ISBN 13 : 9780030154317
Total Pages : 511 pages
Book Rating : 4.16/5 ( download)
Download or read book The Encyclopedia of Fish Cookery written by Albert Jules McClane and published by Holt McDougal. This book was released on 1977 with total page 511 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Albert Jules McClane
Publisher : Henry Holt
ISBN 13 : 9780805010466
Total Pages : 511 pages
Book Rating : 4.67/5 ( download)
Download or read book The Encyclopedia of Fish Cookery written by Albert Jules McClane and published by Henry Holt. This book was released on 1977 with total page 511 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the ultimate one-volume publication on fish and shellfish for the table, with entries on all worldwide edible varieties; all methods of preparation and cooking, salting, smoking, and freezing. 352 recipes.
Author : Ben Pollinger
Publisher : Simon and Schuster
ISBN 13 : 1451665156
Total Pages : 448 pages
Book Rating : 4.54/5 ( download)
Download or read book School of Fish written by Ben Pollinger and published by Simon and Schuster. This book was released on 2014-09-30 with total page 448 pages. Available in PDF, EPUB and Kindle. Book excerpt: From the acclaimed executive chef of a Michelin-starred seafood restaurant comes a comprehensive, beautifully designed guide to cooking fish, for home cooks of all skill levels. School of Fish is an all-encompassing culinary education in one handy—not to mention gorgeously photographed—cookbook. Ben Pollinger, executive chef of upscale Manhattan restaurant Oceana, distills years of experience working in some of the world’s best restaurants in this no-nonsense book that demystifies the art of cooking seafood. With more than 100 recipes organized by technique from the easiest to the most advanced, Pollinger takes you through the ins and outs of baking, roasting, braising, broiling, steaming, poaching, grilling, frying, sautéing, and of course seasoning. In addition, he offers up terrific recipes for basics (like Homemade Hot Sauce and Fish Fumet); dressed fish (from ceviche to tartars); salads, pasta, rice, and sides (such as Salmon Salad with Spinach, Dill, and Mustard Vinaigrette); soups and chowders (including Gazpacho with Seared Scallops); and one-pot meals (like Caribbean Fish Stew and Thai-Style Bouillabaisse). And to round out your seafood education, School of Fish includes a Fish-ionary, a Guide to Unusual Ingredients, and detailed step-by-step photos to complement the 100 photographed recipes. As appealing in its presentation as it is useful, this guide outlines all the skills you need for perfecting your culinary craft. So whether you’re a home cook trying something new or an experienced “afishionado,” School of Fish will turn you into a better cook and an authority on all things seafood.
Author : Kate Whiteman
Publisher : Lorenz Books
ISBN 13 : 9780754804680
Total Pages : 0 pages
Book Rating : 4.82/5 ( download)
Download or read book The Cook's Encyclopedia of Fish & Shellfish written by Kate Whiteman and published by Lorenz Books. This book was released on 2000 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive visual guide to the world's fish and shellfish, this book includes a fact-filled identification section, a superb collection of beautifully photographed step-by-step recipes, and much more!
Author : Charles Pierce
Publisher : Harpercollins
ISBN 13 : 9780060168414
Total Pages : 248 pages
Book Rating : 4.12/5 ( download)
Download or read book 365 Ways to Cook Fish & Shellfish written by Charles Pierce and published by Harpercollins. This book was released on 1993 with total page 248 pages. Available in PDF, EPUB and Kindle. Book excerpt: A collection of recipes for fish features recipes that use every method of cooking--grilling, baking, frying, broiling, poaching--and includes recipes for the microwave. 50,000 first printing. $25,000 ad/promo.
Author : Kate Whiteman
Publisher : Lorenz Books
ISBN 13 : 9780754817017
Total Pages : 0 pages
Book Rating : 4.16/5 ( download)
Download or read book The New Fish Cooking Encyclopedia written by Kate Whiteman and published by Lorenz Books. This book was released on 2006 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is the definitive guide to the fish and shellfish of the world with over 300 appetizing recipes.
Author : Kate Whiteman
Publisher : Southwater
ISBN 13 : 9781843096665
Total Pages : 0 pages
Book Rating : 4.68/5 ( download)
Download or read book The World Encyclopedia of Fish and Shellfish written by Kate Whiteman and published by Southwater. This book was released on 2017-07-30 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Heavily illustrated, this guide to cooking fish and shellfish provides detailed information on identifying all the major species as well as the more unusual ones, be they from the sea, lakes or rivers.
Author : Albert Jules McClane
Publisher : Dutton Adult
ISBN 13 :
Total Pages : 424 pages
Book Rating : 4.16/5 ( download)
Download or read book The Compleat McClane written by Albert Jules McClane and published by Dutton Adult. This book was released on 1988 with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt: Covers American angling methods, techniques for catching trout, bass, and salmon, recipes for fish cookery, and recollections of favorite adventures.
Author : Loana Shibles
Publisher : Down East Books
ISBN 13 : 1461741459
Total Pages : 206 pages
Book Rating : 4.59/5 ( download)
Download or read book All-Maine Seafood Cookbook written by Loana Shibles and published by Down East Books. This book was released on 1976-01-01 with total page 206 pages. Available in PDF, EPUB and Kindle. Book excerpt: In these pages you will find seafood recipes from their list of favorites. On an island you often have to make do with what's available, and the concept of interchangeability is a natural development of simply using whatever is the freshest of what is on hand.
Author : James Peterson
Publisher : Harper Collins
ISBN 13 : 0688127371
Total Pages : 275 pages
Book Rating : 4.74/5 ( download)
Download or read book Fish & Shellfish written by James Peterson and published by Harper Collins. This book was released on 1996-04-15 with total page 275 pages. Available in PDF, EPUB and Kindle. Book excerpt: Every few decades a chef or a teacher writes a cookbook that is so comprehensive and offers such depth of subject matter and cooking inspiration that it becomes a virtual bible for amateur and professional alike. Author James Peterson, who wrote the book Sauces, a James Beard Cookbook of the Year winner, and the incomparable Splendid Soups, once again demonstrates his connoisseurship with Fish & Shellfish, a monumental cookbook that will take its rightful place as the first and last word on seafood preparation and cooking. Fish & Shellfish demonstrates every conceivable method for preparing sumptuous meals of fish and shellfish, from baking, braising, deep-frying, grilling and broiling to poaching, panfrying, marinating, curing and smoking, steaming, and microwaving. Whether your taste runs strictly to shellfish or to everything seafood, Fish & Shellfish offers the equivalent of a complete cookbook on each subject. Within the chapters on finfish you'll learn how to prepare enticing recipes remarkable for their ease of preparation, their versatility, and their originality Here Peterson offers such splendid flavors and textures as succulent Stuffed Striped Bass with Spinach, Shrimp, and Mushrooms; crunchy Halibut Fillets with Curry, Herbs, and Almond Crust; delicate Salmon Fillets A la Nage with Julienned Vegetables; savory Braised Tuna with Vegetables; and fiery Thai-Style Swordfish Satay. If it's shellfish you prefer, there are pages and pages of recipes for baking, frying, steaming, or serving raw everything in a shell, including mussels, clams, oysters, scallops, lobster, shrimp, crab, and crayfish. Peterson explains how to judge freshness and how to prepare shellfish delights, including lemony-flavored Steamed Mussels with Thai Green Curry; aromatic Littleneck Clams in Black BeanScented Broth; a simple and comforting Linguine with Clam Sauce; elegant Hot Oysters with Leeks and White Wine Sauce; rich and savory Braised Scallops with Tomatoes and Fresh Basil; Steamed Lobster with Coconut Milk and Thai Spices; Shrimp with Tomato Sauce, Saffron Aioli, and Pesto; hit-the-spot Sautéed Crab Cakes; and Japanese Style Grilled Squid, to name but a few of the brilliant and vast array of wonderful seafood selections.Fish & Shellfishalso offers techniques for preparing raw, marinated, cured, and smoked fish. As you exploreFish & Shellfish, you'll learn not only the essentials of seafood preparation but everything in between, including how to make a curry sauce, which red wines to cook with, how to fry parsley, and how to make Vietnamese dipping sauces. You'll learn the secrets of a variety of coatings, how to blacken fish, add stuffings, and deglaze the pan for sauces, as well as discover the delights of salsas, chutneys, relishes, mayonnaises, and butters. Here is seafood in every incarnation, from soups, stews, and pastas to mousses, soufflés, and salads. Try everything from pureed Marseilles-Style Fish Soup and Moroccan Swordfish Tagine with Olives and Saffron to Homemade Cuttlefish-Ink Linguine, and Crayfish Stew with Tomatoes, Sorrel, and Vegetables. Jim Peterson has traveled the world and brought back the best international seafood flavors, textures, and techniques. Now you can improvise on your own with Thai marinades, Indian spices and condiments, and Japanese grilling methods, all of which play off more familiar ingredients to produce memorable dishes. At the end of Fish & Shellfish you'll find a complete Finfish Dictionary, where you'll learn all you need to know about more than sixty species of saltwater and freshwater fish. There's also a 32-page section of color photographs that pictures many of the mouthwatering recipes in the book. And the step-by-step pictorials in the color section will show you how to prepare fish and shellfish for cooking. James Peterson's books have been hailed as the most companionable and dependable of cooking guides. Replete with tables, timing charts, advice about equipment, safety preparations, a glossary of foreign ingredients, and an exhaustive index, Fish & Shellfish will give you the power of flexibility and spontaneity as it transforms you into an accomplished seafood cook. Here is a fundamental cookbook that you will come to depend on every time you think seafood-and now you'll be thinking seafood all the time.
