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Cookery School : Fish - Joanna Farrow

Cookery School


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All you need to know about the main ingredient that is seafood. This book is designed for both the novice and the experienced cook. There's really no mystery to cooking delicious fish - all you need is a little understanding of the quality to choose and some basic knowledge of temperatures, timings and suitable cooking methods for the various species and fillets. Sections include: How to choose and store fish; preparation techniques such as filleting, scaling and boning, as well as equipment. Recipes cover: Roasting and Baking; Frying; Grilling and barbecuing; Poaching, Braising and Stewing; Steaming and microwaving; Raw, cured and smoked fish. Basic recipes for accompaniments to dishes such as stock, mint sauce, the perfect mashed potatoes and pastry for pies are also included.

About the Author

Joanna Farrow works as a freelance food writer and food stylist. She has written for numerous food magazines and is the author of several books, including Seasonal Preserves, also published by New Holland. She lives in East Sussex.

Joanna Farrow

Joanna Farrow worked as a food writer on women's magazines for several years until her first child was born. Since then, she has contributed articles to various magazines and written a selection of cookbooks on subjects ranging from fish and shellfish to children's cookery, cakes and chocolate.

She has a particular interest in decorative desserts and her extensive experience in cooking techniques from around the world ensures her recipes are beautifully presented as they are delicious.

Visit Joanna Farrow's Booktopia Author Page

ISBN: 9781780090016
ISBN-10: 9781409133797
Series: Cookery School
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 208
Published: 1st October 2012
Country of Publication: GB
Dimensions (cm): 23.7 x 22.0  x 2.3
Weight (kg): 1.04