Fish and shellfish are universally recognised as being both delicious and nutritious. Low in fat and high in protein, minerals and vitamins, fish is among the most delicious foods imaginable. This book is an essential reference guide for any cook : a beautifully photographed compendium that will guide you through the complexities of handling and preparing all kinds of fish and shellfish.
With an increasingly wide range of fish and shellfish now available, there's never been a better time to experiment and enjoy the infinite variety of textures, flavours and colours of seafood.
This is a fabulous full-colour cook's guide with essential information on every type of fish and shellfish, from well-known varieties, such as salmon and cod, to unusual shellfish and exotic fish. It covers preparation techniques such as cleaning, skinning and filleting, as well as giving detailed information on methods of cooking such as baking, braising, frying, grilling, poaching and roasting.
In addition there are some classic recipe ideas. This is the only book on identifying, preparing and cooking fish and shellfish that you will ever need.
Format: Paperback with Flaps on Inside & Back Covers
Number Of Pages: 128
Published: 1st December 2011
Dimensions (cm): 29.6 x 23.0 x 1.0