Cookery School: Fish
Regular price
€25.99
A01=Joanna Farrow
Age Group_Uncategorized
Age Group_Uncategorized
Author_Joanna Farrow
automatic-update
Category1=Non-Fiction
Category=WBTF
cookery
cooking fish
COP=United Kingdom
Delivery_Pre-order
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
filleting
fish recipes
food and drink
Format=BB
Format_Hardback
gutting
Language_English
marinating fish
PA=Temporarily unavailable
Price_€20 to €50
PS=Active
scaling
seafood
shellfish
softlaunch
Product details
- ISBN 9781780090016
- Format: Hardback
- Dimensions: 221 x 239mm
- Publication Date: 05 Nov 2012
- Publisher: IMM Lifestyle Books
- Publication City/Country: GB
- Product Form: Hardback
- Language: English
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This is an indispensable guide to preparing fish, from sourcing and seasoning to gutting and filleting, with over 50 mouthwatering recipes. If you have ever found yourself at the fishmongers feeling overwhelmed at the variety of fish available, then this is the book for you. Cooking fish doesn't have to be difficult if you are well prepared and have a few essential techniques mastered. The book begins with a detailed look at types of fish, including white fish and oily fish as well as shellfish. A comprehensive techniques section follows covering essential skills such as gutting, scaling, filleting and marinating. Once the basics have been mastered, choose from 50 delicious yet simple recipes, each clearly explained with step-by-step photography and text. "Cookery School: Fish" is a must-read for anyone looking to improve their skills in the kitchen and understand more about where the food we eat comes from.
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.
