A01=Jennifer Trainer Thompson
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Atlantic coast
Author_Jennifer Trainer Thompson
automatic-update
bay vs sea scallops
beginner
calamari
Cape Cod
Category1=Non-Fiction
Category=WBTF
chowder
clam bake
coastal living
coastal seafood
cooking
COP=United States
Delivery_Delivery within 10-20 working days
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eq_nobargain
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fish stew
grilled shark
how to cook fish
Language_English
Maine lobster tails
New England coast
PA=Available
Price_€10 to €20
PS=Active
recipes
seafood bisque
seafood recipes
shrimp bisque
softlaunch
stuffies
summer cookbook
techniques
Product details
- ISBN 9781612123370
- Weight: 1080g
- Dimensions: 202 x 252mm
- Publication Date: 22 Mar 2016
- Publisher: Workman Publishing
- Publication City/Country: US
- Product Form: Paperback
- Language: English
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Cooking fish and other seafood at home is much easier than you think! Fresh Fish offers simple step-by-step instructions for all of the essential cooking methods, including baking, pan-frying, braising, broiling, steaming, poaching, roasting, marinating, and grilling — along with 175 mouthwatering recipes that bring out the best in everything from fish fillets and whole fish to shrimp, mussels, lobster, clams, calamari, and more. You’ll also learn how to buy fish (even whole fish) with confidence, how to serve fish raw, how to clean freshly dug clams, and much more. Beautiful photography celebrates both the food and the lazy charm of summers at the beach; this is a delightful read as well as the cookbook you need to easily enjoy your favorite seafood at home.
Jennifer Trainer Thompson is the author of 18 books, including Fresh Fish, The Fresh Egg Cookbook, and Hot Sauce! Nominated for three James Beard Awards, she has been featured in Martha Stewart Living and Coastal Living magazines, and she has written for Yankee, Travel & Leisure, the Boston Globe, and the New York Times, among other publications. Thompson is the chef/creator of Jump Up and Kiss Me, an all-natural line of spicy foods. She splits her time between the Berkshires and Buzzards Bay in Massachusetts.
