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Cookery School: Fish
     

Cookery School: Fish

by Joanna Farrow
 
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

Overview

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 with clear instructions. 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.

Product Details

ISBN-13:
9781780090016
Publisher:
New Holland Publishers, Limited UK
Publication date:
06/01/2013
Series:
Cookery School , #2
Pages:
208
Product dimensions:
8.60(w) x 9.10(h) x 1.00(d)

Meet the Author

Joanna Farrow works as a freelance food writer for several food magazines. She also styled food for books, magazines and advertising photography. Joanna lives in High Hurstwood, East Sussex.

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