Fish: The Basics / Edition 1

Fish: The Basics / Edition 1

by Shirley King, Glenn Wolff
     
 

ISBN-10: 0618002030

ISBN-13: 9780618002030

Pub. Date: 09/28/1999

Publisher: Houghton Mifflin Harcourt

Fish:The Basics has received praise from all quarters for its breadth, clarity, and for the flexibility it gives the seafood cook. Every one of the more than 100 recipes suggests as many as a dozen choices of fish and shellfish that work equally well, with precise cooking times for each. The second part of the book contains more than 200 illustrated profiles of

Overview

Fish:The Basics has received praise from all quarters for its breadth, clarity, and for the flexibility it gives the seafood cook. Every one of the more than 100 recipes suggests as many as a dozen choices of fish and shellfish that work equally well, with precise cooking times for each. The second part of the book contains more than 200 illustrated profiles of fish and shellfish, including many of the lesser-known varieties that are increasingly common in the marketplace, with a list of recipes that are appropriate for each one. Dozens of step-by-step illustrations of technique in Fish:The Basics ensure that the seafood cook, whether beginner or expert, will never be caught short and forced to choose something less than fresh.

Product Details

ISBN-13:
9780618002030
Publisher:
Houghton Mifflin Harcourt
Publication date:
09/28/1999
Edition description:
REVISED
Pages:
384
Product dimensions:
7.13(w) x 10.25(h) x 0.81(d)

Related Subjects

Table of Contents

Fish:The Basics has received praise from all quarters for its breadth, clarity, and for the flexibility it gives the seafood cook. Every one of the more than 100 recipes suggests as many as a dozen choices of fish and shellfish that work equally well, with precise cooking times for each. The second part of the book contains more than 200 illustrated profiles of fish and shellfish, including many of the lesser-known varieties that are increasingly common in the marketplace, with a list of recipes that are appropriate for each one. Dozens of step-by-step illustrations of technique in Fish:The Basics ensure that the seafood cook, whether beginner or expert, will never be caught short and forced to choose something less than fresh.

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