Cookery School: Fish

by Joanna Farrow

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:	9781607654063
Publisher:	IMM Lifestyle Books
Publication date:	12/01/2016
Sold by:	Barnes & Noble
Format:	eBook
Pages:	208
File size:	28 MB
Note:	This product may take a few minutes to download.

About the Author

JOANNA FARROW is an experienced food writer and food stylist. She is the author of dozens of cookbooks on subjects ranging from fish and shellfish to children's cookery, cakes, and chocolate. Joanna worked as Deputy Cookery Editor for both BBC Vegetarian Good Food and Prima and is a regular contributor to many other magazines, including Woman & Home, Best, House Beautiful, You, Men's Fitness, and Ready Steady Cook.

Table of Contents

Introduction 8

Sustainable fishing 10

Buying fish 12

Storing fish 15

Preparation techniques 16

Baking and roasting 30

Grilling and barbecuing 62

Frying 92

Stewing, braising and poaching 122

Steaming and microwaving 148

Raw, cured and smoked 168

Basic recipes 190

Index 206