The Big Book of Fish & Shellfish: More Than 250 Terrific Recipes
- ISBN-10
- 0811849252
- ISBN-13
- 9780811849258
- Category
- Cooking
- Pages
- 358
- Language
- English
- Published
- 2006-04-27
- Publisher
- Chronicle Books
- Author
- Fred Thompson
Description
Organized by type of seafood, a lavish cookbook featuring more than 250 outstanding recipes presents a delicious array of appetizers, main courses, and side dishes that use various fish or shellfish as a primary ingredient, accompanied by tips on selecting the right type of seafood, food preparation, and cooking techniques. Original. 20,000 first printing.
Get the book
Similar books
-
Fish & Shellfish: The Definitive Cook's Companion
By James PetersonAuthor James Peterson, who wrote the book Sauces, a James Beard Cookbook of the Year winner, and the incomparable Splendid Soups, once again demonstrates his connoisseurship with Fish & Shellfish, a monumental cookbook that will take its ...
-
Fish, the Basics: An Illustrated Guide to Selecting and Cooking Fresh Seafood
By Shirley KingA cookbook covering everything from fish and shellfish preparation and storage to marinating and grilling includes additional information on creating the perfect sauces
-
365 Ways to Cook Fish & Shellfish
By Charles PierceA collection of recipes for fish features recipes that use every method of cooking--grilling, baking, frying, broiling, poaching--and includes recipes for the microwave. 50,000 first printing. $25,000 ad/promo.
-
The California Seafood Cookbook: A Cook's Guide to the Fish and Shellfish of California, the Pacific Coast, and Beyond
By Jay Harlow, Paul Johnson, Isaac CroninThis beautiful encyclopedic guide to seafood cooking is complete with 150 recipes emphasizing simplicity, fresh ingredients, and ethnic and regional tastes, as well as an innovative approach to the infinite possibilities of this popular ...
-
Fish & Shellfish, Grilled & Smoked: 300 Foolproof Recipes for Everything from Amberjack to Whitefish, Plus Really Good Rubs, Marvelous...
By Karen Adler, Judith M. FertigSchlesinger, coauthor of The Thrill of the Grill (William Morrow, 1990) and License to Grill (William Morrow, 1997), holds a Ph.B. from the Kansas City Barbeque Society Greasehouse University—that's Doctor of Barbecue Philosophy!
-
Seafood: How to Buy, Prepare, and Cook the Best Sustainable Fish and Seafood from Around the World
By DKSeafood also includes 300 recipes: one hundred of these are world classics, such as Coquilles St. Jacques, Thai Fish Cakes, or New England Clam Chowder, that are kept true to their roots with authentic ingredients, preparation, and cooking ...
-
The Fish Book: How to choose, prepare and cook fresh fish and seafood
By Paul PeacockThis book will give you the knowledge and confidence to choose, prepare, cook and enjoy fresh food and seafood. It explains simply how to gut, clean and fillet fish and...
-
Billingsgate Market Fish and Shellfish Cookbook
By C. J. JacksonThis unique book celebrates the market's fascinating history, explores market life today, and provides a comprehensive guide to eating healthy, wholesome, nutritious fish.
-
Fred Thompson’s Southern Sides: 250 Dishes That Really Make the Plate
By Fred ThompsonSide dishes are the very heart and soul of southern cuisine. So proclaims Fred Thompson in this heartfelt love letter to the marvelous foods on the side of the plate.
-
Rick Stein's Seafood
By Rick SteinUseful cross references link all sections. The hardback edition has been an international bestseller and was awarded the highly coveted James Beard Foundation Cookbook of the Year Award in 2005.