Fish and Shellfish

Fish and Shellfish

The Essential Cookbook

Book - 2006
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Baker & Taylor
Organized according to type of fish or shellfish, a handy cooking reference furnishes step-by-step photographs and instructions that demonstrate essential culinary equipment and preparation techniques, with helpful information on how to select, preserve, and store fish, as well as one hundred recipes and valuable tips from top international chefs. Original.

Firefly Books Ltd
100 seafood dishes for every occasion and taste. Fish and Shellfish shows how to prepare this healthy choice simply and with stunning results. The book is organized by type of fish and Shellfish and each chapter opens with an identification guide. Step-by-step photographs demonstrate the essential culinary equipment and the best preparation and cooking techniques, empowering the home chef with new skills. Information on how to store and preserve fish as well as tips on where to buy, completes this indispensable reference. Some of the 100 recipes are: - Pan-fried Red Snapper Wrapped in Grilled Zucchini - Charbroiled Lobster in Oriental Herbs - Sautéed Scallops on Broad Bean Mash - Salmon Poached in Coconut Milk with Mustard Fruits Also included are valuable tips from top international chefs such as Wolfgang Puck, Jamie Oliver, Anthony Bourdin, Roger Verg, Christian Germain, and Giorgio Locatelli, who share their personal culinary approaches to cooking fish and Shellfish.02

100 seafood dishes for every occasion and taste.

Fish and Shellfish shows how to prepare this healthy choice simply and with stunning results. The book is organized by type of fish and Shellfish and each chapter opens with an identification guide. Step-by-step photographs demonstrate the essential culinary equipment and the best preparation and cooking techniques, empowering the home chef with new skills. Information on how to store and preserve fish as well as tips on where to buy, completes this indispensable reference.

Some of the 100 recipes are:

  • Pan-fried Red Snapper Wrapped in Grilled Zucchini
  • Charbroiled Lobster in Oriental Herbs
  • Sautéed Scallops on Broad Bean Mash
  • Salmon Poached in Coconut Milk with Mustard Fruits

Also included are valuable tips from top international chefs such as Wolfgang Puck, Jamie Oliver, Anthony Bourdin, Roger Verg, Christian Germain, and Giorgio Locatelli, who share their personal culinary approaches to cooking fish and Shellfish.


A cookbook organized by type of seafood. Each chapter includes step-by-step photographs demonstrate equipment, preparation and cooking techniques, as well as an identification guide, and storage and buying tips.

Publisher: North Vancouver, B.C. : Whitecap Books, 2006
ISBN: 9781552857373
1552857379
Branch Call Number: 641.692 Zil
Characteristics: 143 p. : col. ill
Additional Contributors: Munns, David

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