ABBEY'S BOOKSELLER PICK ----- Not just a regular cookbook, this includes tips on how to choose and store fish, plus step-by-step photos showing how to prepare prawns and crabs, fillet fish, clean squid and many other techniques. Chefs represented include David Thompson, Christine Manfield, Peter Doyle and Neil Perry. Includes over 80 recipes with one recipe per page accompanied by a photo of the completed dish. Greg
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For more than 20 years, the Sydney Seafood School has been teaching us how to prepare and cook the wonderful array of seafood found in our oceans and rivers. Now, for the first time, the School shares its wealth of tips and techniques, along with more than 80 outstanding recipes from Australia's leading chefs. Try your hand at Pete Evans' garlic prawns, David Thompson's grilled barramundi curry, or Alex Herbert's fish and chips. Treat your friends and family to Tetsuya's crudo of leatherjacket, Neil Perry's bar rock cod tagine, or Frank Camorra's Galician-style octopus. There is also expert advice on choosing and storing seafood, plus step-by-step photos of essential techniques, including filleting and butterflying fish, shucking oysters, cleaning squid and octopus, and preparing crabs, prawns and bugs. With beautiful photos of all the recipes to help you decide what to make, and illustrations of the various species so you know what to look for at the fishmonger, this gives you all the know-how and confidence to prepare seafood at home with delicious results every time.
By:
Roberta Muir Imprint: Lantern Country of Publication: Australia Dimensions:
Height: 286mm,
Width: 253mm,
Spine: 23mm
Weight: 1.452kg ISBN:9781921382765 ISBN 10: 1921382767 Publication Date:24 October 2012 Audience:
General/trade
,
ELT Advanced
Format:Hardback Publisher's Status: Active
