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The Seafood Book
Shirley Ross
其他書名
A Complete Cook's Guide to Preparing and Cooking Fish and Shellfish
出版
McGraw-Hill
, 1978
主題
Cooking / General
Cooking / Specific Ingredients / Seafood
ISBN
0070538816
9780070538818
URL
http://books.google.com.hk/books?id=Bx5Qw4PPUJgC&hl=&source=gbs_api
註釋
Abstract: The introduction and reference to fish cookery discusses buying, preparing, and cooking fish as well as fish cookery basics and accompaniments. Specific topics explained are buying fresh, frozen, and canned fish; buying shellfish; cleaning and dressing; filleting; skinning; steaking; baking; broiling; charcoal broiling; frying; braising; steaming; poaching; and cooking shellfish. Recipes illustrate cooking methods. Additional recipes are included for sauces and butters, fish stock, bouillons and fumets, marinades, stuffings, stews and chowders, and bouquet garni. A fish dictionary describes 90 varieties of fish and shellfish and provides recipes and cooking and serving tips for each.
