Description
Discover the ultimate seafood cookbook, 'Fish: Delicious Recipes for Fish and Shellfish' by Mat Follas. This beautifully organized hardback edition features 176 pages of mouthwatering recipes tailored for fish lovers. Whether you are a beginner or an experienced cook, this comprehensive guide covers a diverse range of fish and shellfish, ensuring you can master various cooking techniques. With easy-to-follow, step-by-step instructions, you'll learn how to prepare dishes using pink, white, raw, smoked, and grilled fish alongside delectable shellfish like clams, mussels, crab, and lobster.
Indulge in exciting recipes such as Cured Salmon Gravadlax, Wasabi-Crusted Tuna Steak, and Seafood Gumbo. Explore the flavors of international cuisines with dishes like Thai Fish Cakes, Goan Fish Curry, and Lobster Bisque. The book also includes valuable tips on basic stocks, sauces, and perfect drink pairings to elevate your meal.
Additionally, Mat Follas highlights how to recognize fresh fish at the market, guiding you on selecting the best ingredients for your dishes. This cookbook is an essential resource for anyone looking to deepen their appreciation for cooking with fish and shellfish.
With prompt shipping, you can start your culinary adventure today and impress family and friends with gourmet seafood meals in no time!
By Follas, Mat
Condition: BRAND NEW
Format: Hardback
Number of Pages 176
Publisher Ryland, Peters & Small Ltd
Organised by fish type, Mat's guide to preparing and enjoying fish teaches you how best to cook with all the varieties of this wonderful ingredient. Whether you are cooking with pink, white, raw, smoked, grilled fish; trying clams, mussels, crab or lobster for the first time, he demystifies the art of preparing and cooking with fish. Recipes include Cured Salmon Gravadlax; Wasabi-crusted Tuna Steak; Squid Ink Risotto; Mackerel Ceviche; Anchovy & Potato Gratin; Trout en Papillote; Vietnamese Fried Tilapia with Crispy Seaweed; Plaice Goujons with Tartar Sauce Dip; Brill Pho; Halibut Steak with Cider Cream Sauce; Thai Fish Cakes; Goan Fish Curry; Seafood Gumbo; Haddock with Bubble & Squeak and Poached Eggs; Oysters Rockefeller; Moules Mariniere; Spaghetti Vongole; Stuffed Razor Clams; Scallops with Chorizo; Crab Thermidor; Kashmir Prawn Curry and Lobster Bisque; as well as a selection of recipes for basic stocks and sauces. Also includes information on simple drinks matches to enjoy, step-by-steps explaining how to prepare fish for cooking and an at-a-glance reference of the names of fish internationally.
Indulge in exciting recipes such as Cured Salmon Gravadlax, Wasabi-Crusted Tuna Steak, and Seafood Gumbo. Explore the flavors of international cuisines with dishes like Thai Fish Cakes, Goan Fish Curry, and Lobster Bisque. The book also includes valuable tips on basic stocks, sauces, and perfect drink pairings to elevate your meal.
Additionally, Mat Follas highlights how to recognize fresh fish at the market, guiding you on selecting the best ingredients for your dishes. This cookbook is an essential resource for anyone looking to deepen their appreciation for cooking with fish and shellfish.
With prompt shipping, you can start your culinary adventure today and impress family and friends with gourmet seafood meals in no time!
By Follas, Mat
Condition: BRAND NEW
Format: Hardback
Number of Pages 176
Publisher Ryland, Peters & Small Ltd
Organised by fish type, Mat's guide to preparing and enjoying fish teaches you how best to cook with all the varieties of this wonderful ingredient. Whether you are cooking with pink, white, raw, smoked, grilled fish; trying clams, mussels, crab or lobster for the first time, he demystifies the art of preparing and cooking with fish. Recipes include Cured Salmon Gravadlax; Wasabi-crusted Tuna Steak; Squid Ink Risotto; Mackerel Ceviche; Anchovy & Potato Gratin; Trout en Papillote; Vietnamese Fried Tilapia with Crispy Seaweed; Plaice Goujons with Tartar Sauce Dip; Brill Pho; Halibut Steak with Cider Cream Sauce; Thai Fish Cakes; Goan Fish Curry; Seafood Gumbo; Haddock with Bubble & Squeak and Poached Eggs; Oysters Rockefeller; Moules Mariniere; Spaghetti Vongole; Stuffed Razor Clams; Scallops with Chorizo; Crab Thermidor; Kashmir Prawn Curry and Lobster Bisque; as well as a selection of recipes for basic stocks and sauces. Also includes information on simple drinks matches to enjoy, step-by-steps explaining how to prepare fish for cooking and an at-a-glance reference of the names of fish internationally.