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THE BIG BOOK OF FISH & SHELLFISH
Author: Fred Thompson
Publisher: CHRONICLE BOOKS, Jun 2006
More than 250 terrific recipes. Organized by type of seafood, so if, say, snapper is not available that day, a quick substitution can be made with catfish, flounder, or whatever similar fish is freshest. 8x8 inches, 352 pgs.
For those who love fishor clams, lobster, scallops, mussels, octopus, oysters, crab, or shrimpbut are in need of a definitive guide to making it at home, here's a Big Book that's a whale of catch. This tell-all volume helps the home cook not only select the fish or shellfish from the market, but also then turn it into a delicious meal in a few easy-to-follow steps. The book is organized by type of seafood, so if, say, snapper is not available that day, a quick substitution can be made with catfish, flounder, or whatever similar fish is freshest. The author's tips for selection, preparation, and cooking techniques (including poaching, steaming, baking, grilling, frying, and roasting) allow the reader to cook with confidence. With more than 250 outstanding recipes, from appetizers and main courses to great classic side dishes, this latest addition to the Big Book series means nobody has to be chicken of the sea.
ABOUT THE AUTHOR:
Fred Thompson, over the last 14 years, has been a cookbook author, cooking school teacher, food writer, food stylist, recipe and product developer, international food marketing consultant (most recently in Tokyo), and food columnist. He splits his time between New York City & the more relaxed Raleigh, North Carolina.