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Key Information
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| Authors: |
James Peterson |
| Nonfiction Category: |
Cooking |
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Professional Reviews
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New York Times: "...[A] cook's bible on the subject of seafood. The author...has provided excellent, up-to-date advice on buying, storing, and preparing seafood, on seafood safety, substitutions, quantities, cleaning and filleting, and cooking techniques. A section of color photographs is instructional as well as alluring." |
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Book Editions
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Format: Hardcover, 413
Publisher: William Morrow & Co (April 01, 1996)
Measurements: 11.25"(h) x 9.75"(w) x 1.5"(d), 3.6 lbs.
ISBN: 9780688127374 |
| More Information |
| Details: |
<p align="left">Every few decades a chef or a teacher writes a cookbook that is so comprehensive and offers such depth of subject matter and cooking inspiration that it becomes a virtual bible for amateur and professional alike. Author James Peterson, who wrote the book Sauces, a James Beard Cookbook of the Year winner, and the incomparable Splendid Soups, once again demonstrates his connoisseurship with <i>Fish & Shellfish,</i> a monumental cookbook that will take its rightful place as the first and last word on seafood preparation and cooking.</p><p align="left">Fish & Shellfish demonstrates every conceivable method for preparing sumptuous meals of fish and shellfish, from baking, braising, deep-frying, grilling and broiling to poaching, panfrying, marinating, curing and smoking, steaming, and microwaving. Whether your taste runs strictly to shellfish or to everything seafood, <i>Fish & Shellfish</i> offers the equivalent of a complete cookbook on each subject. Within the chapters on finfish you'll learn |
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