Fish & Shellfish
James Peterson
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 Fish & Shellfish, a monumental cookbook that will take its rightful place as the first and last word on seafood preparation and cooking.
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, Fish & Shellfish
offers the equivalent of a complete cookbook on each subject. Within
the chapters on finfish you'll learn how to prepare enticing recipes
remarkable for their ease of preparation, their versatility, and their
originality Here Peterson offers such splendid flavors and textures as
succulent Stuffed Striped Bass with Spinach, Shrimp, and Mushrooms;
crunchy Halibut Fillets with Curry, Herbs, and Almond Crust; delicate
Salmon Fillets A la Nage with Julienned Vegetables; savory Braised Tuna
with Vegetables; and fiery Thai-Style Swordfish Satay.
If it's
shellfish you prefer, there are pages and pages of recipes for baking,
frying, steaming, or serving raw everything in a shell, including
mussels, clams, oysters, scallops, lobster, shrimp, crab, and crayfish.
Peterson explains how to judge freshness and how to prepare shellfish
delights, including lemony-flavored Steamed Mussels with Thai Green
Curry; aromatic Littleneck Clams in Black BeanScented Broth; a simple
and comforting Linguine with Clam Sauce; elegant Hot Oysters with Leeks
and White Wine Sauce; rich and savory Braised S
…
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 Fish & Shellfish, a monumental cookbook that will take its rightful place as the first and last word on seafood preparation and cooking.
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, Fish & Shellfish
offers the equivalent of a complete cookbook on each subject. Within
the chapters on finfish you'll learn how to prepare enticing recipes
remarkable for their ease of preparation, their versatility, and their
originality Here Peterson offers such splendid flavors and textures as
succulent Stuffed Striped Bass with Spinach, Shrimp, and Mushrooms;
crunchy Halibut Fillets with Curry, Herbs, and Almond Crust; delicate
Salmon Fillets A la Nage with Julienned Vegetables; savory Braised Tuna
with Vegetables; and fiery Thai-Style Swordfish Satay.
If it's
shellfish you prefer, there are pages and pages of recipes for baking,
frying, steaming, or serving raw everything in a shell, including
mussels, clams, oysters, scallops, lobster, shrimp, crab, and crayfish.
Peterson explains how to judge freshness and how to prepare shellfish
delights, including lemony-flavored Steamed Mussels with Thai Green
Curry; aromatic Littleneck Clams in Black BeanScented Broth; a simple
and comforting Linguine with Clam Sauce; elegant Hot Oysters with Leeks
and White Wine Sauce; rich and savory Braised S
…
Κατηγορίες:
Έτος:
1996
Εκδότης:
Harper Collins
Γλώσσα:
english
Σελίδες:
398
ISBN 10:
0688127371
ISBN 13:
9780688127374
Αρχείο:
PDF, 35.35 MB
IPFS:
,
english, 1996
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