Fish, the Basics: An Illustrated Guide to Selecting and Cooking Fresh SeafoodChapters Pub. Limited, 1996 - 383 pages Hailed by Gourmet magazine as "the best introductory fish cookbook . . . peerlessly though out," Shiley King's Fish: The Basics contains more than 100 recipes, organized by cooking technique, each one showing all the possible varieties of fish that can be substituted for one another; also includes illustrated profiles of more than 100 varieties of seafood. |
Contents
PREFACE | 9 |
BUYING AND STORING FISH AND SHELLFISH | 22 |
METHODS OF PREPARATION | 39 |
THE ATTRACTION OF COOKING WHOLE FISH | 60 |
ACCOMPANIMENTS TO SEAFOOD | 67 |
OPENFIRE AND INDOOR GRILLING | 104 |
SOUPS AND STEWS | 158 |
MICROWAVE SEAFOOD COOKERY | 172 |
SEVICHE ESCABÈCHE and Other WAYS TO MARINATE SEAFOOD | 180 |
SEAFOOD SALADS | 191 |
A GUIDE TO COMMON FISH AND SHELLFISH | 224 |
Copyright | |
Other editions - View all
Fish, the Basics: An Illustrated Guide to Selecting and Cooking Fresh Seafood Shirley King No preview available - 1999 |