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Fish: Recipes from the Sea [Kietas viršelis]

3.93/5 (79 ratings by Goodreads)
Contributions by , Translated by , By (photographer)
  • Formatas: Hardback, 312 pages, aukštis x plotis x storis: 270x180x32 mm, weight: 1300 g
  • Išleidimo metai: 27-Feb-2012
  • Leidėjas: Phaidon Press Ltd
  • ISBN-10: 0714863874
  • ISBN-13: 9780714863870
Kitos knygos pagal šią temą:
Fish: Recipes from the SeaDidesnis paveikslėlis
  • Formatas: Hardback, 312 pages, aukštis x plotis x storis: 270x180x32 mm, weight: 1300 g
  • Išleidimo metai: 27-Feb-2012
  • Leidėjas: Phaidon Press Ltd
  • ISBN-10: 0714863874
  • ISBN-13: 9780714863870
Kitos knygos pagal šią temą:
Pastovi nuoroda: https://www.kriso.lt/db/9780714863870.html
Raktažodžiai:
Enhanced by step-by-step fish preparation techniques, a guide to cooking with fish introduces more than two hundred authentic Italian home cooking recipes for preparing fish and seafood collected from the Silver Spoon kitchen.

Fish: Recipes from the Sea features over 200 authentic Italian home cooking recipes for preparing fish and seafood, carefully collected from the Silver Spoon kitchen. From traditional seafood groups to simple grilled fish with herbs, the recipes in Fish are simple and authentic, explained with clear step-by-step instructions and vivid colour photography. The chapters inFish are divided by fish variety and include White, Oily, Flat, Freshwater Fish, and Seafood. The cookbook offers tips on how to take an Italian approach to cooking with seafood including how to choose, prepare, and cook local, sustainle fish and produce, as well as offering ideas for substituting varieties. Fish also contains an illustrated guide on how to recognize different categories of fish, how to choose fresh fish, and even describes marine life, and mannerisms for the different varieties.Fish contains delicious, authentic home recipes for all food occasions.

Fish: Recipes from the Sea features over 200 authentic Italian home cooking recipes for preparing fish and seafood, carefully collected from the Silver Spoon kitchen. From traditional seafood groups to simple grilled fish with herbs, the recipes in Fish are simple and authentic, explained with clear step-by-step instructions and vivid colour photography. The chapters in Fish are divided by fish variety and include White, Oily, Flat, Freshwater Fish, and Seafood. The cookbook offers tips on how to take an Italian approach to cooking with seafood including how to choose, prepare, and cook local, sustainle fish and produce, as well as offering ideas for substituting varieties. Fish also contains an illustrated guide on how to recognize different categories of fish, how to choose fresh fish, and even describes marine life, and mannerisms for the different varieties. Fish contains delicious, authentic home recipes for all food occasions.

Recenzijos

"Coming from the celebrated Silver Spoon series - recognised as the most successful cook books in Italy since the launch of the original tome in 1950 - you know from the outset that Fish: Recipes From the Sea is going to be comprehensive and well-researched. And indeed it is... packed full of information that will turn a novice into a knowledgeable fish cook... Recipes themselves are solid, easy to follow and ones that you know will work every time... I would recommend this book for anyone looking for an all-embracing introduction to fish and seafood cookery."Janet Harmer, Caterer and Hotelkeeper

"Nothing less than a briny Bible for piscivores... Both beginners and experts will find plenty of inspiration from baked sardines to cacciucco (fish soup from Livorno)."The Telegraph.co.uk

"Phaidon Press cookery books are always a pleasure to pore over and never disappoint the E[ asy] L[ iving] team. Here, stunning photography make it doubly achievable to work with fish... With over 200 recipes for fish and seafood the book sets out clear step-by-step instructions (thank you!) for every kind of sea dweller."Easy Living online

"Phaidon: The Food Lover's Publisher."Bon Appetit

"Encouraging and accessible, Fish: Recipes from the Sea demystifies the often daunting process of selecting, preparing, and cooking a wide range of seafood and freshwater fish... Will inspire both novice and experienced home cooks to serve the wholesome and satisfying recipes presented in this book."Cookbook Digest

"One of the most sought-after books of the holiday season."USA Today

Recipes from 'Fish' are chosen from the archives of 'The Silver Spoon' kitchen. Contributing writer, CJ Jackson is the director of Billingsgate Seafood Training School, in London. Jackson is a Cordon Bleu trained chef, food consultant and food writer. She writes about sustainable fish for the 'BBC Good Food Magazine'.