Practical Encyclopedia of Fish and Shellfish: The Definitive Guide to Cooking the Fish and Shellfish of the World, with More Than 700 Photographs (The Practical Encyclopedia Of...) - Softcover

Über die Autorin bzw. den Autor

Kate Whiteman was a highly respected food writer and editor for over thirty years. She translated and edited numerous books for such eminent chefs as the Roux Brothers, Raymond Blanc and Pierre Koffmann, and was herself the author of many books, including Microwave Fish Cooking, Brittany Gastronomique, The Encyclopedia of Fruit, and The A-Z of Italian Ingredients. As well as guiding gastronomic tours to Italy and working as a restaurant inspector for The Good Food Guide, she was an active member of The Guild of Food Writers, who created an award in her name for work on food and travel.

Von der hinteren Coverseite

-- THE DEFINITIVE GUIDE TO THE FISH AND SHELLFISH OF THE WORLD
-- FEATURES A FULL-COLOUR PHOTOGRAPHIC IDENTIFICATION GUIDE, WITH FASCINATING FACTS ABOUT HABITAT AND NUTRITIONAL BENEFITS, AND ESSENTIAL INFORMATION ABOUT BUYING, PREPARING AND COOKING
-- INCLUDES ALL THE WELL-KNOWN FISH AND SHELLFISH, SUCH AS TUNA, SALMON AND HADDOCK, PRAWNS AND OYSTERS, AS WELL AS A WHOLE HOST OF INTERESTING VARIETIES, FROM ABALONE, TILAPIA AND ZANDER, TO THE DEADLY -- BUT DELICIOUS -- FUGU FISH
-- OVER 100 INSPIRATIONAL RECIPES, EACH PHOTOGRAPHED IN COLOUR, WITH EASY-TO-FOLLOW, STEP-BY-STEP INSTRUCTIONS
-- INCLUDES SOUPS, STARTERS, MOUSSES, PATES AND TERRINES, SALADS, EVERYDAY MAIN COURSES, LIGHT AND HEALTHY DISHES, AND ELEGANT DISHES FOR ENTERTAINING

Aus dem Klappentext

Since man evolved as a hunter-gatherer, the world's rivers, lakes and seas have served as a limitless larder, providing a bountiful supply of fish and seafood, which is now universally recognized as both delicious and nutritious. All fish and shellfish is low in fat and high in proteins, minerals and vitamins, but good health is only one of the reasons to eat fish. When properly prepared and cooked, it can be among the most delicious foods imaginable. Every fish and shellfish has its own unique flavour, offering something for all tastes. The World Encyclopedia of Fish and Shellfish is a beautifully photographed compendium, and will guide you through the complexities of handling and preparing all kinds of fish and shellfish.

PART ONE: VISUAL CATALOGUE

A fascinating introduction to the world's fish and shellfish

Fabulous full-colour guide includes essential information on every type of fish and shellfish from well-known varieties, such as salmon, tuna and cod, to unusual shellfish and exotic fish.

Includes facts about how to choose the very best fish and shellfish, with essential cooking and preparation techniques, and information about the most useful equipment.

PART TWO: INSPIRATIONAL RECIPES

Includes 100 enticing recipes with illustrated step-by-step instructions.

Find out how to make classic dishes such as Bouillabaisse, Oysters Rockefeller and Lobster Thermidor, and a host of stunning, contemporary creations such as Scallops with Samphire and Lime, Thai-inspired Piquant Prawn Salad, and Roast Cod with Pancetta and Butter Beans.

With an increasingly wide range of fish and shellfish now available in local fishmongers and supermarkets, there's never been a better time toallow yourself the pleasure of experimenting and enjoying their infinite variety of textures, flavours and colours. The World Encyclopedia of Fish and Shellfish, which combines a fascinating visual guide with exciting and enticing recipes, is the only book on identifying, preparing and cooking fish and shellfish that you will ever need.