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Illustrated Cook's Guide To Fish And Shellfish
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 DescriptionCovers the seafood of the world. This title explains how to choose the best fish and shellfish, with essential cooking and preparation techniques, and information about the useful equipment. It includes the fishes and shellfishes, such as tuna, salmon, haddock, prawns, lobster and oysters. Author descriptionKate Whiteman was a food writer and editor for almost thirty years. She translated and edited numerous books for such eminent chefs as the Roux brothers, Raymond Blanc and Pierre Koffman, and picked up many tricks of the trade from them. She is the author of four books: Microwave Fish Cooking, Brittany Gastronomique, The Italian Ingredients Cookbook and The World Encyclopedia of Fruit. |