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FISH & SHELLFISH The Cook's Indispensable Companion James Peterson 1996 HC/DJ
US $19.95
ApproximatelyRM 83.93
Condition:
“BOOK IS IN EXCELLENT CONDITION WITH NO RIPS TEARS OR DEFACING TO PAGES. DUST JACKET HAS SOME SIGNS ”... Read moreabout condition
Good
A book that has been read but is in good condition. Very minimal damage to the cover including scuff marks, but no holes or tears. The dust jacket for hard covers may not be included. Binding has minimal wear. The majority of pages are undamaged with minimal creasing or tearing, minimal pencil underlining of text, no highlighting of text, no writing in margins. No missing pages.
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Free USPS Media MailTM.
Located in: Pawtucket, Rhode Island, United States
Delivery:
Estimated between Sat, 4 Oct and Wed, 8 Oct to 94104
Returns:
No returns accepted.
Coverage:
Read item description or contact seller for details. See all detailsSee all details on coverage
(Not eligible for eBay purchase protection programmes)
Seller assumes all responsibility for this listing.
eBay item number:127387768494
Item specifics
- Condition
- Good
- Seller Notes
- Book Series
- cooking
- Ex Libris
- No
- Narrative Type
- Nonfiction
- Original Language
- English
- Intended Audience
- Adults, Young Adults
- Subject
- Fish & Seafood
- Edition
- First Edition
- Vintage
- Yes
- Type
- cookbook
- Unit Type
- Unit
- Literary Movement
- Expressionism, Modernism, Realism
- Special Attributes
- 413 PAGES ILLUSTRATED
- Personalized
- No
- Features
- 1st Edition, Dust Jacket
- Country/Region of Manufacture
- United States
- Unit Quantity
- 1
- ISBN
- 9780688127374
About this product
Product Identifiers
Publisher
HarperCollins
ISBN-10
0688127371
ISBN-13
9780688127374
eBay Product ID (ePID)
247288
Product Key Features
Book Title
Fish and Shellfish : the Definitive Cook's Companion
Number of Pages
464 Pages
Language
English
Topic
Methods / Frying, Specific Ingredients / Seafood, Specific Ingredients / Meat
Publication Year
1996
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1.4 in
Item Weight
74.3 Oz
Item Length
10.9 in
Item Width
9.2 in
Additional Product Features
Intended Audience
Trade
LCCN
95-038375
Dewey Edition
21
Dewey Decimal
641.6/92
Synopsis
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 Scallops with Tomatoes and Fresh Basil; Steamed Lobster with Coconut Milk and Thai Spices; Shrimp with Tomato Sauce, Saffron Aioli, and Pesto; hit-the-spot Saut ed Crab Cakes; and Japanese Style Grilled Squid, to name but a few of the brilliant and vast array of wonderful seafood selections. Fish & Shellfish also offers techniques for preparing raw, marinated, cured, and smoked fish. As you explore Fish & Shellfish, you'll learn not only the essentials of seafood preparation but everything in between, including how to make a curry sauce, which red wines to cook with, how to fry parsley, and how to make Vietnamese dipping sauces. You'll learn the secrets of a variety of coatings, how to blacken fish, add stuffings, and deglaze the pan for sauces, as well as discover the delights of salsas, chutneys, relishes, mayonnaises, and butters. Here is seafood in every incarnation, from soups, stews, and pastas to mousses, souffl s, and salads. Try everything from pureed Marseilles-Style Fish Soup and Moroccan Swordfish Tagine with Olives and Saffron to Homemade Cuttlefish-Ink Linguine, and Crayfish Stew with Tomatoes, Sorrel, and Vegetables. Jim Peterson has traveled the world and brought back the best international seafood flavors, textures, and techniques. Now you can improvise on your own with Thai marinades, Indian spices and condiments, and Japanese grilling methods, all of which play off more familiar ingredients to produce memorable dishes. At the end of Fish & Shellfish you'll find a complete Finfish Dictionary, where you'll learn all you need to know about more than sixty species of saltwater and freshwater fish. There's also a 32-page section of color photographs that pictures many of the mouthwatering recipes in the book. And the step-by-step pictorials in the color section will show you how to prepare fish and shellfish for cooking. James Peterson's books have been hailed as the most companionable and dependable of cooking guides. Replete with
LC Classification Number
TX747.P464 1996
Item description from the seller
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Seller feedback (3,764)
- Automatyczna opinia eBay- Feedback left by buyer.Past monthZamówienie zostało dostarczone na czas bez problemów
- Automatyczna opinia eBay- Feedback left by buyer.Past monthZamówienie zostało dostarczone na czas bez problemów
- Automatyczna opinia eBay- Feedback left by buyer.Past monthZamówienie zostało dostarczone na czas bez problemów