FISH & SHELLFISH The Cook's Indispensable Companion James Peterson HC/DJ 1996

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Estado:
En buen estado
“BOOK IS IN EXCELLENT CONDITION WITH NO RIPS TEARS OR DEFACING TO PAGES. DUST JACKET HAS SOME SIGNS ”... Más informaciónacerca del estado
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Gratis USPS Media MailTM.
Ubicado en: Pawtucket, Rhode Island, Estados Unidos
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Entrega prevista entre el mié. 19 nov. y el mar. 25 nov. a 94104
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Características del artículo

Estado
En buen estado
Libro que se ha leído pero que está en buen estado. Daños mínimos en la tapa, incluidas rozaduras, pero sin roturas ni agujeros. Es posible que no incluya sobrecubierta para tapas duras. Tapa muy poco desgastada. La mayoría de las páginas están en buen estado con muy pocas arrugas o roturas. El texto subrayado a lápiz es prácticamente inexistente, no hay texto resaltado ni anotaciones en los márgenes. No faltan páginas. Consulta el anuncio del vendedor para obtener más información y la descripción de cualquier posible imperfección. Ver todas las definiciones de estadose abre en una nueva ventana o pestaña
Notas del vendedor
“BOOK IS IN EXCELLENT CONDITION WITH NO RIPS TEARS OR DEFACING TO PAGES. DUST JACKET HAS SOME SIGNS ...
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
Literary Movement
Expressionism, Modernism, Realism
Special Attributes
413 PAGES ILLUSTRATED
Personalized
No
Features
1st Edition, Dust Jacket
Country of Origin
United States
ISBN
9780688127374

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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
Author
James Peterson
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

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