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In the bestselling tradition of James McNair's Salmon Cookbook, this new book includes a host of delicious recipes and a wide range of cooking methods for both fresh and salt-water fish, including grilling, smoking, broiling, roasting, baking, sauteing, and poaching. Here are delicious updated classics as well as several imaginative new dishes. The mouthwatering recipes include Sauteed Fish with Pepper Vinaigrette, Chinese Dragon Fish, Caribbean Poached Fish in Lime Cream, and Grilled Leaf-Wrapped and Herb-Stuffed Fish. Rather than specify a particular type of fish for these dishes, the author has devised each recipe to accommodate whatever species of fish is locally fresh or readily available. As always, the basics are well-covered with plenty of tips on cleaning, cuffing, boning cooking, and storing the catch of the day. Lavishly illustrated in full color, James McNair's Fish Cookbook is a stunning addition to this perennially popular series.
Buchkauf
James McNair's Fish Cookbook, James McNair
- Sprache
- Erscheinungsdatum
- 1991
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- (Paperback),
- Buchzustand
- Gebraucht - Sehr gut
- Preis
- 4,89 €inkl. MwSt.
Keiner hat bisher bewertet.
- Titel
- James McNair's Fish Cookbook
- Sprache
- Englisch
- Autor*innen
- James McNair
- Verlag
- Chronicle Books
- Erscheinungsdatum
- 1991
- Einband
- Paperback
- Seitenzahl
- 96
- ISBN10
- 0877018219
- ISBN13
- 9780877018216
- Reihe
- Schlagwörter
- Sachbücher, Kochbücher, Essen & Trinken
- Beschreibung
- In the bestselling tradition of James McNair's Salmon Cookbook, this new book includes a host of delicious recipes and a wide range of cooking methods for both fresh and salt-water fish, including grilling, smoking, broiling, roasting, baking, sauteing, and poaching. Here are delicious updated classics as well as several imaginative new dishes. The mouthwatering recipes include Sauteed Fish with Pepper Vinaigrette, Chinese Dragon Fish, Caribbean Poached Fish in Lime Cream, and Grilled Leaf-Wrapped and Herb-Stuffed Fish. Rather than specify a particular type of fish for these dishes, the author has devised each recipe to accommodate whatever species of fish is locally fresh or readily available. As always, the basics are well-covered with plenty of tips on cleaning, cuffing, boning cooking, and storing the catch of the day. Lavishly illustrated in full color, James McNair's Fish Cookbook is a stunning addition to this perennially popular series.