Cookery School Fish has all you need to know about the main ingredient that is seafood. This book is designed for both the novice and the experienced cook. There’s really no mystery to cooking delicious fish – all you need is a little understanding of the quality to choose and some basic knowledge of temperatures, timings and suitable cooking methods for the various species and fillets. Sections include: How to choose and store fish; preparation techniques such as filleting, scaling and boning, as well as equipment. Recipes cover: Roasting and Baking; Frying; Grilling and barbecuing; Poaching, Braising and Stewing; Steaming and microwaving; Raw, cured and smoked fish. Basic recipes for accompaniments to dishes such as stock, mint sauce, the perfect mashed potatoes and pastry for pies are also included.
About the Author
Joanna Farrow works as a freelance food writer and food stylist. She has written for numerous food magazines and is the author of several books, including Seasonal Preserves, also published by New Holland. She lives in East Sussex.