[PDF.31qj] Fish and Seafood: From Caviar to Grouper, Mussels, Salmon and Shrimp from Filleting to Poaching and Portioning
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Fish and Seafood: From Caviar to Grouper, Mussels, Salmon and Shrimp from Filleting to Poaching and Portioning
Patrik Jaros, Gunter Beer
[PDF.na72] Fish and Seafood: From Caviar to Grouper, Mussels, Salmon and Shrimp from Filleting to Poaching and Portioning
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| #2834170 in Books | Feierabend Verlag | 2004-09 | Original language:English | PDF # 1 | .90 x9.28 x11.26l,2.95 | File type: PDF | 192 pages | ||0 of 0 people found the following review helpful.| French and Mediterranean style seafood...|By Discerning Gentleman|This book is one of my favorite seafood cookbooks. It has a Continental European flavor and contains many beautifully photographed dishes. The recipes are easy to follow and are full of flavor. This is probably one of the best seafood cookbooks on the market.|From Publishers Weekly|"From caviar to grouper, mussels, salmon and shrimp; from filleting to poaching." These words on the title page are most of the explanation readers will get in this beautiful cookbook. But judging from the brief and garbled introduction, t
Saltwater fish, freshwater fish, and shellfish — all the culinary delights of the sea are represented in this richly illustrated cookbook. The special component of this book is that the varying methods of preparing the foods are emphasized. The gilthead seabream, for example, is steamed, boiled, grilled, and baked in a salt crust. Other types of fish are the crowning touch in a stew, but can also be poached, steamed, or fried with delicious results. Various sophist...
You easily download any file type for your gadget.Fish and Seafood: From Caviar to Grouper, Mussels, Salmon and Shrimp from Filleting to Poaching and Portioning | Patrik Jaros, Gunter Beer. A good, fresh read, highly recommended.
