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| #677644 in Books | 2014-09-30 | 2014-09-30 | Original language:English | PDF # 1 | 9.13 x1.30 x7.37l,.0 | File type: PDF | 448 pages||18 of 18 people found the following review helpful.| Complete, authoritative and user friendly|By Pommes|Since 1977, A. J. McClane's The Encyclopedia of Fish and Cookery has been my go to reference on all matters of fish cookery. I learned a lot of classic fish stuff from the text and photos in that book. Though somewhat dated now, it remains a significant and lasting contribution to the literature. If you come upon one at a bo||“Serious, well organized, with great classic and contemporary recipes, School of Fish is easy to follow and full of tips and ideas. The professional as well as the home cook will enjoy it and learn from it." (Jacques Pepin)
“As chefs, it
From the acclaimed executive chef of a Michelin-starred seafood restaurant comes a comprehensive, beautifully designed guide to cooking fish, for home cooks of all skill levels.
School of Fish is an all-encompassing culinary education in one handy—not to mention gorgeously photographed—cookbook. Ben Pollinger, executive chef of upscale Manhattan restaurant Oceana, distills years of experience working in some of the world’s best restaurants...
You can specify the type of files you want, for your device.School of Fish | Ben Pollinger.Not only was the story interesting, engaging and relatable, it also teaches lessons.
