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| #2284288 in Books | 2012-10-01 | Original language:English | PDF # 1 | 11.25 x.90 x10.00l,.1 | File type: PDF | 240 pages||0 of 1 people found the following review helpful.| No problem|By Acquisitions, UNLV Libraries|No problem|0 of 1 people found the following review helpful.| Four Stars|By Tomohiro Koizumi|Great book|About the Author|
Roberta Muir is the manager of Sydney Seafood School at Sydney Fish Market. She holds a Master of Arts degree in gastronomy from the University of Adelaide, and is the author of 500 Cheeses and co-author of A
For more than 20 years, Sydney Seafood School has been teaching us how to prepare and cook the wonderful array of seafood found in our oceans and rivers. Now, for the first time, the School shares its wealth of tips and techniques, along with more than 80 outstanding recipes from Australia's leading chefs. Try your hand at Pete Evans' garlic prawns, David Thompson's grilled barramundi curry, or Alex Herbert's fish'n'chips. Or treat your friends and family to Tetsuya...
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