Fish and shell-fish
1981
Simms, A. E.
Abstract: Written primarily as a piscatorial guide for chefs, cordons bleus and domestic cooks, this volume is rich in fish facts and preparations. Descriptions of fish, shell-fish and molluscs include families of fish as well as fresh/salt water fish. Choosing and preparing fish are followed by a thorough presentation of cooking methods, inclusive of spices and aromatic plants. The numerous recipes include entrees, garnishes, sauces, and butters. Colored plates of artistically prepared dishes, illustrated culinary techniques and a glossary enhance the completeness of this compliation. (jdb).
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