Fish: The Basics

by ShirleyKing (Author)

• Used

  Hardcover
  1991

  $3.42

  Written by a New York chef and caterer, this book is divided into three sections: background information on everything from reports regarding health advantages to techniques such as boning, skinning and filleting; a basic recipe section that emphasizes methods, including microwave cooking, to allow for the greatest versatility; and a final section of illustrated profiles of different kinds of finfish and shellfish - more than 150 - available to the cook.