Fish Cook: From Scallops to Swordfish

by Aldo Zilli (Author), David Munns (Photographer), Aldo Zilli (Author), David Munns (Photographer)

• Used

  Hardcover
  2006

  $3.23

  Fish expert, Aldo Zilli, demystifies seafood in this comprehensive guide to preparing and cooking fish and shellfish, using certain cooking methods and fresh staple ingredients to complement the different fish flavours. It includes imaginative and delicious seafood recipes and step-by-step photographs to simplify fish preparation techniques - from cleaning, gutting and filleting fish, to stuffing and rolling fish parcels. These techniques are accompanied by a delicious recipe, allowing the reader to put their new-found skills to good use.

• Used

  Paperback
  2008

  $3.60

  Seafood is always a popular choice when eating out, but many people shy away from preparing fish recipes at home. In Fish Cook: From Shrimp to Swordfish, Aldo Zilli demystifies this delicious and healthy cuisine, and demonstrates how to prepare seafood simply and with stunning results. The book is divided into sections by type of fish - 'White Fish' (flat and round); 'Oily Fish'; 'Exotics and Specialities'; and 'Shellfish' (including crustaceans and molluscs.) Each chapter opens with a beautifully illustrated fish identification guide, complete with information on the fish featured. Fish preparation techniques are demonstrated with clear step-by-step photography and each is accompanied by a delicious recipe, allowing the reader to put their new-found skills to good use. Alternative fish are listed, so that the reader can adapt the recipes as they wish -however with over 100 recipes to choose from, including Pan-fried Red Snapper wrapped in Grilled Zucchini, Charbroiled Lobster in Oriental Herbs and Sauteed Scallops on Broad Bean Mash, the book provides a dish to suit every occasion and taste. Fish Cook comes with a whole wealth of expert advice, and includes contributions from top international chefs such as Wolfgang Puck, Jamie Oliver, Anthony Bourdin, Roger Verg, Christian Germain and Giorgio Locatelli.