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Books > Food & Drink > General cookery > Cookery by ingredient > Cooking with fish & seafood
This book will give you the knowledge and confidence to choose,
prepare, cook and enjoy fresh food and seafood. It explains simply
how to gut, clean and fillet fish and how to deal with shellfish
and crustaceans such as crab and lobster, and what knives and tools
you'll need for the job. The numerous recipes take into
consideration sustainable fishing and advise on which fish can be
used instead of those at risk. The book also encourages the use of
locally caught produce rather than those shipped around the world.
As well as recipes for cooking sea and river fish, shellfish,
crustaceans you'll discover how to preserve fish.
Early in life, North Carolinian Debbie Moose encountered fish
primarily in stick form, but once she experienced her first raw
oyster and first fried soft-shell crab, their pure flavors switched
her on to shellfish and fish forever. Moose has now written the
cookbook that unlocks for everyone the fresh tastes of North
Carolina grilled tuna, steamed shrimp, pan-seared mountain trout,
fried catfish, and baked littleneck clams, to name just a few of
the culinary treasures sourced from the waters of a state that
stretches from the mountains to the sea. In ninety-two dishes,
Moose shows how to prepare North Carolina fish and
shellfish-freshwater, saltwater, wild-caught, and farmed-in both
classic southern and inventive, contemporary ways. The book's Best
Basics section provides a much needed one-stop resource for
confident selection, preparation, and storage, and the Think
Seasonal section offers a comprehensive list with descriptions and
peak availability of North Carolina fish and shellfish. Recipes
include suggestions for appropriate alternate fish or shellfish-the
idea is to try new varieties in season and support local fisheries.
And, as Moose explains, dock-to-door services and local seafood
organizations are making sourcing easier for home cooks.
Here are Rick Stein's top 100 fish and seafood recipes from all
over the world. From light meals and quick lunches, pasta, rice and
noodle dishes as well food to share, there is a recipe for every
level of skill and occasion. Rick Stein's passion for flavour and
enthusiasm for food shine through his recipes and his unerring
ability to reassure nervous cooks will make this fish cookbook an
invaluable resource.
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