Fish: The Basics - Tapa dura

King, Shirley

 
9780671650520: Fish: The Basics
Tapa dura
ISBN 10: 0671650521 ISBN 13: 9780671650520
Editorial: Simon & Schuster Ltd, 1991

Sinopsis

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.

"Sinopsis" puede pertenecer a otra edición de este libro.

Reseña del editor

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.

"Sobre este título" puede pertenecer a otra edición de este libro.

Editorial
Simon & Schuster Ltd
Año de publicación
1991
Idioma
Inglés
ISBN 10 
0671650521
ISBN 13 
9780671650520
Encuadernación
Tapa dura
Número de páginas
384
Contacto del fabricante
no disponible
Persona responsable
no disponible

Otras ediciones populares con el mismo título

9780618002030: Fish, the Basics: An Illustrated Guide to Selecting and Cooking Fresh Seafood

Edición Destacada

ISBN 10:  0618002030 ISBN 13:  9780618002030
Editorial: Houghton Mifflin, 1999
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