Fish & Shellfish: The Definitive Cook's Companion: The Indispensable Cook's Companion

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9780688127374: Fish & Shellfish: The Definitive Cook's Companion: The Indispensable Cook's Companion

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1.

Peterson, James A.
ISBN 10: 0688127371 ISBN 13: 9780688127374
Nuevos Cantidad: > 20
Librería
BWB
(Valley Stream, NY, Estados Unidos de America)
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[?]

Descripción Estado de conservación: New. Depending on your location, this item may ship from the US or UK. Nº de ref. de la librería 97806881273740000000

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2.

James Peterson
Editorial: HarperCollins Publishers Inc (1997)
ISBN 10: 0688127371 ISBN 13: 9780688127374
Nuevos Cantidad: 3
Librería
PBShop
(Wood Dale, IL, Estados Unidos de America)
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[?]

Descripción HarperCollins Publishers Inc, 1997. HRD. Estado de conservación: New. New Book.Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería IB-9780688127374

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3.

James K. Peterson
Editorial: HarperCollins Publishers Inc, United States (1997)
ISBN 10: 0688127371 ISBN 13: 9780688127374
Nuevos Tapa dura Cantidad: 10
Librería
The Book Depository
(London, Reino Unido)
Valoración
[?]

Descripción HarperCollins Publishers Inc, United States, 1997. Hardback. Estado de conservación: New. 279 x 236 mm. Language: English . Brand New Book. Every few decades a chef or a teacher writes a cookbook that is so comprehensive and offers such depth of subject matter and cooking inspiration that it becomes a virtual bible for amateur and professional alike. Author James Peterson, who wrote the book Sauces, a James Beard Cookbook of the Year winner, and the incomparable Splendid Soups, once again demonstrates his connoisseurship with Fish Shellfish, a monumental cookbook that will take its rightful place as the first and last word on seafood preparation and cooking. Fish Shellfish demonstrates every conceivable method for preparing sumptuous meals of fish and shellfish, from baking, braising, deep-frying, grilling and broiling to poaching, panfrying, marinating, curing and smoking, steaming, and microwaving. Whether your taste runs strictly to shellfish or to everything seafood, Fish Shellfish offers the equivalent of a complete cookbook on each subject. Within the chapters on finfish you ll learn how to prepare enticing recipes remarkable for their ease of preparation, their versatility, and their originality Here Peterson offers such splendid flavors and textures as succulent Stuffed Striped Bass with Spinach, Shrimp, and Mushrooms; crunchy Halibut Fillets with Curry, Herbs, and Almond Crust; delicate Salmon Fillets A la Nage with Julienned Vegetables; savory Braised Tuna with Vegetables; and fiery Thai-Style Swordfish Satay. If it s shellfish you prefer, there are pages and pages of recipes for baking, frying, steaming, or serving raw everything in a shell, including mussels, clams, oysters, scallops, lobster, shrimp, crab, and crayfish. Peterson explains how to judge freshness and how to prepare shellfish delights, including lemony-flavored Steamed Mussels with Thai Green Curry; aromatic Littleneck Clams in Black BeanScented Broth; a simple and comforting Linguine with Clam Sauce; elegant Hot Oysters with Leeks and White Wine Sauce; rich and savory Braised Scallops with Tomatoes and Fresh Basil; Steamed Lobster with Coconut Milk and Thai Spices; Shrimp with Tomato Sauce, Saffron Aioli, and Pesto; hit-the-spot Sauteed Crab Cakes; and Japanese Style Grilled Squid, to name but a few of the brilliant and vast array of wonderful seafood selections.Fish Shellfishalso offers techniques for preparing raw, marinated, cured, and smoked fish. As you exploreFish Shellfish, you ll learn not only the essentials of seafood preparation but everything in between, including how to make a curry sauce, which red wines to cook with, how to fry parsley, and how to make Vietnamese dipping sauces. You ll learn the secrets of a variety of coatings, how to blacken fish, add stuffings, and deglaze the pan for sauces, as well as discover the delights of salsas, chutneys, relishes, mayonnaises, and butters. Here is seafood in every incarnation, from soups, stews, and pastas to mousses, souffles, and salads. Try everything from pureed Marseilles-Style Fish Soup and Moroccan Swordfish Tagine with Olives and Saffron to Homemade Cuttlefish-Ink Linguine, and Crayfish Stew with Tomatoes, Sorrel, and Vegetables. Jim Peterson has traveled the world and brought back the best international seafood flavors, textures, and techniques. Now you can improvise on your own with Thai marinades, Indian spices and condiments, and Japanese grilling methods, all of which play off more familiar ingredients to produce memorable dishes. At the end of Fish Shellfish you ll find a complete Finfish Dictionary, where you ll learn all you need to know about more than sixty species of saltwater and freshwater fish. There s also a 32-page section of color photographs that pictures many of the mouthwatering recipes in the book. And the step-by-step pictorials in the color section will show you how to prepare fish and shellfish for cooking. James Peterson s books have been hailed as the most companionable and dependable of cooking guides. Replete with tables, timing charts, advice about equipmen. Nº de ref. de la librería AAS9780688127374

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4.

James K. Peterson
Editorial: HarperCollins Publishers Inc, United States (1997)
ISBN 10: 0688127371 ISBN 13: 9780688127374
Nuevos Tapa dura Cantidad: 10
Librería
The Book Depository US
(London, Reino Unido)
Valoración
[?]

Descripción HarperCollins Publishers Inc, United States, 1997. Hardback. Estado de conservación: New. 279 x 236 mm. Language: English . Brand New Book. Every few decades a chef or a teacher writes a cookbook that is so comprehensive and offers such depth of subject matter and cooking inspiration that it becomes a virtual bible for amateur and professional alike. Author James Peterson, who wrote the book Sauces, a James Beard Cookbook of the Year winner, and the incomparable Splendid Soups, once again demonstrates his connoisseurship with Fish Shellfish, a monumental cookbook that will take its rightful place as the first and last word on seafood preparation and cooking. Fish Shellfish demonstrates every conceivable method for preparing sumptuous meals of fish and shellfish, from baking, braising, deep-frying, grilling and broiling to poaching, panfrying, marinating, curing and smoking, steaming, and microwaving. Whether your taste runs strictly to shellfish or to everything seafood, Fish Shellfish offers the equivalent of a complete cookbook on each subject. Within the chapters on finfish you ll learn how to prepare enticing recipes remarkable for their ease of preparation, their versatility, and their originality Here Peterson offers such splendid flavors and textures as succulent Stuffed Striped Bass with Spinach, Shrimp, and Mushrooms; crunchy Halibut Fillets with Curry, Herbs, and Almond Crust; delicate Salmon Fillets A la Nage with Julienned Vegetables; savory Braised Tuna with Vegetables; and fiery Thai-Style Swordfish Satay. If it s shellfish you prefer, there are pages and pages of recipes for baking, frying, steaming, or serving raw everything in a shell, including mussels, clams, oysters, scallops, lobster, shrimp, crab, and crayfish. Peterson explains how to judge freshness and how to prepare shellfish delights, including lemony-flavored Steamed Mussels with Thai Green Curry; aromatic Littleneck Clams in Black BeanScented Broth; a simple and comforting Linguine with Clam Sauce; elegant Hot Oysters with Leeks and White Wine Sauce; rich and savory Braised Scallops with Tomatoes and Fresh Basil; Steamed Lobster with Coconut Milk and Thai Spices; Shrimp with Tomato Sauce, Saffron Aioli, and Pesto; hit-the-spot Sauteed Crab Cakes; and Japanese Style Grilled Squid, to name but a few of the brilliant and vast array of wonderful seafood selections.Fish Shellfishalso offers techniques for preparing raw, marinated, cured, and smoked fish. As you exploreFish Shellfish, you ll learn not only the essentials of seafood preparation but everything in between, including how to make a curry sauce, which red wines to cook with, how to fry parsley, and how to make Vietnamese dipping sauces. You ll learn the secrets of a variety of coatings, how to blacken fish, add stuffings, and deglaze the pan for sauces, as well as discover the delights of salsas, chutneys, relishes, mayonnaises, and butters. Here is seafood in every incarnation, from soups, stews, and pastas to mousses, souffles, and salads. Try everything from pureed Marseilles-Style Fish Soup and Moroccan Swordfish Tagine with Olives and Saffron to Homemade Cuttlefish-Ink Linguine, and Crayfish Stew with Tomatoes, Sorrel, and Vegetables. Jim Peterson has traveled the world and brought back the best international seafood flavors, textures, and techniques. Now you can improvise on your own with Thai marinades, Indian spices and condiments, and Japanese grilling methods, all of which play off more familiar ingredients to produce memorable dishes. At the end of Fish Shellfish you ll find a complete Finfish Dictionary, where you ll learn all you need to know about more than sixty species of saltwater and freshwater fish. There s also a 32-page section of color photographs that pictures many of the mouthwatering recipes in the book. And the step-by-step pictorials in the color section will show you how to prepare fish and shellfish for cooking. James Peterson s books have been hailed as the most companionable and dependable of cooking guides. Replete with tables, timing charts, advice about equipmen. Nº de ref. de la librería AAS9780688127374

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5.

James K. Peterson
Editorial: HarperCollins Publishers Inc 1997-02-13, New York, NY (1997)
ISBN 10: 0688127371 ISBN 13: 9780688127374
Nuevos Tapa dura Cantidad: 5
Librería
Blackwell's
(Oxford, OX, Reino Unido)
Valoración
[?]

Descripción HarperCollins Publishers Inc 1997-02-13, New York, NY, 1997. hardback. Estado de conservación: New. Nº de ref. de la librería 9780688127374

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6.

James Peterson
Editorial: HarperCollins Publishers Inc (1997)
ISBN 10: 0688127371 ISBN 13: 9780688127374
Nuevos Cantidad: 3
Librería
Books2Anywhere
(Fairford, GLOS, Reino Unido)
Valoración
[?]

Descripción HarperCollins Publishers Inc, 1997. HRD. Estado de conservación: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería IB-9780688127374

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7.

Peterson, James
Editorial: Harper Collins Publishers
ISBN 10: 0688127371 ISBN 13: 9780688127374
Nuevos Cantidad: > 20
Librería
INDOO
(Avenel, NJ, Estados Unidos de America)
Valoración
[?]

Descripción Harper Collins Publishers. Estado de conservación: New. Brand New. Nº de ref. de la librería 0688127371

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8.

James Peterson
Editorial: William Morrow Cookbooks (1996)
ISBN 10: 0688127371 ISBN 13: 9780688127374
Nuevos Tapa dura Cantidad: 1
Librería
Ergodebooks
(RICHMOND, TX, Estados Unidos de America)
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[?]

Descripción William Morrow Cookbooks, 1996. Hardcover. Estado de conservación: New. 1. Nº de ref. de la librería DADAX0688127371

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9.

Peterson, James
Editorial: Harpercollins 1996/04/01 (1996)
ISBN 10: 0688127371 ISBN 13: 9780688127374
Nuevos Cantidad: 5
Librería
Chiron Media
(Wallingford, Reino Unido)
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[?]

Descripción Harpercollins 1996/04/01, 1996. Estado de conservación: New. Brand new book, sourced directly from publisher. Dispatched within 2 working days from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely. Nº de ref. de la librería NU-BNT-00281835

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10.

Peterson, James
Editorial: William Morrow Cookbooks
ISBN 10: 0688127371 ISBN 13: 9780688127374
Nuevos Tapa dura Cantidad: 11
Librería
Movie Mars
(Indian Trail, NC, Estados Unidos de America)
Valoración
[?]

Descripción William Morrow Cookbooks. Hardcover. Estado de conservación: New. 0688127371 Brand New Book. Ships from the United States. 30 Day Satisfaction Guarantee!. Nº de ref. de la librería 4831357

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