商品簡介
This fabulous full-color visual encyclopedia includes essential information and delicious recipes for every type of fish and shellfish, from well-known varieties such as salmon and cod to unusual shellfish and exotic fish. Find out how to make classic dishes such as Bouillabaisse, Oysters Rockefeller and Lobster Thermidor, and a host of stunning, contemporary creations such as Scallops with Samphire and Lime, Thai-inspired Piquant Prawn Salad, and Roast Cod with Pancetta and Butter Beans.
作者簡介
Kate Whiteman was a highly respected food writer and editor for over thirty years. She translated and edited numerous books for such eminent chefs as the Roux Brothers, Raymond Blanc and Pierre Koffmann, and was herself the author of many books, including Microwave Fish Cooking, Brittany Gastronomique, The Encyclopedia of Fruit, and The A-Z of Italian Ingredients. As well as guiding gastronomic tours to Italy and working as a restaurant inspector for The Good Food Guide, she was an active member of The Guild of Food Writers, who created an award in her name for work on food and travel.
