[electronic resource]

School of Fish

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From acclaimed and experienced chef Ben Pollinger, a comprehensive and beautifully designed textbook/cookbook that demystifies the art of cooking seafood. With more than a hundred recipes organized by technique from the easiest to the most advanced, Ben Pollinger takes you through the ins and outs of baking, roasting, braising, broiling, steaming, poaching, grilling, frying, sauting, and of course seasoning fish. In addition, he offers up terrific recipes for basics (like Homemade Hot Sauce and Fish Fumet); dressed fish (from ceviche to tartars); salads, pasta, rice, and sides (such as Salmon Salad with Spinach, Dill, and Mustard Vinaigrette); soups and chowders (including Gazpacho with Seared Scallops); and one-pot meals (like Caribbean Fish Stew and Thai-Style Bouillabaisse). And to round out your seafood education, School of Fish includes a Fish-ionary, a guide to unusual ingredients, and detailed step-by-step photos to complement the recipes. As appealing in its presentation as it is useful, this guide outlines all the skills you need for perfecting your culinary craft. So, whether you’re a home cook trying something new or an experienced “afishionado,” School of Fish will turn you into a better cook and an authority on all things seafood.

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Detail Information

Series Title

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Call Number

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Publisher

: .,

Collation

1 online resource (448 pages)

Language

English

ISBN/ISSN

9781451665154

Classification

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Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Electronic books
COOKING 

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