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Field Guide To Seafood:How To Identify, Select, and Prepare Virtually Every Fish and Shellfish at the Market
[Paperback - 2007]
aliza green
On Demand
Availability in 4-6 weeks on receipt of order
List Price: $15.95
Our Price: Rs.3945 Rs.3353
Standard Discount: 15%
You Save: Rs.592
Category: Cooking
Sub-category: Specific Ingredients
Additional Category: Miscellaneous - General Reference
Publisher: Quirk Books | ISBN: 9781594741357 | Pages: 384
Shipping Weight: .357 | Dimensions: 4.51 x 1.1 x 5.86 inches

Description

At last, a field guide to identifying and selecting seafood from around the world, including barramundi, lobsterette, wahoo, and more!
 
With the daunting array of fish and shellfish available in today’s market, Field Guide to Seafood is a must-have for every seafood consumer!
 
This helpful guide offers a comprehensive look at seafood, covering more than 100 different kinds of fish and shellfish, plus preserved fish, fish sauces, and caviar. Learn to differentiate between Arctic char and salmon or between snow crabs and stone crabs with the in-depth descriptions and full-color photographs. Each entry contains a list of alternate names, characteristics, and suggested preparation, including directions on when to remove or leave the skin. Step-by-step instructions explain how to identify, store, and cook the item.
 
Whether your fish is store-bough or just caught, this guide includes selection tips, suggested recipes, and complementary flavors. You’ll never feel overwhelmed by the wide variety of seafood with this handy guide — don’t go shopping without it!

About the Author

Aliza Green is an award-winning Philadelphia-based author, journalist, and influential chef whose books includeThe Fishmonger’s Apprentice(Quarry Books, 2010),Starting with Ingredients: Baking(Running Press, 2008) andStarting with Ingredients(Running Press, 2006), fourField Guidesto food (Quirk, 2004-2007),Beans: More than 200 Delicious, Wholesome Recipes from Around the World(Running Press, 2004) and collaborations with famed chefs Guillermo Pernot and Georges Perrier. A former food columnist for thePhiladelphia InquirerandPhiladelphia Daily News, Green now write regularly forCooking Light, and is known for her encyclopedic knowledge of every possible ingredient, its history, culture, and use in the kitchen and bakery. Green’s books have garnered high praise from critics, readers, and culinary professionals alike, including a James Beard award for “Best Single-Subject Cookbook” in 2001 forCeviche!: Seafood, Salads, and Cocktails with a Latino Twist(Running Press, 2001), which she co-authored with Chef Guillermo Pernot.--bio fromMaking Artisan Pasta

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