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The Complete Illustrated Guide to Fish and Shellfish

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Features a full-colour directory with information on the different species of freshwater and marine fish and how to choose, prepare and cook them
•Preparation techniques are shown step by step, from gutting and cleaning to skinning, boning and filleting, and also methods of cooking such as baking, braising, frying, grilling, poaching, steaming and roasting
•Covers all the well-known fish and shellfish such as tuna, salmon, prawns, lobster and oysters, as well as more unusual varieties such as sea urchin, abalone, tilapia and zander

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

641.6 WHI t

Penerbit

London : Joanna Lorenz., 2010

Deskripsi Fisik

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Bahasa

English

ISBN/ISSN

978-1-84309-447-0

Klasifikasi

641.6

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

Cet.1

Subjek

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Info Detail Spesifik

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Pernyataan Tanggungjawab

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Versi lain/terkait

Lampiran Berkas

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