Konemann London 2000

str. 304

format 22 x 28,5 cm

waga 1500 g

Książka w języku angielskim/The book is in English

So you don't know your trout from your trevally? Can't quite cook salmon so it's beautifully succulent and flakes on the fork? Or you're not sure which fish to use for a really tasty seafood pie? Essential Seafood will tell you all this and more. Chapters on soups and chowders, pan-fries and stir-fries, grills and barbecues, casseroles and pies will guide you through a wealth of fabulous dishes from around the world. Our special spreads include sushi and sashimi, favourite seafood sauces, hot and cold seafood platters, yum cha, marinades and bastes, and oysters form the shell.