Originally published: London : Michael Joseph, 1993
Includes bibliographical references and index
内容説明・目次
内容説明
A much-revised version of "Fish Cookery", published in 1973, this is a cookery book by the award-winning author of "The Vegetable Book" and "The Fruit Book".
目次
Choosing, cleaning and cooking fish
court bouillons, batters, butters and sauces
anchovy
bluefish and pomano
brill
carp
clams
cod, ling, coley, pollock, pollack etc
crabs
eels and elvers
grey mullet
haddock
hake and silver hake
halibut
herring
John dory
lobsters and crawfish
mackerel, Spanish mackerel, cero and king mackerel