Saucing the Fish Seafood Cookbook
Saucing the Fish seafood cookbook focuses on traditional, regional and contemporary fish dishes. Seafood lovers will be inspired by the assortment of recipes included in the cookbook ... a range that is sure to offer some prime meals for friends and family.
Format: Hardcover and dust jacket, 320 pages
Publisher: Simon and Schuster
Author: Shirley King
Description: The recipes in this book have been designed to use the seafood most commonly available in the United States. Many of the recipes are newly created; some are variations on traditional, regional American recipes, while others have a European flair. No matter what their origin, I hope they will inspire a new interest in fish cookery...
You will find that the sauces suggested to enhance the fish usually take longer to prepare than the fish. The bases for the sauces are vegetable and herb, liquor, butter, cream, oil, and egg. Many of them are free of butter, cream, egg, and oil and are based on reductions of stock and vegetable purees...
There are dishes for any occasion: appetizers, hors d'oeuvre, first courses, soups (some meals in themselves), salads (for buffets), souffles and pies (for a first course or a lunch), pasta and risotto dishes (again, meals in themselves), and main courses. For sonic main courses I have suggested accompanying vegetables, these being important to the presentation of the dish and the overall combination of tastes. I think that the presentation of the dish is of ultimate importance both in restaurants and at home.
Condition: Bookboards and interior pages are in very nice condition. Dust jacket top edge has a few small tears. First blank page has small inscription in the top right corner in ink.
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