School of Fish

School of Fish

From the acclaimed executive chef of a Michelin-starred seafood restaurant comes a comprehensive, beautifully designed guide to cooking fish, for home cooks of all skill levels.

School of Fish is an all-encompassing culinary education in one handy-not to mention gorgeously photographed-cookbook. Ben Pollinger, executive chef of upscale Manhattan restaurant Oceana, distills years of experience working in some of the world's best restaurants in this no-nonsense book that demystifies the art of cooking seafood.

With more than 100 recipes organized by technique from the easiest to the most advanced, Pollinger takes you through the ins and outs of baking, roasting, braising, broiling, steaming, poaching, grilling, frying, sautÃ©ing, and of course seasoning. In addition, he offers up terrific recipes for basics (like Homemade Hot Sauce and Fish Fumet); dressed fish (from ceviche to tartars); salads, pasta, rice, and sides (such as Salmon Salad with Spinach, Dill, and Mustard Vinaigrette); soups and chowders (including Gazpacho with Seared Scallops); and one-pot meals (like Caribbean Fish Stew and Thai-Style Bouillabaisse). And to round out your seafood education, School of Fish includes a Fish-ionary, a Guide to Unusual Ingredients, and detailed step-by-step photos to complement the 100 photographed recipes.

As appealing in its presentation as it is useful, this guide outlines all the skills you need for perfecting your culinary craft. So whether you're a home cook trying something new or an experienced â€œafishionado," School of Fish will turn you into a better cook and an authority on all things seafood.
Country USA
Brand Gallery Books
Manufacturer Gallery Books
Binding Hardcover
ItemPartNumber 50 color photos throughout
ReleaseDate 2014-09-30
UnitCount 1
EANs 9781451665130

Country	USA
Brand	Gallery Books
Manufacturer	Gallery Books
Binding	Hardcover
ItemPartNumber	50 color photos throughout
ReleaseDate	2014-09-30
UnitCount	1
EANs	9781451665130

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