by
Whiteman, Elizabeth Fuller, author.
Call Number
XX(272837.1)
Publication Date
1943
Summary
Conservation Bulletin No. 27 from the US Department of the Interior's Fish and Wildlife Service. Recipes and instructions for cooking fish and other seafood.
Format:
Electronic Resources
Relevance:
71870.7344
by
Bouzy, Michel.
Call Number
ARC STA 641.692 BOU
Publication Date
1967
Format:
Books
Relevance:
37298.1602
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by
Patten, Marguerite.
Call Number
ARC PER 641.5 PAT NO. 9
Publication Date
1972
Format:
Books
Relevance:
1.4262
by
Trzebinski, Errol.
Call Number
ARC 641.692 TRZ
Publication Date
1974 1973
Format:
Books
Relevance:
77634.6484
by
Grieser, Ludwig
Call Number
641.692 GRI
Publication Date
1991
Format:
Books
Relevance:
57340.0938
by
Macdonald of Macdonald, Claire Baroness
Call Number
641.692 MAC
Publication Date
2006
Summary
Claire Macdonald's DELICIOUS FISH was first published in 1986 and has been in print in paperback ever since. The time has now come for a complete makeover and update of this classic cookbook and this is what Claire Macdonald's FISH COOKBOOK will be. Beautifully illustrated in the same style as her previous Bantam Press cookery titles such as ENTERTAINING SOLO and SIMPLY SEASONAL with lavish colour plate photography and attractive line drawings throughout, it will contain many completely new recipes and updated versions of those from the original book. The dishes will be arranged in sections according to the meal to which they are suited: breakfast, brunch or supper dishes, for example; first courses; main courses for every day; main courses for special occasions; savouries and sauces.
Format:
Books
Relevance:
0.0737
by
Prunier, Simone, 1903-
Call Number
641.692 PRU
Publication Date
2011
Format:
Books
Relevance:
42525.1133
8.
by
Niland, Josh, author.
Call Number
641.692 NIL
Publication Date
2019
Summary
We all want to eat more fish, but who wants to bother spending the time, effort and money cooking that same old salmon fillet on repeat when you could be trying something new and utterly delicious? In The Whole Fish Cookbook,Sydney's groundbreaking seafood chef Josh Niland reveals a completely new way to think about all aspects of fish cookery. From sourcing and butchering to dry ageing and curing, it challenges everything we thought we knew about the subject and invites readers to see fish for what it really is - an amazing, complex source of protein that can, and should, be treated with exactly the same nose-to-tail reverence as meat. Featuring more than 60 recipes for dozens of fish species ranging from Cod Liver Pate on Toast, Fish Cassoulet and Roast Fish Bone Marrow to - essentially - the Perfect Fish and Chips, The Whole Fish Cookbookwill soon have readers seeing that there is so much more to a fish than just the fillet and that there are more than just a handful of fish in the sea.
Format:
Regular print
Relevance:
0.0635
by
Niland, Josh, author.
Call Number
641.692 NIL
Publication Date
2021
Summary
Forget everything you thought you knew about fish cookery with Take One Fish. There are no rules when it comes to cooking fish according to James Beard award winning chef Josh Niland, only an endless world of possibilities. With 60 mind-blowing recipes from just 15 global varieties of fish, this cookbook will take you on a gustatory journey - from elaborate to easy, small to large and - always - scale to tail. Josh's multi award-winning and bestselling book, The Whole Fish Cookbook, revealed the blueprint for a new and unprecedented kind of fish cookery. In this latest book, Josh continues to open our eyes to the potential of fish in the kitchen, starting from the moment we take our fish home and unpack it - yes that's right: bring it home, take it out of the plastic, let it breathe uncovered in your fridge. Then you are ready. With flair, colour and bucket loads of flavour, Take One Fish unpacks each of Josh's 15 fish to reveal their true culinary potential, from swordfish cotoletta to pot au feu, to tuna mapo tofu to an ethereal raw flounder. Celebrate the drips, crunchy bits, burnt edges and imperfections that are so central to Josh's mission - to get more people having fun with fish ingenuity every day.
Format:
Regular print
Relevance:
0.0635
by
Cordon Bleu Cookery School (London, England)
Call Number
ARC 641.692 COR
Format:
Books
Relevance:
6250.3926
by
Cordon Bleu Cookery School (London, England)
Call Number
ARC 641.692 COR
Format:
Books
Relevance:
6254.6772
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