Invariably, when Gary Puetz does in-store demonstrations or appears on cooking programs he finds himself ansereing the same questions from people: What type of fish should I buy? How much should I buy? How do I prepare it? And What should I serve with it?q Chef Puetz ansers those questions and more in this comprehenive combination recipe and how-to cookbook. Over 90 recipes and menus are included along with 150 color photos. The book will include a section, qFrequently Asked Questions.q An overview of seafood consumption in the US, case studies: How does seafood promote good health? as well as fat an calorie content charts and seasonable availability and and extensive qSeafood Tipsq section.One of my favorites is Dover sole. The fillets have a mild, sweet flavor and fine texture that literally melts in your mouth. If you live in a part ofthe country where Dover sole isna#39;t available, try this fun recipe with flounder or tilapia. Serves 4anbsp;...
|Title||:||Cooking with the Seafood Steward|
|Author||:||Gary Rainer Puetz, Rick Schafer|
|Publisher||:||Arnica Publishing, Inc. - 2008-10-01|