The acclaimed executive chef of a Michelin-starred restaurant offers a guide that explains the best way to cook fish using a variety of techniques and provides 100 illustrated recipesaincluding Salmon Salad With Spinach, Dill, and Mustard Vinaigrette; Caribbean Fish Stew; and Thai-Style Bouillabaisseain a book that includes a glossary and a guide to unusual ingredients.Whatever cooking technique youa#39;re playing with, knowing when the fish is done is key. There are several ways to test doneness. Ia#39;ll walk you through them here. You may use all of them or find that one or another is more practical for you, anbsp;...
|Title||:||School of Fish|
|Publisher||:||Simon and Schuster - 2014-09-30|