Whether it's elegantly dished for special occasions or quick family dinners, this new addition to the popular Book of . . . series will give useful advice on buying, storing, and general guidelines for cooking--plus irresistible recipes--for a wide range of fish and shellfish dishes. Illustrated with step-by-step photos showing cooking techniques.STUFFED SQUID a about 12 small squid 1/4 cup olive oil 1 small onion, finely chopped 2 garlic cloves, chopped 4 ... 2 egg yolks, beaten Salt and pepper 1 lemon, halved Lemon and cucumber slices and chervil sprigs to garnish Prepare anbsp;...
|Title||:||The Book of Fish & Shellfish|
|Publisher||:||Penguin - 1994|