author: Nick Nairn

2006-10-12

Octopus Publishing Group

Fish 'N' Tips
AED 210
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EPP available for order over AED 1,000
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We all know fish is extremely healthy and the ubiquitous High Street fish 'n' chip shop proves we think it's tasty too. So why are we all so scared of cooking it? At last, this is a book that provides delicious recipes and dispels all doubts about how to cook them. Providing simple steps and tips for sourcing, choosing, buying, storing and preparing fish, you need never be out of your depth again. Whether you need to fillet a salmon, skin a trout, or marinade some mackeral, "Fish 'n' Tips" answers all the questions in an approachable, easy to read style. Covering all types of sea and freshwater fish and shellfish, the inspiring recipes range from the ultimate fish pie to the perfectly barbecued prawns. Learn which ingredients complement which fish, what questions to ask your fishmonger and how to impress your friends and family with the most delicious fishy dishes.
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AED 210
Easy Payment Plan
Easy Payment Plans
EPP available for order over AED 1,000
i
We all know fish is extremely healthy and the ubiquitous High Street fish 'n' chip shop proves we think it's tasty too. So why are we all so scared of cooking it? At last, this is a book that provides delicious recipes and dispels all doubts about how to cook them. Providing simple steps and tips for sourcing, choosing, buying, storing and preparing fish, you need never be out of your depth again. Whether you need to fillet a salmon, skin a trout, or marinade some mackeral, "Fish 'n' Tips" answers all the questions in an approachable, easy to read style. Covering all types of sea and freshwater fish and shellfish, the inspiring recipes range from the ultimate fish pie to the perfectly barbecued prawns. Learn which ingredients complement which fish, what questions to ask your fishmonger and how to impress your friends and family with the most delicious fishy dishes.
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publisher

Octopus Publishing Group

Specifications

Books

Number of Pages
192
Publication Date
2006-10-12
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