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The Fishmonger's Apprentice : The Expert's Guide to Selecting, Preparing, and Cooking a World of Seafood, Taught by the Masters
by Aliza Green and Steve Legato


Overview -

An ocean of fish and seafood preparation techniques at your fingertips

In The Fishmonger's Apprentice , you get insider access to real life fishermen, wholesale markets, fish buyers, chefs, and other sources--far away from the supermarket, and everywhere the fish go well before they make it to the table.  Read more...


 
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More About The Fishmonger's Apprentice by Aliza Green; Steve Legato
 
 
 
Overview

An ocean of fish and seafood preparation techniques at your fingertips

In The Fishmonger's Apprentice, you get insider access to real life fishermen, wholesale markets, fish buyers, chefs, and other sources--far away from the supermarket, and everywhere the fish go well before they make it to the table. This book is a handbook for enjoying fish and seafood--from fishing line to filleting knife and beyond--and gives you instructional content like no other book has before.

Inside, you'll find:

- Hundreds of full-color, detailed step-by-step photographs teach you filleting, skinning, boning, harvesting roe, shucking oysters, and more

- Extensive interviews with seafood experts as they share their old-world, classic skills

- Tips on eating and buying more sustainably, using the whole fish, head to tail, and making the most of your local fishmonger--good for foodies and chefs alike

- A bonus DVD featuring 12 video tutorials of preparing fish, plus 32 downloadable recipes from master chefs

Whether you're a casual cook or devoted epicure, you'll learn new ways to buy, prepare, serve, and savor all types of seafood with The Fishmonger's Apprentice


 
Details
  • ISBN-13: 9781592536535
  • ISBN-10: 1592536530
  • Publisher: Quarry
  • Publish Date: January 2011
  • Page Count: 208
  • Dimensions: 9.9 x 8 x 0.3 inches
  • Shipping Weight: 1 pounds

Series: Apprentice

Related Categories

Books > Cooking > Specific Ingredients - Seafood
Books > Cooking > Reference

 
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