Seafood Basics: 86 Recipes Illustrated Step by Step (My Cooking Class)

Seafood Basics: 86 Recipes Illustrated Step by Step (My Cooking Class) by Fawcett, Abi. paperback edition. ISBN: 9781554079414.

This series of stripped-down pictorials worth a thousand words is the missing link between elementally vague text-based cookbooks and video instruction you cant slow down enough or take into the kitchen. Elegant design you cant help but devour. Highly recommended for all experience levels. --Library Journal (starred review) Cooking fish and seafood is not the place to make mistakes. Inferior taste, a waste of expensive ingredients and even contamination can be the consequence. Seafood Basics ensures the best results. Step-by-step photographs demonstrate how to prepare fish and seafood using chefs skills. Tutorials demonstrate basic techniques, such as filleting a cooked round fish and butterflying shrimp, and concise instructions remind cooks of the dos and donts of handling fish and seafood. Seafood Basics is divided into eight chapters: Basics Raw and Cured Soups and Stews Whole Fish Fast Fish Baked and Shallow-fried Fish Seafood Starters Seafood Main Courses. The 86 original recipes include Tuna Carpaccio, Bouillabaisse, Crab Bisque, Moroccan Fish Tagine, Louisiana Seafood Gumbo, Saltencrusted Sea Bass, Sole with Beurre Noisette, Razor Clams in Garlic, Quick Monkfish Curry, Maryland Crab Cakes, Lobster with Cayenne, Stuffed Baked Squid and Spanish Seafood Paella. Cooks with experience will enjoy these imaginative recipes, while those intimidated by cooking fish and seafood will discover that with a few basic skills, seafood can be a tasty regular on the menu.