The Saltwater Cookbook: Fish & Seafood - From Ocean to Table - Hardcover

Lauer, Tim

Hardcover

ISBN 10: 1589231287 ISBN 13: 9781589231283

Publisher: Creative Publishing International, US, 2004

Synopsis

This is the only seafood cookbook you'll ever need-whether you catch your own or depend on the local fish market. Every step of preparation is made easy.
The Purchasing and Preparing section includes detailed information on buying seafood from a fish market. The author discusses in detail how to choose the very freshest seafood, and how to handle it once you get it home.

The Sport Angler chapter lists important questions to ask about various fish species and their transport care when hiring a charter and catching your own seafood.

The fin fish chapter includes an overview of the best cooking methods for fish. Author Tim Lauer explains and compares the different oil content, flavor strength and texture of various fishes.

The shellfish chapter outlines the best cooking methods for shellfish. It also details procedures that guarantee the safety of shellfish preparation and consumption.

The Saltwater Cookbook includes recipe sections such as Soups & Chowders, Appetizers & Light Meals, Sauces & Marinades, Sides & Salads, Main Courses, and Preserving Tips.

In addition to more than 150 great recipes with complete cooking instructions, this book provides information to sport anglers who catch their own seafood. You'll find lots of seafood preparation safety tips, seasonal guide and substitution information, along with complete nutrition data.

About this title

About the Author:

Tim Lauer has more than 20 years of professional experience at teaching classes, cooking and selling seafood-both fin fish and shellfish. He has taught cooking classes at such prestigious locations as Coastal Seafoods Cooking School, Cooks of Crocus Hill, and American Heart Institute. Tim has served as Executive Chef for Quail Catering & Restaurant and Nigel's Restaurant, as well as Sous Chef for the Minneapolis Athletic Club. He lives in Minneapolis, Minnesota.

Synopsis:

The finfish chapter includes an overview of the best cooking methods for fish. Author Tim Lauer explains and compares the different oil content, flavour strength and texture of various fishes. The shellfish chapter outlines the best cooking methods for shellfish. It also details procedures that guarantee the safety of shellfish preparation and consumption.

About this edition

• Publisher: Creative Publishing International, US
• Publication date: 2004
• ISBN 10: 1589231287
• ISBN 13: 9781589231283
• Binding: Hardcover
• Number of pages: 128