Text/BRAND NEW. Illustrated highgloss soft cover/NF w/trace corner tip wear. Dedicated cook book on preparation of fish and shellfish with emphasis on meals that are light, nutrious, fresh, and easy to prepare. Shopping guidlines, preparation, and introduction to concepts of poaching, steaming, braising and stewing precede recipes. Author Lonnie Gandara also wrote CIA Ice Cream & Frozen Desserts.

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Bibliographic Details

Title: FISH & SHELLFISH (California Culinary Academy Series)
Publisher: California Culinary Academy, San Francisco, California, U.S.A.
Publication Date: 1986
Language: English
ISBN 10: 0897210603
ISBN 13: 9780897210607
Binding: Paperback
Illustrator: Jackson Vereen (Photographer)
Edition: First Edition, 3rd Printing
Condition: Near Fine
Dust Jacket Condition: None as Issued

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Synopsis

Gives advice on purchasing and preparing fish and shellfish and shares recipes that involve poaching, steaming, braising, stewing, baking, broiling, grilling, smoking, stir-frying, and deep-frying

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