Fish Cookbook: How to Buy, Prepare and Cook the Best Sustainable Fish and Seafood from Around the World

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Dorling Kindersley Limited, May 2, 2011 - Cooking - 400 pages

How to buy, prepare and cook the best sustainable fish and seafood from around the world in eBook format

Fried, steamed, poached or baked, we are a nation of fish lovers and the Fish Cookbook is the ultimate guide to making the most delicious seafood dishes. With over 300 inspiring recipes, the detailed step-by-step sequences explain every preparation and cooking technique to help you cook all types of fish and crustacean from sea bass to snapper and monkfish to mussels.

Take a journey around the globe by creating classic fish dishes such as New England Clam Chowder and Thai Fish Cakes or choose one of the 200 further recipes written with today's time-pressed cook in mind using quick, simple methods and readily available ingredients. Advice on sustainability will also help you make environmentally conscious choices at the fish counter.

An amazing photo gallery of over 200 varieties of fish and seafood completes the Fish Cookbook making it the essential encyclopedic guide on the edible fishes of the world and perfect for every keen cook.

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About the author (2011)

CJ Jackson is a freelance food writer and teacher and is incredibly passionate about anything to do with fish and seafood. She trained as a cook at the Cordon Bleu School in London before she taught at Leiths School of Food and Wine for nine years, eventually becoming Vice Principal. It was at Leiths that CJ co-wrote both the Leiths Fish Bible and Leiths Seasonal Bible. Today, she is proud to be the Director of Billingsgate Seafood Training School in London's Docklands.

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