Fish

• Date de parution : 04/11/2013
• Editeur : Pavilion Books Company Limited
• EAN : 9781909815216
• Série : (-)
• Support : Livre numérique

• Nombre de pages : (-)
• Collection : (-)
• Genre : (-)
• Thème : Non attribué
• Prix littéraire(s) : (-)

Fish is currently THE rockstar ingredient - prized for its healthy benefits - but there is still a lot of fear surrounding its preparation and cooking. Mitch Tonks' book breaks down that barrier by being a modern, approachable and comprehensive guide to buying, preparing and cooking fish and... Voir plus

Fish is currently THE rockstar ingredient - prized for its healthy benefits - but there is still a lot of fear surrounding its preparation and cooking. Mitch Tonks' book breaks down that barrier by being a modern, approachable and comprehensive guide to buying, preparing and cooking fish and seafood. Global in outlook, a species-by-species breakdown will detail how to buy fish, where it is in season (including the different names fish are given globally to aid sourcing), how to prepare it and offer a selection of delicious recipe ideas. There is also a section on fish logistics, so readers understand what is good to buy frozen and how this fits the global resource message. With fishing methods and the issue of depleted stocks in sharp focus, Mitch also explains the paramount importance of eating fish in season. With reportage photography documenting Mitch's daily life on the docks of Brixham fishing port and peppered with stories and anecdotes from fishing communities, this book is a delight to read as well as an essential manual. Packed with over 100 delicious recipes and stunning food photography, it will tempt fish lovers the world over. Author Information Mitch Tonks is the founder of the restaurant and fishmonger chain FishWorks. The are 12 shops and restaurants, 3 cookery schools, 3 books, a range in the supermarkets and is currently working with Youngs as a consultant. He has also appeared on Saturday Kitchen and the BBCs BAFTA nominated Get Cooking broadband initiative. He contributes to magazines including Delicious and Fresh and demonstrates at major food shows around the UK.