This is a practical reference to 500 timeless fish and seafood dishes, complemented by more than 150 recipes for basics including sauces, dressings, glazes, condiments, stocks, and more. It features quintessential fish and seafood dishes, including Lobster Thermidor, Salmon Koulibiac, Pike Quenelles Mousseline, and Grilled Shad with Sorrel. Since its original publication in 1938, it has withstood the test of time and trend to remain the world's most authoritative culinary reference book.
This recipe book contains dishes from all over India. Main course fish, meat, poultry and vegetable dishes as well as side orders, bread and snacks, rice and dal, desserts and drinks are included. A guide to spices and advice on all aspects of Indian cookery is included.
YO! Sushi: The Japanese Cookbook brings YO!'s delicious Japanese dishes to the home and shows you how easy it is to make your own sushi and other Japanese fare. This eye-popping book includes YO!'s most popular dishes: california rolls, salmon maki, prawn yaki soba, and chilled roasted aubergines. Original recipes encourage readers to expand their repertoire and enjoy a range of flavorsome dishes. Learn to cook soy-marinated chicken, make healthy salads such as beetroot with sweet vinegar, and impress friends with red snapper rice. Written by renowned Japanese food expert Kimiko Barber, this cookbook includes 120 delicious recipes.
Chu, a cooking instructor at the Institute for Culinary Education, and Lovatt, a personal chef, offer a global perspective on dumplings, which they liberally define as being made out of some kind of dough, batter or starch and either steamed, simmered or boiled. They provide 135 dumpling recipes from all over the globe, with each labeled as to country of origin, and include an additional 60 recipes for soups, stews and sauces in which to use dumplings. Dishes are divided seasonally—with eight to 13 recipes for each month—when ingredients are at their natural peak. Recipes are arranged from easiest to most challenging.
