Butchery

FISH - THE GOOD COOK

by Chef Cheesta November 18, 2016

Fish cooking Ebook, Fish Guide Cook Book

Fish The Good Cook

Fish is one of The Good Cook Book Series, you will learn kind of fish, how to cut and cook fish and more. Inside the book you will see chapter below

INTRODUCTION
The rich harvest of the waters I Serving wine with fish I Suitable cooking methods at a glance I A prodigality of options I Cleaning and trimming: The essential first steps I Dividing fish into steaks I Separating the flesh from the bones I Boning roundfish through the belly

POACHING AND STEAMING
Careful handling and controlled cooking I Flavored liquids for cooking and sauce-making I Producing perfectly poached small fish/Tactics for handling large fish I A range of sauces from mild to pungent I Fillets twice enriched by their cooking medium I Steaming: A flavor-retentive approach

BRAISING AND STEWING
Assemblages for a mingling of flavors /The fundaments of a braise I Setting off the rich taste of eel I Fresh-water fish stew made with red wine I A robust treatment for meaty steaks I Preserving individual tastes and textures

BAKING, BROILING AND GRILLING
A range of effects from dry heat /Simple strategies for whole fish I Supplementary moisture from within and without I Cooking under wraps I Capacious pouches for stuffing /The challenge of a broiler's drying heat /The ways and means of barbecuing

FRYING
Sealing in succulence I A straightforward saute I A simple treatment for a seasonal luxury /Two stages for a perfect stir fry I Crisp coatings for texture and flavor I Deep frying small fish I Extra protection from an egg-based batter I Cakes fashioned from cooked fish I Reconstituting salt cod classics I Quenelles: The airiest dumplings I A turban: The peerless mold I A pastry that presages the delights

SPECIAL PRESENTATIONS
Making a basic mousseline/Two mousseline within I Jellied fumet: A shimmering cloak I A parchment package filled with scented steam

ANTHOLOGY OF RECIPES 87 Poaching and steaming 88 I Braising and stewing 102 I Baking 113 I Broiling and grilling 138 I Frying 146 I Special presentations 158 I Accompaniments 161 I Standard preparations 163

DOWNLOAD COOKING EBOOK FISH - THE GOOD COOK SERIES | 213 Mb | Pages 182 | PDF | English