FISH - THE GOOD COOK
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Fish The Good Cook |
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
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