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Sydney Seafood School Cookbook

Tips, Techniques and Recipes from Australia's Leading Chefs

by Sydney Seafood School
Hardback
Publication Date: 24/10/2012
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RRP  $49.99 $38.35

For more than 20 years, Sydney Seafood School has been teaching us how to prepare and cook the wonderful array of seafood found in our oceans and rivers.

Now, for the first time, the School shares its wealth of tips and techniques, along with more than 80 outstanding recipes from Australia's leading chefs. Try your hand at Pete Evans' garlic prawns, David Thompson's grilled barramundi curry or Alex Herbert's fish'n'chips. Or treat your friends and family to Tetsuya's crudo of leatherjacket, Neil Perry's bar rock cod tagine or Frank Camorra's Galician-style octopus.

There's also expert advice on choosing and storing seafood, plus step-by-step photos of essential techniques, including filleting and butterflying fish, shucking oysters, cleaning squid and octopus, and preparing crabs, prawns and bugs.

With beautiful photos of all the recipes to help you decide what to make, and illustrations of the various species so you know what to look for at the fishmonger, Sydney Seafood School Cookbook will give you the know-how and confidence to prepare seafood at home with delicious results every time.

ISBN:
9781921382765
9781921382765
Category:
Cooking with fish & seafood
Format:
Hardback
Publication Date:
24-10-2012
Language:
English
Publisher:
PENGUIN BOOKS AUSTRALIA
Country of origin:
Australia
Pages:
240
Dimensions (mm):
286x253x23mm
Weight:
1.45kg

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