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SHELLFISH - THE GOOD COOK TECHNIQUES & RECIPES SERIES
INTRODUCTION
Treosures from the waters I A primer of shellfish cookery I A moNelous diversity of mollusks I Armored denizens of sea and stream I Making shellfish ready for the pot I An aromatic bose of many uses I A gallery of garnishes I Pastries for cases and coverings 

POACHING AND STEAMING 
Simple methods carefully monitored/Gentle simmering for lobster I Making the most of hard-shell crabs I A medley of small shellfish I A delectable surprise: Shellfish sausages I Steamed mussels hot and cold I A brace of American favorites I Nuggets of shellfish in steamed custard

STEWING 
A mingling of many flavors/Two basic stratagems/ A puree of crayfish shells to transform a sauce I A lobster classic: Homord a I' omericoine I Spinach-stuffed mussels in tomato sauce I Squid pouches: Ready-mode for stuffing I Gaining on added dimension from ink 

FRYING
High heat judiciously applied I Brief sojourns in bubbling butter I A complement of shallots for sea urchin roe I A preliminary softening for abalone steaks /The Chinese way with lobster I Golden-crusted shellfish cokes /The secrets of successful deep frying I A souffle topping for crab meat 

BAKING AND BROILING 
Safeguards for succulence I A trio of tactics for bivalves/ Pastry dough: A versatile ally I Souffles: Airy mediums for delicate meat I Stuffings based on shellfish morsels I Easy ways to enhance flavor I Skewered mussels interleaved with bacon I Special techniques to ensure even cooking 

SPECIAL PRESENTATION
laborating on basic techniques I Glistening assemblies created with aspic I Tiers of shrimp in a freestanding mold I Lobster medallions with a shining gloze I Enriching and shaping shellfish purees I A chilled amalgam of crab meat and aspic I Shrimp quenelles gently poached I A pastry maker's tour de force 

ANTHOLOGY OF RECIPES 
Abalone and conch 90/Cioms, mussels, oysters and scallops 93/ Crab 115/ Crayfish, Malaysian prawns and shrimp 122/ Lobster 141/ Octopus and squid 148/ Mixed shellfish 155/ Standard preparations 162
Another cookbook from the beautiful Time-Life collection. These cookbooks are amazing. Beautiful step by step color photographs that demonstrate techniques & just the very best recipes. An amazing set of books & each one is amazing. Get them while they are still available; I don't think you'll be disappointed.-Lynda
I love all shell fish. This book has excellent pictures and instructions for everything shellfish. The other half has recipes which are good traditional ones and they are much easier after having studied the pictures. Note that this is an older publication and uses traditional ingredients such as salt and butter and heavy cream and bacon, which suits me just fine. This is the third book in this series that I have purchased used. The others were Fish and Pasta which were great also. I have to say that the recipes in this series taste great, not bland blah like some Politically Correct recipes you run into nowadays.-LoveToCook

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