The finfish chapter includes an overview of the best cooking methods for fish. Author Tim Lauer explains and compares the different oil content, flavour strength and texture of various fishes. The shellfish chapter outlines the best cooking methods for shellfish. It also details procedures that guarantee the safety of shellfish preparation and consumption.
- ISBN10 1589231287
- ISBN13 9781589231283
- Publish Date 1 January 2004
- Publish Status Out of Print
- Out of Print 21 January 2009
- Publish Country US
- Publisher Rockport Publishers Inc.
- Imprint Creative Publishing International, US
- Format Hardcover
- Pages 128
- Language English