How to Cook the Finest Things in the Sea
Broil, Bake, Poach & Grill Your Way to Exceptional Fish & Shellfish
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14 332 Ft (13 650 Ft + 5% VAT)
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14 332 Ft
Availability
Estimated delivery time: In stock at the publisher, but not at Prospero's office. Delivery time approx. 3-5 weeks.
Not in stock at Prospero.
Why don't you give exact delivery time?
Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Publisher Little, Brown
- Date of Publication 24 April 2025
- ISBN 9781648293030
- Binding Hardback
- No. of pages320 pages
- Size 256x196x26 mm
- Weight 1200 g
- Language English 656
Categories
Long description:
You don't need to be an experienced chef to make delicious fish and shellfish. Cooking great seafood is all about simplicity and confidence, and this book gives readers the techniques to make sure their seafood always shines.
Organized by cooking method, there are chapters on grilling, baking, broiling, frying, and more. Chef Ari Kolender worked at the country's best seafood restaurants before opening his beloved spot Found Oyster in Los Angeles. Now, in his first book, Kolender teaches readers versatile, fool-proof techniques for serving up fish and shellfish every possible way. With an emphasis on sustainability, How to Cook the Finest Things in the Sea offers 100 recipes for everything from Clam Chowder and Fried Cod Sandwiches to Two Bean Squid Salad and Low Country Fish Stew. Kolender takes the intimidation out of cooking fish and shellfish. He shows why crudos, ceviches, and aguachiles are some of the easiest seafood dishes to prepare at home, and he explains how to bake fish and veggies in paper packets for the gentlest way to cook seafood.
Readers will learn the ultimate grilling method to make Grilled Mackerel and Miso Barbeque Shrimp, or they can recreate the magic of a seafood shack with chicken-fried and beer battered seafood. A larder chapter features a whole world of accompaniments for seafood, including Red Yuzu Mayo and Pickled Green Tomato Tartar Sauce, plus a Seafood Primer walks readers through how to select, store, and clean the seafood they bring home.
Whether seafood newbie or fanatic, How to Cook the Finest Things in the Sea will change the way readers think about seafood and guide them through techniques to unlock the dynamic flavors of fish and shellfish.
