Canadian Fish Cookbook

Lingua: inglese

Editore: Douglas & McIntyre, Limited, 1991

0888945728 / 9780888945723

Da: Mad Hatter, West Kelowna, BC, CanadaMad Hatter

Venditore con 4 stelle

Venditore AbeBooks dal 4 maggio 2026

Brossura

Condizione: Usato - Molto buono

EUR 23,05

EUR 18,82 spedizione 
Spedito da Canada a U.S.A.

Quantità: 1 disponibile

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Descrizione dell’articolo da parte del venditore

A tight and unmarked copy-25 x 18 cm- 287 pages. This unique cookbook is a comprehensive, how-to reference about the preparation and cooking of all commercially available fish and shellfish in Canada with descriptions included. It tells how to buy, handle and store; offers basic fish cookery recipes plus 170 recipes for all occasions with step-by-step color photos of preparation techniques and presentations. As well, it tells how to preserve fish by canning, home freezing, smoking, and pickling. All of the recipes were tested at the kitchens of the Department of Fisheries and Oceans by professional home economist A. Jan Howarth, a specialist in fish and shellfish.- The Canadian Fish Cookbook; The Chapters are: About Fish and Shellfish; Atlantic Species: Fish; Shellfish; Pacific Species: Fish Shellfish; Freshwater Species; Consumer Guide; Availability: Cuts of Roundfish; Cuts of Flatfish; Fresh and Frozen Fish; Smoked Dried and Salted Fish; Canned Fish; Fish Roe; Fresh Frozen and Canned Shellfish; Dulse; Buying Rules - What to Look For: Fresh Fish; Fresh Shellfish; Commercially Frozen Fish and Shellfish; Preparation Techniques: To Scale a Fish; The Clean a Whole Fish; To Bone a Fish for Stuffing; To Fillet a Roundfish; To Fillet a Flatfish; To Skin a Fillet; To Shell Devein and Cooks Shrimp and Prawns; To Open and Cook Oysters; To Prepare Cook and Crack Lobster; To Prepare Cook and Crack Crab; To Prepare and Cook Clams or Mussels; To Prepare and Cook Sea Scallops; To Prepare Squid; To Shuck and Pound Abalone; Storing Fish and Shellfish in the Home: Refrigerator and Freezing Storage; Home Freezing; Home Canning; General Rules; Processing Salmon and Trout; Processing Tuna; Home Smoking; Hot Smoking or Smoke Cooking; Cold Smoking; Home Pickled Herring; Homemade Caviar; Nutrition: Nutritional Values; Nutrition Chart; Basic Fish Cookery; Timing Rule; Cooking Methods: Baking; Broiling; Pan Frying; Deep Frying; Poaching and Steaming; Barbecuing; Recipes: Hors d'Oeuvre and Appetizers; Soups and Chowders; Salads; Light Entrees; Main Course Entrees; Sandwiches; Marinades; Court Bouillons; Breadings and Batters; Stuffings; Sauces; and Salad Dressings; followed by an index of recipes too numerous to list but the highlights include: Abalone Steaks; Alaska Black Cod; Alewife; Aspic Glazed Whole Arctic Char; Beurre Noir Sauce; Dogfish and Mushroom Casserole; Chicken Haddie; Clam Chowder; Crab Cocktail; Curried Bombay Shrimp; Clam and Cheese Dip; Eel Casserole; Tomalley Spread; Lobster Bisque; Lobster Thermidor; Oysters Rockefeller; Coquilles St Jacques." Light crease bottom right corner.…

Codice articolo 22391

Dati bibliografici

Titolo
Canadian Fish Cookbook
Autore
Howarth, A. Jan
Editore
Douglas & McIntyre, Limited
Anno di pubblicazione
1991
Condizione
Very Good
Rilegatura
Brossura
Lingua
inglese
ISBN 10
0888945728
ISBN 13
9780888945723

Mad Hatter

West Kelowna, BC, Canada

Venditore con 4 stelle

Venditore AbeBooks dal 4 maggio 2026

Tariffe di spedizione da Canada a U.S.A.

ArticoloDa 7 a 14 giorni lavorativiDa 4 a 6 giorni lavorativi
Primo articoloEUR 18,82EUR 29,59
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