The fishmonger's apprentice : the expert's guide to selecting, preparing, and cooking a world of seafood, taught by the masters / Aliza Green ; with photography by Steve Legato.
Contributor(s): Legato, Steve [photographer.].Material type: BookPublisher: Beverly, Mass. : Quarry Books, c2010Description: 208 p. : col. ill. ; 26 cm. + 1 DVD(sd., col. ; 4 3/4 in.).ISBN: 9781592536535; 1592536530.Subject(s): Cooking (Fish) | Cooking (Seafood)DDC classification: 641.6/92 Online resources: Contributor biographical information | Publisher description
|Item type||Current location||Collection||Call number||Copy number||Status||Date due||Barcode||Item holds|
|Non Fiction||Stratford Non Fiction||Non Fiction||641.692 GRE (Browse shelf)||1||Available||A0067722X|
Enhanced descriptions from Syndetics:
<p>An ocean of fish and seafood preparation techniques at your fingertips!</p> <p>In The Fishmonger's Apprentice, you get insider access to real life fishermen, wholesale markets, fish buyers, chefs, and other sources--far away from the supermarket, and everywhere the fish go well before they make it to the table. This book is a handbook for enjoying fish and seafood--from fishing line to filleting knife and beyond--and gives you instructional content like no other book has before.</p> <p>Inside, you'll find:</p> <p>- Hundreds of full-color, detailed step-by-step photographs teach you filleting, skinning, boning, harvesting roe, shucking oysters, and more</p> <p>- Extensive interviews with seafood experts as they share their old-world, classic skills</p> <p>- Tips on eating and buying more sustainably, using the whole fish, head to tail, and making the most of your local fishmonger--good for foodies and chefs alike</p> <p>- A bonus DVD featuring 12 video tutorials of preparing fish, plus 32 downloadable recipes from master chefs</p> <p>Whether you're a casual cook or devoted epicure, you'll learn new ways to buy, prepare, serve, and savor all types of seafood with The Fishmonger's Apprentice!</p>
Includes bibliographical references (p. 200-201) and index.
A fishmonger's taxonomy -- A few good tools -- Jay Silver: retail fishmonger for eighteen years -- Cesare Casella: Proprieter of Salumeria Rosi, New York City, and Dean of the Italian Culinary Academy -- Velia de Angelis: chef, cooking teacher, and co-owner of La Champagnia, Orvieto, Italy -- Brooks Takenaka: assistant general manager of United Fishing Agency, Honolulu, Hawaii -- Lance Forman: managing director of H. Forman & Son, London -- Aglaia Kremezi: Greek culinary authority, author, and journalist -- Natalie Webster: director of operations for American Albacore Fishing Association and member of a fifth-generation albacore tuna fishing family -- Hagen Stehr and Jemma McCowan: founder and marketing consultant of Cleanseas -- Janet Amateau: chef/owner of Tradescàntia Terrace Restaurant, Pineda de Mar (Barcelona), Spain -- Michael McNicholas:operations and quality control manager for Uoriji Fresh (superfrozen fish from Japan) -- Chris Leftwich: chief inspector to the Worshipful Company of Fishmongers', London -- Zarela Martinez: owner of Zarela Restaurant, New York City, and cookbook author -- Sandy Nguyen: founder of Coastal Communities Consulting -- Sheila and Mike Dassatt: co-founders of the Downeast Lobstermen's Association, Belfast, Maine -- Franz Sydow: Venezuelan restaurateur and founder of Aruba Gastronomic Society -- Sinclair Philip: owner of Sooke Harbour House, Vancouver Island, British Columbia, Canada -- David Mink: founder of The Oyster House, Philadelphia, Pennsylvania.
System requirements for DVD not specified.