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Working with fish helps you to choose, prepare and prepare all common and sustainably caught fish, crustaceans and shellfish.
Using clear instructions and clear photos, you will learn step by step all important basic techniques to clean and prepare fish, crustaceans and shellfish: from cutting cod cheeks, opening oysters and flatfish filleting to tuna steak grilling, squid baking and fish smoking . The basic preparations are lined with practical suggestions, classic sauces and traditional fish recipes from Italy, France, Spain, Portugal, Great Britain, Belgium and the Netherlands.
In addition to an informative reference book of the most common species on the European fish market, Working with fish offers all sorts of tips that make it easier to make a sustainable choice.
- Techniques to clean fish
- More than 90 basic preparations
- Clear step-by-step photos
- Cold and hot sauces
- Traditional fish recipes
Bart van Olphen ended up in the fish through the Parisian star kitchens. Over the past ten years, Van Olphen has been committed to consuming sustainably caught fish. He combines his hospitality experience and knowledge of fish in his acclaimed cookbooks. After Fish Tales, crowned with the Gourmand Best Cookbook of the World Award, the Dutch Fish Cookbook followed. For this book, in addition to the Gouden Tulp, he received the prize for the best informative book of the year, a Gourmand nomination and he was nominated for Cookbook of the Year.
Specifications:
| Language: | Dutch |
| Pages: | 256 |
