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Home » Books » Cooking, Food & Drink » Ingredients » Seafood

Sydney Seafood School Cookbook

By Roberta Muir, Alan Benson

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Format: Paperback, 240 pages
Other Information: Illustrated
Published In: Australia, 01 October 2012
For more than 20 years, Sydney Seafood School has been teaching us how to prepare and cook the wonderful array of seafood found in our oceans and rivers. Now, for the first time, the School shares its wealth of tips and techniques, along with more than 80 outstanding recipes from Australia's leading chefs. Try your hand at Pete Evans' garlic prawns, David Thompson's grilled barramundi curry or Alex Herbert's fish'n'chips. Or treat your friends and family to Tetsuya's crudo of leatherjacket, Neil Perry's bar rock cod tagine or Frank Camorra's Galician-style octopus. There's also expert advice on choosing and storing seafood, plus step-by-step photos of essential techniques, including filleting and butterflying fish, shucking oysters, cleaning squid and octopus, and preparing crabs, prawns and bugs. With beautiful photos of all the recipes to help you decide what to make, and illustrations of the various species so you know what to look for at the fishmonger, Sydney Seafood School Cookbook will give you the know-how and confidence to prepare seafood at home - with delicious results every time.

About the Author

Roberta Muir manages one of Australia's leading cooking schools, Sydney Seafood School at Sydney Fish Market. She holds a Master of Arts degree in Gastronomy from the University of Adelaide, and is the author of the Sydney Seafood School Cookbook and 500 Cheeses; she also assisted Janni Kyritsis with his cookbook Wild Weed Pie.

EAN: 9781921382765
ISBN: 1921382767
Publisher: Penguin Global
Dimensions: 28.6 x 25.3 x 2.3 centimetres (1.43 kg)
Age Range: 15+ years
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