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A Food & Wine Best Cookbook of the Year
From James Beard Award-winning chef, Food Network host, and author John Ash, The Hog Island Book of Fish & Seafood takes a comprehensive dive into the world of cooking shellfish, crustaceans, finned fish, and many more.
Foreword by Stuart Brioza
Featuring favorites from the kitchens of Hog Island Oyster Bars and other talented chefs who have embraced the company's sustainability ethos, this authoritative compendium showcases over 250 dishes from cuisines around the world, including regional favorites like San Francisco cioppino, Southern craysh étoüée, and New England clam chowder.
Presenting a wide variety of cooking methods-such as steaming, roasting, grilling, pan-frying, and curing-along with illustrations for techniques like shucking oysters, opening clams, and lleting sh, this comprehensive cookbook will guide you through the basics of seafood preparation. And the extensive list of sauces, butters, and seasonings will help you turn your choice of seafood into a stellar dish.
The Hog Island Book of Fish & Seafood is a master class from a chef who shows home and professional cooks how to bring culinary gifts from the water to the table at their peak of perfection.
Packed with mouthwatering color photos.
A Food & Wine Best Cookbook of the Year
From James Beard Award-winning chef, Food Network host, and author John Ash, The Hog Island Book of Fish & Seafood takes a comprehensive dive into the world of cooking shellfish, crustaceans, finned fish, and many more.
Foreword by Stuart Brioza
Featuring favorites from the kitchens of Hog Island Oyster Bars and other talented chefs who have embraced the company's sustainability ethos, this authoritative compendium showcases over 250 dishes from cuisines around the world, including regional favorites like San Francisco cioppino, Southern craysh étoüée, and New England clam chowder.
Presenting a wide variety of cooking methods-such as steaming, roasting, grilling, pan-frying, and curing-along with illustrations for techniques like shucking oysters, opening clams, and lleting sh, this comprehensive cookbook will guide you through the basics of seafood preparation. And the extensive list of sauces, butters, and seasonings will help you turn your choice of seafood into a stellar dish.
The Hog Island Book of Fish & Seafood is a master class from a chef who shows home and professional cooks how to bring culinary gifts from the water to the table at their peak of perfection.
Packed with mouthwatering color photos.
Stuart Brioza is a two-time James Beard Award–winning chef, known for his acclaimed, Michelin-starred restaurant, State Bird Provisions. He lives in the San Francisco Bay Area.
Ashley Lima is an art director and photographer based in the San Francisco Bay Area.
| Erscheinungsjahr: | 2023 |
|---|---|
| Genre: | Importe, Kochen & Backen |
| Rubrik: | Essen & Trinken |
| Thema: | Themenkochbücher |
| Medium: | Buch |
| Inhalt: | Gebunden |
| ISBN-13: | 9781951836870 |
| ISBN-10: | 1951836871 |
| Sprache: | Englisch |
| Einband: | Gebunden |
| Autor: | Ash, John |
| Kamera: | Lima, Ashley |
| Hersteller: | Cameron & Company Inc |
| Verantwortliche Person für die EU: | Libri GmbH, Europaallee 1, D-36244 Bad Hersfeld, gpsr@libri.de |
| Maße: | 261 x 207 x 37 mm |
| Von/Mit: | John Ash |
| Erscheinungsdatum: | 22.06.2023 |
| Gewicht: | 1,516 kg |
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