Floyd on Fish by Keith Floyd

Floyd on Fish by Keith Floyd

The sheer variety of fish and shellfish - freshwater and seawater, round and flat, smoked and salted, pre-cooked or still alive - available from the supermarket fish counter, let alone the fishmonger, is enough to give the most experienced cook pause. With most people, the usual reaction is a feeling of barely stifled panic, a guilty trip to the freezer counter and a boil-in-the-bag dinner. However, "Floyd on Fish" with its A-Z guide to fish varieties is the perfect antidote to fish-fear and shows just how simple delicious fish cookery really is. Whether you want to make a classic dish - like Paella, Ceviche or Salmon in Aspic - or experiment with a Floyd speciality like Roast Monkfish with Garlic or Herrings with Bacon, "Floyd on Fish" has a recipe for every occasion and every fish. The book also includes tips on how to choose the best fresh fish and how to clean and prepare them with the minimum of fuss. Keith Floyd, when he's not writing best-selling cookery books like "Floyd on Fish" and "Floyd on France" or making popular television series like "Far Flung Floyd", runs a pub, Floyd's Inn, near Totnes in Devon. His other books include "Floyd Over Britain and Ireland", "Floyd's American Pie" and "Floyd on Oz".

SKU	Unavailable
ISBN 13	9780563370000
ISBN 10	0563370009
Title	Floyd on Fish
Author	Keith Floyd
Condition	Unavailable
Binding Type	Paperback
Publisher	Ebury Publishing
Year published	1994-05-12
Number of pages	144
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.
Note	Unavailable