Field Guide to Seafood by Aliza Green
Many people find the variety and number of different kinds of fish and shellfish is overwhelming. Part of Quirk's series of food-related Field Guides, this book explains what you need to know about different kinds of seafood, from how it's sold to how to select it, how to cook it, and what flavours it goes with best.
“Don’t know your flounder from your halibut? Here’s the book you need”—Relish magazine
“Any cook with a pledge to get smarter about consuming sea creatures ought to have Aliza Green’s new palm-size paperback in hand.”—The Washington Post
“Any cook with a pledge to get smarter about consuming sea creatures ought to have Aliza Green’s new palm-size paperback in hand.”—The Washington Post
Aliza Green is a chef, food writer, and teacher based in Philadelphia. She is the author of Field Guide to Produce, Field Guide to Meat, and Field Guide to Herbs & Spices and the coauthor of the James Beard Award-winning cookbook Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist.
| SKU | Unavailable |
| ISBN 13 | 9781594741357 |
| ISBN 10 | 1594741352 |
| Title | Field Guide to Seafood |
| Author | Aliza Green |
| Series | Field Guide |
| Condition | Unavailable |
| Binding Type | Paperback |
| Publisher | Quirk Books |
| Year published | 2007-03-01 |
| Number of pages | 384 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |