Seafood Cookbook (Paperback) by Grappe, Jean-Paul
Paperback; Published 9/14/2001; 384 Pages; ISBN 9781552096307
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New in paper! This eminently useful volume offers valuable tips on how to purchase and store fresh and frozen seafood, optimal methods of preserving seafood, various cooking methods and a complete chapter on how to make over 40 sauces and other essential ingredients commonly used in seafood dishes, such as Court-bouillon and beurre blanc.
Chef Grappe discusses the various kitchen utensils and equipment that make cooking seafood enjoyable. In step-by-step color photographs, he also shows the basic techniques, including how to fillet sole, prepare halibut and salmon, butterfly lobster, and clean and open shellfish and mollusks.
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