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Fish / Tom Aikens.

By: Material type: TextTextPublication details: London : Ebury, 2008.Description: 351 pages : color illustrations ; 26 cmContent type:
Media type:
Carrier type:
ISBN:
  • 0091924928
  • 9780091924928
Subject(s): DDC classification:
  • 641.692 AIK 22
Contents:
Pâtés & potted fish Salads, raw & marinated Grilling & barbecuing Baking and roasting Frying Steaming & poaching Soups, stews & pot food Stocks & sauces
Summary: In this stunning new collection of fish recipes, Tom Aikens takes readers with him on a voyage of discovery. Having travelled to fish markets and spoken to fishermen worldwide, his recipes include new takes on ever-popular fish, such as sea bass, scallops and oysters, as well as ideas for lesser known species like megrim sole, ling and gurnard. While urging us to ensure that we eat only sustainably sourced, line and net-caught fish, Aikens organises the book by cooking method - frying, baking, poaching, grilling, marinating and steaming.
Holdings
Item type Current library Call number Status Date due Barcode
Long Loan TUS: Midlands, Main Library Peter Burns Collection 641.692 AIK (Browse shelf(Opens below)) Available 225175

Includes index.

Donated by the family of Peter Burns

Includes bibliographical references and index.

Pâtés & potted fish Salads, raw & marinated Grilling & barbecuing Baking and roasting Frying Steaming & poaching Soups, stews & pot food Stocks & sauces

In this stunning new collection of fish recipes, Tom Aikens takes readers with him on a voyage of discovery. Having travelled to fish markets and spoken to fishermen worldwide, his recipes include new takes on ever-popular fish, such as sea bass, scallops and oysters, as well as ideas for lesser known species like megrim sole, ling and gurnard. While urging us to ensure that we eat only sustainably sourced, line and net-caught fish, Aikens organises the book by cooking method - frying, baking, poaching, grilling, marinating and steaming.

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