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The Essential Seafood Cookbook (Essential series) (Essential Cookbook) [Paperback]

Murdoch Books
4.0 out of 5 stars  See all reviews (5 customer reviews)

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Book Description

1 May 2004 Essential Cookbook
Offering handy tips and advice to help get the most out of seafood, this volume features double-page spreads on particular ingredients and recipes.

Product details

  • Paperback: 304 pages
  • Publisher: Murdoch Books; Rev Ed edition (1 May 2004)
  • Language: English
  • ISBN-10: 174045412X
  • ISBN-13: 978-1740454124
  • Product Dimensions: 27.7 x 21.3 x 2.5 cm
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (5 customer reviews)
  • Amazon Bestsellers Rank: 371,310 in Books (See Top 100 in Books)

Inside This Book (Learn More)
First Sentence
This book is a comprehensive guide to preparing and cooking seafood. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

4.0 out of 5 stars
4.0 out of 5 stars
Most Helpful Customer Reviews
2 of 2 people found the following review helpful
5.0 out of 5 stars Open a Restaurant 10 Aug 2006
Indepth detail on fish & seafood types, simple but tasty dishes, well laid out book, you could even open a Seafood Restaurant with this book, ps the photography is amazing too, I was bought this book and found it a great gift.
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4.0 out of 5 stars useful 9 Dec 2012
By cheeky
Verified Purchase
good ,clear recipes.We often dip into this book. A handy addition to the collection. Would have like a few more mediterranean and spicy dishes.
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5.0 out of 5 stars Fantastic book 21 July 2012
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If you live near the sea this book is a must. It tells you how to buy and store seafood and gives a detailed illustrated glossary. The recipes are accompanied with step-by-step beautiful photos with feel happy side effect (at least on me). The book is divided into chapters: soups and chowders; dips, pates and light bites; salads; pan-fries, deep-fries and stir-fries; poached and steamed; grills and barbecues; seafood with pasta, rice and noodles; pies, casseroles and bakes. Special features include court-bouillon and fish stock; sushi and sashimi; oysters; pickled seafood; seafood sauces; coatings and batters; seafood platters; Yum Cha; marinates and bastes; smoked seafood.

It contains many classics, such as Bouillabaisse, Tom Yum Goong and smoked haddock chowder, as well as unusual dishes including prawn, noodle and nori parcels, salmon and chive log, and Balmain Bugs with mango sauce. A list of recipes I want to cook from this book is too long to write, it's basically all of them. I will start with Insalata Di Mare made of squid, prawns, mussels and clams and flavored with garlic infused lemon juice.

It seems this book is currently not published, it's not on Murdoch books web-site. Grab a copy from private sellers on Amazon while they are still there.
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5.0 out of 5 stars Rick Stein, eat your heart out! 19 Nov 2008
Even better than the M&S Seafood Bible, which outclassed any Rick Stein
cookbook by a country mile.
This one is superb for variety, simplicity and FLAVOUR!
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1 of 2 people found the following review helpful
1.0 out of 5 stars magazine recipes 6 Jan 2010
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I was sadly disappointed by this book. I knew that being an Australian publication it would have some fish not available in Europe but I wanted something different with the SE Asian influence which it has. However, despite lots of lovely pictures the recipes read like those found in weekly women's magazines which is probably what they are. There are some glaring errors in the recipes I'm familiar with which makes me wonder how accurate the ones I'm not familiar with are. e.g. You never scale a fish before cooking it whole in salt & you never use long grain rice for a paella... I could go on. Other recipes are interesting but wrongly named whilst they've missed out recipes for example flat fish and others shown in the guide. I may keep it for some ideas but any seafood book that tells you how to make a prawn cocktail has got to be suspect.
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