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Product Description
Amazon.co.uk Review
Gordon Ramsay has been awarded two Michelin stars for his cooking because it is perfect in every way imaginable. Passion for Seafood is exactly the same. The jacket is iridescent, the typesetting is uncluttered, the words are well chosen, the photographs are inspiring and the recipes are masterful. Every last detail of the book has been carefully considered and perfectly executed and the result is sensational. What's even more remarkable is that the book is not aimed at other chefs or devoted gourmets but at home cooks, particularly those who have never before attempted to cook seafood. The reader is first taught how to choose fish and shellfish (a glossary of varieties is provided) and then shown, with the aid of photographs, how to prepare and cook it. Recipes for the basics, such as stocks, sauces (from Rémoulade to Chilli Jam), butters and pastes, and dressings (from Classic Vinaigrette to Dill and Sweet Mustard Cream Vinaigrette) are included. Chapters are devoted to soups, starters (Escabeche of Sardines to Brandade of Homemade Salt Cod), salads and homestyle fish. The latter includes recipes for Salmon Fishcakes with Sorrel Sauce and a simple Fish Pie. Wine tips and chef's suggestions accompany many of the recipes. An appendix of alternative fish is included for French, American and Australian readers. Passion for Seafood is as perfect as the food made by this remarkable chef. --Dale Kneen --This text refers to an out of print or unavailable edition of this title.
Synopsis
Is aimed at home chefs, especially those who are not used to cooking seafood at home. It begins with a section on choosing the freshest specimens, then goes on to give a guide to filleting, skinning, trimming, preparing, marinading, flavouring and freezing all kinds of fish and shellfish.
Gordon Ramsay has been awarded two Michelin stars for his cooking because it is perfect in every way imaginable. Passion for Seafood is exactly the same. The jacket is iridescent, the typesetting is uncluttered, the words are well chosen, the photographs are inspiring and the recipes are masterful. Every last detail of the book has been carefully considered and perfectly executed and the result is sensational. What's even more remarkable is that the book is not aimed at other chefs or devoted gourmets but at home cooks, particularly those who have never before attempted to cook seafood. The reader is first taught how to choose fish and shellfish (a glossary of varieties is provided) and then shown, with the aid of photographs, how to prepare and cook it. Recipes for the basics, such as stocks, sauces (from Rémoulade to Chilli Jam), butters and pastes, and dressings (from Classic Vinaigrette to Dill and Sweet Mustard Cream Vinaigrette) are included. Chapters are devoted to soups, starters (Escabeche of Sardines to Brandade of Homemade Salt Cod), salads and homestyle fish. The latter includes recipes for Salmon Fishcakes with Sorrel Sauce and a simple Fish Pie. Wine tips and chef's suggestions accompany many of the recipes. An appendix of alternative fish is included for French, American and Australian readers. Passion for Seafood is as perfect as the food made by this remarkable chef. --Dale Kneen --This text refers to an out of print or unavailable edition of this title.
Synopsis
Is aimed at home chefs, especially those who are not used to cooking seafood at home. It begins with a section on choosing the freshest specimens, then goes on to give a guide to filleting, skinning, trimming, preparing, marinading, flavouring and freezing all kinds of fish and shellfish.