Floyd on Fish Paperback – 8 Nov 1985
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Top Customer Reviews
Also there is a sort of second level to this book (& perhaps more): Floyd tells you about how to make basic sauce components, mixing oils & egg parts, etc. in the French tradition - for serious cooks & those into continental cooking, perhaps this is well known but for me it was entirely new and quite interesting. He also gives local/professional insights into recipes such as traditional Bouillabaisse - tomato & fish stew/soup - of which I have made many variants with quite a variety of fish (inc. bass, mackerel, grey mullet, pollack, ballan wrasse, scallops, limpets, shrimps, mussels, clams, cockles).
Something to bear in mind: a Guernsey fisherman once told me the best way to cook fresh fish is often just to fry it in butter :)
Most Recent Customer Reviews
This arrived promptly and as described. A welcome replacement for a missing originalPublished 6 months ago by Amazon Customer