Saltwater fish, freshwater fish, and shell-fish - all the culinary delights of the sea are represented in this richly illustrated cookbook.
The special component of this book is that the varying methods of preparing foods are emphasised. The gilthead seabream, for example, is steamed, boiled, grilled and baked in a salt crust. Other types of fish are the crowning touch in a stew, but can also be poached, steamed or fried with delicious results.
Various sophisticated methods of preparation are demonstrated. Detailed instructions are given for each individual step of the process, beginning with cleaning, scaling and filleting the fish through the preparation of lobster, crab, and squid.
Recipes for fish broth and classics like lobster - or white-cream sauce round out this varied cookbook.
