The fishmonger's apprentice : the expert's guide to selecting, preparing, and cooking a world of seafood, taught by the masters

**An ocean of fish and seafood preparation techniques at your fingertips!** In __The Fishmonger’s Apprentice__, you get insider access to real life fishermen, wholesale markets, fish buyers, chefs, and other sources—far away from the supermarket, and everywhere the fish go well before they make it to the table. This book is a handbook for enjoying fish and seafood—from fishing line to filleting knife and beyond—and gives you instructional content like no other book has before. Inside, you'll find: - Hundreds of full-color, detailed step-by-step photographs teach you filleting, skinning, boning, harvesting roe, shucking oysters, and more - Extensive interviews with seafood experts as they share their old-world, classic skills - Tips on eating and buying more sustainably, using the whole fish, head to tail, and making the most of your local fishmonger—good for foodies and chefs alike - A bonus DVD featuring 12 video tutorials of preparing fish, plus 32 downloadable recipes from master chefs Whether you're a casual cook or devoted epicure, you'll learn new ways to buy, prepare, serve, and savor all types of seafood with __The Fishmonger's Apprentice__!

the Masters Featured In the Fishmonger’s Apprentice Teach Old-world, Classic Skills To The Modern Food Enthusiast. Through Extensive, Diverse Profiles Of Experienced Experts Plus Tutorials, The Reader Gleans Insider Access To Real-life Fishermen, Wholesale Markets, Fish Buyers, Chefs, And Other Sources—far Away From The Supermarket, And Everywhere The Fish Go Well Before It Makes It To The Table. 

 

the Comprehensive Guides In Quarry’s Apprentice Series Go Beyond The “basics” Or “101” Books By Pairing Illustrated Instruction, Techniques, And Recipes With Extensive Expert Profiles. Our Book Is A Handbook For Enjoying Fish—from Fishing Line To Filleting Knife And Beyond—that Offers Instructional Content As Well As Narrative, Lifestyle-oriented Insight.

everyone From Casual Cooks To Devoted Epicures Will Learn Even More Ways To Buy, Prepare, Serve, And Savor All Types Of Seafood. The Book’s Information Guides Readers’ Shopping List, Nutritional Choices, Food Experiments, And Even “backyard” Or (harbor-side) Projects. The Book Also Focuses On Eating More Sustainably (and Mindfully) By Using More Of The Whole Fish, And Knowing How Best To Use It, Head To Tail.

aliza Green Is An Award-winning Philadelphia-based Chef And Author Whose Books Include starting With Ingredients: Baking (running Press, 2008) And starting With Ingredients (running Press, 2006), Four field Guides to Food (quirk, 2004-2007), beans: More Than 200 Delicious, Wholesome Recipes From Around The World (running Press, 2004) And Collaborations With Famed Chefs Guillermo Pernot And Georges Perrier. A Former Food Columnist For The philadelphia Inquirer And philadelphia Daily News, Green Now Write Regularly For cooking Light, And Is Known For Her Encyclopedic Knowledge Of Every Possible Ingredient, Its History, Culture, And Use In The Kitchen And Bakery. Green’s Books Have Garnered High Praise From Critics, Readers, And Culinary Professionals Alike, Including A James Beard Award For “best Single-subject Cookbook” In 2001 For ceviche!: Seafood, Salads, And Cocktails With A Latino Twist (running Press, 2001), Which She Co-authored With Chef Guillermo Pernot.