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The Expert's Guide to Selecting, Preparing, and Cooking a World of Seafood, Taught by the Masters
Product Description
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.
By Aliza Green, flexibound, 208 pages, 250 illustrations, published January 1st 2011
About the author:
Aliza Green, author, journalist, and influential chef, has been a fish lover her whol life. Green won the coveted James Beard award for co-authoring Ceviche: Seefood, Salads, and Cocktails with a Latino Twist (Running Press, 2001) with chef Guillermo Pernot. Her Field Guide to Seefood (Quirk Books, 2007) is a compact encyclopedia of fish written from the cook's point of view that is a must at top restaurants and seefood markets.
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.
By Aliza Green, flexibound, 208 pages, 250 illustrations, published January 1st 2011
About the author:
Aliza Green, author, journalist, and influential chef, has been a fish lover her whol life. Green won the coveted James Beard award for co-authoring Ceviche: Seefood, Salads, and Cocktails with a Latino Twist (Running Press, 2001) with chef Guillermo Pernot. Her Field Guide to Seefood (Quirk Books, 2007) is a compact encyclopedia of fish written from the cook's point of view that is a must at top restaurants and seefood markets.
