Free Delivery Over $100
|
|
|||
|
||||
OverviewAs an ingredient, canned seafood often gets short shrift; it's often considered a mundane filler for salads, casseroles, and sandwiches by those in a hurry or on a budget. But while fresh is always best, there's no reason why canned seafood has to be boring. This is an inventive and stylish cookbook of recipes that all feature canned seafood; perfect for students, those on a budget, and those who lead busy lives. Chapters include salmon, tuna, crabmeat, clams, oysters, shrimp, sardines, anchovies, and herring & mackerel (entirely new). (There's also a section on caviar, but it's not necessary (or even advisable) to use expensive imports.) The recipes prove that canned seafood needn't be boring or utilitarian; samples include Oyster & Artichoke Stew, Corn & Salmon Fritters, Shiitake Mushrooms Stuffed with Crabmeat, and Roast Sardines & Leek Vinaigrette. Full Product DetailsAuthor: Barbara-Jo McIntosh , Michel Roux, OBEPublisher: Arsenal Pulp Press Imprint: Arsenal Pulp Press Edition: New, Revised ed. Dimensions: Width: 17.80cm , Height: 1.30cm , Length: 22.90cm Weight: 0.449kg ISBN: 9781551525464ISBN 10: 1551525461 Pages: 168 Publication Date: 04 December 2014 Audience: General/trade , General Format: Paperback Publisher's Status: Active Availability: Temporarily unavailable  The supplier advises that this item is temporarily unavailable. It will be ordered for you and placed on backorder. Once it does come back in stock, we will ship it out to you. Table of ContentsReviewsAuthor InformationBarbara-jo McIntosh: Barbara-jo McIntosh is an award-winning food professional with over twenty years' experience in the food and hospitality industry. She owns owns Barbara-Jo's Books to Cooks, a cookbook store in Vancouver, and is also author of ""reat Chefs Cook at Barbara-Jo's."" Tab Content 6Author Website:Countries AvailableAll regions |
||||
