From Codfish to Kippers : Creative recipes for fresh, smoked, and salted fish
Book Details
Format
Paperback / Softback
ISBN-10
1989417272
ISBN-13
9781989417270
Publisher
Boulder Books
Imprint
Boulder Books
Country of Manufacture
CA
Country of Publication
GB
Publication Date
Sep 30th, 2020
Print length
228 Pages
Weight
568 grams
Product Classification:
Cooking with fish & seafood
Ksh 4,300.00
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The waters around the island of Newfoundland are home to a wide variety of famously delicious fish species. And while fresh fish is always a treat, salting, curing, and smoking also delivers flavours and textures to delight any palate. Newfoundland''s codfish and kippers -- but also halibut, mackerel, monkfish, salmon, trout, turbot, and more -- are the stars of this new collection of recipes, the latest from cook and restauranteur Roger Pickavance. Inside you''ll find a wide variety of creative recipes, including smoked cod lasagne, cured salmon with beetroot, blackened halibut, and salt turbot cakes. Following up on the success of From Rum to Rhubarb, Pickavance once again delivers a collection of modern recipes that showcase the best of Newfoundland and Labrador ingredients.
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