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The fish & seafood cookbook...

The fish & seafood cookbook : from ocean to table

Love Food 2010

Cookbook cookbooks. Cookbooks. Cookbooks. Livres de cuisine.

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monografia Rebiun35484718 https://catalogo.rebiun.org/rebiun/record/Rebiun35484718 m o d cr ||||||||||| ta 120111r20102007enka o 001 0 eng d GBB219179 bnb 9781445403625 hbk.) 1445403625 hbk.) INARC eng INARC OCLCO 641.692 23 The fish & seafood cookbook from ocean to table consultant editors, Susanna Tee and Fiona Biggs ; [photography by Clive Streeter ; illustrations by Coral Mula ; food styling by Angela Drake, Teresa Goldfinch and Emma Jane Frost] Bath Love Food 2010 Bath Bath Love Food 1 online resource (224 pages color illustrations) 1 online resource (224 pages Text txt rdacontent unmediated n rdamedia volume nc rdacarrier Includes index Cooking (Fish) Cooking (Seafood) Cuisine (Poisson) Cuisine (Fruits de mer) Cooking (Fish) Cooking (Seafood) Cookbook cookbooks. Cookbooks. Cookbooks. Livres de cuisine. Tee, Susanna Biggs, Fiona Streeter, Clive Drake, Angela Goldfinch, Teresa Frost, Emma Jane

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The fish & seafood cookbook : from ocean to table / consultant editors, Susanna Tee and Fiona Biggs ; [photography by Clive Streeter ; illustrations by Coral Mula ; food styling by Angela Drake, Teresa Goldfinch and Emma Jane Frost]

Editorial:

Bath : Love Food, 2010

Descripción física:

1 online resource (224 pages : color illustrations)

Nota general:

Includes index

ISBN:

9781445403625 ( hbk.)

1445403625 ( hbk.)

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The cook's and confectioner's dictionary : or, the accomplish'd housewife's companion. Containing, I. The choicest Receipts in all the several Branches of Cookery ; or the best and newest Ways of dressing all sorts of Flesh, Fish, Fowl, &c. for a Common or Noble Table ; with their proper Garnitures and Sauces. II. The best way of making Bisks, Farces, forc'd Meats, Marinades, Olio's, Puptons, Ragoos, Sauces, Soops, Potages, &c. according to the English, French, and Italian Courts. III. All manner of Pastry-Works, as Biskets, Cakes, Cheese-Cakes, Custards, Pastes, Patties, Puddings, Pyes, Tarts, &c. IV. The various Branches of Confectionary ; as Candying, Conserving, Preserving, and Drying all sorts of Flowers, Fruits, Roots, &c. Also Jellies, Composts, Marmalades, and Sugar-Works. V. The way of making all English potable Liquors ; Ale, Beer, Cider, Mead, Metheglin, Mum, Perry, and all sorts of English Wines ; Also Cordials, and Beautifying Waters. VI. Directions for ordering an Entertainment, or Bills of Fare for all Seasons of the Year ; and setting out a Desert of Sweetmeats to the best Advantage: With an Explanation of the Terms us'd in Carving. According to the Practice of the most celebrated Cooks. Confectioners, &c. in the Courts of England, France. &c. and many private and accomplish'd Housewives. Revised and recommended by John Nott, Cook to his Grace the Duke of Bolton

The cook's and confectioner's dictionary : or, the accomplish'd housewife's companion. Containing, I. The choicest Receipts in all the several Branches of Cookery ; or the best and newest Ways of dressing all sorts of Flesh, Fish, Fowl, &c. for a Common or Noble Table ; with their proper Garnitures and Sauces. II. The best way of making Bisks, Farces, forc'd Meats, Marinades, Olio's, Puptons, Ragoos, Sauces, Soops, Potages, &c. according to the English, French, and Italian Courts. III. All manner of Pastry-Works, as Biskets, Cakes, Cheese-Cakes, Custards, Pastes, Patties, Puddings, Pyes, Tarts, &c. IV. The various Branches of Confectionary ; as Candying, Conserving, Preserving, and Drying all sorts of Flowers, Fruits, Roots, &c. Also Jellies, Composts, Marmalades, and Sugar-Works. V. The way of making all English potable Liquors ; Ale, Beer, Cider, Mead, Metheglin, Mum, Perry, and all sorts of English Wines ; Also Cordials, and Beautifying Waters. VI. Directions for ordering an Entertainment, or Bills of Fare for all Seasons of the Year ; and setting out a Desert of Sweetmeats to the best Advantage: With an Explanation of the Terms us'd in Carving. According to the Practice of the most celebrated Cooks. Confectioners, &c. in the Courts of England, France. &c. and many private and accomplish'd Housewives. Revised and recommended by John Nott, Cook to his Grace the Duke of Bolton

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