Seafood is always a popular choice when eating out, but many people shy away from preparing fish recipes at home. In Fish Cook: From Shrimp to Swordfish, Aldo Zilli demystifies this delicious and healthy cuisine, and demonstrates how to prepare seafood simply and with stunning results. The book is divided into sections by type of fish - 'White Fish' (flat and round); 'Oily Fish'; 'Exotics and Specialities'; and 'Shellfish' (including crustaceans and molluscs.) Each chapter opens with a beautifully illustrated fish identification guide, complete with information on the fish featured. Fish preparation techniques are demonstrated with clear step-by-step photography and each is accompanied by a delicious recipe, allowing the reader to put their new-found skills to good use. Alternative fish are listed, so that the reader can adapt the recipes as they wish -however with over 100 recipes to choose from, including Pan-fried Red Snapper wrapped in Grilled Zucchini, Charbroiled Lobster in Oriental Herbs and Sauteed Scallops on Broad Bean Mash, the book provides a dish to suit every occasion and taste.
Fish Cook comes with a whole wealth of expert advice, and includes contributions from top international chefs such as Wolfgang Puck, Jamie Oliver, Anthony Bourdin, Roger Verg, Christian Germain and Giorgio Locatelli.
Buy Fish Cook book by Aldo Zilli from Australia's Online Bookstore, Boomerang Books.
(230mm x 210mm x 15mm)
Jacqui Small LLP
Publisher: Jacqui Small LLP
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Author Biography - Aldo Zilli
Aldo Zilli is chef patron of Zilli Fish, Zilli Cafe and Signor Zilli Restaurant and Bar in Soho, London. Great food, combined with Aldo's legendary sense of humour, have made his establishments extremely popular venues with the media as well as customers in search of a culinary treat. Aldo has filmed three television series, made numerous guest appearances on television and radio and has written four books: The Zilli Cookbook, Foolproof Italian, Aldo and Friends and Zilli Fish. Aldo also holds day masterclass courses at his restaurant Zilli Fish in London, as well as having a cookery school in the Abruzzo region of Italy which holds long weekend and week-long courses.