The Complete South African Fish and Seafood Cookbook

Book title: The Complete South African Fish and Seafood Cookbook
Author: Alicia Wilkinson
Struik Publishers
Cape Town, 2005
ISBN 9780620052191
Hardcover, 17x24 cm, 192 pages, numerous drawings

Description:

Alicia Wilkinson of Cape Town’s Silwood School of Cookery has set out to create the most complete, basic and broad-ranging handbook available on the subject of handling, preparing and cooking South African fish and seafood – be it fresh, frozen, canned or preserved. In The Complete South African Fish and Seafood Cookbook you will find 297 recipes ranging from simple Sunday suppers of fish and chips to Cordon Bleu extravaganzas, from braaied swordfish kebabs to Sole Caprice and Hout Bay snoek pâté.

Step-by-step diagrams and instruction on handling South African fresh fish and seafoods are also included. This edition provides the most complete, basic and broad-ranging book available on the subject of handling, preparing and cooking South African fish and seafood, whether fresh, frozen, canned or preserved.

In The Complete South African Fish and Seafood Cookbook you will find the following:

• 297 recipes ranging from simple Sunday suppers of fish and chips to cordon bleu
• extravaganzas, from braaied swordfish kebabs to Sole Caprice and Hout Bay snoek pate
• step-by-step diagrams and instructions on handling South African fresh fish and seafoods
• all the basic cookery principles relating to every type of South African food from the sea
• poaching, steaming, baking, frying, grilling, braaiing and preserving.