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Preparing Seafood Dishes

Author: Sam Barzilay

Additional information

ISBN

979-8-89560-186-0

Publishing Year

2025

Print

Color

Binding

Paperback

Size (Inches)

8 x 11

Pages

329

Language

English

Publisher

Subject

Cookery, Vocational Studies

SKU: 9798895601860 Categories: , Tags: , Product ID: 22619

Description

About the Book: A complete cookbook and guide to seafood dining, this covers all the bases: how to buy the finest seafood and cook it to perfection! It opens with critical information on choosing, cleaning and handling many different types of fish and shellfish so that even novices can work with confidence. The book touches on all types of seafood, from the most fragile fillets to the most unctuous shellfish (think shrimp, crab, mussels), outlining how to prepare each kind with a step-by-step guide for optimal cooking. The recipes span easy preparations, like grilling and pan-searing, to more elaborate ones, such as seafood stews, casseroles and seafood pastas. Every dish highlights the natural taste of the seafood, with accompaniments, sauces or herbs meant to enhance these ingredients, not cover them. The book also includes useful tips on how to pair seafood with sides, wine, and other accompaniments so that your meals are totally seamless. With straightforward instructions, hands-on advice and a fresh approach to a year-round favorite, this book will help you master more than 60 great recipes for the grill and oven, and get grilling something great. Contents:
  1. Introduction to Fish
  2. Introduction to Shellfish
  3. Handling Seafood Safely
  4. Preparing Fish for Cooking
  5. Preparing Shellfish for Cooking
  6. Cooking Seafood Dishes
  7. Plating Seafood Dishes

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Sam Barzilay

Sam Barzilay is a Master chef in fine dining desserts and seafood. He is a graduate of the Culinary Arts and Advanced Pastry Techniques Bachelor program and has certifications in Seafood Preparation and Sustainable Cooking. From our 11 years in the restaurant game we also learned a few tricks of tradition mixed with a bit of flair. Her work in dessert ranges from the traditional in pastries and candies to the modern in plated desserts, emphasizing texture, balance and artistic flare. The quality of his seafood sourcing is only matched with the variety of dishes he is creating that focus on local, fresh flavors and sustainable cooking. His skills clearly lie in poaching, grilling and sous-vide, guaranteeing flavoursome, perfectly cooked food. In addition to his practical cooking history, Barzilay is a teacher and mentor, where he enlightens up-and-coming chefs and the culinary world. He has led workshops, written for culinary periodicals and directed upper-crust restaurants as they tweaked their recipes. With a passion for culinary excellence, he is transforming the way that consumers approach, learn and develop new trends in cooking with both desserts and seafood.

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