Tin Fish Gourmet
Gourmet Seafood From Cupboard to TableBook - 2014
Tinned seafood often gets short shrift; but while fresh is always best, there's no reason why canned has to be boring. With a new foreword by Michelin-starred chef Michel Roux, Sr., this innovative recipe book features ideas not only for tinned salmon but for oysters, shrimp, crabmeat, sardines, anchovies, mackerel and more. Make sophisticated versions of traditional seafood dishes such as Creamy Garlic and Clam Chowder, Kentucky Crab Crepes, New England Salmon Cakes and Apple, Cheddar and Tuna Melt.
Publisher: Vancouver :, Arsenal Pulp Press,, 2014
Edition: New and revised
Branch Call Number: 641.692 MCI 2014 NVD
Characteristics: 161 pages : color illustrations ; 23 cm