33,38 €
37,09 €
-10% with code: EXTRA
Fish
33,38 € 
- We will send in 10–14 business days.
'Initially I was surprised by just how little time it takes to cook fish. Sometimes seconds will do, and you seldom need to spend more than a few minutes when cooking a fillet of fish. Yes, precision is vital to avoid overcooking, but quite honestly there is no great mystery to it.' Originally published in 1998 and shortlisted for the Best Food Book in the 1999 Glenfiddich Food and Drink Awards, FISH has now been fully updated by Sophie Grigson. In FISH, Sophie creates accessible modern-day rec…
37.09
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- Author: Sophie Grigson
- Publisher: Headline
- ISBN-10: 1472299663
- ISBN-13: 9781472299666
- Format: 12.8 x 19.6 x 3.2 cm, minkšti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
Reviews
Description
'Initially I was surprised by just how little time it takes to cook fish. Sometimes seconds will do, and you seldom need to spend more than a few minutes when cooking a fillet of fish. Yes, precision is vital to avoid overcooking, but quite honestly there is no great mystery to it.'
Originally published in 1998 and shortlisted for the Best Food Book in the 1999 Glenfiddich Food and Drink Awards, FISH has now been fully updated by Sophie Grigson. In FISH, Sophie creates accessible modern-day recipes for both the novice and the experienced cook. From Halibut with Welsh Rarebit Crust and Maryland Crabcakes, to Greek Octopus and Red Wine Stew and Lobster Thermidor, there are recipes for all tastes - plus helpful tips on buying, storing and preparing fish from William Black. This is the only book you will ever need on fish and fish cookery.EXTRA 10 % discount with code: EXTRA
33,38 €
37,09 €
We will send in 10–14 business days.
The promotion ends in 23d.13:25:00
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Author: Sophie Grigson
- Publisher: Headline
- ISBN-10: 1472299663
- ISBN-13: 9781472299666
- Format: 12.8 x 19.6 x 3.2 cm, minkšti viršeliai
- Language: English English
'Initially I was surprised by just how little time it takes to cook fish. Sometimes seconds will do, and you seldom need to spend more than a few minutes when cooking a fillet of fish. Yes, precision is vital to avoid overcooking, but quite honestly there is no great mystery to it.'
Originally published in 1998 and shortlisted for the Best Food Book in the 1999 Glenfiddich Food and Drink Awards, FISH has now been fully updated by Sophie Grigson. In FISH, Sophie creates accessible modern-day recipes for both the novice and the experienced cook. From Halibut with Welsh Rarebit Crust and Maryland Crabcakes, to Greek Octopus and Red Wine Stew and Lobster Thermidor, there are recipes for all tastes - plus helpful tips on buying, storing and preparing fish from William Black. This is the only book you will ever need on fish and fish cookery.
Reviews