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This cookbook, stemming from Australia's largest cooking school, the Sydney Seafood School, offers a comprehensive guide to preparing and cooking seafood. It contains recipes and techniques that have been taught at the school over 23 years. It showcases the diversity of Australian seafood, from finfish to shellfish, with tips on choosing, storing, and preparing ingredients.
Leading Australian chefs share their passion and expertise, providing more than 80 recipes, from simple pan-fried fish to more complex dishes. Readers gain the knowledge and confidence to create delicious seafood meals at home. It encourages readers to experiment with different species and preparations to enjoy the health benefits and sustainable options of eating seafood.
Used (good, see images, minor cover wear and handwritten name) Hardcover ISBN 9781921382
