The Fishmonger's Apprentice

by aliza-green

The masters featured in The Fishmonger’s Apprentice teach old-world, classic skills to the modern food enthusiast. Through extensive, diverse profiles of experienced experts plus tutorials, the reader gleans insider access to real-life fishermen, wholesale markets, fish buyers, chefs, and other sources—far away from the supermarket, and everywhere the fish go well before it makes it to the table. The comprehensive guides in Quarry’s Apprentice series go beyond the “basics” or “101” books by pairing illustrated instruction, techniques, and recipes with extensive expert profiles. Our book is a handbook for enjoying fish—from fishing line to filleting knife and beyond—that offers instructional content as well as narrative, lifestyle-oriented insight. Everyone from casual cooks to devoted epicures will learn even more ways to buy, prepare, serve, and savor all types of seafood. The book’s information guides readers’ shopping list, nutritional choices, food experiments, and even “backyard” or (harbor-side) projects. The book also focuses on eating more sustainably (and mindfully) by using more of the whole fish, and knowing how best to use it, head to tail.

Genres: Food, Cooking

Hardcover

First published January 1, 2011

Reviews

[Bryce D · Rating 4 out of 5]

A great reference book for butchering seafood. There are excellent step by step photos.