Shirley King

Auteur van Fish

8 Werken 263 Leden 2 Besprekingen

Over de Auteur

Shirley King has spent more than 30 years in the food business as a chef, teacher, restaurant consultant, and writer, and is regarded as one of the foremost authorities on fish cookery in the United States. Ms. King lives in New York City

Werken van Shirley King

Populair Recent

Fish (2002) 119 exemplaren

Fish: The Basics (1990) 51 exemplaren

Saucing the Fish (1986) 36 exemplaren

Dining with Marcel Proust: A Practical Guide to French Cuisine of the Belle Epoque (At Table) (1979) 33 exemplaren

Pampille's Table: Recipes and Writings from the French Countryside (1996) 18 exemplaren

Pescados: Fish, Spanish-Language Edition (Coleccion Williams-Sonoma) (Spanish Edition) (2004) 3 exemplaren

The Unsinkable Spirit (2000) 2 exemplaren

Blessings of Plenty 1 exemplaar

Werk verkenner

Tagged

basics (2) biografie/memoires (1) BN (3) Chatham (1) Cocina / Williams-Sonoma / Colección (1) Cookbook; To UGA (2) Cookbooks/Recipes (1) culi (1) First (1) food and cooking (2) Food history - Europe - France (1) Food--Seafood (2) Frankrijk (5) Frans (6) French cooking (4) French food (2) Harde Kaft (2) historical cooking (2) Koken (4) koken (26) Kookboek (29) kookboeken (11) literary cuisine (1) Literatuur (2) Marcel Proust (5) Non-fictie (9) Persoonlijke ontwikkeling (1) Proust-Marcel - Food (1) Proustiana spawn (1) Recepten (4) recipes; sepia photographs and illustrations; excerpts from Proust's writings (1) Regional--French (2) te lezen (2) techniek (1) Vissen (25) Vlees (2) Voedsel (11) Williams-Sonoma (4) Zeevruchten (16) zelfverbetering (1)

Trefwoordvertaling ingeschakeld

Algemene kennis

Geslacht: female

Leden

Besprekingen

Williams-Sonoma Collection: Fish door Shirley King

I owned this cookbook on an ebook. It’s all about fish dishes!

Gemarkeerd

HRKandel | May 17, 2018 |

Fish: The Basics door Shirley King

Now that you've caught a bass and 2 perch what the heck do you do with 'em? This book explains approximate calories, butchering, type of flesh and recommendations for cooking what one has caught. Particularly useful for the fisherman/cook with a variety of hooked ingredients.

Gemarkeerd

cookebooks | Jan 5, 2008 |

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