Seafood Cookbook

New in paper! This eminently useful volume offers valuable tips on how to purchase and store fresh and frozen seafood, optimal methods of preserving seafood, various cooking methods and a complete chapter on how to make over 40 sauces and other essential ingredients commonly used in seafood dishes, such as Court-bouillon and beurre blanc. Chef Grappe discusses the various kitchen utensils and equipment that make cooking seafood enjoyable. In step-by-step color photographs, he also shows the basic techniques, including how to fillet sole, prepare halibut and salmon, butterfly lobster, and clean and open shellfish and mollusks.