Sydney Seafood School Cookbook | Angus & RobertsonSince you have finished reading , would you like to leave a review, letting us and anyone else know what you think of this book? Get information about new releases for these contributors straight to your inbox. Your alerts can be managed through your account. Now, for the first time, the School shares its wealth of tips and techniques, along with more than 80 outstanding recipes from Australia's leading chefs. Or treat your friends and family to Tetsuya's crudo of leatherjacket, Neil Perry's bar rock cod tagine or Frank Camorra's Galician-style octopus. There's also expert advice on choosing and storing seafood, plus step-by-step photos of essential techniques, including filleting and butterflying fish, shucking oysters, cleaning squid and octopus, and preparing crabs, prawns and bugs.
$3 Seafood Vs. $213 Seafood • Australia
Sydney Seafood School Cookbook
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Year-round, Australia is blessed with a variety and quality of seafood that is increasingly the envy of the world. It used to be that Fridays were for fish, and our ancestors were onto something, although now the recommended number of serves is two per week, not one. At least in this country we can consume that much in the knowledge that most of it is being harvested sustainably it still pays to check each species — see the sustainability guide by Hilary McNevin below and is again, for most types low in heavy metals and other toxins. But as demand rises, so do the prices. So how best to cook and make the most of it? Far from it!