Sydney Seafood School Cookbook
Tips, Techniques and Recipes from Australia's Leading Chefs
$54.14
- Paperback
240 pages
- Release Date
24 October 2012
Summary
For more than 20 years, Sydney Seafood School has been teaching us how to prepare and cook the wonderful array of seafood found in our oceans and rivers. 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.
Try your hand at Pete Evans’ garlic prawns, David Thompson’s grilled barramundi curry or Alex Herbert’s fish’n’chips. Or treat your friends and family to Tetsuya’s crudo of leatherj…
Book Details
| ISBN-13: | 9781921382765 |
|---|---|
| ISBN-10: | 1921382767 |
| Author: | Roberta Muir |
| Publisher: | Penguin Random House Australia |
| Imprint: | Lantern |
| Format: | Paperback |
| Number of Pages: | 240 |
| Release Date: | 24 October 2012 |
| Weight: | 1.45kg |
| Dimensions: | 286mm x 253mm x 23mm |
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About The Author
Roberta Muir
Roberta Muir manages one of Australia’s leading cooking schools, Sydney Seafood School at Sydney Fish Market. She holds a Master of Arts degree in Gastronomy from the University of Adelaide, and is the author of the Sydney Seafood School Cookbook and 500 Cheeses; she is co-author of A Sardinian Cookbook with Giovanni Pilu and also assisted Janni Kyritsis with his cookbook Wild Weed Pie.
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