Seafood on the Grill

Auteurs

• David Barich
• Thomas Ingalls

Paramètres

• Livres de cuisine

En savoir plus sur le livre

The recipes in "Seafood on the Grill" are quick, simple, and light. Lots of fresh vegetables and fruits are used, and most of the recipes are low in fat. The authors have chosen the best fish and shellfish for the grill and have given specific cooking times and detailed instructions for grilling them. Grilling is a favorite method of cooking fish because it is so quick and so simple, and because it brings out the natural flavor of fish without adding fats and calories by coating fish with batter or bread crumbs. Grilled fish seems to typify the way people eat now, and thanks to the growing practice of fish farming and improved marketing systems, shellfish and fish of all kinds are becoming more and more available around the country.

Achat du livre

• Année de publication: 1993
• Reliure: (rigide)