Hardback (01 Apr 2016)
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Food critic turned farmer and sustainable seafood activist Matthew Evans, with his two best chef friends, show how seafood should be cooked. Simple recipes demystify everything from kingfish to sea urchin, snapper to octopus. Sometimes the lesser known seafood species have stronger gastronomic and ecological reasons to eat them! This book is all about the taste of food fresh from the sea, cooked with care and respect for the seafood populations. Includes dual measures.
With our offices based in Sydney, we have full in-house editorial, design, production and publishing capabilities. Our award-winning Australian & New Zealand sales, marketing and publicity team is supported by a fully owned subsidiary sales and marketing company in the UK. Our significant international market presence is assisted by our UK team who manage our extensive European foreign language and export sales. With our books translated into more than 20 languages, Murdoch Books has carved out a reputation as a high quality international publisher. Our mission is to excite, delight and inspire our readers with beautifully produced books that have an unswerving commitment to integrity of content, innovation in design and high production values.
| ISBN: | 9781743364628 |
| Publisher: | Murdoch Books |
| Imprint: | Murdoch Books |
| Pub date: | 01 Apr 2016 |
| Language: | English |
| Number of pages: | 240 |
| Weight: | -1g |
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