In The Fishmonger’s Apprentice (Quarry Books/January 2011/$24.99 flexi-bind), everyone from casual cooks to devoted epicures will learn ways to buy, prepare, serve, and savor all types of seafood. Through diverse expert profiles and comprehensive tutorials, readers get insider access to real life fisherman, wholesale markets, fish buyers, chefs, and other sources—far away from the supermarket, and everywhere the fish go well before they make it to the table.
Inside The Fishmonger’s Apprentice readers will find:
- Hundreds of full-color, detailed step-by-step photographs offering instructional content on filleting, skinning, boning, harvesting roe, shucking oysters, and more
- Seafood experts from around the world sharing insight and their old-world, classic skills
- Tips on eating and buying more sustainably, using the whole fish, head to tail, and making the most of your local fishmonger
- A bonus DVD featuring 12 video tutorials of preparing fish, plus 32 downloadable recipes from master chefs
From fishing line to filleting knife and beyond, The Fishmonger’s Apprentice is a complete handbook for enjoying fish and seafood.