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Sydney Seafood School Cookbook
by Roberta Muir

We're delighted to announce the launch of Sydney Seafood School’s first cookbook!

For over 20 years we’ve been teaching people how easy it is to prepare the wonderful array of seafood found in Australia’s oceans and rivers - now for the first time that wealth of tips and techniques, along with over 80 delicious seafood recipes from Australia’s leading chefs, has been brought together in one book. Since we opened in 1989, every leading Sydney chef – and many from interstate – has taught at the School. We’ve collected our favourite seafood recipes, covering a wide range of species and cooking styles, from Tetsuya Wakuda, Neil Perry, Phillip Searle, Mark Best, Janni Kyritsis, Peter Gilmore, Shannon Bennett, David Thompson, Kylie Kwong, Guillaume Brahimi, Frank Camorra, Matt Moran, Cheong Liew and over 30 other chefs.

Many seafood cookbooks hale from the northern hemisphere, which has very different species from those found in Australian waters. For the first time here’s a comprehensive book with information on all the major Australian seafood species. There’s expert advice on selecting, storing and cooking different types of seafood and step-by-step photos of essential techniques, including filleting, skinning and pin-boning fish, cleaning abalone, shucking oysters, stripping squid and sectioning crabs. The books textural design echoes the blackboard artwork in the School’s hands-on kitchen, with detailed illustrations of all the major fish and shellfish so you’ll know what to look for at the fishmonger.

Whether you want to whip up Giovanni Pilu’s spaghetti vongole for a quick weeknight dinner or wow your dinner party guests with Damien Pignolet’s coulibiac, the Sydney Seafood School Cookbook will give you the know-how and confidence to prepare seafood at home with a delicious result every time. Whether you want to tell a Balmain bug from a Moreton Bay bug, know why shellfish turn red when they’re cooked, discover how to devein a prawn without splitting it down the back or learn the best way to store live clams, the Sydney Seafood School Cookbook is your one-stop reference for all Australian seafood.

Order a copy now >

Combine one with a Seafood School gift certificate for the ultimate Christmas gift! Pay only $39.98 for a copy of the Sydney Seafood School Cookbook if you buy it at the same time as a gift certificate worth $90 or more (use special offer code 789456123 and redemption amount $10 to claim this discount).

ISBN: 978 1 921382 76 5
Published by Lantern, Penguin Australia
RRP $49.99

Buy SSS Cookbook

Receive a $10 discount on a cookbook when you buy a gift certificate to one of our classes >

Click here to see inside the book >  and to see recipes for Damien Pignolet's gorgeous hazelnut mussels, Tony Bilson's superb whole baked snapper and Steve Hodges blue-eye trevalla on potato scales, or read a Q&A with author Roberta Muir.