Since 1989, Sydney Seafood School has taught over 200,000 people how easy it is to prepare the wonderful array of seafood found in Australian and New Zealand oceans and rivers. The Sydney Seafood School Cookbook distils that wealth of tips and techniques, along with over 80 delicious seafood recipes from 49 of Australia’s leading chefs, into one approachable, easy-to-use cookbook.
Whether you want to whip up Giovanni Pilu’s spaghetti vongole for a quick weeknight dinner, make Damien Pignolet’s classic coulibiac, or wow your dinner party guests with Peter Gilmore’s seared baby squid with radishes, nasturtiums & aïoli, the Sydney Seafood School Cookbook will give you the know-how and confidence to prepare seafood at home with a delicious result every time.
Want to tell a Balmain bug from a Moreton Bay bug, know why shellfish turns red when 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.
Since the School’s opening in 1989, we've welcomed leading Sydney chefs, and many from interstate, to teach here. This book collects our favourite seafood recipes - covering a wide range of species, cooking styles and cuisines - from Neil Perry, Matt Moran, David Thompson, Tetsuya Wakuda, Guillaume Brahimi, Shannon Bennett, Kylie Kwong, Mark Best, Dan Hong, Frank Camorra, Cheong Liew, Stephen Hodges and over 30 other chefs.
Now in its seventh printing, the Sydney Seafood School Cookbook was the first comprehensive book to include 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. Alan Benson’s beautiful photography of every dish, compliments the detailed illustrations of all the major fish and shellfish species so you’ll know what to look for at the fishmonger.
Published by Lantern, Penguin Australia