Angus & Robertson, 1979, Hardcover, Book Condition: Very Good, Dust Jacket Condition: Very Good, First, Illustrated By: Photographic
800 g; XII, 172 pages, glossary, table of availability, index. Illustrated with colour photographs (prepared dishes), and black-and-white photographs taken around the turn of the century, of old Watsons Bay. Light rubbing to the base edges of the boards, very short tear at the top left of the spine section of the dust jacket.. This is the definitive guide to cooking fish and seafood in Australia written by Alice Doyle of the international fame as Doyle's seafood restaurants. From the basic golden fish and chips, Alice Doyle's recipes are unbeatable -- and very easy to follow. In this book you will find all the basic techniques for deep frying, Pan frying, grilling, steaming, baking -- even smoking and salting fish. The book also includes a valuable section on buying and keeping fish, some Sample menus featuring fish suggested by some well-known Australia hosts and hostesses and a chart showing when different fish are available in different states. Later editions were called "Doyle's Fish Cookbook" Size: 4to 9¾" - 12" tall. Please refer to accompanying picture (s). Illustrator: Photographic. Quantity Available: 1. Category: Cooking, Wine & Dining; ISBN: 0207140170. ISBN/EAN: 9780207140174. Inventory No: 0218440.