생활요리
머틀 리드의 생선 요리법
머틀 리드Myrtle Reed
디즈비즈북스
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- 소장
- 12,500 ⓒ
| 듣기기능 | TTS지원 | 파일정보 | EPUB |
|---|---|---|---|
| 총 용량 | 13.2MB | 이용기기 | |
| ISBN | 9791173318948 | ||
책 소개
영어로 읽는 고전 _ 머틀 리드의 생선 요리법
“머틀 리드의 "생선 요리법"**은 20세기 초에 쓰인 포괄적인 요리 안내서입니다. 이 작품은 다양한 종류의 생선을 준비하는 여러 방법과 레시피에 초점을 맞추며, 광범위한 어종과 요리 기법을 다룹니다. 각 장은 낚시, 계절별 이용 가능성, 그리고 수많은 레시피에 대한 체계적인 접근 방식을 제공하여 초보자와 숙련된 요리사 모두에게 유용합니다.
책의 시작 부분에서 저자는 껍질 없는 생선을 잡는 어려움에 대해 유머러스하게 논의하며, 성공적인 낚시에 필요한 인내심과 기술을 강조합니다. 이야기는 쉽게 잡히는 조개류와 잡기 어려운 껍질 없는 생선 사이의 대조를 다루며, 헌신적인 낚시꾼들의 열정을 보여줍니다. 또한 서론은 이후 장들의 무대를 마련하는데, 여기서는 다양한 생선 종류의 준비와 요리 방법을 자세히 다루며, 주방에서 이러한 재료들의 다양한 활용성을 보여주는 상세한 레시피로 뒷받침됩니다.
Classics Read in English _ How to Cook Fish by Myrtle Reed
Myrtle Reed’s "How to Cook Fish" is an extensive early 20th-century cookbook dedicated to the art of fish preparation. This practical guide explores diverse cooking methods and recipes across numerous fish species, offering systematic instruction on everything from catching and selecting fish to mastering various culinary techniques suitable for cooks at any skill level.
The book opens with a witty reflection on the art of angling, particularly the patience and expertise demanded when pursuing finned fish as opposed to the more cooperative shellfish. Through this charming introduction, the author celebrates the dedication of passionate fishermen while highlighting the contrast between easily harvested mollusks and their more elusive swimming counterparts. This lighthearted beginning leads smoothly into the main content—chapter after chapter of thorough guidance on preparing and cooking different fish varieties, each accompanied by detailed recipes that demonstrate the remarkable culinary potential of seafood in home kitchens.
“머틀 리드의 "생선 요리법"**은 20세기 초에 쓰인 포괄적인 요리 안내서입니다. 이 작품은 다양한 종류의 생선을 준비하는 여러 방법과 레시피에 초점을 맞추며, 광범위한 어종과 요리 기법을 다룹니다. 각 장은 낚시, 계절별 이용 가능성, 그리고 수많은 레시피에 대한 체계적인 접근 방식을 제공하여 초보자와 숙련된 요리사 모두에게 유용합니다.
책의 시작 부분에서 저자는 껍질 없는 생선을 잡는 어려움에 대해 유머러스하게 논의하며, 성공적인 낚시에 필요한 인내심과 기술을 강조합니다. 이야기는 쉽게 잡히는 조개류와 잡기 어려운 껍질 없는 생선 사이의 대조를 다루며, 헌신적인 낚시꾼들의 열정을 보여줍니다. 또한 서론은 이후 장들의 무대를 마련하는데, 여기서는 다양한 생선 종류의 준비와 요리 방법을 자세히 다루며, 주방에서 이러한 재료들의 다양한 활용성을 보여주는 상세한 레시피로 뒷받침됩니다.
Classics Read in English _ How to Cook Fish by Myrtle Reed
Myrtle Reed’s "How to Cook Fish" is an extensive early 20th-century cookbook dedicated to the art of fish preparation. This practical guide explores diverse cooking methods and recipes across numerous fish species, offering systematic instruction on everything from catching and selecting fish to mastering various culinary techniques suitable for cooks at any skill level.
The book opens with a witty reflection on the art of angling, particularly the patience and expertise demanded when pursuing finned fish as opposed to the more cooperative shellfish. Through this charming introduction, the author celebrates the dedication of passionate fishermen while highlighting the contrast between easily harvested mollusks and their more elusive swimming counterparts. This lighthearted beginning leads smoothly into the main content—chapter after chapter of thorough guidance on preparing and cooking different fish varieties, each accompanied by detailed recipes that demonstrate the remarkable culinary potential of seafood in home kitchens.
목차
Contents
I. THE CATCHING OF UNSHELLED FISH
II. FISH IN SEASON
III. ELEVEN COURT BOUILLONS
IV. ONE HUNDRED SIMPLE FISH SAUCES
V. TEN WAYS TO SERVE ANCHOVIES
VI. FORTY-FIVE WAYS TO COOK BASS
VII. EIGHT WAYS TO COOK BLACKFISH
VIII. TWENTY-SIX WAYS TO COOK BLUEFISH
IX. FIVE WAYS TO COOK BUTTERFISH
X. TWENTY-TWO WAYS TO COOK CARP
XI. SIX WAYS TO COOK CATFISH
XII. SIXTY-SEVEN WAYS TO COOK CODFISH
XIII. FORTY-FIVE WAYS TO COOK EELS
XIV. FIFTEEN WAYS TO COOK FINNAN HADDIE
XV. THIRTY-TWO WAYS TO COOK FLOUNDER
XVI. TWENTY-SEVEN WAYS TO COOK FROG LEGS
XVII. TWENTY-TWO WAYS TO COOK HADDOCK
XVIII. EIGHTY WAYS TO COOK HALIBUT
XIX. TWENTY-FIVE WAYS TO COOK HERRING
XX. NINE WAYS TO COOK KINGFISH
XXI. SIXTY-FIVE WAYS TO COOK MACKEREL
XXII. FIVE WAYS TO COOK MULLET
XXIII. FIFTEEN WAYS TO COOK PERCH
XXIV. TEN WAYS TO COOK PICKEREL
XXV. TWENTY WAYS TO COOK PIKE
XXVI. TEN WAYS TO COOK POMPANO
XXVII. THIRTEEN WAYS TO COOK RED SNAPPER
XXVIII. ONE HUNDRED AND THIRTY WAYS TO COOK SALMON
XXIX. FOURTEEN WAYS TO COOK SALMON-TROUT
XXX. TWENTY WAYS TO COOK SARDINES
XXXI. NINETY-FIVE WAYS TO COOK SHAD
XXXII. SIXTEEN WAYS TO COOK SHEEPSHEAD
XXXIII. NINE WAYS TO COOK SKATE
XXXIV. THIRTY-FIVE WAYS TO COOK SMELTS
XXXV. FIFTY-FIVE WAYS TO COOK SOLES
XXXVI. TWENTY-FIVE WAYS TO COOK STURGEON
XXXVII. FIFTY WAYS TO COOK TROUT
XXXVIII. FIFTEEN WAYS TO COOK TURBOT
XXXIX. FIVE WAYS TO COOK WEAKFISH
XL. FOUR WAYS TO COOK WHITEBAIT
XLI. TWENTY-FIVE WAYS TO COOK WHITEFISH
XLII. EIGHT WAYS TO COOK WHITING
XLIII. ONE HUNDRED MISCELLANEOUS RECIPES
XLIV. BACK TALK
I. THE CATCHING OF UNSHELLED FISH
II. FISH IN SEASON
III. ELEVEN COURT BOUILLONS
IV. ONE HUNDRED SIMPLE FISH SAUCES
V. TEN WAYS TO SERVE ANCHOVIES
VI. FORTY-FIVE WAYS TO COOK BASS
VII. EIGHT WAYS TO COOK BLACKFISH
VIII. TWENTY-SIX WAYS TO COOK BLUEFISH
IX. FIVE WAYS TO COOK BUTTERFISH
X. TWENTY-TWO WAYS TO COOK CARP
XI. SIX WAYS TO COOK CATFISH
XII. SIXTY-SEVEN WAYS TO COOK CODFISH
XIII. FORTY-FIVE WAYS TO COOK EELS
XIV. FIFTEEN WAYS TO COOK FINNAN HADDIE
XV. THIRTY-TWO WAYS TO COOK FLOUNDER
XVI. TWENTY-SEVEN WAYS TO COOK FROG LEGS
XVII. TWENTY-TWO WAYS TO COOK HADDOCK
XVIII. EIGHTY WAYS TO COOK HALIBUT
XIX. TWENTY-FIVE WAYS TO COOK HERRING
XX. NINE WAYS TO COOK KINGFISH
XXI. SIXTY-FIVE WAYS TO COOK MACKEREL
XXII. FIVE WAYS TO COOK MULLET
XXIII. FIFTEEN WAYS TO COOK PERCH
XXIV. TEN WAYS TO COOK PICKEREL
XXV. TWENTY WAYS TO COOK PIKE
XXVI. TEN WAYS TO COOK POMPANO
XXVII. THIRTEEN WAYS TO COOK RED SNAPPER
XXVIII. ONE HUNDRED AND THIRTY WAYS TO COOK SALMON
XXIX. FOURTEEN WAYS TO COOK SALMON-TROUT
XXX. TWENTY WAYS TO COOK SARDINES
XXXI. NINETY-FIVE WAYS TO COOK SHAD
XXXII. SIXTEEN WAYS TO COOK SHEEPSHEAD
XXXIII. NINE WAYS TO COOK SKATE
XXXIV. THIRTY-FIVE WAYS TO COOK SMELTS
XXXV. FIFTY-FIVE WAYS TO COOK SOLES
XXXVI. TWENTY-FIVE WAYS TO COOK STURGEON
XXXVII. FIFTY WAYS TO COOK TROUT
XXXVIII. FIFTEEN WAYS TO COOK TURBOT
XXXIX. FIVE WAYS TO COOK WEAKFISH
XL. FOUR WAYS TO COOK WHITEBAIT
XLI. TWENTY-FIVE WAYS TO COOK WHITEFISH
XLII. EIGHT WAYS TO COOK WHITING
XLIII. ONE HUNDRED MISCELLANEOUS RECIPES
XLIV. BACK TALK