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by Barbara-Jo McIntosh

Barbara-Jo_McIntosh Cooking_by_Ingredient English
  • ISBN: 1558684689
  • Category: Cookbooks
  • Author: Barbara-Jo McIntosh
  • Subcategory: Cooking by Ingredient
  • Other formats: mbr txt doc lit
  • Language: English
  • Publisher: Graphic Arts Books (November 1, 1998)
  • Pages: 144 pages
  • FB2 size: 1140 kb
  • EPUB size: 1941 kb
  • Rating: 4.7
  • Votes: 673
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Tin Fish Gourmet book.

Tin Fish Gourmet book. in Fish Gourmet by Barbara-jo McIntosh is a innovative and creative cookbook! It is a great recommendation for nearly anyone! It is great to recommend for students on a budget, young couples, new cooks, customers who love fish, etc. I made this book a staff pick at the store! The recipes are delicious, easy to follow, fun to make, and when made look exactly like the pictures in the book. The layout of this book is also beautiful.

McIntosh, Barbara-jo. Books for People with Print Disabilities. Internet Archive Books. Uploaded by ttscribe8. hongkong on March 21, 2018.

McIntosh is an award winning food professional with 22 yearsof experience in the food and hospitality industry. Let's not forget the health benefits of eating seafood; many contain omega3 and are a great source of low fat protein. 2 people found this helpful. She studied at the Dubrulle French Culinary School in Vancouver.

Tin Fish Gourmet: Gourmet Seafood from Cupboard to Table. Barbara-jo McIntosh is an award-winning food professional with over thirty-five years' experience in the food and hospitality industry. by Barbara-jo McIntosh and Michel Roux. Former proprietor of Barbara-Jo's Elegant Home Cooking, a popular Vancouver eatery, she now owns Barbara-Jo's Books to Cooks, a bookshop in Vancouver dedicated to the culinary arts. Michel Roux is a French-born chef living and working in the United Kingdom.

Barbara-jo McIntosh is an award-winning food professional with over thirty-five years' experience in the food and hospitality industry

Barbara-jo McIntosh is an award-winning food professional with over thirty-five years' experience in the food and hospitality industry.

As an ingredient, canned seafood often gets short shrift; it's often considered a mundane filler for salads, casseroles, and sandwiches by those in a hurry or on a budget. But while fresh is always best, there's no reason why canned seafood has to be boring. Discover how to transform everyday canned seafood into stylish, delicious dishes in this cookbook that features innovative recipes for not only tinned salmon and tuna but clams, oysters, shrimp, crabmeat, sardines, anchovies, mackerel, and more.

Tin Fish Gourmet : Great Seafood from Cupboard to .

By (author) Barbara-Jo McIntosh. Includes delicious hors d'oeuvres, entrees, soups, salads, and sandwiches. Close X. Learn about new offers and get more deals by joining our newsletter.

Find many great new & used options and get the best deals for Tin Fish Gourmet: Gourmet Seafood From . Tinned seafood often gets short shrift; but while fresh is always best, there's no reason why canned has to be boring. Read full description.

Tinned seafood often gets short shrift; but while fresh is always best, there's no reason why canned has to be boring.

Includes delicious hors d'oeuvres, entrees, soups, salads, and sandwiches.

in Fish Gourmet proves there is life beyond tuna casserole. And, yes, it does include imaginative variants on favourite seafood comfort foods like tuna casserole, salmon loaf, and clam chowder. This smartly designed, easy-to-use cookbook contains more than 75 mouthwatering recipes for hors d'oeuvres and entrees, soups, salads, and sandwiches. This book is ideal for those who want to prepare a quick, nourishing, tantalizing, and stylish meal from ingredients you can find in your kitchen cupboard.

These mouthwatering recipes feature all your favorite canned seafoods, from salmon, tuna, and clams, to sardines, anchovies, and caviar. Includes delicious hors d'oeuvres, entrees, soups, salads, and sandwiches.
Reviews about Tin Fish Gourmet: Great Seafood from Cupboard to T (5):
Atineda
This excellent little cook book came to my attention through a condensed version put out by the BC Salmon Marketing Council and I knew I had to have the original. Now that I can get BC salmon and albacore tune locally packed by independent fishermen, I am back to using tinned fish. The background of the author in fishing, processing and owning a restaurant qualifies her to produce the kind of recipes we need in today's greater awareness of food security. Her salmon lasagna using greens (swiss chard) instead of pasta is an all-round winner.
I am sorry I did not come across this book when it came out in 1998. I will be looking for her Vancouver cook book store: Books to Cooks.
Yanki
I thoroughly enjoyed this book. I've always been a fan of canned fish (sardines, anchovies, salmon, smoked oysters, tuna etc.) This book adds to my culinary enjoyment, by offering some tasty alternatives, to the age old stand-by recipes. Let's not forget the health benefits of eating seafood; many contain omega3 and are a great source of low fat protein.
Jockahougu
My love affair with tuna is limited to two recipes. A can of drained tuna plopped on top a slice of beefsteak tomato on a plate next to 1/2 cup of cottage cheese all seasoned to taste. The other is a can of drained tuna plopped into a bowl of green (mostly iceburg lettuce) salad and mixed with two tablespoons of zesty Italian dressing. That would be it.
No idea what else to do with it. As far as I'm concerned tuna is a necessary part of my yearly diet. nothing more.
I like this book. The flavors seem to work really well. There are several recipes for tin anchovy, caviar, oysters, shrimp, salmon, crab, sardines, clams and of course tuna.
I don't know where the other reviewer came up with the idea this book was for campers or the single person. Most of the ingredients (other than the canned tuna) would not be feasible to transport to a true campsite and the recipes feed four and sound quite good.
The one I made shrimp and dill quiche was darn good.
Looking forward to try the tuna casserole and salmon burgers. I've tried several salmon burger recipes that were just bad all around. This one looks really good.
Eigeni
I am not much of a cook, but my husband and I eat a lot of smoked oysters and tinned sardines, so instead of just eating the fish out of the tin as usual, I thought I'd give this book a try. The recipes I've tried have worked out very well, even for a mediocre cook like myself. The salmon & corn fritters came out like they were supposed to -- crispy outside, soft and hot inside. The oyster & artichoke stew was delicious; we had it with whole-grain bread on the side as recommended, but I served it over steamed mixed greens to great effect. This is a good book for people who like the health benefits of fish and keep canned fish on hand but maybe have gotten a little bored and want to try something new.
Cerana
A very good book to keep around for places without refrigeration (i.e. camping, or expedition settings) or for someone single who is not likely to cook often and therefore needs to keep nonspoiling can goods around. The recipes are flexible. I made the curry salmon loaf and it was excellent in spite of not having all of the ingredients, substituting celery for parsnips (who, in the midwest, keeps parsnips around). I also subbed other canned goods for fresh, like canned diced tomatoes.
It was great!

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