The Sydney Seafood School has released a new cookbook that I wanted to introduce and recommend. Edited by Roberta Muir, the book is a world class collection of "tips, techniques & recipies from Australia's leading chefs" including Tony Bilson, Tetsuya Wakuda and Peter Doyle.
For those who don't know, the Sydney Seafood School (SSS) is located in Sydney's Pyrmont fish markets. It has been around since 1989, and was established to introduce people to seafood that was netted but went unsold because people were unfamiliar with the species or tastes. The SSS conducts seafood cooking courses every day and I definitely recommend it for anyone visiting Sydney whether they are experienced cooks, just keen amateurs, or like myself, just interested in seafood.
Back to the book, the first thing that I liked about it, apart from the beautiful design, was the introduction to seafood basics: sourcing, storing and methods for preparing seafood. Seafood is tricky (and messy) by nature and you need to treat it properly to enjoy it. There are step by step guides on how to prepare different types of seafood as well as lots of charts outlining the main species of Australian seafood. I also liked the way it intoduced various cooking styles, from assembling (what I do); to baking, pan-frying, deep frying, barbecuing, steaming and other methods (what Keiko does!). There were also lots of unfamiliar cooking/preparation methods from around the world such as cerviche, crudo, involtini, etc etc.
Here are a few of the first class photos by photographer Alan Benson to give you an idea.
Skate with caramalized witlof, capers and brown butter
Bouillabaisse by Chef Guillaume Brahimi
Cured Salmon with extra virgin olive oil and golden shallots by Tony Bilson
There are also lots of recipies for oysters, mussels and scallops that all look simply superb.
The photography by Alan Benson is absolutely first class and is so good that even if you never prepare a single one of these dishes you will still feel as if you have tasted them all.
Overall, highly recommended.If you love seafood, you will love this book. Its yet another great contribution to the world of seafood from the Sydney Seafood School.