North Wales Cookbook: Fish and Seafood

Disgrifiad Cymraeg / Welsh Description

Cyfrol sy'n adlewyrchu cynnyrch naturiol Gogledd Cymru trwy gyfrwng casgliad o ryseitiau o ansawdd bwyty safonol.

Disgrifiad Saesneg / English Description

North Wales Cookbook: Fish and Seafood showcases the unique natural produce of North Wales in this collection of restaurant-quality recipes.

Dosbarthu

Byddwn yn dosbarthu eitemau sydd mewn stoc o fewn 3 diwrnod gwaith, fel arfer drwy Royal Mail Tracked 48. Ar gyfer archebion o flaen llaw, byddwn yn dosbarthu’r eitem o fewn 3 diwrnod gwaith ar ôl ei derbyn gan ein cyflenwr.

Dispatch

In-stock items will be dispatched within 3 business days, usually by Royal Mail Tracked 48. For pre-orders, we’ll dispatch within 3 business days of receiving the item from our supplier.

Cynnwys / Table of Contents

25 recipes, including: • Lobster bisque, lobster toast • Fried Crab rolls, herb mayonnaise • Crab with avocado and lime • The classic moules marinières • Salt and vinegar mussels, rouille • Sea bass ceviche, lime, ginger and chilli • Seared scallops, red pepper reduction and black olives • Rockellered Menai oysters • Grilled mackerel, beetroot and goats' cheese • Salt cod brandade, lemon oil, bruschetta • Barbecued sea bass with fennel and pastis

Bywgraffiad yr Awdur / Author Biography

Cai Ross has been the owner and maître d' at Paysanne, a French restaurant in Deganwy, since 2003, taking it over from his parents, who set it up in 1988. His published articles include work for BBC Good Food and North Wales Magazine. In 2018 Cai wrote a cook book to celebrate 30 years of Paysanne, published worldwide by Little Holland Press. Toby Watson is executive chef at Outside Gourmet Catering, Llandudno, where he uses the finest quality ingredients to create bespoke menus.