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Books : Fish & Shellfish: The Cook's Indispensable Companion |
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Books : Fish & Shellfish: The Cook's Indispensable Companion |
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by: James Peterson
Dewey Decimal Number: 641.692 EAN: 9780688127374 ISBN: 0688127371 Label: William Morrow Cookbooks Manufacturer: William Morrow Cookbooks Number Of Items: 1 Number Of Pages: 418 Publication Date: April 15, 1996 Publisher: William Morrow Cookbooks Release Date: April 15, 1996 Sales Rank: 73951 Studio: William Morrow Cookbooks Editorial Review: Fish & Shellfish demonstrates every conceivable method for preparing sumptuous meals of fish and shellfish, from baking, braising, deep-frying, grilling and broiling to poaching, panfrying, marinating, curing and smoking, steaming, and microwaving. Whether your taste runs strictly to shellfish or to everything seafood, Fish & Shellfish offers the equivalent of a complete cookbook on each subject. Within the chapters on finfish you'll learn how to prepare enticing recipes remarkable for their ease of preparation, their versatility, and their originality Here Peterson offers such splendid flavors and textures as succulent Stuffed Striped Bass with Spinach, Shrimp, and Mushrooms; crunchy Halibut Fillets with Curry, Herbs, and Almond Crust; delicate Salmon Fillets A la Nage with Julienned Vegetables; savory Braised Tuna with Vegetables; and fiery Thai-Style Swordfish Satay. If it's shellfish you prefer, there are pages and pages of recipes for baking, frying, steaming, or serving raw everything in a shell, including mussels, clams, oysters, scallops, lobster, shrimp, crab, and crayfish. Peterson explains how to judge freshness and how to prepare shellfish delights, including lemony-flavored Steamed Mussels with Thai Green Curry; aromatic Littleneck Clams in Black BeanScented Broth; a simple and comforting Linguine with Clam Sauce; elegant Hot Oysters with Leeks and White Wine Sauce; rich and savory Braised Scallops with Tomatoes and Fresh Basil; Steamed Lobster with Coconut Milk and Thai Spices; Shrimp with Tomato Sauce, Saffron Aioli, and Pesto; hit-the-spot Sautéed Crab Cakes; and Japanese Style Grilled Squid, to name but a few of the brilliant and vast array of wonderful seafood selections.Fish & Shellfishalso offers techniques for preparing raw, marinated, cured, and smoked fish. As you exploreFish & Shellfish, you'll learn not only the essentials of seafood preparation but everything in between, including how to make a curry sauce, which red wines to cook with, how to fry parsley, and how to make Vietnamese dipping sauces. You'll learn the secrets of a variety of coatings, how to blacken fish, add stuffings, and deglaze the pan for sauces, as well as discover the delights of salsas, chutneys, relishes, mayonnaises, and butters. Here is seafood in every incarnation, from soups, stews, and pastas to mousses, soufflés, and salads. Try everything from pureed Marseilles-Style Fish Soup and Moroccan Swordfish Tagine with Olives and Saffron to Homemade Cuttlefish-Ink Linguine, and Crayfish Stew with Tomatoes, Sorrel, and Vegetables. Jim Peterson has traveled the world and brought back the best international seafood flavors, textures, and techniques. Now you can improvise on your own with Thai marinades, Indian spices and condiments, and Japanese grilling methods, all of which play off more familiar ingredients to produce memorable dishes. At the end of Fish & Shellfish you'll find a complete Finfish Dictionary, where you'll learn all you need to know about more than sixty species of saltwater and freshwater fish. There's also a 32-page section of color photographs that pictures many of the mouthwatering recipes in the book. And the step-by-step pictorials in the color section will show you how to prepare fish and shellfish for cooking. James Peterson's books have been hailed as the most companionable and dependable of cooking guides. Replete with tables, timing charts, advice about equipment, safety preparations, a glossary of foreign ingredients, and an exhaustive index, Fish & Shellfish will give you the power of flexibility and spontaneity as it transforms you into an accomplished seafood cook. Here is a fundamental cookbook that you will come to depend on every time you think seafood-and now you'll be thinking seafood all the time. Related Items:
Average Rating:
 Rating:  - One of the few great books on fish & shellfishThis is an excellent book on fish and shellfish cookery. The photographs are all "bunched" in the center of the book which makes it a bit (but only a bit) inconvenient to flip back and forth to find the corresponding recipes. The book assumes thorough knowledge and ease of identifying fish from a myriad of species available at large fish markets (either on part of the reader or the fishmonger - unfortunately, this is not always so). I would have liked to see just a few more of the really good photographs, especially with the included seafood dictionary. Nevertheless, this may be the only book of its kind I will use in the future. Rating: - excellent bookthis book i s extremely informative and has given me all the info that i needed about the subject matter. i highly recommend this book to anyone thatwants to add a fish book to their library. Rating: - THIS IS THE BEST I HAVE FOUND SO FAR!Today I ordered a new seafood cookbook; a gold box offer. Then I see my very favorite, still out there for sale! I have cherished this for years! This is full of information! It tells you about the fish or seafood and suggests ways to cook it. Tells how to clean fresh seafood. I love it. We will see if this new one I ordered today measures up. Ummmm, we will see! Rating: - My favorite resource for fish and seafood.This was my textbook for Fish and Seafood in Culinary Arts. My instructor was a 1st year teacher and I'm thankful I had this book to refer to. I can now walk into a fish market with confidence and know what I'm looking for and how to properly break down a whole fish. A dear friend of mine is a charter fisherman in Nantucket and I told him about this book. He loves it as well. I love the fact that Peterson gives you several fish options for your recipes, in case you don't have access to the one specific fish needed. You are then free to use the other fish suggested. Reading his comments are insightful as well, I have probably learned as much from those as from the other text in the book.
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