| View Larger Image | Fish & Shellfish: The Cook's Indispensable Companion | Hardcoverby James Peterson (Author)
| List Price: | $42.50 | | Price: | $32.30 | | You Save: | $10.20 (24%) | | | Available: | Usually ships in 24 hours |
| | Binding: | Hardcover | | Publisher: | William Morrow Cookbooks | | Edition: | 1st Edition | | Page Count: | 418 Pages | | Publication Date: | April 15, 1996 | | Sales Rank: | 11,328th |
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EDITORIAL REVIEWS |
Product Description
Every few decades a chef or a teacher writes a cookbook that is so comprehensive and offers such depth of subject matter and cooking inspiration that it becomes a virtual bible for amateur and professional alike. Author James Peterson, who wrote the book Sauces, a James Beard Cookbook of the Year winner, and the incomparable Splendid Soups, once again demonstrates his connoisseurship with Fish & Shellfish, a monumental cookbook that will take its rightful place as the first and last word on seafood preparation and cooking.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. |
CUSTOMER REVIEWS (Average Customer Rating: 5.0 based on 18 reviews)
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Thorough and complete book on cooking fish by Penmouse  5 Stars
August 08, 2009
While I may never be able to try all the recipes in this cookbook, living far from the ocean makes it hard to purchase whole, fresh fish for example; I will be able to try most of the recipes included in this very thorough cookbook. The author offers a large compendium of recipes, a thorough section on different types of fish, and color photos of fish preparation.
Overall, this is probably the most complete book I have ever had the pleasure of reading concerning seafood. Highly recommend.
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One of the few great books on fish & shellfish by The Hermit (Canada)  4 Stars
June 06, 2009
This 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.
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excellent book by Jeremy Michael Esterly (cleveland, oh) 4 Stars
February 06, 2009
this 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.
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THIS IS THE BEST I HAVE FOUND SO FAR! by Michelle (Illinois) 5 Stars
January 15, 2009
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!
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My favorite resource for fish and seafood. by Theresa M. Daggett (Winona Lake, IN USA) 5 Stars
January 08, 2009
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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SIMILAR PRODUCTS |
| Vegetables
by James Peterson (Author), Justin Schwartz (Author)
The follow-up to his James Beard award-winning Fish & Shellfish, James Peterson's newest book, Vegetables, will be the most authoritative book on the topic. In addition to the more than 300 wonderful recipes, Peterson includes an encyclopedic introduction covering topics such as vegetable varieties, uses, buying, preparation, storage, and more -- basically everything you'll ever need to know.The recipes span the globe -- everything from American mashed potatoes to stir-fried bok choy....
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| Sauces: Classical and Contemporary Sauce Making
by James Peterson (Author)
Winner of the 1991 James Beard Cookbook of the Year Award. "James Peterson has done for sauces that which Escoffier did for the cuisine of La Belle Epoque...Sauces is a manual for the professional cook and, as such, it will rapidly become a classic and indispensable reference."—Richard Olney, from the Foreword. "...another cookbook that can stand among the best reference works."—Gourmet Magazine. "This is a book I wish I had written myself...Every few decades a book is...
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| Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups
by James Peterson (Author)
Praise for the fully revised and updated Splendid Soups
"Jim Peterson's Splendid Soups is a comprehensive and mouthwatering atlas of the world of soup. It not only covers soups of all nationalities and every garnish, but provides a handy list of sources for every hard-to-find ingredient and kitchen tool, too. More importantly though, through his gargantuan world tour Jim empowers home cooks to strike out on their own and invent new soups. It just makes me want to get into the...
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| Fish: The Complete Guide to Buying and Cooking
by Mark Bittman (Author)
Fish: The Complete Guide to Buying and Cooking is a book that simplifies, once and for all, the process of preparing fish. Organized in an easy-reference, A-Z format, Fish gives you the culinary lowdown on seventy kinds of fish and shellfish commonly found in American supermarkets and fish stores. Each entry describes how the fish is sold (fillets, steaks, whole, salted), other names it goes by, how the fish should look, and buying tips. Fish begins with general guidelines on how to store,...
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| Glorious French Food: A Fresh Approach to the Classics
by James Peterson (Author)
From the James Beard award--winning author of Sauces-a new classic on French cuisine for today's cook
His award-winning books have won the praise of The New York Times and Gourmet magazine as well as such culinary luminaries as chefs Daniel Boulud, Jeremiah Tower, and Alice Waters. Now James Peterson brings his tremendous stores of culinary knowledge, energy, and imagination to this fresh and inspiring look at the classic dishes of French cuisine. With a refreshing, broadminded approach...
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