Fish, the Basics: An Illustrated Guide to Selecting and Cooking Fresh Seafood

Front Cover
Houghton Mifflin Harcourt, 1999 - 384 pages
Fish: The Basics has received praise from all quarters for its breadth, clarity, and for the flexibility it gives the seafood cook. Every one of the more than 100 recipes suggests as many as a dozen choices of fish and shellfish that work equally well, with precise cooking times for each. The second part of the book contains more than 200 illustrated profiles of fish and shellfish, including many of the lesser-known varieties that are increasingly common in the marketplace, with a list of recipes that are appropriate for each one. Dozens of step-by-step illustrations of technique in Fish: The Basics ensure that the seafood cook, whether beginner or expert, will never be caught short and forced to choose something less than fresh.
 

Contents

PREFACE
9
METHODS OF PREPARATION
39
THE ATTRACTION OF COOKING WHOLE FISH
60
OPENFIRE AND INDOOR GRILLING
104
SOUPS AND STEWS
158
MICROWAVE SEAFOOD COOKERY
172
SEVICHE ESCABÈCHE AND OTHER WAYS TO MARINATE SEAFOOD
180
SEAFOOD SALADS
191
A GUIDE TO COMMON FISH AND SHELLFISH
224
Copyright

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About the author (1999)

Shirley King is the country's foremost authority on fish. She has spent more than twenty-five years as a chef, consultant, and food writer. She currently lives in New York City.

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