Fish, the Basics: An Illustrated Guide to Selecting and Cooking Fresh SeafoodHoughton 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 |
Other editions - View all
Fish, the Basics: An Illustrated Guide to Selecting and Cooking Fresh Seafood Shirley King No preview available - 1999 |
Fish, the Basics: An Illustrated Guide to Selecting and Cooking Fresh Seafood Shirley King No preview available - 1996 |
Common terms and phrases
Atlantic Bake-Poached black pepper bluefish Brochettes Broiled Broiled Fillets broiler butter or margarine Butterflied or Split Casserole CHOICE OF RECIPES Cholesterol clams claws content low Form COOKING METHODS CUT COOKING METHODS SERVES coriander crabs CUT COOKING METHODS Deep-Fried degrees F dish Escalopes Escalopes or Medallions Fat content low Fish choices Choose fish stores flatfish flavor flesh flounder Form usually prepared fresh frozen frying garlic Grilled Fish Fillets heat inches knife lemon juice lingcod lobster low Form usually mackerel mahi-mahi margarine minutes Cooking monkfish mussels N/A Fat Omega-3 ounces CHOICE oven Pacific Pan-Dressed parsley pepper to taste pin bones poaching pounds red snapper Roasting roundfish Salad salmon sauce sautéed scallions scallops sea scallops seafood shark shell shellfish shrimp skin slices soft-shell sold Split Fish squid Steaks or Medallions Steamed tablespoons tail tilefish Tomato trout tuna usually prepared fillets vegetables white pepper Whole Fish