Fish & Shellfish Hardcover – Apr 2 1996
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From Publishers Weekly
Peterson (Sauces and Splendid Soups) has compiled a comprehensive, deftly organized guide to the preparation of seafood. The volume's four easily cross-referenced parts begin with cooking techniques and recipes in "Finfish" and "Shellfish." "Seafood in Other Guises" contains recipes for salads, soups, stews and such dishes as Ricotta and Sage Agnolini in Tomato Shrimp Broth and Salmon and Smoked Salmon Mousse Napoleons. "Finfish Dictionary" includes tips for identifying and cooking more than 200 species. The impressive range of Peterson's 150-plus recipes moves from the simple (Baked Mackerel with Mustard and Bread Crumbs) to the more challenging (Curry-Flavored Monkfish Croquettes with Pear Chutney) and includes the unusual (Arctic Char Baked in Salt; Indian-Style Sweet-and-Hot Seafood Chowder with Coconut Milk). Sidebars and boxes include tips for such things as taking the meat from lobster shells and buying scallops or seasoned vinegar for sushi. Charts for traditional ethnic dishes offer at-a-glance guides to ingredients, flavors, enrichers and garnishes. Peterson's authoritative, informal prose style blends well with the book's organization to make this volume a reference sure to please amateur and professional cooks. Also included are a glossary, source list and color photos. Homestyle Book Club selection; author tour.
Copyright 1996 Reed Business Information, Inc.
There is an incredible amount of information presented here, in headnotes preceding each of the more than 150 recipes, in the sidebars, and in the step-by-step photographs. The dishes represent innovative approaches to old and new cuisines; information on necessary equipment and notes from Peterson's own experience round out this outstanding cookbook. Barbara JacobsSee all Product Description
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Top Customer Reviews
There are coloured photos that show each step clearly for more popular shellfish such as crab and lobster. There are also the same high quality step-by-step photos that show how to filet different types of fish. In addition, there are coloured photos in the recipes themselves where needed.
Each recipe is easy to follow and the results are very tasty.
As with all James Peterson books, this is meant for someone who has a few minutes to read and understand the techniques rather than the rush-home-and-cook-by-numbers crowd. I would recommend this for those interested in real cooking and intermediate to advanced home cooks.
I actually got this book as a beginner when I first moved into my apartment after university. Each time I made something I felt that I had learnt something new and became a better cook.
Most recent customer reviews
This is the one-stop fish shop!!! I have owned several copies over the years. This is my standard gift to any West coast bride!!!Published 8 months ago by Lia Lajoie
Fantastic recipes from wildly exotic...I recommend Brazilian Vatapa...to boldly simple. Methods, suggestions, variety, or in a word: Yummmmmm!Published on Oct. 23 2003 by Ellen Su
I've made 2 recipes from this cookbook in the past few weeks...Snapper Marinated in Sake and Miso Soup with Shrimp. The Snapper recipe is amazing. Read morePublished on March 5 2003 by Tiffany Follett