Fish & Shellfish: The Cook's Indispensable Companion
by James Peterson
List Price:
Our Price: $18.95
You Save: $21.05 (53%)
Availability: Usually ships in 1-2 business days
Buy Used: from $10.99 (click here)
Category: Book
See more book details and other editions
Book Summary Information
Author: James PetersonEdition: Hardcover
Audio: English (Original Language); English (Unknown); English (Published)
Published: 1996-04-15
ISBN: 0688127371
Number of pages: 418
Publisher: William Morrow Cookbooks
Book Reviews of Fish & Shellfish: The Cook's Indispensable Companion
Book Review: One of the few great books on fish & shellfish
Summary: 4 Stars
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.
Summary of Fish & Shellfish: The Cook's Indispensable Companion
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 Saut?ed 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, souffl?s, 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.General Books
Book Subjects
- Arts & Photography
- Audiobooks on Cassette
- Audiobooks on CD
- Biographies & Memoirs
- Business & Investing
- Children's Books
- Comics & Graphic Novels
- Computers & Internet
- Cooking, Food & Wine
- e-Books
- Engineering
- Entertainment
- Gay & Lesbian
- Health, Mind & Body
- History
- Home & Garden
- Horror
- Law
- Literature & Fiction
- Medicine
- Mystery & Thrillers
- Nonfiction
- Outdoors & Nature
- Parenting & Families
- Professional & Technical
- Reference
- Religion & Spirituality
- Romance
- Science
- Science Fiction & Fantasy
- Sports
- Teens
- Travel
Most talked about in Cookbooks
Larousse Gastronomiqueby Larousse Gastronomique
Clarkson Potter; Published: 2001-10-02; Hardcover; Book
Best price: $51.96
Price in other shops:
Alton Brown's Gear for Your Kitchenby Alton Brown
Harry N. Abrams; Published: 2003-10-01; Hardcover; Book
Best price: $8.00
Price in other shops:
The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbookby King Arthur Flour
Countryman Press; Published: 2003-09-25; Hardcover; Book
Best price: $21.40
Price in other shops:
The Everything Meals For A Month Cookbook: Smart Recipes To Help You Plan Ahead, Save Time, And Stay On Budget (Everything: Cooking)by Linda Larsen
Adams Media; Published: 2005-07-01; Paperback; Book
Best price: $10.31
Price in other shops:
Don't Panic - Dinner's in the Freezer: Great-Tasting Meals You Can Make Aheadby Susie Martinez, Vanda Howell, Bonnie Garcia
Revell; Published: 2005-09-01; Paperback; Book
Best price: $8.00
Price in other shops:
The Sneaky Chef: Simple Strategies for Hiding Healthy Foods in Kids' Favorite Mealsby Missy Lapine
Running Press; Published: 2007-03-26; Paperback; Book
Best price: $6.06
Price in other shops:
Saving Dinner: The Menus, Recipes, and Shopping Lists to Bring Your Family Back to the Tableby Leanne Ely
Ballantine Books; Published: 2003-09-30; Paperback; Book
Best price: $6.43
Price in other shops:
In Madeleine's Kitchenby Madeleine Kamman
Wiley; Published: 1992-10-20; Paperback; Book
Best price: $12.95
Price in other shops:
The New Making of a Cook: The Art, Techniques, And Science Of Good Cookingby Madeleine Kamman
William Morrow Cookbooks; Published: 1997-11-05; Hardcover; Book
Best price: $25.00
Price in other shops:
The Essential Cuisines of Mexico: Revised and updated throughout, with more than 30 new recipes.by Diana Kennedy
Clarkson Potter; Published: 2000-10-17; Hardcover; Book
Best price: $20.41
Price in other shops:
Similar Books and other products
What's a Cook to Do?: An Illustrated Guide to 484 Essential Tips, Techniques, and Tricksby James Peterson
Cookbook; Artisan; Published: 2007-04-19; Paperback; Book
Best price: $5.67
Price in other shops:
On Food and Cooking: The Science and Lore of the Kitchenby Harold McGee
Scribner; Published: 2004-11-16; Hardcover; Book
Best price: $21.90
Price in other shops:
Vegetablesby James Peterson, Justin Schwartz
Published: 1998-07; Hardcover; Book
Best price: $28.01
Price in other shops:
The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefsby Karen Page, Andrew Dornenburg
Little, Brown and Company; Published: 2008-09-16; Hardcover; Book
Best price: $21.89
Price in other shops:
Essentials of Cookingby James Peterson
Artisan; Published: 2003-04-05; Paperback; Book
Best price: $14.98
Price in other shops:
Rick Stein's Complete Seafood: A Step-by-Step Referenceby Rick Stein
Ten Speed Press; Published: 2008-04-01; Paperback; Book
Best price: $14.45
Price in other shops:
Splendid Soups: Recipes and Master Techniques for Making the World's Best Soupsby James Peterson
Wiley; Published: 2000-09-22; Hardcover; Book
Best price: $23.42
Price in other shops:
Fish: The Complete Guide to Buying and Cookingby Mark Bittman
Wiley; Published: 1999-01-26; Paperback; Book
Best price: $11.06
Price in other shops:
Cookingby James Peterson
Ten Speed Press; Published: 2007-10-01; Hardcover; Book
Best price: $24.97
Price in other shops:
Sauces: Classical and Contemporary Sauce Makingby James Peterson
Wiley; Published: 2008-09-22; Hardcover; Book
Best price: $25.95
Price in other shops: