Fish Market
A Cookbook for Selecting and Preparing Seafood
Published on 28. May 2013
Book
Paperback/Softback
248 pages
978-0-7624-4474-8 (ISBN)
Description
Fish Market provides readers with everything they need to know about selecting, cleaning, preparing, and cooking healthful fish and shellfish. Featuring 120 creative yet manageable recipes, flavor affinities, and a bit of history for each dish, Fish Market takes the mystery out of seafood. Complete with an array of helpful detailed illustrations on how to select, clean, skin, bone, cut, and cook all types of fish and shellfish, this approachable cookbook shows the reader how to create luxurious specialty seafood dishes with confidence. Fish Market explains which fish taste rich and beefy or mild and delicate and explains how to please picky diners while providing them with a healthy dose of omega-3 fatty acids and other nutrients. Sharing insights into what textures and tastes go well with each fish, complementing side dish offerings provide the reader with the perfect accompaniments to round off their meal.
Reviews / Votes
Publishers Weekly "For anyone interested in finding a healthy alternative to red meat, this book is a helpful resource. With classic dishes like "Beer-Battered Cod" and "Mussels Pro-vencal," and more adventurous dishes like "Octopus, Crushed Tomatoes, and Kalamatas over Pap-pardelle" and "Malaysian Fish Soup" there is something for everyone. [A] fine guidebook for learning to deal with a cornucopia of seafood." Francine Segan, author of Dolci: Italy's Sweets and Opera Lover's Cookbook "Destined to become a classic, Fish Market is the only seafood cookbook you'll ever need! Deftly written, with clear, easy-to-follow directions. Perfectly spiced with helpful hints, Kathy's splendid book both demystifies and inspires. Enticing recipes, from simple to sublime, are perfect for both experienced gourmets who would like to discover new types of fish and novice cooks wanting to eat less meat." Louisa Kasdon, The Phoenix Magazine "I love this book! It takes the grim out of the seafood and sustainability conversation and replaces it with joy. Love the fish-by-fish recipes with offbeat but easy flavors. Makes me want to try out a new fish, and new fish recipe, every day of the week."More details
Language
English
Place of publication
United States
Publishing group
Running Press,U.S.
Product notice
Paperback (UK-trade)
Illustrations
B&W illustrations throughout
Dimensions
Height: 216 mm
Width: 217 mm
Thickness: 19 mm
Weight
730 gr
ISBN-13
978-0-7624-4474-8 (9780762444748)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
E-Book
05/2013
Running Press
€9.99
Available for download
Person
Combining her passions for cooking and writing, Kathy Hunt has worked as a nationally syndicated food writer for the Tribune Company since 2006. Her articles appear in over 25 major newspapers including The Chicago Tribune, LA Times, and Baltimore Sun. She is a regular contributor to the online culinary publication zesterdaily.com. For almost 15 years she has cooked for and lived a pescetarian lifestyle. She divides hertime between Collegeville, PA, and New York, NY.
Content
Introduction to Fish Market Chapter One A Bounty of Bivalves Clams Mussels Oysters Scallops Chapter Two A Collection of Crustaceans Crab Crayfish Langoustines Lobster Shrimp Chapter Three Small, Savory and Oily Fish Anchovy Herring Sardines Chapter Four Rich, Meaty and Oily Fish Mackerel Sablefish Salmon Swordfish Tuna Chapter Five Firm and Flavorful Fish Mahi-mahi Monkfish Snapper Striped bass Chapter Six Tender, Flaky Fish Cod Haddock Halibut Pollock Tilapia Chapter Seven Delicate Fish Delights Barramundi Flounder Sole Trout Chapter Eight Fabulous, Sometimes Forgotten Fish Octopus Snail Squid