×

Uh-oh, it looks like your Internet Explorer is out of date.

For a better shopping experience, please upgrade now.

Fish: The Complete Guide to Buying and Cooking
     

Fish: The Complete Guide to Buying and Cooking

by Mark Bittman, Dennis M. Gottlieb (Photographer)
 

See All Formats & Editions


Fish: The Complete Guide to Buying and Cooking is a book that simplifies, once and for all, the process of preparing fish. Organized in an easy-reference, A-Z format, Fish gives you the culinary lowdown on seventy kinds of fish and shellfish commonly found in American supermarkets and fish stores. Each entry describes how the fish is sold (fillets, steaks,

Overview


Fish: The Complete Guide to Buying and Cooking is a book that simplifies, once and for all, the process of preparing fish. Organized in an easy-reference, A-Z format, Fish gives you the culinary lowdown on seventy kinds of fish and shellfish commonly found in American supermarkets and fish stores. Each entry describes how the fish is sold (fillets, steaks, whole, salted), other names it goes by, how the fish should look, and buying tips. Fish begins with general guidelines on how to store, prepare, and cook fish, whether sauteing, frying, grilling, or smoking, and you will find easy-to-follow illustrations of such important basics as how to gut and fillet a fish. Fish also includes up-to-the-minute information on the health benefits of fish in our diet. In addition, there are more than five hundred recipes and variations, all of which use low-fat, high-flavor ingredients to accent the intrinsic natures of the individual fish rather than mask them. And the vast majority of the recipes are ready in less than thirty minutes.

Editorial Reviews

Publishers Weekly - Publisher's Weekly
Bittman organizes this more than ample book into short sections devoted to individual fish: technical information on how to handle a lobster, for instance, is combined with consumer buying tips, then followed by nine recipes. Usefully, the author, executive editor of Cook's Illustrated , holds his commentary down to a sober minimum--he doesn't often opt for chat or reader entertainment. Instead, unveiling the basics about 70 fish, he provides tried-and-true fare for the table--Dungeness crab salad, marinated grilled salmon--interspersed with more unusual offerings: raw sea bass salad; curried mussels; salmon scallops with garlic confit. Anyone with decent access to a fish market will appreciate (and come to rely on) this substantial overview. Photos not seen by PW . BOMC HomeStyle Book Club alternate; Food and Wine Books selection; first serial to Self magazine. (July)
Library Journal
Here is yet another fish cookbook, but this is a particularly good one. Bittman, executive editor of Cook's Illustrated, has written a very user-friendly guide to what is still an unknown area for many home cooks. He provides more how-to illustrations than most books, along with informative but approachable descriptions on buying and preparing fish. He includes more than 70 types of fish and shellfish, organized alphabetically (no confusing subcategories here for the uninitiated); each section starts with the relevant particulars (common names, common forms, buying tips, etc.), followed by a more detailed description, ranging from several paragraphs to several pages in length. The recipes-more than 500-are simple, varied, and unintimidating. Highly recommended. [BOMC HomeStyle alternate selection; Food & Wine Books selection.]

Product Details

ISBN-13:
9780028631523
Publisher:
Houghton Mifflin Harcourt
Publication date:
01/28/1999
Pages:
384
Sales rank:
233,115
Product dimensions:
8.98(w) x 7.96(h) x 0.90(d)

Meet the Author


MARK BITTMAN is the author of 20 acclaimed books, including the How to Cook Everything series, the award-winning Food Matters, and The New YorkTimes number-one bestseller, VB6: Eat Vegan Before 6:00. For more than two decades his popular and compelling stories appeared in the Times, where he was ultimately the lead food writer for the Sunday Magazine and became the country’s first food-focused Op-Ed columnist for a major news publication. Bittman has starred in four television series, including Showtime’s Emmy-winning Years of Living Dangerously. He has written for nearly every major newspaper in the United States and many magazines, and has spoken at dozens of universities and conferences; his 2007 TED talk has more than a million views. In 2015 he was a distinguished fellow at the University of California, Berkeley; he is currently a fellow at the Union of Concerned Scientists. Throughout his career Bittman has strived for the same goal: to make food, in all its aspects, understandable. He can be found at markbittman.com, @bittman on Twitter, and @markbittman on Instagram.

Customer Reviews

Average Review:

Post to your social network

     

Most Helpful Customer Reviews

See all customer reviews