×

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

For a better shopping experience, please upgrade now.

Fish: The Basics
     

Fish: The Basics

by Shirley King, Glenn Wolff (Illustrator)
 

See All Formats & Editions

Shirley King's Fish: The Basics is back with more than 100 recipes, organized by cooking technique, each one showing all possible varities of fish that can be substituted for one another.

Overview

Shirley King's Fish: The Basics is back with more than 100 recipes, organized by cooking technique, each one showing all possible varities of fish that can be substituted for one another.

Editorial Reviews

Library Journal
King, chef and author of Saucing the Fish ( LJ 3/15/86), has put together a great deal of information, but somehow this book is a good idea that doesn't quite come off. The text is divided into three sections: health concerns in regard to buying and storing fish; methods of cooking, with generic recipes (e.g., Deep-Fried Seafood, Variation III); and profiles of dozens of varieties, familiar and exotic. But will most cooks want to shuffle back and forth from the description of the fish to the various types of preparation listed as suitable for it, and to possible sauces to accompany it? This will probably be more valuable as a reference source than a cookbook.
From the Publisher
"Even experts will find this useful." The New York Times

"A comprehensive, no-nonsense guide." The San Francisco Chronicle

"A marvelous book." Martha Stewart Living

Product Details

ISBN-13:
9780671650520
Publisher:
Simon & Schuster
Publication date:
08/15/1990
Pages:
463

Meet the Author

Shirley King is the country's foremost authority on fish. She has spent more than twenty-five years as a chef, consultant, and food writer. She currently lives in New York City.

Customer Reviews

Average Review:

Post to your social network

     

Most Helpful Customer Reviews

See all customer reviews