Fish: The Basics / Edition 1

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Overview

Fish:The Basics has received praise from all quarters for its breadth, clarity, and for the flexibility it gives the seafood cook. Every one of the more than 100 recipes suggests as many as a dozen choices of fish and shellfish that work equally well, with precise cooking times for each. The second part of the book contains more than 200 illustrated profiles of fish and shellfish, including many of the lesser-known varieties that are increasingly common in the marketplace, with a list of recipes that are appropriate for each one. Dozens of step-by-step illustrations of technique in Fish:The Basics ensure that the seafood cook, whether beginner or expert, will never be caught short and forced to choose something less than fresh.

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Editorial Reviews

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

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.
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Product Details

  • ISBN-13: 9780618002030
  • Publisher: Houghton Mifflin Harcourt
  • Publication date: 9/28/1999
  • Edition description: REVISED
  • Edition number: 1
  • Pages: 384
  • Product dimensions: 7.13 (w) x 10.25 (h) x 0.81 (d)

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.

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Table of Contents

Fish:The Basics has received praise from all quarters for its breadth, clarity, and for the flexibility it gives the seafood cook. Every one of the more than 100 recipes suggests as many as a dozen choices of fish and shellfish that work equally well, with precise cooking times for each. The second part of the book contains more than 200 illustrated profiles of fish and shellfish, including many of the lesser-known varieties that are increasingly common in the marketplace, with a list of recipes that are appropriate for each one. Dozens of step-by-step illustrations of technique in Fish:The Basics ensure that the seafood cook, whether beginner or expert, will never be caught short and forced to choose something less than fresh.
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