Fish Without a Doubt: The Cook's Essential Companion

( 37 )

Overview

Comprehensive. Friendly. Indispensable. With more than 250 simple and delicious recipes.

No doubt about it, fish is a cook?s dream. Fast. Low in fat, versatile, and healthful, it?s even brain food. No other fish cookbook contains such a comprehensive selection of approachable, contemporary recipes. It?s written by a pair of experts: a nationally known three-star seafood chef whose true passion is teaching home cooks, and an award-winning writer and sought-after food authority. ...

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Overview

Comprehensive. Friendly. Indispensable. With more than 250 simple and delicious recipes.

No doubt about it, fish is a cook’s dream. Fast. Low in fat, versatile, and healthful, it’s even brain food. No other fish cookbook contains such a comprehensive selection of approachable, contemporary recipes. It’s written by a pair of experts: a nationally known three-star seafood chef whose true passion is teaching home cooks, and an award-winning writer and sought-after food authority. Arranged for the cook’s complete convenience, Fish without a Doubt encompasses chapters on all the techniques of fish cookery—from poaching to grilling to sautéing—as well as on all the most popular seafood dishes—from appetizers, to soups and salads, to burgers and pasta.

The recipes range from updated versions of classics (Trout Almondine, Linguine with Clams, Jumbo Lump Crab Cakes) to the latest favorites (Steamed Black Bass with Sizzling Ginger,Tuna Burgers with Cucumber Relish, Thai-Style Mussels). It includes slews of quickies for weeknight specials (Broiled Fillets with Butter and Herbs) and centerpieces for splashier occasions (A Big Poached Char). Featuring only seafood that is not overfished, Fish without a Doubt provides the latest information for the eco-conscious cook about our last wild frontier.

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Editorial Reviews

From the Publisher
Moonen is a fish guy, having served as chef-owner of two seafood temples in New York City. In this new book, he shares his expertise—from how to shop for fish to how to clean it and how to cook it. The cleaning, scaling and filleting pages are particularly good, with clear instructions and excellent photos that leave little room for doubt. Moonen, with coauthor Finamore (Tasty), covers everything from American classics like Manhattan Clam Chowder to modern dishes such as Creamy Fennel Soup with Salmon and Citrus Ragu. What separates this book from others is its focus on sustainability. Moonen is a founding member of Seafood Choices Alliance and an early advocate for chefs making responsible choices when it comes to seafood. The first chapter contains a list of each fish in the book, the best way to cook it and the state of its population. There are no endangered fish on the list (or in the book), because, as Moonen explains in his introduction, “I'm holding off for the time when I can feel confident that these populations are strong again.” For a chef whose current venture is a 16,000-square-foot restaurant in Las Vegas, this kind of restraint might seem surprising, but given the dramatic collapse of seafood populations, Moonen is a welcome and essential voice in the home chef's kitchen. (May 21) Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Publishers Weekly, Starred

" A great cookbook inspires you to cook. That's the premise behind our new cookbook club. . . In Fish Without a Doubt, chef Rick Moonen, of Rick Moonen's RM Seafood in Las Vegas, and coauthor Roy Finamore have drafted a blueprint for minimizing handwringing in the store and kitchen and maximizing pleasure at the table. . . Moonen takes the fear out of serving fish whenever the mood strikes—which, with this book in hand, may be a lot more often." Gourmet

“Fish Without a Doubt is a godsend.” (T. Susan Chang, NPR)

“Without a doubt, a great fish book!” (Daniel Boulud)

“Classic, modern, authoritative, and approachable, this book is a must for any fish lover.” ( Jacques Pépin) “Rick Moonen provides a ‘how-to’ guide that helps readers eat well, while taking better care of themselves and the oceans.” (Rebecca Goldburg, Ph.D., senior scientist, Environmental Defense)

Sam Sifton
Fish is hard to cook well. Moonen, a celebrated American chef, aims to simplify the process, to remove the home cook's natural fear, and he mostly succeeds
—The New York Times
Publishers Weekly

Moonen is a fish guy, having served as chef-owner of two seafood temples in New York City. In this new book, he shares his expertise-from how to shop for fish to how to clean it and how to cook it. The cleaning, scaling and filleting pages are particularly good, with clear instructions and excellent photos that leave little room for doubt. Moonen, with coauthor Finamore (Tasty), covers everything from American classics like Manhattan Clam Chowder to modern dishes such as Creamy Fennel Soup with Salmon and Citrus Ragu. What separates this book from others is its focus on sustainability. Moonen is a founding member of Seafood Choices Alliance and an early advocate for chefs making responsible choices when it comes to seafood. The first chapter contains a list of each fish in the book, the best way to cook it and the state of its population. There are no endangered fish on the list (or in the book), because, as Moonen explains in his introduction, "I'm holding off for the time when I can feel confident that these populations are strong again." For a chef whose current venture is a 16,000-square-foot restaurant in Las Vegas, this kind of restraint might seem surprising, but given the dramatic collapse of seafood populations, Moonen is a welcome and essential voice in the home chef's kitchen. (May 21)

Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Library Journal

Moonen, a chef originally from New York, has traveled west and now owns RM Seafood in Las Vegas. He is committed to buying and serving seafood that comes from abundant populations under sound management. In his first cookbook, he only uses fish that are sustainable; there are no recipes for monkfish, skate, red snapper, pompano, or Patagonian toothfish (aka Chilean sea bass). The 250 recipes here are written for the home kitchen, are relatively simple, and employ clear instructions. Included are the usual (e.g., grilled salmon steaks, clam fritters) and the unique (e.g., citrus roast lobster and whole fish roasted in salt). The chapters are arranged first by technique-poaching, broiling, grilling, etc.-followed by recipes for appetizers, soups, salads, pastas, and fish cakes that use a great variety of fish and shellfish. The last two chapters are for sauces, spice mixes, and nonfish side dishes. This will be a requested item because it may be the first environmentally correct fish cookbook. Recommended for all cookery collections.
—Christine Bulson

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Product Details

  • ISBN-13: 9780618531196
  • Publisher: Houghton Mifflin Harcourt
  • Publication date: 4/29/2008
  • Edition description: None
  • Pages: 448
  • Sales rank: 253,673
  • Product dimensions: 8.30 (w) x 9.20 (h) x 1.50 (d)

Meet the Author

ROY FINAMORE has worked as a cookbook editor for thirty years, most recently at Clarkson Potter. Among the authors he has published are Martha Stewart, Ina Garten, Tom Colicchio, Diana Kennedy, Anne Willan, Gale Gand, and Lee Bailey. A cooking teacher, as well as a sought-after cookbook collaborator and food and prop stylist, his books include Tasty, which won a James Beard Award, and One Potato, Two Potato.

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Customer Reviews

Average Rating 3
( 37 )
Rating Distribution

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(10)

4 Star

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3 Star

(9)

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(6)

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(7)

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See All Sort by: Showing 1 – 20 of 37 Customer Reviews
  • Posted January 30, 2012

    Awesome book for the home cook

    I have to start by saying I have only had this book for a couple months but so far it has been an excellent purchase! The recipes are extremely creative, delicious, and well adapted to a home kitchen. I consider myself to be a 'weekend chef' (meaning I really don't have interest in long, complicated recipes with hard to find ingredients) and have found almost everything in this book to be very approachable or even downright easy to make. A word of caution, there are some recipes that encourage you to try things like making your own fish or shrimp stock ahead of time, because of how much better Moonen thinks that makes the dish taste, but the process is very easy to do for even the novice home chef (especially the shrimp stock) and Moonen also points out that your local fish market should have stock available for purchase if that is your preference. Other than that, everything I have tried has been very easy to make and doesn't require a lot of complex prep or cooking techniques. All in all I think this is an excellent book for the home chef. Recipes are incredibly diverse, delicious, and very easy to make at home!!

    1 out of 1 people found this review helpful.

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  • Posted January 9, 2012

    Great restaurant,hoping great book

    Haven't used the book yet, but the recipes and guides look easy enough to follow. Lots of interesting recipes, beyond just the main dish. Sides and sauces are also included. Lots of variety as well. We bought this because we love his Vegas restaurant. We are hoping the cookbook will help us recapture the food memories.

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