The Fishmonger's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Seafood, Taught by the Masters

Overview

An ocean of fish and seafood preparation techniques at your fingertips!

In The Fishmonger’s Apprentice, you get insider access to real life fishermen, wholesale markets, fish buyers, chefs, and other sources—far away from the supermarket, and everywhere the fish go well before they make it to the table. This book is a handbook for enjoying fish and seafood—from fishing line to filleting knife and beyond—and gives you instructional content like ...

See more details below
Available through our Marketplace sellers and in stores.

Pick Up In Store Near You

Reserve and pick up in 60 minutes at your local store

Other sellers (Paperback)
  • All (2) from $250.36   
  • New (2) from $250.36   
Close
Sort by
Page 1 of 1
Showing All
Note: Marketplace items are not eligible for any BN.com coupons and promotions
$250.36
Seller since 2008

Feedback rating:

(4361)

Condition:

New — never opened or used in original packaging.

Like New — packaging may have been opened. A "Like New" item is suitable to give as a gift.

Very Good — may have minor signs of wear on packaging but item works perfectly and has no damage.

Good — item is in good condition but packaging may have signs of shelf wear/aging or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Acceptable — item is in working order but may show signs of wear such as scratches or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Used — An item that has been opened and may show signs of wear. All specific defects should be noted in the Comments section associated with each item.

Refurbished — A used item that has been renewed or updated and verified to be in proper working condition. Not necessarily completed by the original manufacturer.

New
1592536530 SHIPS WITHIN 24 HOURS (SAME BUSINESS DAY) GREAT BOOK!!

Ships from: BAY SHORE, NY

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
$292.16
Seller since 2006

Feedback rating:

(1803)

Condition: New
PAPERBACK New 1592536530 New, Perfect Condition. Ships within 24 hours and all purchases are guaranteed or your money back.

Ships from: West Palm Beach, FL

Usually ships in 1-2 business days

  • Canadian
  • International
  • Standard, 48 States
  • Standard (AK, HI)
  • Express, 48 States
  • Express (AK, HI)
Page 1 of 1
Showing All
Close
Sort by
The Fishmonger's Apprentice: The Expert's Guide to Selecting, Preparing, and Cooking a World of Seafood, Taught by the Masters

Available on NOOK devices and apps  
  • NOOK Devices
  • NOOK HD/HD+ Tablet
  • NOOK
  • NOOK Color
  • NOOK Tablet
  • Tablet/Phone
  • NOOK for Windows 8 Tablet
  • NOOK for iOS
  • NOOK for Android
  • NOOK Kids for iPad
  • PC/Mac
  • NOOK for Windows 8
  • NOOK for PC
  • NOOK for Mac
  • NOOK Study
  • NOOK for Web

Want a NOOK? Explore Now

NOOK Book (eBook - COOKING / Specific Ingredients / Seafood)
$13.99
BN.com price
(Save 44%)$24.99 List Price
Sending request ...

Overview

An ocean of fish and seafood preparation techniques at your fingertips!

In The Fishmonger’s Apprentice, you get insider access to real life fishermen, wholesale markets, fish buyers, chefs, and other sources—far away from the supermarket, and everywhere the fish go well before they make it to the table. This book is a handbook for enjoying fish and seafood—from fishing line to filleting knife and beyond—and gives you instructional content like no other book has before.

Inside, you'll find:

- Hundreds of full-color, detailed step-by-step photographs teach you filleting, skinning, boning, harvesting roe, shucking oysters, and more

- Extensive interviews with seafood experts as they share their old-world, classic skills

- Tips on eating and buying more sustainably, using the whole fish, head to tail, and making the most of your local fishmonger—good for foodies and chefs alike

- A bonus DVD featuring 12 video tutorials of preparing fish, plus 32 downloadable recipes from master chefs

Whether you're a casual cook or devoted epicure, you'll learn new ways to buy, prepare, serve, and savor all types of seafood with The Fishmonger's Apprentice!

Read More Show Less

Editorial Reviews

From the Publisher

Green, Aliza (text) with Steve Legato (photogs.). The Fishmonger’s Apprentice: The Expert’s Guide to Selecting, Preparing, and Cooking a World of Seafood, Taught by the Masters. Quarry: Quayside. 2011. 208p. photogs. bibliog. index. ISBN 9781592536535. pap. $24.99 with DVD. COOKING
Of foodstuffs, the preparation of seafood from catch to table may be the most unfamiliar to the consumer. James Beard award winner Green (coauthor, ¡Ceviche!) expands upon her authoritative and encyclopedic Field Guide to Seafood in a tremendously clear-cut visual guide to choosing, cooking, storing, cleaning, boning, and filleting finfish and other seafood. Close-up pictures and explicitly detailed step-by-step directions are delivered by master fishers, buyers, mongers, and chefs and turn what could’ve satisfied alone as an excellent technique guide into a buoyant explication of how to respectfully and sustainably navigate an industry marred by pollution, overfishing, and a general lack of product awareness, all of which is frequently reprocessed into skepticism and fear. The accompanying DVD contains downloadable recipes and video versions of the technique how-tos. VERDICT The “fish to fillet” photography may not be for the squeamish or for animal rights advocates (though more humane cooking alternatives for lobsters and crab are offered), but this is an absolutely indispensable technical resource for seafood cooks and aficionados. Highly recommended.

Library Journal
Of foodstuffs, the preparation of seafood from catch to table may be the most unfamiliar to the consumer. James Beard award winner Green (coauthor, ¡Ceviche!) expands upon her authoritative and encyclopedic Field Guide to Seafood in a tremendously clear-cut visual guide to choosing, cooking, storing, cleaning, boning, and filleting finfish and other seafood. Close-up pictures and explicitly detailed step-by-step directions are delivered by master fishers, buyers, mongers, and chefs and turn what could've satisfied alone as an excellent technique guide into a buoyant explication of how to respectfully and sustainably navigate an industry marred by pollution, overfishing, and a general lack of product awareness, all of which is frequently reprocessed into skepticism and fear. The accompanying DVD contains downloadable recipes and video versions of the technique how-tos. VERDICT The "fish to fillet" photography may not be for the squeamish or for animal rights advocates (though more humane cooking alternatives for lobsters and crab are offered), but this is an absolutely indispensable technical resource for seafood cooks and aficionados. Highly recommended.—Ben Malczewski, Ypsilanti Dist. Lib., MI
Read More Show Less

Product Details

  • ISBN-13: 9781592536535
  • Publisher: Quarry Books
  • Publication date: 1/1/2011
  • Series: Apprentice Series
  • Pages: 208
  • Product dimensions: 8.10 (w) x 10.00 (h) x 0.70 (d)

Meet the Author

Aliza Green is an award-winning Philadelphia-based author, journalist, and influential chef whose books include The Butcher’s Apprentice and Making Artisan Pasta (Quarry Books, 2012),The Fishmonger’s Apprentice (Quarry Books, 2010), Starting with Ingredients: Baking (Running Press, 2008) and Starting with Ingredients (Running Press, 2006), four perennially popular Field Guides to food (Quirk, 2004-2007), Beans: More than 200 Delicious, Wholesome Recipes from Around the World (Running Press, 2004) and successful collaborations with renowned chefs Guillermo Pernot and Georges Perrier. 

A former food columnist for the Philadelphia Inquirer, Philadelphia Daily News, and Cooking Light Magazine, Green is known for her encyclopedic knowledge of every possible ingredient, its history, culture, and use in the kitchen and bakery and for her lively story-telling. Green also leads culinary tours—her next is scheduled for October 2013 to Puglia, Italy, which she calls “land of 1,000-year-old olive trees.” Green’s books have garnered high praise from critics, readers, and culinary professionals alike, including a James Beard award for “Best Single-Subject Cookbook” in 2001 for Ceviche!: Seafood, Salads, and Cocktails with a Latino Twist (Running Press, 2001), which she co-authored with Chef Guillermo Pernot. For more information about Aliza’s books and tours or to send her a message, visit her website at http://www.alizagreen.com.

Steve Legato is a freelance photographer specializing in food, restaurant industry, cookbooks and advertising. His work has been featured in Art Culinaire, The New York Times, Food and Wine, Wine Spectator, Food Arts, GQ, Departures, Wine & Spirits, Travel & Leisure, Philadelphia Magazine, Delaware Today, New Jersey Monthly and Main Line Today. He currently resides just outside of Philadelphia, PA. Visit his website at http://www.stevelegato.com.

Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

    If you find inappropriate content, please report it to Barnes & Noble
    Why is this product inappropriate?
    Comments (optional)