Go Fish: Fresh Ideas for American Seafood

Go Fish: Fresh Ideas for American Seafood

by Andrew Friedman, Laurent Tourondel
     
 

"I don’t cook or fish. This wonderful cookbook makes me regret both those decisions."
—Alan Richman

"With the publication of Go Fish, we can all learn [Laurent Tourondel’s] secrets and gain inspiration from his recipes. This book is essential reading."
—Robert Mondavi

From swordfish to littleneck clams, exotic sea

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Overview

"I don’t cook or fish. This wonderful cookbook makes me regret both those decisions."
—Alan Richman

"With the publication of Go Fish, we can all learn [Laurent Tourondel’s] secrets and gain inspiration from his recipes. This book is essential reading."
—Robert Mondavi

From swordfish to littleneck clams, exotic sea urchin to succulent monkfish, America’s waters are home to a stunningly diverse array of fish and shellfish that are ideal for home cooking. And, as celebrated chef Laurent Tourondel of New York’s BLT Steak reveals in Go Fish, creating elegant, mouthwatering seafood at home can be marvelously easy–and faster than you might think.

An acknowledged fish fanatic, Tourondel offers a beautiful and easy-to-follow guide to the fine art of preparing restaurant-quality seafood at home. From Salt-Crusted Salmon to Spicy Moroccan Swordfish, Go Fish shows how the mild but nuanced flavors of fish, married with a chef’s palette of herbs and spices, can yield a wide range of dinner-table masterpieces.

Go Fish delivers more than 100 seafood recipes infused with flavor, style, and simplicity. Melt-in-your-mouth appetizers, hearty chowders, perfect pastas and risottos, and aromatic main courses are matched with sides and desserts that complete the seafood-centered feast. Whether presenting vibrant adaptations of time-honored classics like New England Clam Chowder or bold signature dishes like Salmon Steak with Ginger Chili Glaze, Tourondel reveals how sophisticated seafood cuisine can be prepared with accessible ingredients and uncomplicated techniques.

Along with each main course, Tourondel provides a wine recommendation that perfectly accents the flavors and textures of the meal.

Complete with an overview of more than fifty varieties of American fish and shellfish, plus helpful shopping and preparation tips, Go Fish gives home cooks all the tools they need to create memorable meals for family and friends.

Featuring a foreword by the legendary Daniel Boulud and two dozen tantalizing photographs, Go Fish is a stylish yet down-to-earth blueprint for exquisite seafood cookery at home. With a bare minimum of hard-to-find ingredients, complex stocks, or painstaking boning chores, these contemporary recipes will become an integral part of your own culinary repertoire.

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Editorial Reviews

From the Publisher
Tourondel made his name as a chef of Cello, an acclaimed fish restaurant on Manhattan’s Upper East Side.  Now he is cooking meat at BLT Steak, but this first cookbook is a collection of his favorite fish dishes, from Crab Cake Rémoulade to Gazpacho with Dungeness Crab.  These reflect both his French background and training and his experience in American restaurants.  While some dishes are uncomplicated, many have long ingredients lists; there are numerous boxes about the more unusual ones, as well as various techniques, but the recipe headnotes and text are somewhat pedestrian.  The New York Times Seafood Cookbook offers many more recipes, both simple and sophisticated, and James Paterson’s Fish & Shellfish is the classic big book on the topic; Tourondel’s will appeal mostly to experienced cooks looking for unusual new ideas for fish dishes.  For larger collections. (Library Journal, October 15, 2004)

"...perfect for weekends when you want to spend some time in the kitchen...Every seafood lover will find something here" (Food & Wine)

"Tourondel, chef at Manhattan's acclaimed BLT Steak, translates a pro's insights, techniques, and recipes for the home cook." (Bon Appetit)

Library Journal
Tourondel made his name as chef of Cello, an acclaimed fish restaurant on Manhattan's Upper East Side. Now he is cooking meat at BLT Steak, but this first cookbook is a collection of his favorite fish dishes, from Crab Cake Remoulade to Gazpacho with Dungeness Crab. These reflect both his French background and training and his experience in American restaurants. While some dishes are uncomplicated, many have long ingredients lists; there are numerous boxes about the more unusual ones, as well as various techniques, but the recipe headnotes and text are somewhat pedestrian. The New York Times Seafood Cookbook offers many more recipes, both simple and sophisticated, and James Peterson's Fish & Shellfish is the classic big book on the topic; Tourondel's will appeal mostly to experienced cooks looking for unusual new ideas for fish dishes. For larger collections. Copyright 2004 Reed Business Information.

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Product Details

ISBN-13:
9780471445944
Publisher:
Houghton Mifflin Harcourt
Publication date:
09/28/2004
Pages:
304
Sales rank:
383,460
Product dimensions:
8.30(w) x 9.58(h) x 0.93(d)

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