Go Fish: Fresh Ideas for American Seafood

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Overview

"Laurent Tourondel’s Go Fish illustrates how with just a few key ingredients, anyone can cook with ease and inspiration. His affinity for and knowledge of seafood are unparalleled in the industry."
—Thomas Keller

"A French chef in American waters, Laurent Tourondel has become synonymous with the word fish. This book is a great collection of recipes and a great reference for American home cooks wanting to master some classics or try new things."
—Alain Ducasse

"Laurent is a master, renowned for his instinctive knowledge of the best way to prepare all fish and shellfish–be it raw with the perfect spices to make it melt on...

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Overview

"Laurent Tourondel’s Go Fish illustrates how with just a few key ingredients, anyone can cook with ease and inspiration. His affinity for and knowledge of seafood are unparalleled in the industry."
—Thomas Keller

"A French chef in American waters, Laurent Tourondel has become synonymous with the word fish. This book is a great collection of recipes and a great reference for American home cooks wanting to master some classics or try new things."
—Alain Ducasse

"Laurent is a master, renowned for his instinctive knowledge of the best way to prepare all fish and shellfish–be it raw with the perfect spices to make it melt on the palate, or flavored inventively and cooked to perfect doneness."
—Daniel Boulud

"A great compilation of practical tips and seafood recipes to be cooked at home, from one of the most talented chefs in America who really understands fish. . . . Watch out!"
—Eric Ripert

"This fish cookbook takes the superfluous away and brings us back to the essentials."
—Jean-Georges Vongerichten

Editorial Reviews

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.

Product Details

  • ISBN-13: 9780471445944
  • Publisher: Wiley, John & Sons, Incorporated
  • Publication date: 10/28/2004
  • Edition number: 1
  • Pages: 328
  • Sales rank: 362,072
  • Product dimensions: 8.30 (w) x 9.58 (h) x 0.93 (d)

Meet the Author

LAURENT TOURONDEL, former chef at the acclaimed New York seafood restaurant Cello, is chef and owner of the newly launched BLT Steak, also in New York. He has been profiled in many national magazines, including the New York Times, Gourmet, and Food & Wine, and has been a featured guest on television shows, including Cooking Live and Follow That Food.

ANDREW FRIEDMAN is the coauthor of a number of cookbooks, including the award-winning Alfred Portale’s Gotham Bar and Grill Cookbook, Da Silvano Cookbook, and Tom Valenti’s Welcome to My Kitchen.

Table of Contents

Foreword by Daniel Boulud.

Acknowledgements.

Introduction: Cooking at Home.  

Great American Fish and Shellfish.

Buying and Storing Fish and Shellfish.

Raw Fish and Other Cold Appetizers

Hot Appetizers.

Soups and Chowders.

Pasta and Risotto.

Main Courses.

Vegetables and Side Dishes.

Desserts (A Gift from the Chef).

Techniques.

Mail-Order Sources.

Conversions.

Index.

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