Jane Brody's Good Seafood Cookbook: A Guide to Healthy Eating with More than 200 Low-Fat Recipes

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Overview

In the introduction Brody notes that most of us when we were growing up knew fish in one of two incarnations—fish sticks or tuna-on-rye. What we didn't know was that seafood comes in an amazing variety of forms, that it is one of the most important and low-fat sources of dietary protein available, and that it can be cooked easily, even by "fish" novices, in an almost infinite variety of ways that are delicious and go well beyond the frozen fillets of childhood.

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Overview

In the introduction Brody notes that most of us when we were growing up knew fish in one of two incarnations—fish sticks or tuna-on-rye. What we didn't know was that seafood comes in an amazing variety of forms, that it is one of the most important and low-fat sources of dietary protein available, and that it can be cooked easily, even by "fish" novices, in an almost infinite variety of ways that are delicious and go well beyond the frozen fillets of childhood.

Part One is a comprehensive overview of seafood lore that includes chapters on how to select fish; how to clean, fillet, and store it; basic seafood cooking techniques; and full discussions of seafood safety and the overwhelming health benefits of adding fish to your diet. Part Two is a collection of some 250 recipes for hors d'oeuvres and appetizers, soups, salads, and main courses, including special sections on grilling and microwaving. Among the enticing dishes are Shrimp and Onion Pizza, Seafood Tabbouli, Orzo with Clams, Fish Tacos with Cilantro Pesto, and Oven Steamed Sea Bass with Crisp Vegetables.

Comprehensive chapters on selecting, cleaning, filleting, and storing fish, basic seafood cooking techniques, a discussion of seafood safety, and a complete nutrition chart combine with over 200 delicious recipes to create a health-conscious seafood lover's cookbook that's certain to be the catch of the year.

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Editorial Reviews

Publishers Weekly - Publisher's Weekly
Her "pectoral fins flapping with excitement,'' Brody (Jane Brody's Good Food Gourmet), working here with veteran Flaste, sets out to prove that seafood cookery can indeed be simple, and to overcome what she calls American "pescaphobia'' in this consumer-conscious overview. Ever health-minded, she comes naturally to low-fat fish cuisine, eschewing deep-frying in her recipes; substituting nonfat or low-fat dairy products, where appropriate; and cutting down on oil as well. This is a more than usually comprehensive, conscientious and trustworthy cookbook, stocked with information not only on ways of cooking and serving fish, but on how to buy it and what equipment to use. It's enlivened, too, by Brody's easy personal touch, never hard-sell or self-conscious. What recipes are the strongest? There's the warm swordfish salad, which makes use of the microwave; the chilled corn and crab chowder; the scallop seviche. Brody, with Flaste, delivers the goods, as always. Illustrations not seen by PW. (Oct.)
Library Journal
Brody, New York Times health columnist and author of Jane Brody's Good Food Gourmet (LJ 9/15/90) and other health-conscious cookbooks, has teamed up with food writer Flaste to add her contribution to the ever-growing category of fish cookbooks. The 250 recipes are diverse and generally quite appealing, although many have long ingredients lists. Overall, this is a more sophisticated collection than some of Brody's earlier books-despite the fact that for some reason she is enamored of surimi (imitation crab made from processed fish), and purists-and other seafood lovers-will shudder at the thought of a bouillabaisse that includes it. Mark Bittman's recent Fish (LJ 6/15/94) offers more and simpler recipes as well as more information on varieties of fish and shellfish, but Brody's makes a good companion and is sure to be popular.
From Barnes & Noble
From the renowned New York Times health columnist comes this seafood cookbook including over 200 low-fat and delicious recipes, from basics on how to select & prepare fish perfectly to such savory dishes as Southwestern Scallop Salad & Salmon Teriyaki.
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Product Details

  • ISBN-13: 9780808170044
  • Publisher: Norton, W. W. & Company, Inc.
  • Publication date: 10/1/1994
  • Pages: 577

Meet the Author

Jane Brody's previous books include the best-selling Jane Brody's Nutrition Book, Jane Brody's Good Food Book, and Jane Brody's Good Food Gourmet

Rick Flaste served as the editor of the New York Times Dining Section at its inception, creating many of its acclaimed features. He has collaborated on numerous cookbooks and books.

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Customer Reviews

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