Fish & Shellfish: The Definitive Cook's Companion

Fish & Shellfish: The Definitive Cook's Companion

by James Peterson


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Product Details

ISBN-13: 9780688127374
Publisher: HarperCollins Publishers
Publication date: 04/15/1996
Pages: 464
Sales rank: 433,449
Product dimensions: 9.25(w) x 10.88(h) x 1.41(d)

About the Author

Paris-trained James Peterson, an award-winning cookbook writer and former chef and proprietor of Le Petit Robert, has taught at The French Culinary Institute of New York and Peter Kump's New York Cooking School. He lives in Brooklyn, New York.

Read an Excerpt


I like to make croquettes with leftover cooked fish or shellfish, which I usually combine with chopped leftover or freshly cooked vegetables. The principle behind making croquettes is simple: Small pieces of cooked seafood are bound together with a stiff sauce, usually a bechamel, and formed into balls, patties, or egg-shaped quenelles. The croquettes are then coated with bread crumbs, deep-fried, and served surrounded with a tangy sauce-kept light to counteract the richness of the croquettes. Tomato sauce, tangy mayonnaise variations such as tartar sauce, and delicately flavored broths can all be served with croquettes. One important factor in making croquettes is a bechamel sauce that is well flavored with herbs or spices. With this in mind it's easy to invent your own flavors by adding herbs such as chopped tarragon or cilantro or spices such as saffron or curry. Cooked vegetables such as carrots or mushrooms also provide flavor and make the croquettes less rich.

Copyright © 1996 by James Peterson.

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Fish & Shellfish: The Definitive Cook's Companion 3.3 out of 5 based on 0 ratings. 3 reviews.
Pool_Boy on LibraryThing 10 months ago
The several recipes I have tried have been pretty disappointing. Oh well.
eclectica on LibraryThing 10 months ago
This might just be the best general resource on this subject for both beginners and advanced cooks. In addition to recipes, techniques and tips, there is an outstanding dictionary of fish species that offers helpful information for specific species and recommendations for appropriate cooking methods.
fallbrowneyes on LibraryThing 10 months ago
This book is an excellent resource for the handling of fresh fish and shellfish, especially for someone who has grown up in a non-coastal region like me. The specific recipes in the book are a little too French for my tastes and I would have liked to have seen more variety. Also, there are very few images and none of them are in color. It would be great to see a revised edition of this book.