Fish Without a Doubt: The Cook's Essential Companion

Fish Without a Doubt: The Cook's Essential Companion

Hardcover

$35.00
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Overview

Comprehensive. Friendly. Indispensable. With more than 250 simple and delicious recipes.

No doubt about it, fish is a cook’s dream. Fast. Low in fat, versatile, and healthful, it’s even brain food. No other fish cookbook contains such a comprehensive selection of approachable, contemporary recipes. It’s written by a pair of experts: a nationally known three-star seafood chef whose true passion is teaching home cooks, and an award-winning writer and sought-after food authority. Arranged for the cook’s complete convenience, Fish without a Doubt encompasses chapters on all the techniques of fish cookery—from poaching to grilling to sautéing—as well as on all the most popular seafood dishes—from appetizers, to soups and salads, to burgers and pasta.

The recipes range from updated versions of classics (Trout Almondine, Linguine with Clams, Jumbo Lump Crab Cakes) to the latest favorites (Steamed Black Bass with Sizzling Ginger,Tuna Burgers with Cucumber Relish, Thai-Style Mussels). It includes slews of quickies for weeknight specials (Broiled Fillets with Butter and Herbs) and centerpieces for splashier occasions (A Big Poached Char). Featuring only seafood that is not overfished, Fish without a Doubt provides the latest information for the eco-conscious cook about our last wild frontier.

Product Details

ISBN-13: 9780618531196
Publisher: Houghton Mifflin Harcourt
Publication date: 04/29/2008
Pages: 448
Sales rank: 572,423
Product dimensions: 8.30(w) x 9.20(h) x 1.50(d)

About the Author

ROY FINAMORE has worked as a cookbook editor for thirty years, most recently at Clarkson Potter. Among the authors he has published are Martha Stewart, Ina Garten, Tom Colicchio, Diana Kennedy, Anne Willan, Gale Gand, and Lee Bailey. A cooking teacher, as well as a sought-after cookbook collaborator and food and prop stylist, his books include Tasty, which won a James Beard Award, Fish Without a Doubt, and One Potato, Two Potato.

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Fish Without a Doubt: The Cook's Essential Companion 3.2 out of 5 based on 0 ratings. 38 reviews.
TheJokerJB More than 1 year ago
I have to start by saying I have only had this book for a couple months but so far it has been an excellent purchase! The recipes are extremely creative, delicious, and well adapted to a home kitchen. I consider myself to be a 'weekend chef' (meaning I really don't have interest in long, complicated recipes with hard to find ingredients) and have found almost everything in this book to be very approachable or even downright easy to make. A word of caution, there are some recipes that encourage you to try things like making your own fish or shrimp stock ahead of time, because of how much better Moonen thinks that makes the dish taste, but the process is very easy to do for even the novice home chef (especially the shrimp stock) and Moonen also points out that your local fish market should have stock available for purchase if that is your preference. Other than that, everything I have tried has been very easy to make and doesn't require a lot of complex prep or cooking techniques. All in all I think this is an excellent book for the home chef. Recipes are incredibly diverse, delicious, and very easy to make at home!!
Anonymous More than 1 year ago
I think this is a very good fish cookbook. The photos are beautiful although many recipes do not have them. It is clear that these recipes will be delicious and the instructions are clear. My only issue is that, as a home cook, this book seems a little overwhelming just to make one recipe. For instance, if you want to make the "turbot poached in milk with noodles and mustard butter sauce" you actually have to use four separate recipes from this book. They are not difficult or even time consuming, but it's a little bit of an annoyance. You have to make the milk poaching liquid, the basic butter sauce, and you must have the basic butter sauce in order to create the mustard sauce. So if you like this kind of thing you will be pleased. If you want one straight recipe, you may find this book to be a chore. Obviously this is how restaurant chefs make their food so delicious, so for me, this book is a keeper when I want to impress someone. I have previously not been good with cooking fish and seafood in general so to me this book is a gem, as long as I have the patience to do it this way. Most recipes offer substitutions you can make so if you can't find turbot (as in my example), you can look and see what else will work. I do believe that sauces are a key to most excellent fish dishes and this book doesn't disappoint once you actually get past the multi-recipe recipes.
Anonymous More than 1 year ago
vnittoli24 More than 1 year ago
Haven't used the book yet, but the recipes and guides look easy enough to follow. Lots of interesting recipes, beyond just the main dish. Sides and sauces are also included. Lots of variety as well. We bought this because we love his Vegas restaurant. We are hoping the cookbook will help us recapture the food memories.
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