The Complete Book Of American Fish And Shellfish Cookery

More than 680 recipes for preparing all kinds of fish--fresh water, salt water, shellfish--native to North American waters, are found in this cookbook. Also includes recipes for delicious sauces and information on cooking techniques, preserving, freezing and more.

Abstract: Designed to give readers a whole new concept in fish cookery, this chef and former instructor of the Culinary Institute of America presents numerous pre-tested and newly developed recipes for preparing salt-water and fresh-water fish and shellfish. Information is also provided on sauces, batters, and pastries. Detailed instructions on buying, handling, marketing, preparing and cooking fish are accompanied by appropriate illustrations. A comprehensive description of popular species complements the recipes with their metric and U.S. portion tables. Colored photos of artistic dishes, tips on food decorations plus appendices covering metric conversions, French translations of common fish species, and a glossary conclude this comprehensive text. (jdb).

More than 680 recipes, ranging from the classic seafood repertoire to light, easily prepared dishes, cover the full range of fish varieties available in the United States.

Fish: The Complete Guide to Buying and Cooking is a book that simplifies, once and for all, the process of preparing fish. Organized in an easy-reference, A-Z format, Fish gives you the culinary lowdown on seventy kinds of fish and shellfish commonly found in American supermarkets and fish stores. Each entry describes how the fish is sold (fillets, steaks, whole, salted), other names it goes by, how the fish should look, and buying tips. Fish begins with general guidelines on how to store, prepare, and cook fish, whether sauteing, frying, grilling, or smoking, and you will find easy-to-follow illustrations of such important basics as how to gut and fillet a fish. Fish also includes up-to-the-minute information on the health benefits of fish in our diet. In addition, there are more than five hundred recipes and variations, all of which use low-fat, high-flavor ingredients to accent the intrinsic natures of the individual fish rather than mask them. And the vast majority of the recipes are ready in less than thirty minutes.

Europe's most authoritative culinary reference comes to the New World A sound and comprehensive knowledge of cooking theory and technique is as essential to a great cook as a full complement of well-made kitchen tools. Based on the European culinary classic, Lehrbuch der Küche, Classical Cooking the Modern Way: Methods and Techniques provides a complete review of the most basic culinary principles and methods that recipes call for again and again. Whether used alone or with its companion volume, Classical Cooking the Modern Way: Recipes, this book is a cornerstone culinary reference that belongs in every kitchen. With everything needed to master the core repertoire of cooking methods, from grilling and broiling to braising, sautéing, and more, it explains in detail how to work with all of the main types of ingredientsincluding meat and poultry, fruits and vegetables, and pastas and grains. Contributions from 75 acclaimed European chefs offer a dynamic and informed perspective on classical cookinga fresh and contemporary look at the fundamentals with a dash of Continental flavor.

From prestigious writer, chef, and environmental advocate Barton Seaver comes a seminal reference that will be the go-to source on seafood. American Seafood looks at maritime history, fishing technology, the effect of imports on our diet, economy, and seas; the biology of taste; and the evolution of seafood cuisine. Although this isn't a cookbook, Barton Seaver reveals his favorite taste pairings and methods for cooking seafood. An index of species rounds out this must-have volume.

"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.