"Jane Brody's Good Seafood Cookbook is stocked with more than 200 fantastic low-fat recipes that will turn even the most strident seafood skeptic into a fish fiend."
--Detroit Free Press
We all know that fish offers us one of the most important low-fat sources of dietary protein available. But behind this significant fact lies a startling truth: most of us think cooking fish is an arduous, complicated endeavor requiring special skills. Not true, declares Jane Brody, the New York Times Personal Health columnist and nutrition expert. Now Brody, author of the landmark bestseller Jane Brody's Nutrition Book, has produced a wonderful guide to seafood combined with a collection of delicious, simple-to-follow, healthful recipes that prove that cooking with fish is easier than you think.
Part One is a comprehensive overview of seafood, including chapters on how to select, clean, fillet, and store fish; basic seafood cooking techniques; a full discussion of seafood safety; a comprehensive nutrition chart; and the up-to-date health benefits of adding fish to your diet. Part Two is a collection of more than 230 recipes from appetizers and soups to salads and main courses, including special sections on grilling and microwaving. Inside you'll find such scrumptious dishes as:
* Shrimp and Onion Pizza * Orzo with Clams * Fish Tacos with Cilantro Pesto * Oven-Steamed Bass with Crisp Vegetables * Grilled Salmon with Fennel * Sweet Pepper Fish Cakes * Lobster and Shrimp Salad in Basil Buttermilk * Potato, Corn, and Monkfish Soup * And much more!
"The most comprehensive of the new seafood books."
--Minneapolis Star Tribune
"Jane Brody is to good health what Martha Stewart is to good living."
"Recipes that promise to save your heart and your waistline."
"synopsis" may belong to another edition of this title.
Here is another volume from today's most influential writer on food and health, the New York Times Personal Health columnist, Jane E. Brody. In this new book, America's authority on great food that is also good food has produced, with her collaborator Richard Flaste, a primer on seafood combined with a collection of delicious recipes. She notes that most of us, when 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 low-fat sources of dietary protein available, and that it can be cooked easily, even by "fish novices", in an almost infinite number of delicious ways that go well beyond the frozen fillets of childhood. Part One is a comprehensive overview of seafood lore that includes chapters on how to select, clean, fillet, and store fish; basic seafood cooking techniques; and a full discussion of seafood safety and the overwhelming health benefits of adding fish to your diet. Part Two is a collection of 240 recipes for hors d'oeuvres and appetizers, soups, salads, and main courses, including special sections on grilling and microwaving.About 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
"About this title" may belong to another edition of this title.
Book Description Ballantine Books, 1995. Paperback. Book Condition: New. Never used!. Bookseller Inventory # P110449910210
Book Description Ballantine Books, 1995. Paperback. Book Condition: New. Brand New!. Bookseller Inventory # VIB0449910210
Book Description Ballantine Books, 1995. Paperback. Book Condition: New. book. Bookseller Inventory # M0449910210
Book Description Ballantine Books. PAPERBACK. Book Condition: New. 0449910210 New Condition. Bookseller Inventory # NEW7.0168179