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Fish- The Basics: An Illustrated Guide to Selecting, Storing, and Preparing All Kinds of Fresh Seafood - Hardcover
Synopsis
Offers advice on buying, storing, and preparing fish, explores a full range of cooking techniques, and gives recipes for tangy marinades, savory stews, and a variety of fish dishes
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Review
Shirley King wrote Fish: The Basics in 1990. In 1997, Chapters Publishing reissued it in this updated paperback edition. King still divides the book into three parts. First, "The Basics" offers guidance on buying and storing seafoods, nutritional information, and other useful tips, all presented with authority and charm. Next, "Basic Cooking" explains all about cooking techniques, including how to prepare seviche and escabèche, using the microwave, and smoking. King emphasizes learning principles over following hard-and-fast rules. The recipes in this section, such as Filets Baked with Tomatoes and Squash, provide many variations on presenting simple dishes with a bit of flair. The final section, "Profiles," describes all varieties of seafood in detail, including 23 kinds of sole and flounder, gooseneck barnacles, and skate. Various charts and tables help you assess nutritional values and amounts of fish to buy. Glenn Wolff's appealing drawings amplify King's instruction.
About the Author
Shirley King is the country's foremost authority on fish. She has spent more than twenty-five years as a chef, consultant, and food writer. She currently lives in New York City.
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- PublisherSimon & Schuster
- Publication date1990
- ISBN 10 0671650521
- ISBN 13 9780671650520
- BindingHardcover
- LanguageEnglish
- Number of pages384
- Rating
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