Fish- The Basics: An Illustrated Guide to Selecting, Storing, and Preparing All Kinds of Fresh Seafood

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9780671650520: Fish- The Basics: An Illustrated Guide to Selecting, Storing, and Preparing All Kinds of Fresh Seafood

Written by a New York chef and caterer, this book is divided into three sections: background information on everything from reports regarding health advantages to techniques such as boning, skinning and filleting; a basic recipe section that emphasizes methods, including microwave cooking, to allow for the greatest versatility; and a final section of illustrated profiles of different kinds of finfish and shellfish - more than 150 - available to the cook.

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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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