Though seafood is enjoying increased popularity on dinner tables across the country, many people are still intimidated by selecting and cooking fish and shellfish. Enter seafood fanatic Roger Fitzgerald, who shares his behind-the-scenes knowledge, gleaned from his years spent researching and reporting on the seafood industry, in OFF THE HOOK, a candid, witty, and thoroughly authoritative guide to the riches of the sea. Each essay is paired with delicious recipes from Susan Volland, including such classic and contemporary dishes as Smoked Salmon Hash, Ginger-Miso Marinated Seabass, Ceviche, and a Warm Bean Salad with Smoked Whitefish and Greens. An insider'¬?s look at seafood, OFF THE HOOK is a delightful read, an invaluable reference, and an inspiration in the kitchen.‚Ä¢ Charming essays illuminate such topics as selecting the freshest fish, asking the right questions when ordering seafood at restaurants, and how to best cook the most popular varieties of fish and shellfish.
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ROGER FITZGERALD'¬?s experience at an Alaskan commercial fishery and as a seafood editor and writer at Waterfront Press gives him unparalleled insight into the seafood industry. He now lives in Duvall, Washington, with his wife.
SUSAN VOLLAND trained at the Cordon Bleu Cookery School and later cooked in two James Beard Award-winning restaurants. Her recipes are inspired not only by her culinary experience but also her years of fishing and foraging along Washington'¬?s Puget Sound.
Anecdotal and not too formal in style with a "generous selection of recipes . . . Lovers of seafood and fish of all kinds may want to check out Off the Hook: Reflections and Recipes from an Old Salt."—Orlando Sentinel""If you'¬?ve never read Roger Fitzgerald'¬?s work before, you'¬?re in for a treat." — a "Cookbook of the Month,"Gourmet Retailer
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Book Description Ten Speed Press, 2002. Paperback. Book Condition: Brand New. 222 pages. 7.80x7.00x0.70 inches. In Stock. Bookseller Inventory # 1422391590