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Synopsis
Hailed by Gourmet magazine as "the best introductory fish cookbook," Shirley King's Fish: The Basics is back with more than 100 recipes, organized by cooking technique, each one showing all possible varities of fish that can be substituted for one another.
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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.
"About this title" may belong to another edition of this title.
- PublisherHoughton Mifflin
- Publication date1996
- ISBN 10 1881527964
- ISBN 13 9781881527961
- BindingPaperback
- LanguageEnglish
- Number of pages383
- Rating
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Fish: The Basics : An Illustrated Guide to Selecting and Cooking Fresh Seafood
Published by
Houghton Mifflin (edition Revised and Updated), 1996
ISBN 10: 1881527964
ISBN 13: 9781881527961
Used
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Fish: The Basics : An Illustrated Guide to Selecting and Cooking Fresh Seafood
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Fish: The Basics : An Illustrated Guide to Selecting and Cooking Fresh Seafood
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Fish: The Basics: An Illustratied Guide to Selecting and Cooking Fresh Seafood - Revised and Updated
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Fish: The Basics: An Illustratied Guide to Selecting and Cooking Fresh Seafood - Revised and Updated
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Fish : The Basics: An Illustrated Guide to Selecting and Cooking Fresh Seafood
Published by
Houghton Mifflin Harcourt Publishing Company, 1996
ISBN 10: 1881527964
ISBN 13: 9781881527961
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Fish: The Basics : An Illustrated Guide to Selecting and Cooking Fresh Seafood
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paperback. Condition: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority! Seller Inventory # S_424547524
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Fish: The Basics : An Illustrated Guide to Selecting and Cooking Fresh Seafood
Seller: HPB Inc., Dallas, TX, U.S.A.
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paperback. Condition: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority! Seller Inventory # S_427763003
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Fish: The Basics : An Illustrated Guide to Selecting and Cooking Fresh Seafood
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paperback. Condition: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority! Seller Inventory # S_426227306
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Condition: Good. [ No Hassle 30 Day Returns ][ Ships Daily ] [ Underlining/Highlighting: NONE ] [ Writing: NONE ] [ Edition: First ] Publisher: Houghton Mifflin Pub Date: 1/1/1996 Binding: paperback Pages: 382 First edition. Seller Inventory # 6829764
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