Fish: The Basics : An Illustrated Guide to Selecting and Cooking Fresh Seafood

King, Shirley; Wolff, Glenn [Illustrator]

ISBN 10: 1881527964 / ISBN 13: 9781881527961

Published by Chapters Pub Ltd, 1996

About this Item

New inside and Out! Crisp Pages w/No markings!

Seller Inventory # 201106038

Bibliographic Details

• Title: Fish: The Basics : An Illustrated Guide to Selecting and Cooking Fresh Seafood
• Publisher: Chapters Pub Ltd
• Publication Date: 1996
• Language: English
• ISBN 10: 1881527964
• ISBN 13: 9781881527961
• Binding: Paperback
• Condition: New
• Weight: 2 ounces
• Seller catalogs:
  • Cookbooks/Cooking

About this title

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.

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.