Title: FISH. The Basics. An Illustrated Guide to Selecting, Storing, and Preparing All Kinds of Seafood.
Publisher: NY: Simon & Schuster. 463 p.
Publication Date: 1990
Language: English
ISBN 10: 0671650521
ISBN 13: 9780671650520
Binding: Hardcover
Illustrator: Glenn Wolff
Edition: 1st Edition
Condition: Fine
Dust Jacket Condition: Fine

About this title

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

Reviews

King, chef and author of Saucing the Fish ( LJ 3/15/86), has put together a great deal of information, but somehow this book is a good idea that doesn't quite come off. The text is divided into three sections: health concerns in regard to buying and storing fish; methods of cooking, with generic recipes (e.g., Deep-Fried Seafood, Variation III); and profiles of dozens of varieties, familiar and exotic. But will most cooks want to shuffle back and forth from the description of the fish to the various types of preparation listed as suitable for it, and to possible sauces to accompany it? This will probably be more valuable as a reference source than a cookbook.
Copyright 1990 Reed Business Information, Inc.

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