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

Shirley King

ISBN 10: 0671650521 / ISBN 13: 9780671650520

Published by Simon & Schuster, 1990

About this Item

9.2 X 7.5 X 1.5 inches; 384 pages.

Seller Inventory # 443840

Bibliographic Details

• Title: Fish- The Basics: An Illustrated Guide to Selecting, Storing, and Preparing All Kinds of Fresh Seafood
• Publisher: Simon & Schuster
• Publication Date: 1990
• Language: English
• ISBN 10: 0671650521
• ISBN 13: 9780671650520
• Binding: Hardcover
• Edition: First Edition; First Printing.
• Printing: First Edition; First
• Condition: Very Good+
• Dust Jacket Condition: Very Good+
• Seller catalogs:
  • Cooking - General

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.