Great Fish, Quick : Delicious Dinners from Fillets and Shellfish

This book is dedicated to the proposition that fish fillets and steaks, and all varieties of shellfish, are just as quick and easy to cook as chicken breasts--and much more versatile as well.

Although health-conscious Americans are consuming more and more fish and seafood in restaurants, most of us remain frightened--and ignorant--about cooking fish at home.  Leslie Revsin's Great Fish, Quick will rectify that ignorance and banish fear forevermore.

Beginning with Bass with Caper Vinaigrette, Watercress, and Avocado, and ending with Seafood Stew, each of these more than one hundred tasty recipes is quick, simple, and made with readily available ingredients.  And along with the recipes, Leslie Revsin offers comments about flavor, how to determine freshness, and health-related issues, as well as clever tips and seafood lore.  There are lists of recipes that are "the quickest of the quick," created for the grill, and perfect for parties, as well as notes on essentials of the Great Fish Pantry and instruction in special techniques.

For anyone who would love to cook great fish but has no interest in learning how to gut, fillet, or stuff them, Great Fish, Quick is the answer--a classic collection of essential recipes with none of the fuss.

Leslie Revsin began her career in the kitchen of the Waldorf Astoria Hotel, where she rose to become its first woman chef.

In 1977 she opened her own Restaurant Leslie, a now-legendary Greenwich Village bistro.  She has since served as executive chef for the Bridge CafÚ, One Fifth Avenue, and Argenteuil in New York City, as well as The Inn at Pound Ridge in Westchester, New York; and she has been featured in the PBS television series "Master Chefs of New York." She lives in Bronxville, New York.