Fish Without a Doubt: The Cook's Essential Companion

Front Cover
Houghton Mifflin Harcourt, 2008 - Cooking - 496 pages
6 Reviews
Comprehensive. Friendly. Indispensable. With more than 250 simple and delicious recipes.

No doubt about it, fish is a cook’s dream. Fast. Low in fat, versatile, and healthful, it’s even brain food. No other fish cookbook contains such a comprehensive selection of approachable, contemporary recipes. It’s written by a pair of experts: a nationally known three-star seafood chef whose true passion is teaching home cooks, and an award-winning writer and sought-after food authority. Arranged for the cook’s complete convenience, Fish without a Doubt encompasses chapters on all the techniques of fish cookery—from poaching to grilling to sautéing—as well as on all the most popular seafood dishes—from appetizers, to soups and salads, to burgers and pasta.

The recipes range from updated versions of classics (Trout Almondine, Linguine with Clams, Jumbo Lump Crab Cakes) to the latest favorites (Steamed Black Bass with Sizzling Ginger,Tuna Burgers with Cucumber Relish, Thai-Style Mussels). It includes slews of quickies for weeknight specials (Broiled Fillets with Butter and Herbs) and centerpieces for splashier occasions (A Big Poached Char). Featuring only seafood that is not overfished, Fish without a Doubt provides the latest information for the eco-conscious cook about our last wild frontier.
  

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Great fish cookbook

User Review  - Ellen C., Mystery Buyer - Borders

This is a comprehensive fish cookbook that contains not only classics but new inspiring recipes. The recipes are simple yet flavorful. The tips and techniques are incredibly descriptive, so whether you are new to cooking fish or an expert, this is a fish cookbook that you should own. Read full review

Review: Fish Without a Doubt: The Cook's Essential Companion

User Review  - Al Maki - Goodreads

This is one of those cook books written by highly skilled cooks that appears to be simple but is not. They assume a level of skill and deftness and you set out to do something that looks simple and ... Read full review

Contents

Introduction
13
Fish and Health
16
Sustainable Seafood
17
Is It Cooked?
23
The Fish Cooks Kitchen
27
Preparing Fish and Shellfish for Cooking and Serving
33
Shopping for Fish
49
Storing Fish and Shellfish
53
Searing and Sautéing
227
Frying
257
Shellfish Appetizers and First Courses
277
Chowders Soups and Stews
295
Salads Ceviches and Gravlax
333
Fish Cakes and Burgers
359
Pasta and Rice
375
Salsas and Relishes
393

Notes on the Fish in This Book
55
Poaching
77
Streaming and Boiling
101
Broiling
121
GrillingStovetop and Outdoorand Smoking
133
Baking and Roasting
187
Sauces Vinaigrettes and Spice Mixes
403
Essential Sides
445
Some Helpful Techniques and BuildingBlock Recipes
473
Online Sources for Fish and Shellfish
477
Index
478
Copyright

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About the author (2008)

Rick Moonen nbsp;is a celebrated seafood chef and an early champion of sustainable fishing practices. In 2005 he opened RM Seafood and r bar café at Mandalay Bay in Las Vegas. He is a founding member of the Seafood Choices Alliances and is on the board of advisors for the French Culinary Institute. In 2010 he was a finalist on the second season of Bravo'snbsp;Top Chef Masters.

ROY FINAMORE has worked as a cookbook editor for thirty years, most recently at Clarkson Potter. Among the authors he has published are Martha Stewart, Ina Garten, Tom Colicchio, Diana Kennedy, Anne Willan, Gale Gand, and Lee Bailey. A cooking teacher, as well as a sought-after cookbook collaborator and food and prop stylist, his books include Tasty, which won a James Beard Award, and One Potato, Two Potato.

Bibliographic information