The Big Book of Fish & Shellfish: More Than 250 Terrific Recipes

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Chronicle Books, Apr 27, 2006 - Cooking - 351 pages
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For those who love fishor clams, lobster, scallops, mussels, octopus, oysters, crab, or shrimpbut are in need of a definitive guide to making it at home, here's a Big Book that's a whale of catch. This tell-all volume helps the home cook not only select the fish or shellfish from the market, but also then turn it into a delicious meal in a few easy-to-follow steps. The book is organized by type of seafood, so if, say, snapper is not available that day, a quick substitution can be made with catfish, flounder, or whatever similar fish is freshest. The author's tips for selection, preparation, and cooking techniques (including poaching, steaming, baking, grilling, frying, and roasting) allow the reader to cook with confidence. With more than 250 outstanding recipes, from appetizers and main courses to great classic side dishes, this latest addition to the Big Book series means nobody has to be chicken of the sea.
  

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Contents

THE BIG S STURDY FISH
60
Braised Fish with TomatoHorseradish
66
Corn TortillaCrusted Grouper with
72
Grilled Barbequed Salmon
78
St AugustineStyle Grouper Fingers
85
Chilean Sea Bass with
91
CoconutCrusted Fried Shrimp
98
Galatoires Shrimp Remoui idc
104
Sea Scallops in ThymeLeek Sauce
196
Lobster Cobb Salad
212
Lobster Thermidor
218
Warm Lobster Tacos with Yellow
224
Buttery Garlicky Steamed Clams
232
Clam Miso Soup
238
Deviled Clams
244
Cold Mussels with Herb Mayonnaise
250

Shrimp and Grits with Country
110
Sizzling Salt and Pepper Shrimp
116
StirFried Shrimp with Chili Sauce
122
THE MOST DELlClOUS
129
Eastern Shore Crab Casserole
136
SoftShell Crab Club Sandwich
142
Savory Crab Cheesecake
148
The Oyster Roast
154
Baked Oysters with Bacon and Leeks
160
Christmas Eve Pan Roast of Oysters
166
Swan Oyster Depots
172
Roman Grilled Oysters
178
Basic Grilled Scallops
184
PanSeared Sea Scallops
190
TOO GOOD TENTACLES
265
VietnameseStyle Stuffed Squid
271
Caribbean Squid
277
Freds Slightly Twisted Bouillabaisse
283
Shellfish Norfolk Style
290
Stuffed Petrale Sole
296
Corn and Hominy Clam Chowder
302
Salmon Croquettes with
308
Scrambled Eggs with Salt Cod
314
The Standard of Seafood Sauces
322
Seared Green Bean Salad
335
Cold GreenLip Mussels
347
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About the author (2006)

Over the last 14 years, Fred Thompson has been a cookbook author, cooking school teacher, food writer, food stylist, recipe and product developer, international food marketing consultant (most recently in Tokyo), and food columnist. He splits his time bet

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