Fish, the Basics: An Illustrated Guide to Selecting and Cooking Fresh SeafoodFish: The Basics has received praise from all quarters for its breadth, clarity, and for the flexibility it gives the seafood cook. Every one of the more than 100 recipes suggests as many as a dozen choices of fish and shellfish that work equally well, with precise cooking times for each. The second part of the book contains more than 200 illustrated profiles of fish and shellfish, including many of the lesser-known varieties that are increasingly common in the marketplace, with a list of recipes that are appropriate for each one. Dozens of step-by-step illustrations of technique in Fish: The Basics ensure that the seafood cook, whether beginner or expert, will never be caught short and forced to choose something less than fresh. |
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LibraryThing Review
User Review - cookebooks - LibraryThingNow that you've caught a bass and 2 perch what the heck do you do with 'em? This book explains approximate calories, butchering, type of flesh and recommendations for cooking what one has caught. Particularly useful for the fisherman/cook with a variety of hooked ingredients. Read full review
Fish, the basics
User Review - Not Available - Book VerdictKing, 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 ... Read full review
Contents
PREFACE | 9 |
METHODS OF PREPARATION | 39 |
ACCOMPANIMENTS TO SEAFOOD | 67 |
SOUPS AND STEWS | 158 |
Microwave SEAFOOD COOKERY | 172 |
Seviche ESCABÈCHE AND Other Ways to MARINATE SEAFOOD | 180 |
Raw SEAFOOD | 189 |
A GUIDE TO COMMON FISH AND SHELLFISH | 224 |
Other editions - View all
Fish, the Basics: An Illustrated Guide to Selecting and Cooking Fresh Seafood Shirley King No preview available - 1999 |
Fish, the Basics: An Illustrated Guide to Selecting and Cooking Fresh Seafood Shirley King No preview available - 1996 |
Common terms and phrases
Atlantic Baked bass body bones Broiled brown butter Butterflied or Split called Casserole caught CHOICE Cholesterol Choose chopped clams claws cleaned Coast coho salmon color COOKING METHODS cover crabs Deep-Fried dish Dungeness crabs fins firm Fish Fillets flatfish flavor flesh Form fresh Fried frozen frying garlic Grilled ground head heat inches knife leaves lemon juice listed lobster look meat Medallions minutes mussels Omega-3 ounces oven Pacific parsley pepper pieces poaching pounds prepared RECIPES removed Roasting Salad salmon salt sauce scallops seafood seasonings SERVES shell shellfish shrimp side skin slices smoked snapper sold sole species Split Fish squid Steaks Steamed Stew sweet tablespoons tail taste teaspoon Texture thick Tomato trout tuna turn usually vegetables weighing Whole Fish wine
Bibliographic information
| Title | Fish, the Basics: An Illustrated Guide to Selecting and Cooking Fresh Seafood |
| Author | Shirley King |
| Illustrated by | Glenn Wolff |
| Edition | illustrated, revised |
| Publisher | Houghton Mifflin Harcourt, 1999 |
| ISBN | 0618002030, 9780618002030 |
| Length | 383 pages |
| Subjects | › › Cooking / Specific Ingredients / Seafood |
| Export Citation | BiBTeX EndNote RefMan |