Fish, the Basics: An Illustrated Guide to Selecting and Cooking Fresh Seafood

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Houghton Mifflin Harcourt, 1999 - Cooking - 383 pages
Fish: 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 - LibraryThing

Now 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 Verdict

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 ... Read full review

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About the author (1999)

Shirley King is the country's foremost authority on fish. She has spent more than twenty-five years as a chef, consultant, and food writer. She currently lives in New York City.

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