Williams-Sonoma Collection: Fish

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Simon and Schuster, Jun 5, 2002 - Cooking - 120 pages
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From delicate fillets of sole sauced with butter and lemon to flavorful salmon paired with apple and fennel, the variety of fish dishes is nearly endless. And even with so many different ways to prepare it—sautéed on the stove top, braised in the oven, or grilled over an open fire—the fresh, clean taste and delicate texture of fish always shine through. Quick and easy to cook, fish is an excellent choice for any occasion.

Williams-Sonoma Collection Fish offers more than 40 recipes, including classic fare as well as exciting new ideas. Inside, you'll find simple dishes for quick suppers, intriguing recipes for serving guests, and hearty main courses for satisfying meals. There's even a chapter devoted entirely to other seafood besides fish, including scallops, shrimp, and lobster, rounding out the delicious array of choices.

Full-color photographs of each recipe make it easy to decide which to prepare, and each dish is accompanied by a photographic side note that highlights a key ingredient or cooking technique, making Fish much more than just a simple collection of recipes. An informative basics section and extensive glossary fill in everything you need to know to add delicious fish to your cooking repertoire.

Lean, healthful, and quick to cook, fish plays an important role in the modern kitchen. Whether you are in the mood for salmon on the grill, traditional trout amandine, or a rustic bouillabaisse, there is always a distinctive and delicious way to prepare any type of fish.

Williams-Sonoma Collection Fish offers more than 40 easy-to-follow recipes, including both familiar classics and tempting new ideas. In these pages, you'll find appealing fish dishes for any occasion—from a casual weeknight supper to a more formal affair. This beautifully photographed, full-color recipe collection will quickly become an essential addition to your kitchen bookshelf.
 

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Contents

Introduction
6
THE CLASSICS 1O Fillets of Sole Meuniere
9
Trout Amandine
13
New England Fish Chowder
14
Bouillabaisse
17
OvenPoached Whole Salmon
18
Fish and Chips
21
Gravlax
22
Cod Baked with Squash and Tomato
33
Striped Bass in Green Curry
34
Red Snapper Salad with Aioli
37
Roast Sea Bass with Shiitake Mushrooms and Baby Corn
38
SPECIAL OCCASIONS 42 Tuna Tartare with Anchovy and Olive Crostini 45 Rolls of Sole with Spinach and Scallops
41
Freshwater Fish in Red Wine
46
Skate with Brown Butter Sauce
49
SO Pompano Baked in Salt
50

SIMPLE SUPPERS
25
PanRoasted Salmon Fillets in Mango Iuice
26
2 Broiled Red Snapper with Rosemary
29
Halibut Fillet en Papillote
30
Gingery Monkfish with Crispy Noodles
53
Escabeche of Trout
54
Copyright

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About the author (2002)

Shirley King has spent more than 30 years in the food business as a chef, teacher, restaurant consultant, and writer, and is regarded as one of the foremost authorities on fish cookery in the United States. She is author of Fish: The Basics and Saucing the Fish, among other titles, and was a contributor to the new Joy of Cooking. Ms. King lives in New York City.

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