West Coast Seafood: The Complete Cookbook

Front Cover
Sasquatch Books, 1999 - Cooking - 366 pages
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With over 250 delectable recipes, both basic and lavish, this important new cookbook is an up-to-the-minute cook's guide to the fresh fish and shellfish available on the West Coast.

In this definitive guide to cooking with seafood, writer and chef Jay Harlow introduces the rich array of fish available fresh from California to Alaska. From familiar varieties such as salmon, halibut, swordfish, and Dungeness crab, to more exotic types like tilapia, wolffish, and grenadier, Harlow provides an impressive collection of information, instruction and recipes. Featuring beautiful color photographs and more than 250 recipes, West Coast Seafood spans all levels of complexity highlighting a wide range of cuisines from around the world. The seafood cook's techniques -- grilling, poaching, steaming, filleting, and more -- are carefully explained so they become the everyday tools of the home cook. If you love seafood, you'll love this book.

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It only took one recipe (grilled loin of albacore with corn and potato risoto): I'm sold on this book!

About the author (1999)

Jay Harlow is the author of several cookbooks, including Shrimp and The Grilling Book. He writes a regular seafood column for the San Francisco Examiner.

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