Fish

by Joyce Goldstein

Williams-Sonoma Kitchen Library "Fish". This volume of the Kitchen Library includes all the information the home cook needs-from equipment and basic techniques to a complete glossary. Each of the... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0783502621
• ISBN13: 9780783502625
• Release Date: January 1994
• Publisher: Time Life Medical
• Length: 108 Pages
• Weight: 1.30 lbs.
• Dimensions: 0.6" x 8.6" x 8.6"
• Age Range: 16 years and up
• Grade Range: Grade 11 and higher

Customer Reviews

The key to great fish cookery--never overcook!

This slim volume of 44 recipes offers a great deal of variety for the home cook, showcasing recipes from around the world using the standard varieties of fish found in good fish markets throughout the country. Dividing the book into sections, the author features all the various methods of preparation--poaching and steaming, sautéing and frying, broiling and grilling, and baking and roasting--along with the garnishes, sauces, and salsas that can make fish cookery so interesting. A helpful photo is included for each recipe, along with suggested accompaniments. Among the most interesting recipes for those looking for something different are: Tandoori Fish, with its marinade of ginger, onion, garlic, a variety of (readily available) Asian spices, and yogurt; Steamed Fish with ginger, green onions, and soy sauce; Broiled Fish in a Greek Marinade of garlic, oregano, thyme, and ouzo; and, my favorite, Italian Fish Stew, with green peppers, onions, garlic, red pepper flakes, fennel, plum tomatoes and white wine. None of these recipes cook for more than 8 - 10 minutes, so if all the preparation is done ahead of time, cooking can be a no-fuss, last-minute activity. A few of the recipes are not very attractive to look at. Though the Salmon Poached in Red Wine with Caramelized Shallots sounds as if it would be tasty, the purplish red wine sauce that bathes the fish is pretty daunting to look at. Trout with Prosciutto and Sage also sounds tasty, but the fish is served whole--the head, tail, and skin intact--not a pretty sight when wrapped in a blanket of red prosciutto. No shellfish recipes are included, and those who live in parts of the country such as Florida and Hawaii, where a more exotic variety of fish is readily available, will have to figure out their own substitutions in these recipes. There is no mention of fish such as mahi-mahi or the unusual varieties of snapper so plentiful in these areas. A good cookbook with many interesting recipes, this is a helpful addition to a library which already has a more complete book on fish cookery. Mary Whipple