The Seafood Cookbook Classic to Clontemporary

by Pierre Franey

Book Overview

In this unique, essential cookbook, Pierre Franey, author of The 60-Minute Gourmet, goes beyond standard recipes to reinvent fish cooking for the eighties. In The Seafood Cookbook: Classic to... This description may be from another edition of this product.

• Format: Hardcover
• ISBN: B004LY4S7C
• Release Date: January 1986
• Publisher: Times Books
• Length: 296 Pages
• Weight: 1.65 lbs.

Customer Reviews

My seafood bible

I just love seafood. I've learned just about everything I know about fish and shellfish from this book. Great classic recipes with detailed instructions about buying and preparing all varieties. I'm surprised that it's out of print. If you can find a used copy, you'll not regret it.

Without a doubt the best seafood cookbook I own

My mother picked up this book for me at an estate sale several years ago and it is my seafood bible. Everything I've made from here has come out incredible. The recipes are simple yet they taste so gourmet, and he usually uses ingredients you're likely to have around the house anyway. I highly recommend this to anyone who is looking for seafood recipes from simple to fancy...you will not be disappointed.

A "must have" for every kitchen!

Why oh why is this timeless cookbook out of print? The fish recipes are uncomplicated yet sophisticated - likely to be found in trendy restaurants today (although the book was written in 1986). We take our "Seafood Cookbook" with us on vacations knowing that the ingredients will be available in most stores and that we won't have to give up hours of "beach time" preparing a fresh and delicious seafood dinner.

Excellent recipes which are easy to prepare at home

I did not grow up eating fish, but love seafood now. I was at a loss as to how to prepare restaurant-quality recipes at home. I found this book on my mother's bookshelf, she gave it to me, and now am buying it as a gift for friends who like to cook but do not have a source for nearly foolproof seafood methodology. An enormous variety of seafood is included; interesting ingredients are used; recipes are easily adapted to no-added-fat cooking. Most recipes can be accomplished in a half hour on a work night. All look nice on the platter and plate. You cannot go wrong with Pierre Franey!