Simply Shrimp, Salmon, and (Fish) Steaks

by Leslie Glover Pendleton

Book Overview

A veteran recipe writer and developer demystifies and simplifies seafood cooking with a delicious collection of 120 quick and exciting recipes for shrimp, salmon and fish steaks that will send... This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 0060193379
• ISBN13: 9780060193379
• Release Date: May 2000
• Publisher: William Morrow & Company
• Length: 240 Pages
• Weight: 1.45 lbs.
• Dimensions: 0.9" x 7.4" x 9.3"

Customer Reviews

Delicious and Different

I love cookbooks, and try a lot of recipes. The recipes in this book are wonderful. They're easy, varied, and use a wide selection of produce, which is important to my family. We eat no meat but fish, and no dairy. I often get dismayed that so many cookbooks base recipe after recipe on these "forbidden" ingredients, but few of the dishes in this book rely on dairy; those that include some cheese are perfectly delicious without it, such as the Salmon Cobb Salad. Ms. Pendleton has created many dishes which are healthy and out of the ordinary. She has a real talent for giving meals an ethnic flair, for instance Asian or Mediterranean, yet they are unique, not cliched. And they are not elaborate or difficult, yet have a very gourmet result, especially for how easy they are. This is a very different cookbook; you will not find it redundant to your collection, even if you have dozens of other cookbooks. I highly recommend it, especially if you're trying to eat healthy. You will not have a boring diet with this book to give you ideas!

A sea food lovers delight

I am always looking for good, simple to prepare fish recipes. Simply Shrimp, Salmon, and (Fish) Steaks, fits the bill perfectly. The text is well written, the recipes are easy to follow, and the menu suggestions helpful. A creative use of ingredients gives these recipes distinct flavor. Dinner guests have been pleased with the results so far. I particularly enjoyed the salmon baked with apricots and water chestnuts and the swordfish (I used halibut instead) with onions, raisins, and pine nuts. I will eat a lot more fish because of this fine book.