The Modern Seafood Cook: New Tastes, New Techniques, New Ease

by Edward Brown and Arthur Boehm

Presents more than 250 recipes, ranging from crabcakes and seared tuna tenderloin to clam rolls and oyster stew. This description may be from another edition of this product.

• Format: Hardcover
• Language: English
• ISBN: 051770241X
• ISBN13: 9780517702413
• Release Date: November 1995
• Publisher: Clarkson Potter Publishers
• Length: 339 Pages
• Weight: 1.85 lbs.
• Dimensions: 1.2" x 7.9" x 9.6"

Customer Reviews

aFISHianado

This book is the first Seafood book that makes it easy for me to want to even ty cooking fish at home...the guidance and expertise are superb, the recipes are easy and they work...this book sits on my kitchen counter and is TIMELESS! A must for any real cook

Who knew that complicated fish recipes could be so simple?

I have never written a book review before, but I am writing this one because I love Edward Brown's fish cookbook and hope that other people will buy it so it never goes out of print. Brown writes clearly without being clinical. The recipes I have tried were quite easy to follow, but the end results were very elegant and have earned me many compliments from dinner guests. The book includes a very useful guide about how different varieties of fish taste, and most recipes suggest substitutes in case the particular recommended fish is unavailable. The pleasure Brown take in his cooking is evident from the brief anecdotes that often accompany the recipes, but he never gets too hokey.