"Fish Market" provides readers with everything they need to know about selecting, cleaning, preparing, and cooking healthful fish and shellfish. Featuring 120 creative yet manageable recipes, flavor affinities, and a bit of history for each dish, "Fish Market" takes the mystery out of seafood.Read more...
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"Fish Market" provides readers with everything they need to know about selecting, cleaning, preparing, and cooking healthful fish and shellfish. Featuring 120 creative yet manageable recipes, flavor affinities, and a bit of history for each dish, "Fish Market" takes the mystery out of seafood. Complete with an array of helpful detailed illustrations on how to select, clean, skin, bone, cut, and cook all types of fish and shellfish, this approachable cookbook shows the reader how to create luxurious specialty seafood dishes with confidence.
"Fish Market" explains which fish taste rich and beefy or mild and delicate and explains how to please picky diners while providing them with a healthy dose of omega-3 fatty acids and other nutrients. Sharing insights into what textures and tastes go well with each fish, complementing side dish offerings provide the reader with the perfect accompaniments to round off their meal.
- ISBN-13: 9780762444748
- ISBN-10: 0762444746
- Publisher: Running Press Book Publishers
- Publish Date: May 2013
- Page Count: 248
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2013-05-27
- Reviewer: Staff
With a literal ocean of options for seafood, Hunt looks to make choosing and cooking fish as easy as possible. With sections on each of the major kinds of fish, including bivalves, crustaceans, and also "sometimes forgotten seafood," all aspects of preparing a pescetarian feast are covered. Each variety receives the hook-to-plate treatment, from buying seafood in the market and proper storage techniques to cleaning, cooking, and preparation. For anyone interested in finding a healthy alternative to red meat, this book is a helpful resource. With classic dishes like "Beer-Battered Cod" and "Mussels Pro-vencal," and more adventurous dishes like "Octopus, Crushed Tomatoes, and Kalamatas over Pap-pardelle" and "Malaysian Fish Soup" there is something for everyone. Unfortunately, lacking photo-graphs, some of the more intricate instructions become too technical for easy comprehension. A few choice photos would have made the cleaning and cooking of certain fish more approachable. It's a frustrating flaw in this otherwise fine guidebook for learning to deal with a cornucopia of seafood. (May)