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Forget the Space Needle. The true thrill of Seattle lies in Pike Place Market, where the world-famous, must-see, salmon-tossing Fish Guys have been enthralling and educating hordes of fans since 1965. The Fish Guys even inspired the bestselling business book FISH , which has sold more than 1.4 million copies. In the Kitchen with the Pike Place Fish Guys serves up more than 100 savory seafood recipes and tips answering the most popular question the Fish Guys get: How do you cook that? It features a unique primer on sustainability, with inspiring words from the fishmongers who made Pike Place Fish entirely sustainable in 2011.
Located in the nation s oldest continually operating farmers market, which draws ten million visitors each year, Pike Place Fish revives the lost art of selecting and preparing seafood. Home cooks will learn how to cook fish and seafood from the pros, including storage and easy cooking techniques, in addition to mouthwatering recipes like Thai Curry Mussels, Anders s Dungeness Crab and Bacon Quiche, Cajun BBQ Shrimp Skewers, and Coconut Maple Salmon. Ideas for entertaining friends (who will clamor for the Fish Guys clambakes and paella parties) are showcased as well. Readers will easily discover why Pike Place Fish has become America s most recognizable name in the industry, selling 1.5 million pounds of spectacularly perfect seafood each year.Capturing the fun, free-spirited yet seriously knowledgeable essence of these ambassadors of the sea, In the Kitchen with the Pike Place Fish Guys is the seafood cookbook that will bring a fresh feast of environmentally friendly, chef-quality meals to every home cook."
Publishers Weekly® Reviews
- Reviewed in: Publishers Weekly, page .
- Review Date: 2013-03-25
- Reviewer: Staff
Anyone who has been to Seattle's bustling Pike Place Market has probably seen the Fish Guys, boisterous men who "throw (and catch!) a lot of salmon," and who "give a lot of hugs mug for a lot of snapshots…" Tourist attractions to be sure, these fan favorites describe the work fishmongers like themselves do regularly. They discuss their livelihoods and provide handfuls of go-to recipes as well as "tips and tricks and shortcuts for busy folks." At the shop the crew promotes sustainable seafood, eschewing farm-raised salmon because it is such a "resource-intensive food to produce," taking three pounds of feed to create every one pound of fish. They don't belabor their food politics, however, keeping the overall discussion light; including recipes for festive gatherings like crab quesadillas, crab cake BLTs, gumbo, and paella. Early risers are offered breakfast recipes for a Dungeness crab and bacon quiche, and something they call Grits and Grunts. And fancier items, such as Salmon Rillettes on Croustade and Calamari Persillade, come courtesy of market neighbor Café Campagne. This fun volume should appeal to a wide array of pescetarian land-lubbers. (Mar.)