| 9780618531196 |
| 061853119X |
Available:*
Library | Material Type | Call Number | Shelf Location | Status | Item Holds |
|---|---|---|---|---|---|
Searching... East Library | Book | 641.692 M818F | Nonfiction | Searching... Unknown | Searching... Unavailable |
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Summary
Summary
Comprehensive. Friendly. Indispensable. With more than 250 simple and delicious recipes.
No doubt about it, fish is a cook's dream. Fast. Low in fat, versatile, and healthful, it's even brain food. No other fish cookbook contains such a comprehensive selection of approachable, contemporary recipes. It's written by a pair of experts: a nationally known three-star seafood chef whose true passion is teaching home cooks, and an award-winning writer and sought-after food authority. Arranged for the cook's complete convenience, Fish without a Doubt encompasses chapters on all the techniques of fish cookery--from poaching to grilling to sautéing--as well as on all the most popular seafood dishes--from appetizers, to soups and salads, to burgers and pasta.
The recipes range from updated versions of classics (Trout Almondine, Linguine with Clams, Jumbo Lump Crab Cakes) to the latest favorites (Steamed Black Bass with Sizzling Ginger,Tuna Burgers with Cucumber Relish, Thai-Style Mussels). It includes slews of quickies for weeknight specials (Broiled Fillets with Butter and Herbs) and centerpieces for splashier occasions (A Big Poached Char). Featuring only seafood that is not overfished, Fish without a Doubt provides the latest information for the eco-conscious cook about our last wild frontier.
Author Notes
ROY FINAMORE has worked as a cookbook editor for thirty years, most recently at Clarkson Potter. Among the authors he has published are Martha Stewart, Ina Garten, Tom Colicchio, Diana Kennedy, Anne Willan, Gale Gand, and Lee Bailey. A cooking teacher, as well as a sought-after cookbook collaborator and food and prop stylist, his books include Tasty , which won a James Beard Award, Fish Without a Doubt , and One Potato, Two Potato .
Reviews (3)
Publisher's Weekly Review
Moonen is a fish guy, having served as chef-owner of two seafood temples in New York City. In this new book, he shares his expertise--from how to shop for fish to how to clean it and how to cook it. The cleaning, scaling and filleting pages are particularly good, with clear instructions and excellent photos that leave little room for doubt. Moonen, with coauthor Finamore (Tasty), covers everything from American classics like Manhattan Clam Chowder to modern dishes such as Creamy Fennel Soup with Salmon and Citrus Ragu. What separates this book from others is its focus on sustainability. Moonen is a founding member of Seafood Choices Alliance and an early advocate for chefs making responsible choices when it comes to seafood. The first chapter contains a list of each fish in the book, the best way to cook it and the state of its population. There are no endangered fish on the list (or in the book), because, as Moonen explains in his introduction, "I'm holding off for the time when I can feel confident that these populations are strong again." For a chef whose current venture is a 16,000-square-foot restaurant in Las Vegas, this kind of restraint might seem surprising, but given the dramatic collapse of seafood populations, Moonen is a welcome and essential voice in the home chef's kitchen. (May 21) (c) Copyright PWxyz, LLC. All rights reserved
Booklist Review
*Starred Review* Moonen and Finamore's encyclopedic volume appears at just the right moment. Nutritional awareness has given fish cooking even more prominence within the culinary arts, and efficient transportation now brings fresh fish into the nation's interior. With this book to guide both neophyte and expert, no one need any longer fear to cook any of the deep's denizens. In instructive photographs, Moonen and Finamore show how to clean, bone, and portion both finfish and shellfish. Recipes are organized by cooking method broiling, poaching, roasting, grilling, steaming, frying providing the creative cook some latitude in determining what to do with the fish at hand. Succeeding chapters cover such fish basics as chowders, fish cakes, and salads. A final section offers unique takes on side dishes such as coleslaw. Both the book's organization and its comprehensive coverage make this a necessary addition to any cookbook collection.--Knoblauch, Mark Copyright 2008 Booklist
Library Journal Review
Moonen, a chef originally from New York, has traveled west and now owns RM Seafood in Las Vegas. He is committed to buying and serving seafood that comes from abundant populations under sound management. In his first cookbook, he only uses fish that are sustainable; there are no recipes for monkfish, skate, red snapper, pompano, or Patagonian toothfish (aka Chilean sea bass). The 250 recipes here are written for the home kitchen, are relatively simple, and employ clear instructions. Included are the usual (e.g., grilled salmon steaks, clam fritters) and the unique (e.g., citrus roast lobster and whole fish roasted in salt). The chapters are arranged first by technique--poaching, broiling, grilling, etc.--followed by recipes for appetizers, soups, salads, pastas, and fish cakes that use a great variety of fish and shellfish. The last two chapters are for sauces, spice mixes, and nonfish side dishes. This will be a requested item because it may be the first environmentally correct fish cookbook. Recommended for all cookery collections.--Christine Bulson, SUNY at Oneonta Lib. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
