Fresh fish : a fearless guide to grilling, shucking, searing, poaching and roasting seafood / Jennifer Trainer Thompson ; photographs by Keller + Keller.

Cover image for Fresh fish : a fearless guide to grilling, shucking, searing, poaching and roasting seafood / Jennifer Trainer Thompson ; photographs by Keller + Keller.

Title:

Fresh fish : a fearless guide to grilling, shucking, searing, poaching and roasting seafood / Jennifer Trainer Thompson ; photographs by Keller + Keller.

Author:

Thompson, Jennifer Trainer,

ISBN:

9781612128085

1612128084

9781612123370

1612123376

Publication Info:

North Adams, MA :

Description:

351 pages : illustrations (chiefly color) ; 26 cm

Contents:

Soups and chowders -- Things that swim -- Things with shells -- On the beach -- On the side -- Cocktails -- Sweet endings.

General Note:

Includes index.

Subject(s):

Cooking (Fish)

Holds: Copies (not including on-order items):

Available:*

Library	Material Type	Call Number	Shelf Location	Status	Item Holds
Searching... Fountain Library	Paperback	641.392 THOM	Nonfiction	Searching... Unknown	Searching... Unavailable
Searching... Penrose Library	Book	641.392 THOM	Nonfiction	Searching... Unknown	Searching... Unavailable

Cooking fish and other seafood at home is much easier than you think! Fresh Fish offers simple step-by-step instructions for all of the essential cooking methods, including baking, pan-frying, braising, broiling, steaming, poaching, roasting, marinating, and grilling -- along with 175 mouthwatering recipes that bring out the best in everything from fish fillets and whole fish to shrimp, mussels, lobster, clams, calamari, and more. You'll also learn how to buy fish (even whole fish) with confidence, how to serve fish raw, how to clean freshly dug clams, and much more. Beautiful photography celebrates both the food and the lazy charm of summers at the beach; this is a delightful read as well as the cookbook you need to easily enjoy your favorite seafood at home.

Reviews (2)

Booklist Review

*Starred Review* Any book so evocative of a time or a place deserves a spot in readers' hearts and minds, no matter what the topic. For entrepreneurial Massachusetts native Thompson, the coast of New England is her playground, holding memories of great things past and visions of things to come. Most recipes are marked by a welcome interruption a tribute to Little Rhody (Rhode Island), a quick education in bay-versus-sea scallops, a discourse on the history of the sea salt industry, and a somewhat longish answer to the question, Is tuna overfished? She sticks to her philosophy, If the fish is fresh, it tastes best when it's simple for it is then that you taste the flavor of the sea, and provides 175 recipes, from Asian cucumber salad and crab empanadas to a lobster clambake and drenched blueberry cake, that are just as straightforward and tasty as any high-end restaurant's. Color pictures not only help home chefs to visualize the results but also conjure the flavor of the finished dish. This is a fish book that stands proudly on its own and will appeal to cooks across the country.--Jacobs, Barbara Copyright 2016 Booklist

Library Journal Review

After reminiscing about idyllic summers in coastal New England, Thompson (Hot Sauce!) shares 175 recipes intended to make cooking fish less intimidating. Some dishes are written for specific species (seared ginger sea scallops), but many lend themselves to substitutions (oil poached fish, fish cakes with tomato sauce). Cooks of all skill levels can easily concoct a meal by combining individual recipes for soups, mains, sides, cocktails, and desserts. Alternately, they can select one of several multicomponent recipes for stand-alone meals, such as bacon-wrapped whitefish with charred fingerling potatoes and frisee salad. -VERDICT A capable, reasonably priced all-purpose seafood cookbook that focuses primarily on recipes. © Copyright 2016. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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Reviews (2)

Booklist Review

Library Journal Review