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Summary
Summary
From the renowned food pages of The New York Times comes this comprehensive and appealing seafood cookbook. Covering all kinds of fish and shellfish, the book includes recipes for appetizers, soups, stews, salads, and main courses.
Among the chefs included are Mario Batali, Alain Ducasse, Tom Colicchio, Dave Pasternak, Mark Militello and Nobuyuki Matsuhisa.
Complete with detailed background information as well as notes on technique and serving, this lively and varied cookbook is a must for home cooks and seafood fans everywhere.
Author Notes
Florence Fabricant is an acclaimed food writer for The New York Times. She is the author of five previous books
Reviews (3)
Publisher's Weekly Review
As Fabricant, a longtime writer for the dining section of the New York Times, notes in her introduction, the way Americans buy, cook and eat seafood has changed drastically over the last 50 or so years. Indeed, the recipes in this collection make use of a wide range of fish types and suggest numerous useful preparation methods. It's a shame, though, that the recipes have not been dated, as that might have made the book more useful in terms of culinary history. The recipes themselves, however, are streamlined and reliable. Within each chapter (fish, shellfish, caviar and smoked fish and mixed seafood preparations), recipes are grouped by the type of fish they feature, which are arranged in alphabetical order, so that the largest chapter, the one on fin fish, begins with anchovies (including a recipe for Puntarelle with Anchovies) and ends with yellowtail (Grilled Yellowtail with Mexican Marinade). Most fish types are introduced with an overview of the various types and possible substitutes, as in the explanation of flounder nomenclature. Some of the recipes come from famous-name chefs, such as a Croque-Monsieur with Salmon and Caviar from Eric Ripert of New York's fish temple Le Bernardin, and a Bean and Calamari Soup from Cesare Casella of the Tuscan restaurant Beppe. Other recipes, such as Alaskan Halibut and Salmon Gefilte Fish Terrine, illustrate a melting-pot cuisine particular to New York. A solid introduction provides tips for purchasing seafood and judging doneness and makes this generally excellent volume even more useful. (July) Forecast: This book has the range and expertise one would expect from a book culled from the New York Times. Like previous Times collections, this one is likely to become a mainstay. (c) Copyright PWxyz, LLC. All rights reserved
Booklist Review
America's taste in seafood continues its evolutionary expansion. Where menus once featured only sole and trout, they now have tilapia and John Dory. Shrimp and scallops share space with barnacles and sea urchin. And every supermarket worth its name has a fresh fish department. In another of its comprehensive guides to cooking, The New York Times Seafood Cookbook takes on this new world of fish and shellfish. Times food writer Florence Fabricant begins with a summary of the seafood industry covering new products and health concerns. She then provides recipes for currently popular finfish. Articles from other Times food writers intersperse the recipes and provide detailed data on the origins and culinary uses of particular fish. For each fish there is a list of potential substitutes in case the basic fish isn't up to snuff at the fishmongers. Shellfish get similar coverage followed by a handful of recipes calling for both kinds of seafood. Most of the recipes originate from both New York and other American and foreign notable restaurants. This makes for a great range in recipe adaptability, with some recipes calling for sophisticated cooking techniques or difficult-to-obtain ingredients. --Mark Knoblauch Copyright 2003 Booklist
Library Journal Review
With fish becoming an evermore popular part of our diet, the latest cookbook from the New York Times is especially timely. Fabricant's wide-ranging collection includes delectable recipes, both simple and sophisticated, from an impressive list of contributors, including well-known Times food writers like Craig Claiborne and Amanda Hesser, chefs from top restaurants across the country, and other culinary professionals. The fish and shellfish recipes are organized alphabetically by type in two separate chapters; there are shorter chapters devoted to caviar and smoked fish, mixed seafood dishes, and sauces and stocks. Fabricant's introduction covers choosing and preparing seafood, including basic cooking methods, as well as environmental and health concerns and the like; miniessays adapted from the paper, on such topics as "Skate Joins the A-List," appear throughout. Highly recommended. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Table of Contents
Acknowledgments | p. ix |
Introduction | p. 1 |
Selecting Seafood | p. 7 |
Knowing How to Substitute | p. 9 |
Cuts and Portion Size for Finfish | p. 10 |
Portion Size for Shellfish | p. 11 |
Preparing Seafood | p. 12 |
1. Raw | p. 12 |
2. Marinating | p. 12 |
3. Poaching | p. 13 |
4. Boiling | p. 13 |
5. Steaming | p. 13 |
6. Sauteing | p. 14 |
7. Frying | p. 14 |
8. Grilling | p. 14 |
9. Broiling | p. 15 |
10. Roasting | p. 15 |
11. Baking | p. 16 |
12. Braising | p. 16 |
13. Smoking | p. 16 |
14. Planking | p. 17 |
Doneness | p. 17 |
Sauce for Fish | p. 19 |
Equipment | p. 20 |
Notes on Ingredients | p. 21 |
Wine | p. 23 |
Chapter 1 Fish A to Z | p. 25 |
Anchovies | p. 25 |
Arctic Char | p. 28 |
Blackfish | p. 32 |
Bluefish | p. 34 |
Carp | p. 36 |
Catfish | p. 38 |
Chilean Sea Bass | p. 40 |
Cobia | p. 42 |
Cod | p. 43 |
Croaker | p. 51 |
Dorade | p. 52 |
Eel | p. 53 |
Escolar | p. 54 |
Flounder, also Fluke and Sole | p. 55 |
Grouper | p. 64 |
Haddock | p. 66 |
Hake | p. 67 |
Halibut | p. 69 |
Herring | p. 73 |
John Dory | p. 74 |
Mackerel | p. 75 |
Mahimahi | p. 79 |
Monkfish | p. 82 |
Pollack | p. 89 |
Pompano | p. 90 |
Porgy | p. 93 |
Puffer | p. 94 |
Red Snapper | p. 95 |
Rouget | p. 101 |
Sablefish | p. 103 |
Salmon | p. 105 |
Sardines | p. 120 |
Sea Bass | p. 122 |
Sea Trout | p. 126 |
Shad | p. 127 |
Shark | p. 130 |
Skate | p. 131 |
Smelts | p. 134 |
Striped Bass | p. 136 |
Sturgeon | p. 142 |
Swordfish | p. 144 |
Tilapia | p. 147 |
Tilefish | p. 150 |
Trout | p. 151 |
Tuna | p. 156 |
Turbot | p. 167 |
Walleye | p. 169 |
Whitebait | p. 171 |
Whitefish | p. 173 |
Whiting | p. 174 |
Yellowtail | p. 176 |
Chapter 2 Shellfish A to Z | p. 179 |
Barnacles | p. 179 |
Clams | p. 180 |
Conch | p. 194 |
Crab | p. 196 |
Crayfish | p. 204 |
Langouste (Spiny Lobster) | p. 208 |
Langoustines | p. 210 |
Lobster | p. 214 |
Mussels | p. 226 |
Octopus | p. 232 |
Oysters | p. 237 |
Scallops (Bay) | p. 244 |
Scallops (Sea) | p. 250 |
Sea Urchin | p. 260 |
Shrimp | p. 261 |
Squid | p. 274 |
Chapter 3 Fish Roes and Smoked Fish | p. 283 |
Bottarga | p. 283 |
Caviar | p. 286 |
Smoked Salmon | p. 291 |
Chapter 4 Mixed Seafood | p. 297 |
Bouillabaisse | |
Soups | |
Stews | |
Chowders | |
Paellas | |
Risottos | |
Gumbos | |
Noodle Dishes... | |
Chapter 5 Stocks and Sauces | p. 321 |
Index | p. 335 |