Seafood basics : 86 recipes illustrated step by step / Abi Fawcett ; photography by Deirdre Rooney.

Title:

Title appears on item as: My cooking class seafood basics

Author:

Fawcett, Abi.

Additional Author(s):

Rooney, Deirdre.

ISBN:

9781554079414

(pbk.)

1554079411

Publication Info:

Buffalo, N.Y. : Firefly Books, 2012.

Description:

[256] p. : col. ill. ; 25 cm.

Series Title:

My cooking class

General Note:

Includes index.

Subject(s):

Cooking (Seafood)

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

Available:*

Library	Material Type	Call Number	Shelf Location	Status	Item Holds
Searching... Penrose Library	Paperback	641.692 F278S	Nonfiction	Searching... Unknown	Searching... Unavailable

This series of stripped-down pictorials worth a thousand words is the missing link between elementally vague text-based cookbooks and video instruction you can't slow down enough or take into the kitchen. Elegant design you can't help but devour. Highly recommended for all experience levels.
--Library Journal (starred review)

Cooking fish and seafood is not the place to make mistakes. Inferior taste, a waste of expensive ingredients and even contamination can be the consequence. Seafood Basics ensures the best results. Step-by-step photographs demonstrate how to prepare fish and seafood using chef's skills. Tutorials demonstrate basic techniques, such as filleting a cooked round fish and butterflying shrimp, and concise instructions remind cooks of the do's and don'ts of handling fish and seafood.

Seafood Basics is divided into eight chapters:

Basics Raw and Cured Soups and Stews Whole Fish Fast Fish Baked and Shallow-fried Fish Seafood Starters Seafood Main Courses.

The 86 original recipes include Tuna Carpaccio, Bouillabaisse, Crab Bisque, Moroccan Fish Tagine, Louisiana Seafood Gumbo, Saltencrusted Sea Bass, Sole with Beurre Noisette, Razor Clams in Garlic, Quick Monkfish Curry, Maryland Crab Cakes, Lobster with Cayenne, Stuffed Baked Squid and Spanish Seafood Paella.

Cooks with experience will enjoy these imaginative recipes, while those intimidated by cooking fish and seafood will discover that with a few basic skills, seafood can be a tasty regular on the menu.

Author Notes

Abi Fawcett is a freelance food stylist whose clients have included Jamie Oliver. She is the author of Cake Basics.

Reviews (1)

Publisher's Weekly Review

This no-frills book demystifies the practice of cooking seafood with 86 recipes, illustrated by photographs every step of the way. The author begins with information about how to steam, pan-fry, cook en papillote, and more, and then presents simple instructions for such dishes as salmon gravlax, sole a la meuniere, tuna nicoise, and creamy seafood risotto. Even potentially intimidating dishes and techniques, like bouillabaisse, filleting a cooked round or flat fish, and salmon en croute feel totally approachable, thanks to the stark yet elegant photographs that accompany each recipe, showing all the ingredients and each technique. There's a section on fast fish, including poached cod in olive oil that takes 20 minutes, start to finish, and fish en papillote, which is done in 10 to 11 minutes. Starters such as salt cod fritters and main courses like Spanish seafood paella round out this thorough seafood primer that would boost the confidence of most home cooks. (Sept.) (c) Copyright PWxyz, LLC. All rights reserved.

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Reviews (1)

Publisher's Weekly Review