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Fish
The Complete Guide to Buying and Cooking
by Mark Bittman
ISBN: 0025107755
ISBN-13: 9780025107755
Format: Hardcover
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Bibliographic Details
Publisher: John Wiley & Sons Inc
Published date: 1994
Size: 8.25 x 9.5 inches
Weight: 2.3 pounds
Pages: 367
Publisher's Notes
Fish: The Complete Guide to Buying and Cooking is a book that simplifies, once and for all, the process of preparing fish. Organized in an easy-reference, A-Z format, Fish gives you the culinary lowdown on seventy kinds of fish and shellfish commonly found in American supermarkets and fish stores. Each entry describes how the fish is sold (fillets, steaks, whole, salted), other names it goes by, how the fish should look, and buying tips. Fish begins with general guidelines on how to store, prepare, and cook fish, whether sauteing, frying, grilling, or smoking, and you will find easy-to-follow illustrations of such important basics as how to gut and fillet a fish. Fish also includes up-to-the-minute information on the health benefits of fish in our diet. In addition, there are more than five hundred recipes and variations, all of which use low-fat, high-flavor ingredients to accent the intrinsic natures of the individual fish rather than mask them. And the vast majority of the recipes are ready in less than thirty minutes.
Other Editions
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Fish & Shellfish
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Fish and Shellfish demonstrates every conceivable method for preparing sumptuous meals of fish and shellfish, from baking, braising, deep-frying, grilling and broiling to poaching, panfrying, marinating, curing and smoking, steaming, and microwaving. Whether your taste runs strictly to shellfish or to everything seafood, Fish & Shellfish offers the equivalent of a complete cookbook on each subject. Within the chapters on finfish you'll learn how to prepare enticing recipes remarkable for their ease of preparation, their versatility, and their originality. Here Peterson offers such splendid flavors and textures as succulent Stuffed Striped Bass with Spinach, Shrimp, and Mushrooms; crunchy Halibut Fillets with Curry, Herbs, and Almond Crust; delicate Salmon Fillets a la Nage with Julienned Vegetables; savory Braised Tuna with Vegetables; and fiery Thai-Style Swordfish Satay. If it's shellfish you prefer, there are pages and pages of recipes for baking, frying, steaming, or serving raw everything in a shell, including mussels, clams, oysters, scallops, lobster, shrimp, crab, and crayfish. Peterson explains how to judge freshness and how to prepare shellfish delights, including lemony-flavored Steamed Mussels with Thai Green Curry; aromatic Littleneck Clams in Black Bean-Scented Broth; a simple and comforting Linguine with Clam Sauce; elegant Hot Oysters with Leeks and White Wine Sauce; rich and savory Braised Scallops with Tomatoes and Fresh Basil; Steamed Lobster with Coconut Milk and Thai Spices; Shrimp with Tomato Sauce, Saffron Aioli, and Pesto; hit-the-spot Sauteed Crab Cakes; and Japanese-Style Grilled Squid, to name but a few of the brilliant and vast array of wonderful seafoodselections. Fish & Shellfish also offers techniques for preparing raw, marinated, cured, and smoked fish. As you explore Fish & Shellfish, you'll learn not only the essentials of seafood preparation but everything in between, including how to make a curry sauce, which red wines to cook with, how to fry parsley, and how to make Vietnamese dipping sauces. You'll learn the secrets of a variety of coatings, how to blacken fish, add stuffings, and deglaze the pan for sauces, as well as discover the delights of salsas, chutneys, relishes, mayonnaises, and butters. Here is seafood in every incarnation, from soups, stews, and pastas to mousses, souffles, and salads. Try everything from pureed Marseilles-Style Fish Soup and Moroccan Swordfish Tagine with Olives and Saffron to Homemade Cuttlefish-Ink Linguine, and Crayfish Stew with Tomatoes, Sorrel, and Vegetables. At the end of Fish & Shellfish you'll find a complete Finfish Dictionary, where you'll learn all you need to know about more than sixty species of saltwater and freshwater fish. There's also a 32-page section of color photographs that pictures many of the mouthwatering recipes in the book. And the step-by-step pictorials in the color section will show you how to prepare fish and shellfish for cooking.
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1)
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Fish: The Complete Guide to Buying and Cooking
Bittman, Mark
John Wiley & Sons, 1994. Illustrated. Illustrated. Hard cover. Very good in very good dust jacket. Glued binding. 384 p. Contains: Illustrations. Audience: General/trade; General/trade. The dust jacket is torn and a two inch piece is missing, the pages and cover are in great condition ( more information) Offered by Dsmith Express (United States)
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3)
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Fish: The Complete Guide to Buying and Cooking
Mark Bittman
Indianapolis, Indiana, U.S.A.: MacMillan Publishing Company., 1994. small tear at top of dust jacket o/w book is in great condition. HARDCOVER. VG. Cooking. ( more information) Offered by Stevesbooks (United States)
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4)
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Fish: The complete guide to buying & cooking
Bittman, Mark
NY: Macmillan, 1994. 367 pages with index, few colour photos; remainder line edge; cover few scuffs. 5 COPIES.. ISBN: 0025107755. Hard Cover. Very Good/No Jacket. Illus. by Gottlieb, D.M.. 8vo - over 7¾" - 9¾" tall. Remainder. FISH COOKERY BUYING GUIDE. ( more information) Offered by Highway Book Shop (Canada)
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Price: CAD $15.00
($13.57)
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5)
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Fish: The Complete Guide to Buying and Cooking
Mark Bittman
MacMillan Publishing Company, 1994-06. Hardcover. Very Good. Hardcover w/DJ,Minor cover wear rough edges, Pages clean except for gift plate/label inside front page ( more information) Offered by Bobs Neat Books (United States)
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6)
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Fish: The Complete Guide to Buying and Cooking
Bittman, Mark
New York: Macmillan, 1994. Very small bump to head of spine, else clean and square. Small scuffs to rear endpapers. xiv, 367 pp. Two color photo sections. Dust jacket, in protective mylar, price-clipped, lightly rubbed at corners, clean and bright. More than 500 recipes for 70 kinds of fish & seafood.. Seventh Printing. Hard Cover. Very Good/Very Good. 8vo. ( more information) Offered by Turn-The-Page Books (United States)
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7)
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Fish: The Complete Guide to Buying and Cooking
Bittman, Mark
Indianapolis, Indiana, U.S.A.: Macmillan General Reference, 1994. 367 pp.. First Edition. Hard Cover. Very Good/Very Good. 8vo - over 7¾" - 9¾" tall. ( more information) Offered by Fireside Angler (United States)
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8)
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Fish: The Complete Guide to Buying and Cooking
Bittman, Mark
MacMillan Publishing Company.. Hardcover. 0025107755 Signed on bookplate by author Mark Bittman. This is a very gently-used ex-library copy. The binding is tight, with light wear and handling. The inside pages are clean, other than moderate library stamps and labels. An excellent book. . Very Good. 1994. ( more information) Offered by Woodward Books (United States)
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9)
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Fish: The Complete Guide to Buying and Cooking
Bittman, Mark
MacMillan Publishing Company.. Hardcover. 0025107755 New with very slight shelf wear from time on shelf (like you'd see at a major chain). We ship daily, provide personalized customer service and want you to have a great experience purchasing from us. Thank you for your consideration. . New. ( more information) Offered by BennettBooksLtd (United States)
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10)
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Fish: The Complete Guide to Buying and Cooking
Bittman, Mark
Indianapolis, Indiana, U.S.A.: Macmillan General Reference, 1994 Purple covers w/ gold gilt lettering. Yellow glossy pictorial dustjacket. 367 pgs. Pages are white and tight. Signed by Author. THE COMPLETE GUIDE TO BUYING AND COOKING MORE THAN 500 RECIPES FOR 70 KINDS OF FISH & SEAFOOD. Like New.. Signed by Author. Hard Cover. Fine/Fine. 8vo - over 7¾" - 9¾" tall. ( more information) Offered by Book N Browse (United States)
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Price: $1,995.00
($1,995.00)
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