| Fish: The Complete Guide to Buying and Cooking: A Seafood Cookbook Contributor(s): Bittman, Mark (Author) |
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ISBN: 0028631528 ISBN-13: 9780028631523 Publisher: Houghton Mifflin OUR PRICE: $23.39 Product Type: Paperback - Other Formats Published: January 1999 Annotation: Winner of the International Association of Culinary Professionals/Julia Child Cookbook Award If you find cooking fish a daunting undertaking, Fish: The Complete Guide to Buying and Cooking is the book for you. Mark Bittman's award-winning book, called "the best and most comprehensive fish cookbook of our generation," makes it easy. Organized in an easy-to-use A to Z format, Fish gives you the culinary lowdown on all the fish and shellfish most commonly found in supermarkets and fish stores. Each entry describes how the fish is sold (whether fillets, steaks, or whole), the various names by which it is called, and how it looks when perfectly fresh. Easy-to-follow illustrations of important basics and Bittman's general guidelines about storing, preparing, and cooking fish by all the popular methods-including grilling, roasting, broiling, and sauteing-tell you all you need to buy and prepare all of your favorite fish and shellfish. Complete with up-to-date information on the health benefits of fish in our diet, Fish contains more than 500 recipes to make it easy to enjoy the wide variety of seafood available today. "The most important fish cookbook in years. Mark Bittman reveals perfect technique and innovative recipes that turn even the novice into a confident cook." "Clearly organized, written in prose as clear as a mountain stream, and packed with practical information and great recipes, Mark Bittman's Fish is a masterful work. Whether you cook fish once a day or once a year, this is the book that will make it simple, fun, and delicious." |
| Additional Information |
| BISAC Categories: - Cooking | Specific Ingredients - Seafood - Cooking | Health & Healing - High Protein - Cooking | Comfort Food |
| Dewey: 641.6 |
| LCCN: 93038092 |
| Physical Information: 0.99" H x 8.06" W x 9.32" (1.90 lbs) 384 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: 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. |
Contributor Bio(s): Bittman, Mark: - MARK BITTMAN is the author of 30 acclaimed books, including the How to Cook Everything series, the award-winning Food Matters, and the New YorkTimes number-one bestseller, VB6: Eat Vegan Before 6:00. For more than two decades his popular and compelling stories appeared in the Times, where he was ultimately the lead food writer for the Sunday magazine and became the country's first food-focused Op-Ed columnist for a major news publication. Bittman has starred in four television series, including Showtime's Emmy-winning Years of Living Dangerously. He has written for nearly every major newspaper in the United States and many magazines, and has spoken at dozens of universities and conferences; his 2007 TED talk has had more than a million views. In 2015 he was a distinguished fellow at the University of California, Berkeley; he is currently a fellow at the Union of Concerned Scientists. Throughout his career Bittman has strived for the same goal: to make food, in all its aspects, understandable. He can be found at markbittman.com, @bittman on Twitter, and @markbittman on Instagram. |