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By the author of “How to Cook Everythingâ€, 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, and salted), other names it goes by, how the fish should look, and buying tips. FISH begins with general guidelines and how to store, prepare, and cook fish, whether sautéing, 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 o 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. FISH, the most comprehensive book produced on the subject in more than thirty years, is the resource you need to be able to enjoy these fish on a regular basis; so armed, you will find your life in the kitchen and at the table immeasurably enriched. Mark Bittman is the Executive Editor for “Cook’s Illustratedâ€.
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Product details
Hardcover: 367 pages
Publisher: Macmillan General Reference; Fifth Printing edition (1994)
ISBN-10: 0025107755
ISBN-13: 978-0025107755
ASIN: B004GQNDPI
Package Dimensions:
8.9 x 7.8 x 1.5 inches
Shipping Weight: 2.3 pounds
Average Customer Review:
4.5 out of 5 stars
67 customer reviews
Amazon Best Sellers Rank:
#265,462 in Books (See Top 100 in Books)
Perfectly fine cookbook, and I always love Mark Bittman. That said, the flaw in this cookbook is comprehensiveness versus excellence. There are hundreds of recipes for any seafood you can think of, but most or all are pedestrian recipes. And seafood can be surprisingly hard to cook perfectly! So instead of tips for how to avoid toughness in calamari, or how to make the perfect bouillabaise, or most of all how to cook various seafoods a pointe and not overdone, we get endless variations on every fish and dish known to man. Recipes, not techniques are the main content here. And that's fine, if that's what you need. Personally, I was a little disappointed. Seafood is delicate, therefore tricky, and more expert tips would have been welcome.
When I was a senior in high school, I complained to my mother that we didn't eat fish often enough. Her challenge to me? "We can have fish once a week if you cook it... I will pay for the fish." So she bought me this book.Next thing you know, I'm a fish cooking expert. I read about each type of fish, how to buy it and prepare it, and started working my way through each recipe, feeding my family everything from salmon to shrimp to shark.This cookbook became such a kitchen staple for me that when I got married years later I had to buy myself another copy since my mother wanted to keep hers.
Very informative book. I like that it has pictures and gives detailed information about fish safety, and levels of mercury for those fish that are not fresh water fish. It has great food prep and cooking information for fish and other seafood like scallops, and etc. Would highly recommend.
I own over 80 cookbooks, some also featuring seafood only, and this is by far the best. I’ve tried numerous recipes from this book (some I was skeptical about) and they have all been better than expected - none duds like some from other cookbooks I’ve tried. Although I was hoping there was a second edition with more recipes there are still many for every type of readily available fish.I also rate the provider ‘Book Lovers’ as 5 stars as well.
I have tried a number of fish cookbooks, both in English and Chinese, and was not satisfied with any of them. The two main problems: (1) the dishes are too *heavy* - e.g. they use too much butter or heavy cream, or involve deep frying, which I avoid; and (2) they rely too much on the same sets of stereotyped ingredients, e.g. tomato-, cream- or soy sauce-based sauces.Mark Bittman tends towards light and healthy cooking, which is much more to my taste, and he offers incredible variety from cuisines all over the world. My very favorite salmon recipe is on p. 235, Salmon Roasted with Cilantro "Pesto". Even those not crazy about cilantro may like this one - it's light, delicious, fast and easy to make in a toaster oven, and likely very *different* from any style of salmon you've had before.Fish cookbooks occupy a crucial niche for me - I don't eat meat and general cookbooks tend to concentrate very heavily on meat and sweets, neither of which interests me. And vegetarian cookbooks by definition include no animal food, but I eat and like fish. So the easiest way to bridge this gap is to get a fish cookbook. The problem was finding a good one. Well, this is definitely the best one I've found. I recommend it highly.
This is a very informative book about selecting, preparing, and cooking about every fish that's edible. It has many recipes that don't require exotic ingredients.Bittman must be one of the most impatient cooks around. He fries and sautees his fish like my wife fries an egg -- on High. Before I got a handle on it and turned down the heat some, I had scorched my salmon and had whiting jumping around in my skillet like pop corn. There was smoke all over the kitchen. So, my advise is to turn down the heat a little. About 8 on a scale of 1-10 works well with my stove.Also, he's prejudiced against talapia -- just saying it's not a fish worth writing about. I guess because it's cheap. I've used talapia in stews and found it very satisfactory.Otherwise, I've already used this book several times for good fish recipes.
My 12-year-old son is an aspiring chef who also likes to fish. After cooking blue gill for us a few times, I decided to get him this book for Christmas. He absolutely loves it and now wants to try many different kinds of fish.
My wife and I have been using this book for many years and have given it as gifts to family and friends. Mr. Bittman presents hundreds of recipes, and lists different types of fish that can be substituted if you are not able to get the primary one in the recipe.
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